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3-Ingredient Easy Almond Butter Cookies (Gluten-Free)

3-Ingredient Easy Almond Butter Cookies (Gluten-Free)

These naturally gluten-free almond butter cookies use only almond butter, sugar, and egg for a tender, chewy cookie with lightly crisp edges. They are quick to mix, easy to shape, and ready in about 20 to 25 minutes.
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Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup (250-260 g) Smooth almond butter
  • 1/2 cup (95-110 g) Coconut sugar or light brown sugar
  • 1 egg Large egg

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Stir the almond butter thoroughly until smooth, especially if it is natural almond butter with oil separation.
  2. Combine the almond butter, coconut sugar or light brown sugar, and egg in a bowl. Stir until the mixture becomes thick, glossy, and uniform with no visible streaks of egg or dry sugar.
  3. Scoop the dough into 1- to 1 1/2-tablespoon portions and arrange them several inches apart on the prepared baking sheet. If the dough feels very soft, chill it for 15 to 20 minutes before scooping.
  4. Flatten each mound gently with a fork, making a crosshatch pattern if desired. The cookies spread only modestly, so shaping them now helps create an even thickness.
  5. Bake for 9 to 12 minutes, watching for lightly colored, set edges and centers that still look slightly soft. Do not wait for the centers to look completely firm in the oven.
  6. Cool the cookies on the baking sheet for 5 to 10 minutes before transferring them to a wire rack. They firm as they cool while keeping a pleasantly chewy middle.

Notes

Use almond butter containing only almonds or almonds and salt, and avoid very oily separated butter unless it has been thoroughly stirred. Do not overbake, since fully firm cookies can become dry and crumbly. Store cooled cookies in an airtight container.