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These 5-ingredient Almond Butter Cookies are simple and easy to mix up, ready in under 30 minutes. Studded with gooey chocolate chips, they’re great as a quick dessert or nourishing snack.
Healthier Cookies in Under 30 Minutes
You might never expect that the simple combination of creamy almond butter, coconut sugar and egg with a scoop of protein powder could lead to a batch of perfectly chewy cookies like this, but I promise it’s true! The flourless dough is so quick to mix up in one bowl and tastes like a classic chocolate chip cookie with a hint of toasty flavor.
I like to make a batch of these for my kids on the weekend so they have something easy to grab through the week when they want a sweet snack. The recipe is also simple enough to make that my kids can even make a batch themselves, if they’re in the mood for baking!
I tend to keep things simple by mixing in a handful of chocolate chips but I’ll sometimes add in some chopped nuts or seeds for a bit of texture and extra flavor. You can even switch out the almond butter for other nut or seed butters (like peanut butter or tahini) for a different flavor. The customizations are endless!
Recipe Overview
A Few Key Ingredients
Below are the key ingredients you’ll need to make Almond Butter Cookies. The full quantities can be found in the recipe card further down the post.
Almond butter: Use a creamy almond butter here to get the right texture; chunky almond butter won’t work properly. If using a natural almond butter, make sure you stir all the way to the bottom of the jar before measuring. Cashew or peanut butter also work well.
Egg: Binds the dough and gives the cookies a soft texture.
Protein powder: Choose your favorite vanilla whey, plant-based, or casein protein powder. You can also use other flavors for a different taste.
Chocolate chips: I like to use bittersweet or semisweet chocolate chips to balance the sweetness of the cookies but use whatever is your favorite!
How to Make Almond Butter Cookies
Step 1. Preheat the oven to 350°F and line a sheet pan with parchment paper.
Step 2. Place the almond butter, egg, and sugar in a bowl. Whisk well to combine.
Step 3. Next, add in the protein powder. Use a spatula to mix together to form a dough.
Step 4. Fold in the chocolate chips.
Step 5. Place 12 cookie-dough balls on the sheet pan, spacing them 1 inch apart.
Step 6. Bake for 10-12 minutes or until the cookies start to turn golden.
Quick tip!
Don’t over bake the cookies! I like to check on them after around 8 minutes to see if the edges are turning golden yet (which is how I tell they’re done). They will continue to firm up as they cool and overbaking them can cause them to become dry.
Step 7. Remove from the oven and let it cool before placing it on a wire rack. Serve and enjoy.
Recipe Notes
Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days. Alternatively, freeze for up to 3 months (thaw at room temperature before eating).
Mix-ins: You can add 1/2 to 3/4 cup total of mix-ins like chocolate chips (any kind!), chopped nuts or seeds, shredded coconut or dried fruit.
Bake the cookie dough as soon as you make it: No need to chill the dough (which can cause it to become dry and crumbly). It’s best to mix it up, shape it, and bake it immediately.
Let cool before moving: Let the cookies cool for 5-10 minutes on the sheet pan before moving them to a wire rack. They can be a bit delicate while they’re warm so letting them cool on the pan first allows them to firm up.
Questions I Get Asked a Lot
Yes, peanut butter works great instead of almond butter in this recipe. Just make sure you’re using creamy, not chunky, peanut butter.
This is most likely due to overbaking. As everyone’s ovens are slightly different, it’s best to check on the cookies slightly early to see if they’re done. I always think it’s better to pull the cookies out of the oven slightly early, rather than too late!
Yes! They’re naturally gluten-free, although you may need to check the ingredients in your protein powder, if needed.
Yes! Mix 1 tablespoon ground flax seed with 3 tablespoons of water in a small bowl, let it gel, then stir into the dough in place of the egg.
More Cookie Recipes
- 2-Ingredient Date Cookies
- Almond Flour Chocolate Chip Cookies
- Peanut Butter Protein Cookies
- Chocolate Almond Flour Cookies
- Strawberry Cheesecake Cookies
- Gingerbread Cookies
- No-Bake Samoa Cookies
- Cottage Cheese Chocolate Chip Cookies
Made these? Leave a comment below and let me know how it went. And tag me on Instagram so I can see your delicious bakes!
Almond Butter Cookies
Ingredients
- 1 cup almond butter
- 1 large egg
- 3/4 cup coconut sugar, or light brown sugar
- 1 scoop vanilla protein powder
- 1/4-1/3 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F and line a sheet pan with parchment paper.
- Place the 1 cup almond butter, 1 large egg, and 3/4 cup coconut sugar in a bowl. Whisk well to combine.
- Next, add in the 1 scoop vanilla protein powder. Use a spatula to mix together to form a dough.
- Fold in the 1/4-1/3 cup dark chocolate chips.
- Place 12 cookie-dough balls on the sheet pan, spacing them 1 inch apart.
- Bake for 10-12 minutes or until the cookies start to turn golden.
- Remove from the oven and let it cool before placing it on a wire rack. Serve and enjoy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
