These almond butter espresso cookies are the perfect combination of crunchy and chewy. They’re super easy to whip up and require only six ingredients and one bowl. 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 them. 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 flourless pumpkin muffins and flourless 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). One of my favorite brands is Wild Friends (use the code EBF10 for 10% off your order).
sugar – I used organic white sugar in this recipe, but coconut sugar will work as well.
instant espresso – finely ground coffee works as well.
baking soda – a leavening agent.
vanilla extract – a flavor enhancer.
flaxseed egg – mix 1 Tablespoon ground flaxseed with 3 Tablespoons water and set aside for a few minutes to let it gel up. Check out my full post on how to make a flaxseed egg.
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
Start with making your flaxseed egg by mixing the ground flaxseed with water and set aside. The mixture will gelatinize to an egg-like consistency.
In a large bowl, mix together the almond butter and sugar until well combined. Add in the flaxseed egg, espresso, baking soda and vanilla extract and mix until combined. Use a cookie scoop or spoon to place 1 Tablespoon of cookie dough on a baking sheet – make sure you place them about 2 inches apart because they will spread!
Bake at 350ºF for 10-12 minutes. Allow the cookies to cool on a pan for 3-5 minutes before gently transferring the cookies to a cooling rack to cool completely.
How to Store Homemade Cookies
After letting your cookies cool completely, I recommend storing them 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 them and then serving during the holidays!
These almond butter espresso cookies are the perfect combination of crunchy and chewy. They're super easy to whip up and require only six ingredients and one bowl. Plus, they're flourless, vegan and gluten-free!
Preheat oven to 350°F degrees. Line your cookie sheet with parchment paper or a silpat baking mat.
Make flaxseed egg by combining 1 Tablespoon 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.
Video
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.
I substituted the flax egg for a chia egg, used sun butter instead of almond butter, and pressed a pecan into each cookie. Very delicious and it definitely does work with other butters! 🙂
Yay! That makes me so happy to hear. So glad they turned out with SunButter. Thanks for sharing and for coming back to leave a review. I so appreciate it!
I made these and they only made 8 cookies the size of yours! Not sure if English cups are the same size as your cups or if I did something wrong. They were still delicious!
Oh my goodness, these sound good. I can’t have almonds, so do you think Sunflower butter would be good subtitute? I can’t have peanut butter either. Also this may be a dumb question but is 1 TBL. of expresso the same as 1 TBL. ground coffee?
Hey Kathy – Any nut or seed butter should work just fine, but it might change the flavor of the cookies a tad. Keep me posted how they turn out!! Also, yes you can use finely ground coffee instead of the instant espresso if that’s what you have on hand.
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I substituted the flax egg for a chia egg, used sun butter instead of almond butter, and pressed a pecan into each cookie. Very delicious and it definitely does work with other butters! 🙂
Yay! That makes me so happy to hear. So glad they turned out with SunButter. Thanks for sharing and for coming back to leave a review. I so appreciate it!
I made these and they only made 8 cookies the size of yours! Not sure if English cups are the same size as your cups or if I did something wrong. They were still delicious!
Oh no! Sorry to hear that, Jasmine. I’m glad they were still a hit!
excellent post thank you for sharing
A question about the coffee, can I use regular coffee or does it need to be instant? Can’t wait to bake these, my 2 favorite flavours combined!
You can use finely ground coffee if that’s all you have on hand.
Oh my goodness, these sound good. I can’t have almonds, so do you think Sunflower butter would be good subtitute? I can’t have peanut butter either. Also this may be a dumb question but is 1 TBL. of expresso the same as 1 TBL. ground coffee?
Hey Kathy – Any nut or seed butter should work just fine, but it might change the flavor of the cookies a tad. Keep me posted how they turn out!! Also, yes you can use finely ground coffee instead of the instant espresso if that’s what you have on hand.