These 3 Ingredient Almond Butter Cookies are crisp from outside and chewy from inside. Its easy to bake and delightful to snack on. Along with being vegan they are gluten free and paleo friendly.
These flourless cookies are not overly sweetened and are little different from the regular ones. However, they are just as delicious and not to forget they are healthy as well.
You must try my no bake protein cookies for more healthy variety of cookies recipe.
Ingredients for 3 Ingredient Almond Butter Cookies
Flaxmeal – I used it as an egg replacer. It also has health benefits and adds fiber to this dessert.
Brown sugar – I used it to sweeten them perfectly so these cookies have nice sweet flavor but not too sweet. Therefore, I worked on using it to the minimum quantity so as to just add it in the right amount.
Almond Butter – I used fresh ground almond butter for this dessert. Its healthy, protein rich and loaded with fiber. It’s a heart healthy ingredient and it tastes amazing in these cookies.
How to bake these 3 Ingredient Almond Butter Cookies
Firstly, I combined all the ingredients in a mixing bowl and whipped them up into a thick sticky cookie batter.
Secondly, I dropped about 1 tbsp of the batter on the cookie sheet. Then, I shaped them into round balls and gently flattened them with the fork.
Thereafter, I placed the cookie sheet in the preheated oven and baked them for 15 minutes.
Once done, I turned off the oven and took them out. Then, I let them cool completely until they started leaving the sides of the parchment paper.
Lastly, we enjoyed this dessert heartily.
Expert tips:
- Its important to use the right type of almond butter for this recipe. I used fresh ground almond butter. However, if you use the bottled one make sure to read the ingredient label. It should not be flavored or sweetened.
- For softer version, bake them for 15 minutes. For crispier cookies bake them for 18 minutes or until they start turning dark brown.
- Most importantly, let them cool completely before handling these cookies so that they become firm and crispier.
Frequently asked questions:
How long do these lasts?
They have a long shelf life. You may store them in an air tight container at room temperature for about 2 weeks.
What type of almond butter should I use for this dessert?
I have provided the link in the ingredients under the recipe card for your reference. However, I recommend you to use absolutely pure almond butter to get the perfect taste of this recipe.
Is it necessary to soak flax meal for longer time?
You may simply mix flax meal and water. Then, whip it up and use it immediately. Usually soaking flax meal for about 5 minutes is recommended for recipes but for this one soaking for too long is not required and can be used immediately.
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No Bake Almond Butter Flax Bars
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Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram because we would love to see what you cooked.
3 Ingredient Almond Butter Cookies
Ingredients
- 2 tbsp whole ground flax meal (soaked in 6 tbsp water)
- 3/8 cup brown sugar
- 1 cup almond butter (unsalted)
Instructions
- Preheat oven at 350 degree and prepare a cookie sheet with a parchment paper.
- In a mixing bowl combine all the ingredients and mix well with a spoon/spatula until all the ingredients absorbs into each other and a dough like batter forms.
- Drop about 1 tbsp of the cookie batter on the cookie sheet at about ¼ inch gap. Then, take them between your palms and make round balls and place them back on the sheet. Then, 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 oven and bake it for 15 minutes. If you want crispier cookies then bake for 18 minutes. The cookies would turn brown in color and the bottom may start to darken.
- Turn off the oven and place the cookie sheet on a flat surface. Do not try to lift the cookies at this point. Let it cool completely and they will start leaving the parchment paper on their own. If the cookies 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!
Notes
- This recipe makes 18 cookies and the serving size is 1 cookie per person.
- Store them in an air tight container at room temperature for about 2 weeks.
- I used fresh almond butter for this recipe. If you use bottled almond butter then make sure to read the ingredients as only roasted almonds.
- I have provided step wise images in the post above for your reference.
Nutrition
heidy says
This was a great recipe and the entire family enjoyed it so much we will be making it again. I think next time I will double the batch! Do these freeze well? I would love to make them and freeze them for snacks.
Gunjan says
Thank you Heidy for trying this recipe and appreciating it as well. I have not tried freezing it personally since they stay good for more than 3 weeks at room temperature in an air tight container. If you freeze them, I would love to get your feedback on that 🙂
Connie says
Cool twist on peanut butter cookies. I’m amazed these almond cookies only use 3 ingredients! In a time like this when pantry could be sparse, this is a nice cookie recipe to go to.
Aline says
I love working with almond butter, and this 3-ingredient cookies are on my list to make next!! So excited!!
Jacque Hastert says
I can’t believe these delicious cookies come together with only three ingredients. I can’t wait to whip up a batch this week.
Marcel Corbeanu says
What a simple recipe! Love the combination of almond butter and low-carb flour. I bet these are perfect even without the added sugar (or less, since I’m going low-carb these day). Will give it a try soon!
Danielle says
This recipe is all about what real cookies should be! They are crispy and chewy at the same time, and they look like you could eat a whole bunch of them – perfect!
Amy Liu Dong says
My kids will definitely crave for these, as they are cookie lovers. Thanks for sharing an easy to prepare and cook cookies that everybody will can’t get enough.
Gunjan says
Thank you Amy!
Marisa F. Stewart says
You have my mouth watering! I can’t believe that they only have three ingredients and I have all three in my pantry. I can’t wait to try them out – I’ve been wanting something to snack on in the afternoon. The almond butter cookies will be ideal.
Jacqui DeBono says
These are fantastic. Anything that stores well and only needs a handful of ingredients is a winner right now!
Leslie says
I really appreciate that these cookies can last up to two weeks. Sometimes it’s hard to go through a lot of cookies in a short amount of time if I’m not making them for a big group of people. Great recipe!
Tammy says
3 ingredients?! I’m all in 🙂 These look so delicious and they’re healthy..win/win! 😀
Gunjan says
Thank you Tammy! Hope you get a chance to enjoy them.