Almond Butter Espresso Cookies

Crunchy and chewy, these almond butter espresso cookies are made with one bowl and only six ingredients. Plus, they’re flourless, vegan and gluten-free! 

Stack of almond butter expresso cookies. Mini Christmas trees and a cooling rack in the background.

The holidays have me in a baking mood so this week I decided to remake an old cookie recipe I posted back 2011 so I could update the photos and republish. I’m so glad I did because these almond butter espresso cookies are way too good to be collecting dust back in the archives.

Hand dunking an almond butter espresso cookie in a camping mug of almond milk. Mini Christmas trees are behind the mug, and a stack of cookies are in the background.

They’re quite different from any other cookie recipe I’ve made and I’m obsessed. The outside edges are perfectly crunchy while the middle has a bit of chew. If you know me, you know I’m all about the crunch with baked goods so these cookies are perfection.

Stack of almond butter espresso cookies on a plate. A campfire enamelware mug is in the background along with mini Christmas tree decorations.

Plus, I’m loving the almond butter espresso flavor combo. It reminds me of breakfast! And don’t tell anyone, but I’m pretty sure Isaac ate one for breakfast this morning.

Almond butter espresso cookies on a cooling rack.

Not only are they super easy to whip up, but they’re also flourless, vegan and gluten-free so everyone can enjoy them!

PS – How cute are those snowy trees in the background of the photos? I found them at the Target dollar spot and I couldn’t resist. Mini things get me every time!

Three almond butter espresso cookies on a plate. Espresso beans, mini Christmas tree decorations and a mug of almond milk in the background.

More Healthy Recipes to Try:

If you try these almond butter espresso cookies, be sure to leave a comment and star rating letting me know how it turns out! You can also take a photo and tag me on Instagram @eatingbirdfood and #eatingbirdfood. Your feedback is super helpful for me and other EBF readers who are planning to try the recipe!

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Stack of almond butter espresso cookies, stacked as a tower, on a white plate. A red campfire enamelware mug is in the background along with mini Christmas tree decorations.

Almond Butter Espresso Cookies

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 18-20


Crunchy and chewy, these almond butter espresso cookies are made with one bowl and only six ingredients. Plus, they’re flourless, vegan and gluten-free! 


  • 3/4 cup creamy almond butter
  • 3/4 cup organic sugar
  • 1 Tablespoon finely ground espresso
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon ground flax whisked with 3 Tablespoons water


  1. Preheat oven to 350° degrees. Line your cookie sheet with parchment paper or a silpat baking mat.
  2. Make flaxseed egg by combining ground flax with 3 Tablespoons of water in a small bowl. While the flaxseed egg gels up, use a large bowl to mix together the almond butter, sugar. Add flax egg, espresso, baking soda and vanilla and mix until combined.
  3. Use a cookie scoop or spoon to place about 1 Tablespoon of cookie dough on baking sheet, about 2 inches apart. Cookies will spread!
  4. Bake for 10-12 minutes. Allow to cool on pan for 3-5 minutes on the cookie sheet before gently transferring cookies from sheet to a cooling rack with a spatula.
  5. They will harden up while cooling. Once completely cool you can transfer them to a storage container.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 96
  • Sugar: 9g
  • Fat: 6g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 2g

Keywords: almond butter espresso cookies, almond butter, cookies, holiday, Christmas

Get the supplies for this recipe:

Pair the almond butter espresso cookies with some healthy no bake cookies and these peanut butter balls and you’ll have yourself a delicious (and healthier) cookie platter.

This post may include affiliate links. Thank you for your support.

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    1. Maithili
      October 2, 2020 AT 11:45 pm

      Hi brittany,
      Thanks for this recipe it sounds delicious.
      Could you please let me know quantities in grams? Also I’ve just tried one third of the recipe and my cookies haven’t spread At all. What could be the reason do you know?

      1. Brittany Mullins
        October 3, 2020 AT 10:02 pm

        You can convert the ingredients to grams here! I’m wondering if something just happened with doing 1/3 of the recipe. Sometimes doubling or halving a recipe doesn’t always turn out the same.

