Almond Butter Espresso Cookies

DF GF V VG

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.

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

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.

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.

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
  • baking soda
  • vanilla extract
  • flaxseed egg – mix 1 Tablespoon ground flaxseed with 3 Tablespoons water and set aside for a few minutes to let it gel up.
Stack of almond butter espresso cookies on a plate. A campfire enamelware mug is in the background along with mini Christmas tree decorations.

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.
Almond butter espresso cookies on a cooling rack.
  1. Make flaxseed egg – If you’re using a flaxseed egg, start by mixing the ground flaxseed with water and set aside.
  2. 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.
  3. 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!
  4. 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.
Three almond butter espresso cookies on a plate. Espresso beans, mini Christmas tree decorations and a mug of almond milk in the background.

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!

Almond Butter Espresso Cookies

4 from 20 votes
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 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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes
Servings 18 -20

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.

Video

Notes

  • If you don’t need the cookies to be vegan, you can use a regular egg instead of a flaxseed egg!

Nutrition

Serving: 1cookie Calories: 96kcal Carbohydrates: 10g Protein: 2g Fat: 6g Fiber: 1g Sugar: 9g
Course: Dessert
Cuisine: American
Keyword: almond butter, almond butter espresso cookies, Christmas, cookies, holiday

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!

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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Recipe Rating




    68 comments
    1. Marie-Anne Webster
      June 19, 2021 AT 7:42 pm

      5 stars
      These cookies are so very delicious, both chewy and crunchy at the same time! Coffee adds such depth of flavor to the cookie! I simply folded in chocolate chips because … chocolate! But these cookies are so good I might not even do it next time! I will look for more of your recipes as this one is a definite winner! Thank you for sharing!

      1. Brittany Mullins
        June 21, 2021 AT 11:25 am

        Yay!! I’m so glad this cookies have been a hit, Marie-Ann! Thanks for making them and coming back to leave a review. I really appreciate it!

    2. Gibs
      April 1, 2021 AT 3:17 pm

      5 stars
      Hello Brittany!!
      I became searching out a gluten unfastened alternative for a vacation cookie change, and these hit the spot. I delivered dark chocolate because I had it and chocolate makes the entirety better. Next time I may upload sea salt flakes on pinnacle.
      Thanks for this easy but delicious recipe.

      1. Brittany Mullins
        April 1, 2021 AT 6:50 pm

        So glad you loved these cookies!! Thank for making them and for the review. I so appreciate it!

    3. Susy Felix
      December 24, 2020 AT 4:18 pm

      Can I use monk fruit instead? .. if so, will it be same ratio as the one in recipe?
      Thanks 🙂

      1. Brittany Mullins
        December 25, 2020 AT 4:13 pm

        Hi Susy! Thanks for reaching out. I’ve never tried these with monkfruit so I’m not 100% sure what amount should be used. Let me know if you end up experimenting.

    4. monica flaherty
      December 22, 2020 AT 1:09 am

      Can you use a regular egg instead of 1 Tablespoon ground flax whisked with 3 Tablespoons water* and do you need water?

      1. Brittany Mullins
        December 22, 2020 AT 6:36 pm

        Hey Monica – That should be fine to swap the flax egg with a regular egg and no you wouldn’t need the water. Let me know how these cookies turn out for you if you try them!

    5. Merritt
      November 20, 2020 AT 1:42 pm

      5 stars
      These are my new favorites! So simple and easy to make. I used 3/4 cup of coconut sugar and they came out great. Not too sweet and I love how they spread out to be nice and thin.

      1. Leah
        December 12, 2020 AT 11:12 pm

        2 stars
        I’m not sure where I went wrong, but mine didn’t turn out well at all. They came out thin and hard, barely tasting like almond or espresso, and almost tasted and smelled like popcorn haha. I used a real egg in place of the flax egg, and used silpat mats. These are the only adjustments made to the recipe.

        1. Brittany Mullins
          December 13, 2020 AT 9:58 pm

          Oh no!! I’m so sorry to hear that, Leah. What type of almond butter did you use?

      2. Brittany Mullins
        November 20, 2020 AT 3:17 pm

        Ahh yay!! So glad you’ve been loving these cookies, Merritt. Thanks for coming back to leave a comment + star rating. I so appreciate it!

Parchment paper lined with protein balls.

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