It takes exactly thirteen minutes for my oven to preheat to 350 degrees. I think this is a bit of a long time, especially given my ovens are pretty new, but it is what it is. Since I know the timing of my oven, I often play a game when I’m baking.
I try to prepare the recipe from retrieving ingredients from the pantry to measuring and mixing to having it ready for baking all in those thirteen minutes. The goal is to have the pan ready and waiting to go in the oven when it beeps saying it’s ready. Clearly my life isn’t exciting enough when I play games about having recipes ready in thirteen minutes, but it keeps me moving and gives me a bit of a challenge.
I’d like to say I routinely beat the clock. But I have to be honest, I don’t win often. I don’t know if I’m slow or just tend to prepare complicated recipes, but a lot of times it’s not even close. I can get granola ready in that time and some simple muffin recipes, but that’s about it.
I do win the game when I make these Flourless Almond Butter Cookies or their peanut butter counterpart. I even have time to spare! These cookies are similar to the peanut butter ones in that they are easy to prepare, have few ingredients, and are gluten free. They are also definitely one bowl recipes, perfect for this Sunday Supper’s theme, and really taste like almond or peanut butter, whereas a lot of almond or peanut butter cookies or desserts out there really don’t. I love, love, love the peanut butter ones and couldn’t wait to experiment with the almond butter. The peanut butter ones tend to be rather crumbly, but the almond butter version was much more solid, like a real cookie, not a typical gluten free one.
Whether you are gluten free or not, I know you’ll go crazy for these cookies! They are super easy to make and have a wonderful flavor. I have made them with both regular almond butter and Justin’s maple almond butter. I loved them both ways, but the maple ones has a bit of a more complex flavor that I couldn’t get enough of. Any almond butter will work just fine. The exterior of the cookies is crunchy, while the underbaked interior is soft and a little gooey. I made them huge, because I love giant cookies, but feel free to make them whatever size you like, just be sure to adjust the baking times accordingly. Move over peanut butter cookies, I have a new cookie love in my life!
If you want to see how I make these, check out this fun and informative video with my mom and me!
Don’t miss my awesome Warren pears giveaway!
Flourless Almond Butter Cookies #SundaySupper
- Prep Time: 5 minutes
- Cook Time: 16 minutes
- Total Time: 21 minutes
- Yield: 8 cookies 1x
Ingredients
- 1 cup almond butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a medium bowl, stir together almond butter, sugar, egg, baking soda, and vanilla until fully combined.
- Using a regular sized ice cream scoop, scoop batter onto prepared baking sheet. Bake for about 16 minutes, rotating halfway through if necessary, until cookies have spread and set on the tops. Cookies will still be very soft and molten in the centers, but they harden substantially as they cool, so do not overbake. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour.
Don’t forget to check out the other Sunday Supper dishes!
“Take the chill off” Chilis, Soups, and Starters
- Spicy Sausage and Sweet Potato Soup by Bobbi’s Kozy Kitchen
- Eggplant Parmesan Soup by The Texan New Yorker
- Cream of Tomato and Tortellini Soup by Noshing With The Nolands
- Chicken Tortilla Soup by What Smells So Good?
- Chicken Corn Chowder by Cupcakes & Kale Chips
- Spinach and Mushroom Tortellini Soup by Neighborfood
- Lasagna Soup by The ROXX Box
- Beefy Skillet Nacho Bake by The Weekend Gourmet
- German Onion Soup by Kudos Kitchen By Renee
- White Bean and Spinach Soup by Ruffles & Truffles
- Korean Oxtail Soup (Kkori Gomtang) by kimchi MOM
- Fall Squash Chili by Pescetarian Journal
- Sweet Potato Black Bean Chili by Alida’s Kitchen
“Put meat on your bones” Stews
- Brew Stewed Beef by The Foodie Army Wife
- Dr. Pepper Shredded Chicken (slow cooker) by girlichef
- Pepper Beef Stew by The Not So Cheesy Kitchen
- Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes by That Skinny Chick Can Bake
- Fabulous French Cassoulet by Webicurean
- Slowcooker Coq Au Vin by Jane’s Adventures in Dinner
- Claypot Braised Tofu by My Trials in the Kitchen
- Moroccan Lentil Ragout with Poached Eggs by The Wimpy Vegetarian
“Make room for seconds” Main Dishes
- Slow Cooker Hawaiian Kalua Pork by Shockingly Delicious
- Chicken and Dumplings by Hip Foodie Mom
- Spicy Tomato Pasta by Supper for a Steal
- Spicy Coconut Chicken Casserole by The Urban Mrs.
