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.

Almond Butter Espresso Cookies

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 18-20


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! 


  • 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


  1. Preheat oven to 350° degrees. Line your cookie sheet with parchment paper or a silpat baking mat.
  2. 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.
  3. Use a cookie scoop (affiliate link) or spoon to place about 1 Tablespoon of cookie dough on baking sheet, about 2 inches apart. Cookies will spread!
  4. 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.
  5. They will harden up while cooling. Once completely cool you can transfer them to a storage container.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


  • 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