Flourless Almond Butter Cookies

Got an email from a couple of friends asking if they could visit Clare and I went “YES!” immediately, not because Clare needs visitors but because I’ve been wanting to try out this Flourless Peanut Butter Cookies recipe so I need some people to share the calories with.

Trial 1: Swapped the peanut butter for almond butter, used more eggs in a sub-batch


14 cookies

  • ½ cup natural roasted almond butter
  • ½ cup sugar
  • ½ tsp natural vanilla extract
  • ½ large egg, lightly beaten
  • ½ tsp sea salt for sprinkling

I used almond butter instead of peanut butter because I used up all of my peanut butter after 3 batches of PB&J cheese cakes. Anyway almond is supposed to be more health healthy than peanut right? The proportion of sugar does seem a little excessive but I don’t have much cookie baking experience, especially flourless ones, so I decided to just stick with the recipe for now.


The appeal of this cookie recipe is it’s simplicity. No creaming the butter and sugar with the mixer and risk waking up the sleeping princess.

Since I made a half batch of the original recipe which calls for a whole egg, I beat the egg first and added half of the egg by weight into the almond butter, sugar and vanilla and just whisked it all up with a hand whisk.

As there is no flour in the recipe, I expect the cookie to be crumbly so I wanted to test if adding more egg into the batter would result in better binding and a more well-received texture. Anyway what was I going to do with half an egg??

Therefore I dropped 1 tbsp rounds of half of the original batter onto a baking sheet lined with parchment paper – Batch 1A. I added the remaining half an egg into the rest of the batter ( so this batch got 3X the amount of egg compared to Batch 1A) and similarly, dropped 1 tbsp rounds onto the parchment paper. I flattened the rounds with my fingers and made hash patterns with a fork before sprinkling with coarse sea salt. I made just one set of parallel fork prints on Batch 1A and criss-crossed hash patterns on Batch 1B, the more eggy ones. Into the preheated to 350 °F oven at the they go, for 20 minutes, the baking sheet was rotated at the 10 minutes mark.


My taste tasters arrived a little late so by then Chris and I have devoured almost everything but 4 cookies. The two taste testers independently agreed that they preferred Batch 1A. Batch 1A was indeed crumblier than 1B but this finer texture was more appealing.

Final Recipe

Yields 14 cookies

14 cookies

  • ½ cup natural roasted almond butter
  • ½ cup sugar
  • ½ tsp natural vanilla extract
  • ½ large egg, lightly beaten
  • ½ tsp sea salt for sprinkling
  1. Preheat oven to 350 °F.
  2. Mix all the ingredients, except for the sea salt.
  3. Drop table spoon-sized “cookie dough” onto a baking sheet lined with parchment paper. The shape of cookies does not drastically change after baking so this is a good one for cookie cutters if you need a break from those sugar cookies.
  4. Sprinkle with sea salt (optional) and bake for 20 minutes, rotating the baking sheet half way through baking. Enjoy.

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