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stack of almond butter cookies with white backdrop.

Almond Butter Cookies (Gluten Free)

  • Author: Lindsay Cotter
  • Total Time: 31 minute
  • Yield: 12-15 cookies 1x


This almond butter cookie recipe is easy to make and requires few ingredients! A perfectly nutty snack, holiday cookie recipe, or breakfast!


Units Scale
  • 3/4 cup natural almond butter (creamy)
  • 2/3 cup brown sugar or coconut sugar
  • 1 teaspoon baking soda
  • 1 Tablespoon tapioca or arrowroot starch (optional for softer cookies)
  • 1 large egg (see notes for vegan option)
  • 1 teaspoon pure vanilla extract
  • Pinch kosher salt
  • (Optional) 1 Tablespoon raw honey or molasses
  • 1/4 cup slivered almonds
  • Mix-Ins – 1/4 to 1/3 cup quick oats, dark chocolate chips or dried cranberries



Substitutes – For vegan option, substitute 1 large egg for chia egg or flax egg. Combine 1 Tablespoon ground flaxseed or ground chia seeds with 2 Tablespoons of water. Set mixture aside for 15-20 minutes until it thickens and becomes gelatinous like an egg. This post has more egg replacer options.

Storage Tips– Portion raw cookie dough into balls and place on a waxed paper-lined cookie sheet. Place in the freezer for 20 minutes or until firm. Transfer frozen dough balls to an airtight container or ziplock bag and return to the freezer. Both frozen cookie dough and frozen baked cookies can be stored for up to 3 months.

  • Prep Time: 10
  • Chill Time: 10-15
  • Cook Time: 8-11
  • Category: Dessert
  • Method: Oven


  • Serving Size:
  • Calories: 132
  • Sugar: 8.4 g
  • Sodium: 95.4 mg
  • Fat: 8.5 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 11.6 g
  • Fiber: 1.7 g
  • Protein: 3.7 g
  • Cholesterol: 12.4 mg

Keywords: easy snack, dessert, cookie recipe, almond butter, gluten free holiday cookies, nut butter, peanut butter cookies, vegan dessert