Yup, that’s right! This recipe for Almond Butter Cookies is made with just 3 simple ingredients and couldn’t be any easier to make! They’re Low Carb, Keto friendly, Gluten Free and downright delicious.
I’m all for anything with minimal ingredients. Whether we’re talking about this 2 ingredient Naan Bread, this 3 ingredient Restaurant Style Spicy Mayo or this 2 ingredient Chocolate Fudge. I’m always amazed at the possibility of pure magic that such few ingredients can create. And this quick and easy recipe for Almond Butter Cookies is certainly no exception. A perfectly flavoured, light and crumbly cookie made with just 3 ingredients?! Nothing fancy to see here, folks. Just that you don’t need a super long list of crazy ingredients in order for something to taste absolutely delicious, be incredibly addicting and make everyone in the room beg for seconds or ask for the recipe (or both!).
Like half of the universe, my parents went on a little bit of a baking kick during the peak of Covid. They spend a lot of time with each other since my mom’s retired now. They also spend quite a bit of time watching my 3 year old niece and with it, take the job of keeping her entertained at all times very seriously. I’ve mentioned before about how they’re into basic home cooking that goes back millions of years. They want recipes that are so easy to follow, even a 3 year old could do it. See where I’m going with this?
You see, my parents swore up and down for the last 3 years that their 3 ingredient peanut butter cookies are simply the best. There was a point in time where we couldn’t even have a conversation with them without them bringing up how delicious their peanut butter cookies are AND that they’re made with just 3 ingredients! They made these cookies with my niece, they made these cookies with each other, they sent these cookies to people they hadn’t seen in a while, they talked about these dang 3 ingredient peanut butter cookies non-friggen-stop!
So much so that the other night when my Keto sugar craving came-a-knockin’ and I had yet to go grocery shopping, there was only one thing I could think about. My parents’ beloved 3 ingredient peanut butter cookies. Except I didn’t have any peanut butter kickin’ around so I wondered how it would work with almond butter instead. And I couldn’t use any sugar cause, ya know, Keto, so I wondered how it would work with a Keto friendly sweetener instead. And friends, I’m here to report, that yeah, my parents were definitely on to something all of these years. Their 3 ingredient peanut butter cookies, which are now my 3 ingredient almond butter cookies, are simply the best.
THE 3 INGREDIENTS YOU’LL NEED TO MAKE THIS RECIPE FOR ALMOND BUTTER COOKIES
Can you believe it?! That these decadent and crumbly almond butter cookies are made with just 3 ingredients?! Ok, I’m starting to sound like my parents now. Let’s discuss the simple ingredients in a little bit more detail down below:
- Almond Butter: Well, duh! We can’t make these 3 ingredient almond butter cookies without a bit of almond butter. Almond butter is similar to peanut butter but, you guessed it, made from almonds instead of peanuts. Always choose a brand where the only ingredient is almonds as there is no need for any additives such as sugar or shelf stabilizers. Almond butter has a thick but dense texture and is the base and bulk of this cookie recipe. Use smooth almond butter for best results (as it tends to hold up a bit better when mixed and baked than it’s crunchy counterpart).
- Sweetener: Adds sweetness and helps the cookies brown as they bake up and caramelize in the oven. I used a blend of monk fruit and erythritol for this recipe for almond butter cookies. However, feel free to use whichever keto friendly granulated sugar you have on hand.
- Egg: Adds moisture, structure and flavour to these 3 ingredient almond butter cookies and helps to bind the 3 ingredients together.
HOW TO MAKE ALMOND BUTTER COOKIES WITH JUST 3 INGREDIENTS (KEY TIPS)
You can find full instructions for how to make these 3 ingredient almond butter cookies in the recipe card down below, but here are a few quick tips to keep in mind:
- Use smooth almond butter rather than it’s crunchy counterpart for best results. The smooth version tends to hold up better in the oven as the cookies bake and give the cookies an overall firmer, rather than crumbly, texture.
- An electric mixer is handy but definitely not required. Feel free to mix these cookies by hand if you don’t have a mixer. It’ll take a bit longer and be a bit more tedious but your hands are as good as any to get the job done just fine. Either way, make sure the ingredients are well combined for best results.
- Try and make the cookies into as uniform shape and size as possible. This promotes even cooking in the same amount of time. I personally just eyeballed it. But you can use a cookie scoop or an ice cream scoop to help you, if desired. EXTRA TIP: The batter will be sticky. To avoid the batter sticking to your hands and fingers, lightly wet your hands before rolling the dough into balls.
- Use a fork to flatten out the tops of the cookies and round out the edges as they won’t do so on their own in the oven.
- Allow the cookies to cool completely before attempting to touch or move them off the baking sheet. They are super soft and crumbly and will literally fall apart if you try and move them too soon. The cookies might look a little under baked at first glance. However, remember that they will continue baking and firming up from the residual heat after they come out of the oven.
FREQUENTLY ASKED QUESTIONS
These almond butter cookies will last for up to one week if stored in an airtight container at room temperature on the counter. Store them in the fridge if you want to extend the shelf life by about another week.
Yes! You can definitely freeze these almond butter cookies to enjoy later. To do so: bake and cool completely. Then stick the whole baking sheet with the cookies on it in the freezer for a few hours or until the cookies are firm or solid to the touch. Then transfer the cookies to an airtight container or sealed ziploc freezer bags where they’ll keep for up to 4 months.
To thaw, pop them in the microwave for 15-20 seconds. YUM!
Yes! Generally speaking, you can usually use almond butter and peanut butter interchangeably in cookie recipes. This recipe for almond butter cookies was inspired by my parents 3 ingredient peanut butter cookies, remember?
3 INGREDIENT ALMOND BUTTER COOKIES
Yup, that's right! This recipe for Almond Butter Cookies is made with just 3 simple ingredients and couldn't be any easier to make! They're Low Carb, Keto friendly, Gluten Free and downright delicious.
Ingredients
- 1 cup Smooth Almond Butter
- 1/2 cup Sweetener
- 1 Egg
Instructions
- Preheat the oven to 350° and line a baking sheet with parchment paper.
- Add all of the ingredients to a bowl then, using your hands or an electric mixer, mix until well combined. It won't look like the smoothest batter at first but don't worry, you'll be able to smooth it out with your hands in the next step.
- Form 9 uniform balls of cookie dough and spread them out on the baking sheet. Use a fork to gently press down and flatten the tops (make a crisscross pattern) and round out the edges.
- Bake for 10-12 minutes or until the edges are nice and crispy. Allow to cool compleletly on the baking sheet before attempting to touch or move them or they will crumble.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 183Total Fat: 16gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 21mgSodium: 10mgCarbohydrates: 6gFiber: 3gSugar: 2gProtein: 7g
Nutrition is only an estimate and calculated using Nutritionix.
LOVE THESE COOKIES? TRY MY EASY 3 INGREDIENT CLASSIC PEANUT BUTTER COOKIES NEXT!
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