Flourless Almond Butter Cookies
These Easy Flourless Almond Butter Cookies will become your new favourite – they are so simple to make and utterly delicious. Try a batch today, perfect to serve with your cup of tea or coffee!
Servings 24 Cookies
- 1 cup almond butter See Note 1
- 3/4 cup brown sugar - firmly packed
- 1 egg (large)
- 1 tsp vanilla extract See Note 2
- melted chocolate for drizzling
- sea salt flakes
Preheat your oven to 180 Degrees C (350 F).Line two rimmed baking sheets with non-stick baking paper. Place all the ingredients into a medium sized bowl and thoroughly mix them together.Set the bowl aside for 10 minutes to firm the dough. See Note 3. Remove some dough with a teaspoon and roll with your hands into balls about 2 ½ cm (1”) diameter and place them onto prepared baking sheets. – see Note 4. Lightly press tops of cookies with the tines of a fork, flattening them a little and making a crosshatch pattern.
Put both trays in the oven and bake for 8-12 minutes, swapping the trays halfway through, until the cookies are a light golden brown on the edges.
Allow cookies to cool on the tray for about 10 minutes, and then carefully transfer to a wire rack to cool completely.
Store in an airtight container for 3 days.
- I use a natural almond butter, to avoid those with unwanted additives. If your nut butter has a layer of oil on the top, mix it in well before measuring out for the cookies.
- Use good quality vanilla extract which is naturally derived. The flavour is superior to one which is synthetically produced.
- It is important that the mixture rests for about 10 minutes as it makes it easier to roll into balls.
- You could use a small ice cream scoop to shape the dough into balls.
- Please note, the nutritional information is based on one cookie. The nutritional information is an estimate only.
Calories: 93kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 5mg | Potassium: 90mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10IU | Calcium: 43mg | Iron: 1mg