- Carnitas with Queso Fresco Enchiladas by Casa de Crews
- Slow Cooker Garlic and Herb Pork Chops and Veggies by Cookin’ Mimi
- Jambalaya by Country Girl in the Village
- Easy Oven Sweet & Sour Chicken by Momma’s Meals
- Asian Chicken Rice Pot by a distinguished palate
- Quick One Pot Red Beans and Rice by A Kitchen Hoor’s Adventures
- Sweet & Sour Vegetarian Stir Fry by Foxes Love Lemons
- One-Pot Lentil Chicken by Small Wallet, Big Appetite
- Beef and Quince Tajine by MarocMama
- Slow-Cooked Italian Beef Sandwiches by Juanita’s Cocina
- Sunday Supper Pork and Chorizo by Family Foodie
- Mediterranean Chicken Bake by The Dinner-Mom
- Easy Chorizo, Corn and Potatoes by Mama’s Blissful Bites
- Crockpot Roasted Corn, Tomato and Broccoli Risotto by Take A Bite Out of Boca
- Quick ‘n Easy Asian-Style Quinoa by NinjaBaking.com
- Pan-fried Chicken with Bacon and Asparagus by Food Lust People Love
- Vegetarian Chipotle Tamale Pie by Curious Cuisiniere
- Turkey Sausage and Noodle Pesto by Cindy’s Recipes and Writings
- One Pot Coconut Rice Shrimp Pilaf by Sue’s Nutrition Buzzz
- One Pot Spicy Pasta by Mess Makes Food
“Can’t say no” Desserts
- Vegan Chocolate-Peanut Butter Pudding by Killer Bunnies, Inc
- Busy-Day S’mores Cake by Treats & Trinkets
- Mascarpone Pumpkin Cheesecake in the Microwave by Peanut Butter and Peppers
- Slow Cooker Pumpkin Pie Spice Apple Crisp by Hot Momma’s Kitchen Chaos
- Flourless Almond Butter Cookies by Pies and Plots
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I make the peanut butter version of this all the time! Great idea!
I love almonds, and love incorporating them into cookies. It’s hard to believe these cookies don’t have flour, because they look just like regular cookies! Made with almost butter – Y-U-M!
I meant – almond butter, NOT almost butter. 🙂
Giant cookies are the best 🙂 These sound delicious. I’ve never made a flourless cookie before, I’ll have to keep these in mind!
Such a short list of ingredients for such a wonderful cookie, Laura! I would love to try the ones with maple almond butter, especially.
I have a gas oven and it doesn’t beep at me when it reaches temperature so I have to keep checking the hanging thermometer. Now you have me curious so I’m going to time it!
I would go crazy checking the thermometer. But if you timed it, then you’d always have an idea of when it would be ready. I’d be very curious to see how long it takes. Thanks, Stacy!
I love it! Almonds are one of my favorite nut butters!! Awesome cookie!
I love the idea of flourless desserts. Making it on a baking sheet sounds easy to me, a challenged baker.
What a super recipe! 🙂 love these. and I love your game!
Haha, I do that too! I try to have everything ready to go in before the oven preheats, but I frequently lose that battle 🙂
It’s a hard battle to win 🙂
Great idea!!
I love almond butter. Such a nice change from peanut. These look very tasty.
Yummy! These look like they’d be great for breakfast 🙂 Do you think I could sub some of the sugar for maple syrup or honey? I’m trying to eat less refined sugar (boring, I know!!)…
It’s hard to say. I think honey might work because it’s stickier. I’d probably use 1/2 cup and maybe chill the dough. Or you could reduce the granulated sugar. They’d be less sweet but still yummy. let me know if you try them!
These cookies look delicious, and so scrumptiously big!
Mmmmm….love this twist on pb cookies! They look delish!
Mmm….these cookies look so good!!
Great recipe, Laura! I definitely want to give your flourless cookies a try. Very much appreciate the tips about the maple almond butter AND not over baking. Thank you!!!
I learned about the overbaking the hard way 😉
Wow, these really are easy! Sound delish, too. I’ve never thought to time how long my oven takes to preheat – now I’m curious, so of course I will!
Now you have me curious about how long my oven takes to heat! LOL! Love these cookies and never would have thought they were flourless.
Yum! Since you make these sound easy to make I am going to try my hand at them. I love almond butter and am exited to try it in a cookie!
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You will love these cookies, Jessica, and everyone will think you are a life-long baker!
Those look great with such a short list of ingredients, nicely done!!
you have me wondering if I’ve ever done an almond butter cookie?
how bad is it that I don’t know?
You’ve made so many great recipes, it’s probably very easy to lose track 🙂 I feel like I’m always checking my recipe index to see what I’ve made.
These cookies seem perfect… quick and easy! And they sound absolutely delicious!
Love the idea of not using peanut butter. Can’t wait to give these a try!
Hmmm… plain, simple and basic ingredients combined to such a great cookie!
The photos make me want to munch on one like right now!
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Thank you so much, Sabrina, and thanks for visiting 🙂
I’m a slow baker; I’m never ready for when the oven beeps, haha. These cookies look mucho delicious.
Lol! I thought I was the only one who rushes through to finish before the oven is preheated. I almost never make it but I am going to try these cookies just so I can have a solid win under my belt! Of course it helps that they look so delicious and worth the challenge!
