Flourless Almond Butter Cookies

By Manali Singh

5 from 1 vote

May 02, 2014, Updated May 07, 2023

Soft, chewy flourless almond butter cookies which are also vegan.

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Here I present to you my new favorite cookie recipe, incredibly easy to make and it’s flourless and also vegan! I swear it tastes so good that it made me forget my chocolate chip cookies, well almost. There’s a problem though, they are so good that I can’t stop eating them. I think I ate 4 in an hour, no kidding. These cookies melt in your mouth, they are incredibly soft.

So are these healthy? Well there’s still lot of sugar in it but I would say healthier than chocolate chip cookies for sure. There’s no flour and no butter in it, so that makes it comparatively healthier. I am thinking to make these regularly now, they will be good to eat after a run.

Let’s talk a little about how these cookies were made. The base for these cookies is almond butter. I used crunchy unsalted almond butter from Trader Joe’s. You can use any almond butter you want but I prefer using unsalted butter in my cookies. As I write this, I am thinking of making exactly the same cookies using peanut butter. They would taste awesome, anything that has peanut butter in it has to be awesome right? ; )

So to the almond butter we add brown sugar and granulated sugar. Brown sugar gives moisture to the cookies. Can you use 1 cup of brown sugar and skip the granulated sugar? Most certainly but I have to tell you the cookies were super moist with 1/2 cup of brown sugar because I also added 1/4 cup mashed ripe banana to it. The banana makes these cookies so moist that you don’t really need to use 100% brown sugar.

Coming to bananas, use a very ripe banana like the one which has dark brown spots all over, that one. You can probably buy the banana, let it get brown for 5-6 days and then use in this recipe. And you can freeze the remaining bananas – they freeze so well. Peel the ripe banana, cut them into 2-3 slices and put them in a freezer bag. When you need to use them, just take them out of the freezer and thaw. You can then probably make this banana bread, which is always a great breakfast in my opinion.

I try to add chocolate chips wherever possible and you can see I added a lot of it – full 1 cup! I also pressed few additional chocolate chips on top as soon as the cookies came out of the oven. That’s purely optional, it just makes them look prettier. In case you are not a chocolate lover like me you can reduce the amount to maybe 1/2 cup or skip it all together. Also nuts like almonds, pecans can be added to these cookies.

The flourless cookies are very soft when taken out of the oven. Do not try to transfer them to the wire rack right away. Let them stay on the baking sheet for 10-15 minutes before transferring them to the wire rack to cool completely.

The cookies are done in around 20 minutes – 10 minutes preparation time and then 10 minutes for baking. This recipe made 14 large cookies but I used around 2 tablespoon of dough per cookie, you can use 1 tablespoon of dough and get more smaller cookies.

* You can cut down on the sugar if you want. I like my cookies sweet, if you don’t just cut down on the sugar.