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.
WATCH HOW TO MAKE THESE ALMOND BUTTER ESPRESSO COOKIES:
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.
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.
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!
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!
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
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!
Ingredients
- 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
Instructions
- 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.
Nutrition
- 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.
Sarah @ SarahFit says
December 21, 2011 at 9:50 amI know what I am making on Friday! Will share when they are done 🙂
Stephanie @cookinfanatic says
December 21, 2011 at 10:07 amYay, these are the cookies you gave me to try! Very very tasty 🙂 I normally enjoy when cookies come straight out of the fridge/freezer and are still cold for some reason – so they were right up my alley!
Eating Bird Food says
December 21, 2011 at 12:49 pmSo glad you liked them Steph!
Hillary {Nutrition Nut on the Run} says
December 21, 2011 at 11:43 amYum, gluten-free, almond butter, and espresso — I like!
Kelly says
December 21, 2011 at 12:07 pmGotta 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.
Kristina says
December 21, 2011 at 12:22 pmThose 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 🙁
Eating Bird Food says
December 21, 2011 at 12:48 pmYou can definitely sub another nut butter. Peanut butter would work great. I hope she enjoys the cookies!
Preity says
March 2, 2019 at 5:07 amI’d pls like to know the prep for almond butter and other nut butters as well pls
KathyG says
December 21, 2011 at 1:04 pmOT, 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.
Lindsay @ biking before bed says
December 21, 2011 at 2:16 pmI love espresso powder in cookies. It adds just the right amount of coffee flavor. I normally store all of my cookies in the freezer. While I love cookies warm right out of the over, I actually prefer most cookies frozen.
Lauren @ What Lauren Likes says
December 21, 2011 at 3:50 pmYummy! I am seriously bookmarking all these cookie recipes! Love em! 🙂
LauraJayne says
December 21, 2011 at 4:24 pmThank you for a GF cookie recipe – and these look pretty simple! I’m going to fit them into my baking plans this weekend!
Rob @ Personalized Chiropractic says
December 21, 2011 at 6:33 pmThese cookies look delicious and I can’t wait to get them started.
Alexa @ SimpleEats says
December 21, 2011 at 9:48 pmI love the combo of nut butter and espresso…it’s SUCH an awesome combo!
Lauren @ Fun, Fit and Fabulous! says
December 21, 2011 at 11:13 pmI am a brand newbie to gluten free and am a little intimidated about cooking right now so I really apprciate the simplicity of this recipe!! Thank you for sharing! 🙂
LizAshlee says
December 22, 2011 at 9:30 amWow, these cookies sound awesome!! 🙂
Kristy @ Tips on Healthy Living says
December 22, 2011 at 11:41 amWow, these sound amazing–and best of all they don’t require any shopping on my part! Thanks so much, will let you know how they turn out. I was going to try GF spritz cookies but don’t have enough time for decorating.
Andrea says
December 22, 2011 at 12:41 pmLove these! Thank you for sharing! Mind if I repost (w/attribution of course)??
purabi naha says
December 25, 2011 at 9:56 amLoved this gluten-free version!!! Loved your blog very much as well!
daniellenicoleDanielle says
February 8, 2015 at 12:17 pmDo you know the nutritional content?
Brittany Mullins says
December 8, 2016 at 10:13 amHi Danielle. I know this response is super late, but I added the nutritional info. 🙂
Danielle Johnston says
December 8, 2016 at 10:22 amGreat! thank you so much. I just pulled out your recipe to make for cookies for people for the holidays. 🙂
Jainda Lamb says
December 8, 2016 at 12:56 pmDo 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.
Brittany Mullins says
December 8, 2016 at 2:27 pmI used store bought, but it was the raw kind with just raw almonds so it is probably similar to what you make at home.
Sam @ Hygge Wellness says
December 8, 2016 at 3:52 pmThese look so good! Can’t go wrong with anything that has espresso + almond butter : ) Thanks for posting!
http://hyggewellness.com/blog
Brittany Mullins says
December 9, 2016 at 11:47 amAgreed! I love all things coffee flavored too.
Liz @ I Heart Vegetables says
December 8, 2016 at 5:34 pmBrittany these look SO GOOD! I’m definitely going to be making these!
Brittany Mullins says
December 9, 2016 at 11:46 amThanks Liz! You’ll have to let me know how they turn out! 🙂
Charmaine Ng says
December 9, 2016 at 12:33 amThey 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
http://charmainenyw.com
Sara Kuhlman says
December 9, 2016 at 9:43 amDo 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!
Brittany Mullins says
December 9, 2016 at 11:46 amI 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! 🙂
Taylor Kiser says
December 9, 2016 at 8:27 pmThese look perfect for the holidays! I love the crispy edges and chewy center!
Julia @ PB & Julia says
December 9, 2016 at 8:50 pmI know what I’m making for the Cookie Exchange party this weekend!
melissa king says
December 9, 2016 at 9:20 pmI want ALL of these right now. So adorable and I love how simple the recipe is!
Agness of Run Agness Run says
December 11, 2016 at 8:58 amI like baking very much,with this recipe i think i will enjoy amazing homemade cookies very soon,Thanks a lot!
Karin says
December 13, 2016 at 9:04 amHi , can i use honey instead of sugar? I cant have sugar due to health issues.thanks
Brittany Mullins says
December 13, 2016 at 9:34 amHi 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!
Mariel Parman says
December 14, 2016 at 9:15 amI 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.
★★★★★
Katie says
January 26, 2017 at 11:05 amCan you use 1 real egg instead of the flax egg? Thanks!
Brittany Mullins says
January 26, 2017 at 9:45 pmHi Katie! I haven’t tried it, but I think it should work just fine!
Jennifer says
February 13, 2017 at 3:07 pmTried these, they were yum! Stored them in my Infinity jars to keep longer. Happiness in a jar. https://infinityjars.com/collections/screw-top-jars
★★★★★
Maya Bialy says
July 10, 2017 at 6:50 amCan I used ground dark roast coffee beans instead of espresso beans?
Brittany Mullins says
July 10, 2017 at 9:45 amHi Maya. I think that should work just fine. Enjoy the cookies.
Kimberly says
November 29, 2017 at 3:30 pmWould coconut sugar work instead of the organic sugar?
Paula Zugmaier says
July 5, 2018 at 11:34 pmIt’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