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Delicious Flourless Almond Butter Cookies

These flourless almond butter cookies are pure magic! With crispy edges, tender centers, and a rich nutty flavor in every bite, they make for a delightful treat.

The subtle notes of almond butter give these cookies a sophisticated twist on traditional peanut butter cookies. And don’t forget the chocolate chips—a handful of these adds bursts of sweetness that are simply irresistible.

The best part? You can put these together in minutes using just a few pantry staples. Plus, they’re naturally gluten-free—meaning you can indulge without a second thought!

Why You’ll Love These Almond Butter Cookies

Quick & Easy: With just one bowl and minimal preparation, these cookies are perfect for bakers of all skill levels.
Perfect Texture: Enjoy a soft, chewy interior with slightly crisp edges that will make you come back for more!
No Flour, No Fuss: Say goodbye to measuring flour—these cookies are completely flourless!
Customizable Fun: Feel free to get creative! Swap in white chocolate chips, chopped nuts, or dried fruit for your own delicious twist.

Ingredients

Almond Butter: Use creamy almond butter for a rich texture and flavor. Avoid crunchy varieties, as they won’t blend well.
Light Brown & Granulated Sugar: This combination strikes the perfect balance of sweetness and chewiness.
Egg: Acts as a binder to hold the ingredients together and adds structure.
Baking Soda: Helps the cookies rise a bit, contributing to their tender texture.
Mini Chocolate Chips (Optional): Because let’s be honest—almond butter and chocolate are a match made in cookie heaven!

Instructions

Making these cookies is a breeze! Here’s how to do it:

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
Whisk the egg and almond butter together in a medium bowl until you have a smooth mixture.
Beat in both sugars and the baking soda until everything is well combined.
Fold in the mini chocolate chips, then scoop the dough into 1.5-tablespoon balls and place them on the baking sheets, leaving about 2 inches of space between each cookie.
Press each cookie ball lightly to flatten. If there’s any excess oil, you can use a paper towel to blot it away.
Bake for about 9–11 minutes, or until the edges are set. The centers may look slightly underbaked—that’s perfect!
Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. And enjoy every bite!

Tips for the Best Almond Butter Cookies

These cookies are sure to win your heart, especially if you follow these handy tips:

Quality Matters: Use fresh, high-quality almond butter that’s well-stirred. Avoid brands with added oils or sugar.
Room Temperature Ingredients: Let your ingredients come to room temperature for easier mixing and better incorporation.
Tailor the Texture: For chewier cookies, refrigerate the dough for 30 minutes before baking. For crispier edges, press the cookies down a bit more.
Add a Pattern: If you love the classic peanut butter cookie look, press down with a fork to create a crisscross pattern.
Don’t Overbake: Pull the cookies out of the oven when the edges are set but the centers still look a bit soft, as they’ll continue to cook on the warm baking sheet.
Enhance the Flavor: For a delightful twist, consider adding 1/4 teaspoon of almond extract or a sprinkle of sea salt for a sweet-salty effect.
Mix Things Up: Beyond chocolate chips, try adding chopped nuts, coconut flakes, or dried cranberries for extra flavor.
Prep in Advance: You can prepare the dough and refrigerate it for up to 3 days. Alternatively, freeze rolled dough balls for up to 3 months; bake straight from frozen while adding 1–2 minutes to the bake time.

How to Store

Who doesn’t love having a stash of homemade cookies at the ready? Here’s how to store them:

To Store: Keep your cooled cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, refrigerate for up to 2 weeks.

To Freeze: Flash-freeze the cooled cookies in a single layer on a baking sheet until solid. Then transfer them to a freezer-safe container or bag. They’ll keep for up to 3 months. Thaw at room temperature or warm briefly before serving for that fresh-baked taste!