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4 Ingredient Almond Butter Cookies

Almond Butter Cookies – Quick and easy to make using only 4 ingredients these simple and healthy flourless vegan cookies are gluten-free and paleo-friendly!

Let’s talk cookies!

With only 4 ingredients, these flourless almond butter cookies bake up crispy on the edges with a nice chewy middle.

They’re not too soft, not too crisp, or overly sweet – just perfect inside and out!

They are a bit different from the other cookie recipes but just as delicious. And I think you’ll love them just as much as I do!

side by side photos of the process of making the dough for almond butter cookies.

Ingredients You’ll Need

In this recipe you only need 4 simple ingredients to create a deliciously simple cookie:

  • 1 cup almond butter (chunky or smooth)
  • 1/2 cup coconut sugar or organic pure cane sugar
  • 1 tablespoon vanilla extract
  • 1 flax egg or 1/2 large banana, mashed
side by side photo of process of making 4 ingredient almond butter cookies for baking.

How To Make Almond Butter Cookies

These almond cookies are super easy to make with just a few basic steps.

  • Start by making the flax egg and set it aside to thicken for about 10 minutes.
  • Next, combine the flax egg with almond butter, sugar, and vanilla in a medium mixing bowl and stir well to combine.
  • Scoop up rounded tablespoons of batter, place on a lined baking sheet, and flatten each top with a fork in a crisscross pattern. Optionally, sprinkle each cookie with coarse sugar.
  • Lastly, bake in a preheated oven at 350 degrees F. for 10 – 13 minutes. Remove from oven and let cool.

Enjoy these incredibly simple and flavorful cookies!

top down view of freshly baked 4 ingredient almond butter cookies on a baking sheet.

Baking Tips

  • Use crunchy or creamy, room-temperature almond butter. For this batch, I used Trader Joe’s Crunchy Almond Butter.
  • The dough is tacky, using a cookie scoop will keep the mess to a minimum while also making them uniform in size for even baking. I recommend something like this trigger tablespoon scooper (<affiliate link).
  • Do not overbake. Cookies will look under-done, but they will harden and firm up once cooled. For chewy cookies, don’t bake any longer than 12 minutes. For a crisper cookie, cook the full time. Ovens vary, so adjust accordingly.
  • When mixing the dough, make sure to mix until the dough stiffens, about 1 minute.

How To Store

Flourless almond butter cookies are best stored covered on a couple of paper towels; the paper towels will help soak up some of the natural oil from the almond butter. Cookies can be stored for up to 5 days. Alternatively, you can keep them in the refrigerator for up to 2 weeks.

head on view of stacked healthy almond butter cookies.

More Vegan Cookie Recipes!

top down view of a cookie with bite taken out resting on the rim of a glass of almond milk.

If you try this almond butter cookie recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Vegan and gluten-free, these Almond Butter Cookies are a perfect chewy cookie to pair with a chilled glass of non-dairy milk!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 minutes
  • Yield: Makes 18 Cookies 1x
  • Category: Dessert
  • Cuisine: Vegan


  • 1 cup almond butter, at room temp (crunchy or creamy)
  • 1/2 cup coconut sugar or organic pure cane sugar
  • 1 tablespoon vanilla extract
  • 1 flax egg (1 heaping Tbsp flaxseed meal + 3 Tbsp non-dairy milk or water) or 1/2 large banana, mashed


Preheat oven to 350 degrees. Line baking sheet with a silpat, parchment paper, or leave baking sheet ungreased.

Flax egg: Start by making your flax egg. In a small bowl, place flaxseed meal and water/milk, stir and set aside to set, about 10 minutes. Or if using banana, mash well in a small bowl and set aside.

Mix: In a medium mixing bowl, combine nut butter, sugar, vanilla and flax egg/banana. Mix well until dough is stiffened and hard to mix, about 1 minute.

Scoop + flatten: Using a tablespoon measuring spoon, scoop out rounded tablespoons, place on cookie sheet about 2 inches apart. Using a fork or your index and middle finger, gently press to flatten, making a crisscross pattern. Your dough will seem oily and stick to the fork, it’s normal with the almond butter, just be patient, you’ll be rewarded soon. Feel free to sprinkle a little sugar or salt over each cookie.

Bake: Place baking sheet on middle rack and bake 10 – 13 minutes. Remove from oven and let cool.

Store: These cookies are best stored covered on a couple paper towels, the paper towels will help soak up some of the natural oil from the almond butter. Cookies will keep for up to 5 days. Or keep in the refrigerator for up to 2 weeks.

Makes approx. 18 cookies (that’s if you don’t eat the batter!).


For this recipe I used Trader Joe’s Raw Almond Butter, Creamy and Crunchy, both worked well. Keep in mind that other brands of almond butter may contain added sugars…adjust the sugar slightly by reducing a tablespoon or so if you like. Also, keep in mind that your cookies may vary in shape depending on what type/brand of almond butter you use.

Try subbing in 1/3 of a banana for the flax egg. I did a few trials with this method and had great success!

As noted above, I’ve tried making these with natural peanut butter hoping it would be the same results but didn’t care as much for the outcome with this recipe. Of course, you can try if you like and find you like it. They were soft, tender with a velvety texture.

Recommended Equipment: I love this silpat or parchment paper to line my baking sheets. And using a tablespoon trigger cookie scoop (affiliate links) helps keep the cookies uniform when scooping.

Nutritional values are estimates only. See our full nutrition disclosure here.

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  1. Mine turned into bubble pancakes! 😔

    1. Julie | The Simple Veganista says:

      Sorry to hear, Felicia! Not sure what happened, but I bet once they cool they will still be delicious – kind of like almond butter lace cookies!

  2. Found a half cup to be too much sugar with the banana, but will adjust accordingly next time. Thanks for such a fabulous recipe! :)

    1. Julie | The Simple Veganista says:

      Thank you for sharing, Dee! :)

  3. Delicious! Very soft, I made them a bit too big so the were a bit of a challenge to lift up without breaking. Next time I will make them smaller. This is a healthy and delicious treat!!!

  4. Denise Munger says:

    Getting ready to make these cookies. Just wondering if you can freeze these cookies.

    1. Julie | The Simple Veganista says:

      Yes, you can freeze these cookies. Just place a piece of parchment paper between layers so they don’t stick together. I hope that helps! Enjoy the cookies :)

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