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!

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 (affiliate link) 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.

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  1. 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.

  2. 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!

    • 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

  3. @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?

    • 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.

  4. 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

  5. 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.

    • 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!

  6. 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!

  7. 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.

  8. OT, but have you ever done any Kettleball Training? I am interested, thinking of asking for one from Santa, and wondered if you had an opinion. TIA.

  9. Those look fantastic! My husband’s grandmother has celiac as well as an almond sensitivity… I’m assuming it would still work to substitute another nut butter, like peanut or cashew? I really want to make these for her for Christmas…she always bakes tons of cookies for everyone else but can never eat them herself 🙁

  10. Gotta love a hint of sweet and a caffeine boost all in one cookie. One of my friends has been trying hard to cut out carbs so I bet she would love these. Yes there is sugar but I think the flourless part would appeal to her.

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