Flourless almond butter cookies are vegan, gluten-free, and grain-free, delivering the familiar comfort of classic peanut butter cookies in a simple, satisfying recipe. Quick to prepare and easy to customize, these cookies are perfect for everyday baking and for keeping on hand when cravings hit.
Recipe originally published June 14, 2010
TABLE OF CONTENTS – Jump to any section:
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- Flourless almond butter cookies
- How to make almond butter cookies
- Variations of this cookie recipe
- Flourless chocolate chip cookies
- Can I freeze this cookie dough?
- More vegan cookie recipes
- Grain Free Almond Butter Cookie Recipe
Flourless Almond Butter Cookies
Mildly sweet, chewy, and naturally gluten-free, these vegan grain-free cookies combine almond butter and almond flour for a double dose of nutty flavor and protein. They deliver the nostalgic texture and taste you expect from a peanut butter-style cookie, while remaining grain-free and dairy-free.
This almond butter cookie is one of those everyday go-to recipes I make often. It’s versatile, quick, and uses pantry staples so you can usually bake a batch without a trip to the store.
How To Make Almond Butter Cookies
You can mix the dough in about five minutes and bake the cookies in roughly 12–16 minutes. Almond butter gives the cookies a rich, tender crumb, and almond flour keeps them grain-free and low-carb friendly. Small adjustments to the almond flour amount let you control texture—from flat and crispy to thick and structured.
Key wholesome ingredients:
- Flaxseed – Ground flaxseed mixed with water forms a flax “egg” that adds fiber, omega-3s, and plant-based protein.
- Almond butter – The star of the recipe; a source of healthy monounsaturated fat and minerals like magnesium and copper.
Variations of this cookie recipe
This recipe adapts well to different nut and seed butters and to several texture preferences.
Swap almond butter with:
- Peanut butter
- Cashew butter
- Speculoos cookie butter
- Sunflower seed butter
Adjust almond flour to change cookie texture:
- For flatter, crispier cookies: use 1/2 cup almond flour (total)
- For a standard peanut-butter cookie texture: use 1 cup almond flour (recipe as written)
- For thicker, more structured cookie balls: use 1 1/2 cups almond flour (total)
I usually prefer the flatter, crispier outcome, but baking times can vary slightly—add 2–3 minutes if needed.
Gluten Free Vegan Chocolate Chip Cookies
To make chocolate chip cookies, increase the almond flour by 1/2 cup (for a cookie ball texture) and fold in dairy-free chocolate chunks or chips. If you use cashew or sunflower seed butter, the result tastes very similar to a classic chocolate chip cookie; almond or peanut butter will carry that nutty flavor alongside the chocolate.
Can I freeze this cookie dough?
Yes. Freezing cookie dough makes fresh-baked cookies available anytime. To freeze:
- Scoop dough into uniform balls as directed.
- Place rounds on a parchment-lined baking sheet and freeze until solid.
- Transfer frozen dough balls to a freezer-safe container or bag.
- Bake from frozen—no need to thaw. Add about 3–4 minutes to the baking time.
Frozen cookie balls are great for unexpected guests or when you want freshly baked cookies without the prep time.
More vegan cookie recipes
- Vanilla Crescent Cookies: soft, buttery, and perfect for holiday trays.
- Raspberry Cheesecake Cookies: a bright combination of sweet raspberry and tangy cheesecake flavor.
- Vegan Twix Cookie Bars: a multi-layered treat with a buttery shortbread base.
- Classic Black and White Cookie: an East Coast favorite with the iconic half-and-half icing.
- Homemade Samoa Cookies: a delicious, slightly involved recipe that pays off.
- Lofthouse Style Frosted Soft Sugar Cookies: soft sugar cookies with colorful frosting and sprinkles.
- Pumpkin Cookies: soft and chewy, with or without chocolate chips, perfect year-round.
Grain Free Almond Butter Cookie Recipe
Yield: 16 cookies
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 3/4 cup almond butter
- 1/2 cup coconut sugar or vegan granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup almond flour (adjust as noted above for texture)
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup dairy-free chocolate chips (optional)
Instructions
- Preheat oven to 350 °F. Line a baking sheet with parchment.
- Mix ground flaxseed with 1/3 cup water and set aside to thicken into a gel (this replaces two eggs).
- In a large bowl, cream together almond butter, sugar, and vanilla.
- Add almond flour, then stir in baking soda and salt. Combine everything until evenly mixed.
- For uniform cookies, scoop about 1 tablespoon of dough, squeeze gently, and roll into a ball.
- Place dough balls about 2 inches apart on the prepared baking sheet. Press with a fork for a classic pattern or flatten with the back of a spoon.
- Bake 12–16 minutes at 350 °F, or until cookies are set. Thinner cookies will finish sooner; thicker ones may need a few extra minutes.
Notes
To make chocolate chip cookies, increase almond flour by 1/2 cup and fold in chocolate chips. Cookie texture can be changed by altering almond flour as described above. For frozen dough, bake from frozen and add 3–4 minutes to the baking time.
About Kristina
Kristina is spabettie. She discovered a love of cooking early and started spabettie in 2010 to share approachable vegan recipes. Her culinary background informs the vibrant, reliable plant-based recipes she develops and shares.
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