3 Ingredient Almond Butter Cookies
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.
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!
- 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.
Calories: 114kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 110mg | Fiber: 1g | Sugar: 5g | Calcium: 52mg | Iron: 1mg