Almond Butter Cookies

Ok, I am taking my lower carb approach lately to dessert! I have always heard about how amazing coconut flour is but I had never worked with it before. Well that changed this week and I am so glad I did. I have no problem admitting that I am someone who always likes to have some kind of cookie or chocolate available in the house for when my sweet tooth hits. It’s not good for temptation but I come by this sweet tooth honestly from both sides of my family. So I wanted to make something a little more wholesome and healthy that still satisfied my cravings. These amazing little almond butter cookies fit the bill perfectly!! Best of all, they were such a cinch to make.

The batter for the almond butter cookies had really simple ingredients and only required a hand mixer. I love simple cookie batters like this so much.
These babies were inspired by my much more decadent, classic peanut butter cookies. So I decided to do the same little cross marks with a fork when I got the dough onto my sheet tray. I absolutely love the texture it gives the cookies, and it gives them more visual interest too.
It only took about 10 minutes for the almond butter cookies to bake to golden perfection. That meant I could eat them and satisfy that sweet tooth pretty quickly, ha!

Oh my goodness, I would never have guessed that these cookies were much more wholesome than the usual ones I make or buy. The cinnamon and coconut extract really gave them a fantastic depth of flavor, while the almond butter made them substantial. With back to school coming up, I cannot think of a better after school snack (for both the students and the teachers). Hope you all enjoy them!! xo

Almond Butter Cookies
Almond Butter Cookies
4.5 from 8 votes
Almond Butter Cookies
Almond Butter Cookies
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

These are such simple and incredible almond butter cookies with a healthier bent using coconut flour and coconut extract for deep flavor!

Course: Dessert
Keyword: Almond Butter Cookies, Cookies
Servings: 15 cookies
Calories: 57 kcal
Author: Jeanie and Lulu's Kitchen
  • 1 cup almond butter
  • 1 cup dark brown sugar
  • 1 whole egg
  • 2 tablespoons coconut flour
  • 1 teaspoon coconut extract
  • 1/2 teaspoon cinnamon
  1. Pre-heat the oven to 350 and line a sheet tray with a silicone mat. Combine all of the ingredients in a large mixing bowl and use a hand mixer to beat it together thoroughly into a gorgeous batter. Use a 1.5 inch cookie scoop to scoop perfect little mounds of the dough onto the cookie sheet. You should get about 15. Use a fork to flatten the mounds vertically and horizontally to make the cross marks on them. Then bake them for about 10 minutes, until golden and just starting to crisp around the edge. Let them cool for 5 minutes or so, then transfer them to a cooling rack to cool completely. Store them in an airtight container and enjoy! 

Nutrition Facts
Almond Butter Cookies
Amount Per Serving (1 cookie)
Calories 57 Calories from Fat 10
% Daily Value*
Fat 1.1g2%
Saturated Fat 0.3g2%
Cholesterol 11mg4%
Sodium 7mg0%
Potassium 26mg1%
Carbohydrates 11.2g4%
Fiber 1g4%
Sugar 9.5g11%
Protein 0.9g2%
Calcium 10mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Almond Butter Cookies
Almond Butter Cookies

28 thoughts on “Almond Butter Cookies”

  1. Simple cookie batter plus low carb? Sounds like a win to me! Love the look of this recipe! Now to try it…

  2. Yum! These sound delicious! I’m always looking for new recipes and different, healthier spins on recipes. I will have to add these to my list.

  3. These beauties are looking absolutely delicious. I’m drooling over these gorgeous photos. 🙂 Pinning it for future use.

  4. These sound sooo good! I love trying new cookie recipes – definitely adding this to the list!

  5. 5 stars
    Sounds fantastic! Just curious if 2 tablespoons of coconut flour is enough?

    1. Thank you so much!! If the strawberries are really juicy you may need an additional tablespoon or two, but the couple of times I tested two worked. They were very soft but moldable, especially once they chilled.

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