Gluten Free Almond Butter Cookies

Gluten Free Almond Butter Cookies

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Adjust Servings:
1 cup Creamy Almond Butter
1 cup Light Brown Sugar
2 Eggs
1 teaspoon Baking Powder
1 teaspoon Sea Salt
1 teaspoon Pure Vanilla Extract
4 ounces, melted Dark Chocolate
4 Tablespoons Sliced Almonds

Gluten Free Almond Butter Cookies

  • 20 minutes
  • Serves 20
  • Easy


  • Toppings



Perfectly light and slightly chewy, flourless gluten free almond butter cookies that are made in the food processor.

These cookies only require a handful of ingredients and I bet you already have them on hand!

Yes, baking is a science but these almond butter cookies are pretty fool-proof.

Any nut butter will work for this recipe. I’ve tested these with peanut butter and walnut butter.

Although peanut butter is a delicious source of heart-healthy monounsaturated fat, almond butter has been gaining more popularity recently.

Almond butter also has several evidence-based health benefits including fiber, folate and vitamin E.

This creamy but butter is great for brain health and help you get rid of the bad cholesterol.

Whether you are gluten-free or not, these almond butter cookies are a hit.

The texture is soft, chewy and perfectly sweet.

Since there is no flour in these cookies, there’s no worry about over-mixing the batter.

If you do not have a food processor, you can mix everything together in a bog bowl as well.

I like to dip these cookies into melted chocolate then sprinkle them with sliced almonds.

These cookies are easily made dairy free as well when using dairy free chocolate for dipping.

This recipe makes about 20 cookies.

Send me a picture of your cookies creation via Instagram!





Preheat Oven and Make Cookie Batter

Preheat oven to 350°F.

While the oven preheats, make the cookie batter.

Add all of the ingredients to a large bowl or food processor and pulse until well-combined.


Scoop and Bake

Using a small 1.5 teaspoon ice cream scoop, scoop the the cookie batter and place it on a parchment lined baking sheet leaving a couple of inches space between each cookie dough ball.

As this recipe makes 20 cookies, you will only be able to fit 9-10 cookie dough balls per baking tray.

Allow the rest of the dough to chill in the refrigerator while the first batch bakes.

Bake the cookies in the 350°F preheated oven for 10-12 minutes.

Allow the cookies to cool for at least 5 minutes before moving them to a cooling rack or serving plate.

The cookies will come out soft to touch but will harden the perfect amount while the are cooling.



This step is optional of course.

To decorate the cookies with chocolate and nuts, start by melting 2 ounces of chocolate using a double boiler or the microwave in 20 second increments.

Next, chop raw and sliced almonds roughly.

Dip the cooled cookies in the dark chocolate then place them on a parchment lined sheet and sprinkle with the almonds.

Place the cookies in the refrigerator for 10-15 minutes or until the chocolate has hardened.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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