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!
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.
Using Almond Butter to Replace Flour
These cookies are quite different from any other holiday cookie recipe I’ve made and I’m obsessed. There’s no flour (not even coconut flour or almond flour), no oil or butter and no dairy. If you’ve never tried using almond butter as a substitute for flour, you have to try these cookies! It’s crazy how well almond butter works as a flour substitute in baked goods like with these pumpkin muffins and zucchini muffins.
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.
Plus, I’m loving the almond butter espresso flavor combo. It reminds me of breakfast! Not only are these cookies flourless, but they’re super easy to whip up, require only 6 ingredients and are vegan and gluten-free.
Almond Butter Espresso Cookie Ingredients
Like I mentioned above, you only need six simple ingredients and if you’re like me you probably have all of the ingredients to make these cookies sitting in your kitchen right now!
creamy almond butter – look for a brand with just one or two ingredients (almonds and salt).
organic sugar – coconut sugar will work as well.
finely ground or instant espresso
flaxseed egg – mix 1 Tablespoon ground flaxseed with 3 Tablespoons water and set aside for a few minutes to let it gel up.
Substitutions & Notes
Almond butter – I’m assuming you can swap with any nut or seed butter, but I’ve only tested the recipe with almond butter. If you try a different nut butter, let me know in the comments.
Flaxseed egg – if these cookies don’t need to be vegan you can use a regular egg in place of the flaxseed egg if you’d like.
Sugar – as a sub to regular sugar you can use coconut sugar instead. I wouldn’t swap it with a liquid sweetener like maple syrup or honey.
How to Make Almond Butter Espresso Cookie
Make flaxseed egg – If you’re using a flaxseed egg, start by mixing the ground flaxseed with water and set aside.
Mix – In a large bowl, mix the almond butter and sugar until well combined. Add the flax egg, espresso, baking soda and vanilla and mix until combined.
Make cookies – Use a cookie scoop or spoon to place about 1 Tablespoon of cookie dough on baking sheet, about 2 inches apart. Cookies will spread!
Bake – Bake at 350ºF 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. They will harden up while cooling. Once completely cool you can transfer them to a storage container.
How to Store Homemade Cookies
After letting your cookies cool completely, I recommend storing in an airtight container. They’ll last a few days on the countertop, a week in the fridge and up to 3 months in the freezer. I love making these in advance, freezing and then serving during the holidays!
If you make these almond butter espresso cookies, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe.
1Tablespoonground flax whisked with 3 Tablespoons water*
Preheat oven to 350° degrees. Line your cookie sheet with parchment paper or a silpat baking mat.
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.
Use a cookie scoop or spoon to place about 1 Tablespoon of cookie dough on baking sheet, about 2 inches apart. Cookies will spread!
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.
They will harden up while cooling. Once completely cool you can transfer them to a storage container.
If you don't need the cookies to be vegan, you can use a regular egg instead of a flaxseed egg!