{Recipe} Three Ingredient Almond Butter Cookies

If you’re a regular reader, you know these as the inspiration for my Chocolate Hazelnut Cookies (aka Nutella Cookies). If you follow me on Instagram, you know these as The Ugly Cookies. I had a couple days of playing with this recipe trying to make it more interesting and instead making them uglier and uglier. I get it Recipe. I’ll keep you nice and simple.



The original inspiration for these cookies actually came from a random day at the Children’s Discovery Museum. They had their Storyland exhibit up at the time, and I was sitting with Tiny Foodie on a big, fake powder puff while Aldwin chased after the Mini Foodie. I grabbed the first book I saw to pass some time, and it happened to be a cookbook accompaniment to If You Give a Mouse a Cookie.

So there I was reading recipes to my infant (“and then you add one egg! how fun!”) when I came to a recipe for Peanut Butter something or others. I don’t think they called them cookies. Anyway, they were only three ingredients – peanut butter, eggs, sugar. At that point the Mini Foodie had had enough of that room, so I had to put the book down before I could memorize the ratios and what to do.


It stuck in my mind, though. I just really loved the idea of making a cookie-like treat with nut butter, eggs and a sweetener. After a bit of experimenting, this is what I came up with – Three Ingredient Almond Butter Cookies.

I use almond butter, because I always have it on hand. Really. I have it on auto-delivery. I also went with coconut sugar as opposed to regular sugar for a couple reasons. Mostly, I just love the way coconut sugar tastes. It has a deeper, almost toasty flavor, similar to brown sugar, while not being quite as sweet. The bonus reason is that it’s not refined (it’s just dried out coconut sap), and supposedly retains some of the nutrients found in coconut palm. Really, it just tastes good to me. 😉

You can probably substitute brown sugar if you don’t have coconut, but know that your results will probably be sweeter.



Also, I literally just realized that these are Paleo friendly. Woohoo for accidental Paleo treats!

Three Ingredient Almond Butter Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 25 minutes

Yield: about 12 cookies

Three Ingredient Almond Butter Cookies


  • 1 cup almond butter
  • 1 cup coconut sugar
  • 1 large egg


  1. Preheat oven to 350ºF
  2. Mix all ingredients until just combined. Do not over-mix or cookies will be chewy like taffy.
  3. Roll dough into one inch balls and place, evenly spaced, on a foil, parchment or baking mat lines cookie sheet.
  4. Using the tongs of a fork or the bottom of a glass, press down on the dough balls until they're about 1 cm thick.
  5. Bake for 10-12 minutes.
  6. Remove from oven and allow to cool for a few minutes before removing from the cookie sheet. Cookies will be soft but will become firmer as they cool.
  7. For softer cookies
  8. Don't smash the dough balls before baking. You may need to increase the bake time.


So…would you give a mouse a cookie? 😉

More delicious treats
…that also happen to be gluten free:
{Click on image to be taken to the recipe}

A simple and delicious spiced cider recipe that can easily be made on the stove top or slow cookerEasy chai spiced caramel sauce makes everything it touches awesome.Easy three ingredient Chocolate Hazelnut Cookies are the perfect soft, moist cookie with crispy edges...and naturally gluten free!

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  1. I like going to Children’s Discovery Museum, so much fun over there. And these cookies are so fun, too. Simple ingredients turn into something delicious.

    • We love the Museum, too! It really is surprising how it really only takes these three ingredients, and the cookies come out with such great texture.

  2. vegetarianmamma (Cindy)

    Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!

  3. I love this recipe! Thank you for sharing. Pinning.

  4. great recipe, i used coconut butter and they turned out amazing!! Thanks.

  5. Do you think these would work as thumbprint/jam filled cookies? I just made wild violet jam with my toddler and am trying to find a not-too-unhealthy way to make a treat of it. I love the simplicity of this recipe and the fact that it’s grain free!

    • I totally use these with my toddlers as treats that I don’t have to feel too bad about. 😉 I haven’t tried thumbprints with this dough myself, but I think it would work. The dough is thick enough that I feel it would hold it’s shape and create a nice little well for the jam. Let me know how it turns out if you try it!

  6. Can you sub Splenda for the coconut sugar? I’d like to try the thumbprint idea using sugar free jam. Would Splenda be the same amt?

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