Almond Butter Espresso Cookies
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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!
More Cookie Recipes to Try
- Oatmeal Raisin Cookies
- Almond Flour Chocolate Chip Cookies
- Oatmeal Date Cookies
- Brown Butter Chocolate Chip Cookies
- Lemon Ricotta Cookies
- Chocolate Crinkle Cookies
- Oatmeal Scotchies
Be sure to check out all of my holiday cookie recipes and cookie recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Almond Butter Espresso Cookies
Ingredients
- ¾ cup creamy almond butter
- ¾ cup organic sugar
- 1 Tablespoon finely ground espresso
- 1 teaspoon baking soda
- ½ teaspoon vanilla
- 1 flax egg, or regular egg
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Tried these, they were yum! Stored them in my Infinity jars to keep longer. Happiness in a jar. https://infinityjars.com/collections/screw-top-jars
Can you use 1 real egg instead of the flax egg? Thanks!
Hi Katie! I haven’t tried it, but I think it should work just fine!
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 , can i use honey instead of sugar? I cant have sugar due to health issues.thanks
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!
I like baking very much,with this recipe i think i will enjoy amazing homemade cookies very soon,Thanks a lot!
I want ALL of these right now. So adorable and I love how simple the recipe is!
I know what I’m making for the Cookie Exchange party this weekend!
These look perfect for the holidays! I love the crispy edges and chewy center!
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!
I 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! 🙂
They 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