Introduction

These 3 Ingredient Almond Butter Cookies are a quick and easy treat perfect for any time you crave a simple, homemade snack. With just almond butter, an egg, and brown sugar, you can whip up a batch of chewy, flavorful cookies in under half an hour.

A group of peanut butter cookies rests on a metal cooling rack placed on a white marbled texture. Each cookie is round and golden brown with a slightly rough texture and visible small chunks. They have a crisscross fork pattern pressed into the top, giving a distinct look. The cookies show slight edge browning and a soft, crumbly appearance, arranged closely but not overlapping. The background is softly blurred to keep the focus on the cookies in the foreground. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup creamy almond butter (no-stir almond butter recommended, such as Barney smooth almond butter)
1 large egg
1/2 cup light or golden brown sugar (not packed)
White sugar (as needed for finishing)

Instructions

Step 1: Preheat your oven to 340°F (170°C) and line a baking sheet with parchment paper. Set aside.
Step 2: In a medium bowl, combine the almond butter, egg, and brown sugar. Use an electric mixer to beat the mixture for 30 to 40 seconds until well mixed. The dough will be crumbly but moist.
Step 3: Scoop about 1 tablespoon of dough and roll it into a ball. Place each ball on the prepared baking sheet, spacing them about an inch apart.
Step 4: Pour some white sugar into a small bowl. Dip a fork into the sugar and gently press each dough ball to flatten it, creating a crisscross pattern on top.
Step 5: Bake in the preheated oven for 14 to 18 minutes, or until the cookies turn a deep golden color. Be careful not to overbake to avoid excessive browning on the bottoms.
Step 6: Remove the baking pan and place it on a wire rack to cool completely. The cookies will be soft when hot but will firm up and crisp as they cool.

Tips & Variations

Use no-stir almond butter for a smoother dough and easier mixing.
For extra flavor, consider adding a pinch of sea salt or vanilla extract to the dough.
Substitute the white sugar finishing step with a sprinkle of cinnamon sugar for a spiced twist.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. To reheat, warm briefly in the microwave for 10-15 seconds to soften before enjoying.

How to Serve

A batch of round, golden-brown peanut butter cookies arranged in rows on a wire cooling rack, each cookie showing a crisscross fork pattern pressed into the dough, with a slightly crumbly texture and golden edges indicating they are freshly baked. The wire rack's grid is visible underneath the cookies, resting on a white marbled surface that adds a clean, bright background. The cookies are closely placed but not touching, highlighting their homemade rustic look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy almond butter instead of creamy?

Yes, you can use crunchy almond butter, but the texture of the cookies will be slightly different with bits of almond throughout. Creamy almond butter provides a smoother, more uniform cookie.

Can I make these cookies gluten-free?

Absolutely! This recipe is naturally gluten-free since it doesn’t contain any flour. Just ensure your almond butter and sugar are gluten-free certified if necessary.