I always think it will take me no time at all to throw together some cookie dough or cake batter or whatever…and then 25 minutes later I”m putting it in the oven. WHAT?! No idea where the time goes.
I’ve made peanut butter versions of these but never almond butter! Genius.
That is the story of my life. I need to get faster in the kitchen. Thanks, Joanne!
These cookies look fabulous. . love almond butter! yum!
Yummy! And super simple, I like BIG cookies too!!
I’m on a huge almond butter kick lately. Love it!
Peanut butter has always been my nut butter of choice, but just recently I started getting into almond butter and I’m definitely loving it. These cookies sound wonderful and I love that they’re gluten free!
Yayyyy!!! I love almond butter and I can just imagine how tasty these cookies must be! Plus, bonus-quick!
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haha, I please similar games too sometimes. I always make homemade peanut and almond butter, it gives me the idea that it’s ok to eat them… the same way gluten free makes me feel. I’m loving these cookies Laura!
Hi!
I wanted to thank you for this post! I just made these and they are delicious. I made a few tweaks and thought they could help your other vegan readers.
Replaced sugar with Coconut Sugar (more nutrients)
Add 2 Tsp Apple Pie Spice (Fall Flavor!)
Used 1 Chia Egg (1.5 Tbsp ground chia + 3 Tbsp Water)
Used non-stick cookie sheet and didn’t have parchment. My batch made 9 cookies. 🙂
Thank You!
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I’m so glad you made and enjoyed the cookies! Love that you changed some of it around and made it work for you. Thanks, Nicole!
I recently made some homemade hazelnut butter which had a bitter after-taste (not sure if it was from over-toasting them or from the skins) and thought I might try using it in cookies hoping the sugar would mask the bitterness, so I used this recipe subbing my hazelnut butter for the almond butter and they turned out not bad. The first batch I baked for 16 min, but that made them very hard and crispy, so I baked the next batch for 13 min and was still crispy. In the last batch I threw in a few hand fulls of quick oats and only baked 10 min. They were the best ones, retaining a little softness, though not much in the middles. If I were to make these again, I would definitely use the oatmeal again, and probably only bake for 8 minutes. Also I would use less sugar. My mom (taste tester since I don’t eat sugar) said they were good, but VERY sweet (though come to think of it, I did have stevia in my nut butter). Thanks for this great base recipe. I am sure there are endless combinations and creations you could make with this as a base. I wonder if the baking soda is even necessary since these don’t rise….
Oh, and I got 18 large cookies out of this…. And that was using just under a cup of nut butter.
Some nut butters bake up crispier than others. Almond butter, for example, makes much crispier cookies than peanut butter. Also, because you got more than double the cookies I noted I got, they are going to take substantially less time to cook. Adding oatmeal is a great idea. You can reduce the amount of sugar if you like. I think the cookies would be very dense if you left out the baking soda. I’m glad you tried and enjoyed the recipe, Nikki!
Oh, so that is what gives it the lightness…. my mom said they nearly dissolved in her mouth they were so light. Yeah, It probably varies greatly with different butters. I can only imagine how massive your cookies must have been…. mine are a good 4″ – 4.5″ across! I love trying new things like this and am so happy I was able to save my nut-butter…. nust are just so expensive it would have been sad to throw it away.
Maybe your cookies spread more because you used hazelnut butter? All nut butters are different. When I make them with peanut butter they barely spread at all. Anyway, thanks for trying my recipe and leaving a comment! I really appreciate it 🙂 Happy Holidays!
Yeah, probably… it was pretty runny compared to peanut butter… probably because peanuts have more starch that make it thicker. Either way, they worked… and now if anyone else wants to experiment with different butters thy have a heads up. I purposely only baked 6 at a time knowing I might need to adjust timing since I was making changes… and because all ovens are different. I almost never bake goodies as long as they call for…. and when I do, I usually wish I had taken them out several minutes earlier!! Merry Christmas!!
Great idea to bake a few at a time! The hardest thing about baking for me is telling when cookies are done.
I find it to be really helpful, since there are always sooo many variables down to the brand of ingredients, an your weather, warmth of your house…. whether you are hoping for a crispy, light, dense, chewy, soft, etc cookie and how well-done you like them (For myself, I like them a bit doughy still, though my mom likes them more well done), your pans…. the list goes on, and the only way to know how your particular batch will turn out is to try. I just feel it’s too bad you can’t do this with cakes and brownies…. I’m really good at over-cooking those!! I have to remind myself that brownies and many bars will/must still look completely raw when taken out of the oven since they harden sooooo much after they cool. Same goes for chocolate cookies.
In case this helps anyone… I made these smaller, using about 1 heaped tsp per cookie. It made 21 cookies. I baked them for 8-9 minutes, rotating the trays halfway.
Thanks for the tips, Joyce! Hope you liked the cookies 🙂