Experience pure cookie bliss with these 3 Ingredient Flourless Vegan Almond Butter Cookies. These delectable treats are incredibly easy to make and have perfect taste and texture. They are moist, chewy and packed with nutty flavors.
Cookies are always wanted in my house. often they vanish the same day. To top it all, they are the easiest to bake and share.
I love baking and creating but these vegan gluten free almond butter cookies are my healthiest and tastiest creation so far.
Health benefits of almond butter
It is high in monounsaturated fats which helps lower LDL and raise HDL. Therefore, it promotes good cholesterol. It also has high content of omega-3 fatty acids which improves heart health. Its a great source of Vitamin E which helps boost immunity. However, if you are on weight loss plan then make sure to use unsalted plain almond butter in your diet and keep its portion size as recommended.
I love the fact that it is so versatile and can be used in sweet and savory recipes.
I love to make my no bake almond butter flax bars.
So, this time I decided to make simple cookie recipe with the most common ingredients.
These flourless almond butter cookies were a delicious snack for us and my kids loved them.
Why you will love these
Only 3 ingredients
Healthy, vegan, gluten free and paleo
Crisp from outside and chewy from inside
Easy to make and no flour needed
No chilling required
Flaxseed meal – Its a great egg substitute. Since I made these cookies eggless, flaxmeal worked excellent in this recipe.
Brown sugar – This is important to note. I used brown cane sugar for this recipe. Raw sugar or white sugar or any other sweetener wont work as expected.
Almond Butter – I used creamy almond butter and when you buy it make sure to read the ingredient label. It should only mention dry roasted almonds. Flavored or palm oil will not work in this recipe.
For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of the post.
How to make
Firstly, in a mixing bowl, I combined flaxseed meal and water. Then, I stirred it with a spoon and let it sit for 5 minutes.
Secondly, I added brown sugar and almond butter to it.
Next, I whisked it well until all the ingredients were well combined. It should be a sticky but tight dough.
Thereafter, I dropped 1 tablespoon of the dough on the prepared cookie sheet keeping 1/4 inch gap between each of them. Then, I made smooth round balls between my palms and placed them again on the baking sheet.
Afterwards, with the help of a fork I roughly flattened them making criss cross on each of them.
Then, I placed the baking sheet in the middle rack of the oven and baked for 15-18 minutes until the edges were light brown. Once done, I turned it off and took out the cookie sheet. Then, I placed it on a flat surface to cool down completely.
These were aromatic, attractive and satisfying.
- You may add 1/4 cup chocolate chips to the cookie dough batter. Then, simply shape it by flattening from the center with the back of a small bowl or your measuring cup.
- You may drizzle melted chocolate over them once they are almost at room temperature. Drizzle and let them cool further for 5 minutes before picking them up.
These vegan almond butter cookies can be stored covered at room temperature for 2-3 days. You may refrigerate them in a container with a lid for up to 2 weeks.
- While shaping them with the fork do not press all the way through. The fork might get stuck to the dough and break the cookie. So, just press with the fork up to the point where you can lift it easily.
- Make sure to let them cool down completely for the perfect crispy exterior.
- When measuring almond butter it is important that you drain its oil aside.
These cookies have a prominent taste of ground almonds with being perfectly sweet. They are not overly sweet.
Yes! its a good idea to bring all your ingredients to room temperature before baking these cookies.
I baked these cookies with it being the main ingredients and they came out excellent. It adds richness and creaminess to the baked goods. However, it is important to follow the measurements as described.
More vegan cookie recipes
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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
Did you make it?
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
3 Ingredient Flourless Vegan Almond Butter Cookies
- Preheat oven at 350 degree Fahrenheit and prepare a cookie sheet with a parchment paper.
- In a mixing bowl, combine flaxseed meal and water. Stir it with a spoon and let it sit for 5 minutes.
- Add brown sugar and almond butter to it and whisk is well until all the ingredients are well combined. It should be a sticky but a tight dough like batter.
- Drop about 1 tbsp of the batter on the cookie sheet at about ¼ inch gap. Then, take each of them between your palms and make round balls and place them back on the sheet. With a fork press gently from the middle. Then, again gently press it again with a fork from the other side to give a criss cross effect on the cookies. As they bake, the cookies might spread a little which is ok.
- Place the cookie sheet in the middle rack of the oven and bake it for 15 minutes. If you want crispier cookies then bake for 18 minutes. They would turn brown in color and the bottom may start to darken.
- Turn off the oven and take it out. Place the cookie sheet on a flat surface. Do not try to lift the cookies at this point. Let them cool completely and they will start leaving the parchment paper on their own. If the they stick together then don’t worry let them cool down and they will leave their sides as well. Once completely cooled these cookies become crispier and firmer. Enjoy!
- Almond Butter – I used creamy almond butter. The label should mention only one ingredient and that is dry roasted almonds. Also, make sure to drain its oil (separates naturally) before measuring. Flavored or palm oil almond butter will not work here.
- Brown sugar – I used cane brown sugar. Raw sugar or turbinado or coconut sugar will not work in this recipe.
- These cookies can be stored covered at room temperature for 2-3 days. You may refrigerate them in a container with a lid for up to 2 weeks.
- While shaping them with the fork do not press all the way through. The fork might get stuck to the dough and break the cookie. So, just press with the fork up to the point where you can lift it easily. You may have to clean the fork with a damp cloth or napkin while shaping the cookies.