    2. Maithili
      October 2, 2020 AT 12:59 pm

      Hi Brittany,
      Many thanks for this super super simple recipe. I’m going to try it tomorrow but a quick check on the cup measurements. I’m currently in India and so a cup measures 238ml. If you can send me the quantities in grams I would really appreciate it, it’s really just the almond and sugar. Rest is spoons so that’s standard. Many thanks!

    3. Kimberly
      August 29, 2020 AT 6:51 pm

      Love these cookies!!! I added Lily’s dark chocolate chips & Maldon on top- these are perfection!!

      1. Brittany Mullins
        August 30, 2020 AT 7:27 pm

        Dark chocolate + sea salt = best combo ever!! SO glad you loved these cookies, Kimberly. Thanks for making them and for coming back to leave a comment + star rating. I so appreciate it. <3

    4. Mary
      April 5, 2020 AT 1:48 am

      Oh my did it ever spread! Delish treats though. I ran out midway of “creamy almond butter” and “organic sugar” so I used the plain stuff and still it was very tasty! Thanks Brittany.

      1. Brittany Mullins
        April 6, 2020 AT 1:41 pm

        So glad you enjoyed these cookies, Mary!! Thanks for trying them and for coming back to leave a comment and star rating. I really appreciate it. <3

    5. Laurie
      December 23, 2019 AT 10:40 am

      Made these for Christmas for my vegan co-worker. We ALL loved them!!! My new FAVE cookie recipe! Thank you, thank you for sharing!! My very first time making a flax egg too– which I’m now going to substitute in future recipes as well.
      ** note: I threw in a bit of coconut flour for my 2 batch before they went in the oven- since I typically prefer a thicker cookie- They turned out magnificent! 🙂
      Thanks again. Love your site!

      1. Brittany Mullins
        December 23, 2019 AT 12:17 pm

        Oh yay!! I’m so glad that these cookies turned out for you with the added coconut flour. Thanks so much for coming back to leave a comment + star review. It’s so helpful to other readers, so I really appreciate it. <3

    6. Jr Trapper
      September 14, 2019 AT 8:08 pm

      @eatingbirdfood This may have already been asked, but…

      If I swap actual eggs for flax, how many eggs = 1 batch (1 tbs ground flax whisked with 3 tbs water) = 1 egg???

      Can instant espresso be swapped for reg espresso & would that change the ratio more or less than the 1 tbs you used?

      Can 3/4 c coconut sugar be swapped for 3/4 c organic sugar?

      Annnnnnd if I DOUBLE the recipe is it ok to double all ingredients or would you do anything different?

      1. Brittany Mullins
        September 15, 2019 AT 10:36 am

        Hi! I would do 1 egg to replace the flaxseed egg (1 T ground flax + 3 T water). You can definitely use instant espresso. Yes, 3/4 of coconut sugar can be swapped for 3/4 cup organic sugar. I haven’t tried doubling the recipe, but I think it should be 100% fine just to double all the ingredients! Let me know how they turn out.

    7. Paula Zugmaier
      July 5, 2018 AT 11:34 pm

      It’s 10:30 at night and I just pulled the last tray of these from my oven and couldn’t resist trying one—the smell was heavenly! Only surpassed by the flavor!! These might become my new fav! My two daughters are grown but come home frequently and they immediately go to my freezer to look for hidden treats—these will be an immediate hit!
      I’ve made four double batches of the Carrot Cake Cookies and they are now a staple in my house. This recipe looked easy too and I was ready to make something new. So glad I did! Can I give this cookie more than 5 stars? Thank you

    8. Kimberly
      November 29, 2017 AT 3:30 pm

      Would coconut sugar work instead of the organic sugar?

    9. Maya Bialy
      July 10, 2017 AT 6:50 am

      Can I used ground dark roast coffee beans instead of espresso beans?

      1. Brittany Mullins
        July 10, 2017 AT 9:45 am

        Hi Maya. I think that should work just fine. Enjoy the cookies.

    10. Katie
      January 26, 2017 AT 11:05 am

      Can you use 1 real egg instead of the flax egg? Thanks!

      1. Brittany Mullins
        January 26, 2017 AT 9:45 pm

        Hi Katie! I haven’t tried it, but I think it should work just fine!

    11. Mariel Parman
      December 14, 2016 AT 9:15 am

      I was looking for a gluten free option for a holiday cookie exchange, and these hit the spot! I added dark chocolate because I had it and chocolate makes everything better. Next time I might add sea salt flakes on top. Thanks for this simple yet delicious recipe.

    12. Karin
      December 13, 2016 AT 9:04 am

      Hi , can i use honey instead of sugar? I cant have sugar due to health issues.thanks

      1. Brittany Mullins
        December 13, 2016 AT 9:34 am

        Hi Karin. You can try the recipe with honey instead of sugar, but I’m not sure if they will turn out exactly the same because I haven’t tested the recipe with honey. IF you try it, I would reduce the amount just a bit — maybe do 1/2 cup honey instead of 3/4 cup! Let me know how they turn out!

    13. Agness of Run Agness Run
      December 11, 2016 AT 8:58 am

      I like baking very much,with this recipe i think i will enjoy amazing homemade cookies very soon,Thanks a lot!

    14. melissa king
      December 9, 2016 AT 9:20 pm

      I want ALL of these right now. So adorable and I love how simple the recipe is!

    15. Julia @ PB & Julia
      December 9, 2016 AT 8:50 pm

      I know what I’m making for the Cookie Exchange party this weekend!

    16. Taylor Kiser
      December 9, 2016 AT 8:27 pm

      These look perfect for the holidays! I love the crispy edges and chewy center!

    17. Sara Kuhlman
      December 9, 2016 AT 9:43 am

      Do you think this would work with speculoos? I have a whole jar of cookie butter from Trader Joe’s that I want to use in something and I think it’d taste good in this! But I’m totally not a baker so I don’t like to take chances on my own unless someone says it’s ok!

      1. Brittany Mullins
        December 9, 2016 AT 11:46 am

        I think it will work, but I’m not 100% sure because I haven’t tried it before. Give it a shot and let us know how it turns out! 🙂

    18. Charmaine Ng
      December 9, 2016 AT 12:33 am

      They sound so good! I love the use of almond butter – and I’m super into coffee flavoured snacks (just not coffee itself, weirdly!) so this is right up my alley.

      – Charmaine

    19. Liz @ I Heart Vegetables
      December 8, 2016 AT 5:34 pm

      Brittany these look SO GOOD! I’m definitely going to be making these!

      1. Brittany Mullins
        December 9, 2016 AT 11:46 am

        Thanks Liz! You’ll have to let me know how they turn out! 🙂

    20. Sam @ Hygge Wellness
      December 8, 2016 AT 3:52 pm

      These look so good! Can’t go wrong with anything that has espresso + almond butter : ) Thanks for posting!

      1. Brittany Mullins
        December 9, 2016 AT 11:47 am

        Agreed! I love all things coffee flavored too.

    21. Jainda Lamb
      December 8, 2016 AT 12:56 pm

      Do you use store bought almond butter or natural? I make my own with just almonds in a food processor but was afraid that might alter the sugar amount and change the texture of the cookie.

      1. Brittany Mullins
        December 8, 2016 AT 2:27 pm

        I used store bought, but it was the raw kind with just raw almonds so it is probably similar to what you make at home.

    22. daniellenicoleDanielle
      February 8, 2015 AT 12:17 pm

      Do you know the nutritional content?

      1. Brittany Mullins
        December 8, 2016 AT 10:13 am

        Hi Danielle. I know this response is super late, but I added the nutritional info. 🙂

        1. Danielle Johnston
          December 8, 2016 AT 10:22 am

          Great! thank you so much. I just pulled out your recipe to make for cookies for people for the holidays. 🙂

    23. purabi naha
      December 25, 2011 AT 9:56 am

      Loved this gluten-free version!!! Loved your blog very much as well!

    24. Andrea
      December 22, 2011 AT 12:41 pm

      Love these! Thank you for sharing! Mind if I repost (w/attribution of course)??

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