These 5-ingredient Almond Butter Cookies are quick to prepare and ready in under 30 minutes. Loaded with gooey chocolate chips, they make a satisfying dessert or a nourishing snack.
Healthier Cookies in Under 30 Minutes
The simple blend of creamy almond butter, coconut sugar, an egg and a scoop of protein powder produces chewy, flourless cookies with a subtle toasted flavor. The dough comes together in one bowl, so these cookies are fast and fuss-free.
They’re perfect to make on the weekend for an easy grab-and-go snack during the week. The recipe is straightforward enough that older kids can help—mixing, shaping and baking are all simple steps.
I usually stir in a handful of chocolate chips, but you can add chopped nuts, seeds or shredded coconut for extra texture. Swap almond butter for peanut butter, cashew butter or tahini if you want a different flavor profile.
Recipe Overview
A Few Key Ingredients
Below are the essential ingredients for Almond Butter Cookies. Exact quantities are listed in the recipe card further down.
Almond butter: Use creamy almond butter for the right texture. If using a natural variety, stir well before measuring. Cashew or peanut butter are good substitutes.
Egg: Binds the dough and keeps the cookies soft.
Protein powder: Vanilla whey or plant-based protein works well; different flavors will change the taste slightly.
Chocolate chips: Bittersweet or semisweet chips balance the cookie’s sweetness, but use your favorite variety.
How to Make Almond Butter Cookies
Step 1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2. Combine the almond butter, egg and sugar in a bowl and whisk until smooth.
Step 3. Add the protein powder and fold with a spatula until a cohesive dough forms.
Step 4. Fold in the chocolate chips.
Step 5. Scoop 12 even portions of dough onto the prepared sheet, spacing them about 1 inch apart.
Step 6. Bake 10–12 minutes, or until the edges begin to turn golden. They will remain soft in the center and firm as they cool.
Quick tip!
Check the cookies around 8 minutes to avoid overbaking. Pull them from the oven when the edges are lightly golden; they continue to set while cooling.
Step 7. Remove from the oven, let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to finish cooling. Serve and enjoy.
Recipe Notes
Storage: Keep cooled cookies in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months and thaw at room temperature before serving.
Mix-ins: Add 1/2 to 3/4 cup total of extras such as chocolate chips, chopped nuts, seeds, shredded coconut or dried fruit.
Bake immediately: No chilling required—bake the dough right after mixing to avoid drying and crumbling.
Let cool before moving: Allow cookies to cool on the sheet for 5–10 minutes before transferring to a rack so they firm up and don’t break.
Questions I Get Asked a Lot
Yes—creamy peanut butter works well as a one-to-one substitute. Avoid chunky varieties for best texture.
Overbaking is the most common cause. Ovens vary, so check early and remove cookies when the edges are just turning golden.
Yes—this recipe is naturally gluten-free. If you need to be certain, verify that your protein powder is gluten-free.
Yes. Combine 1 tablespoon ground flaxseed with 3 tablespoons water, let it gel, then use it in place of the egg.
More Cookie Recipes
- 2-Ingredient Date Cookies
- Almond Flour Chocolate Chip Cookies
- Peanut Butter Protein Cookies
- Chocolate Almond Flour Cookies
- Strawberry Cheesecake Cookies
- Gingerbread Cookies
- No-Bake Samoa Cookies
- Cottage Cheese Chocolate Chip Cookies
Made these? Leave a comment below and tell me how they turned out. Tag me on Instagram so I can see your bakes!
Almond Butter Cookies
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Ingredients
- 1 cup almond butter
- 1 large egg
- 3/4 cup coconut sugar
- 1 scoop vanilla protein powder
- 1/4-1/3 cup dark chocolate chips
Instructions
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Preheat the oven to 350°F and line a sheet pan with parchment paper.
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Place 1 cup almond butter, 1 large egg, and 3/4 cup coconut sugar in a bowl. Whisk to combine.
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Add 1 scoop vanilla protein powder and mix with a spatula until a dough forms.
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Fold in 1/4–1/3 cup dark chocolate chips.
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Place 12 cookie-dough balls on the sheet pan, spacing them 1 inch apart.
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Bake 10–12 minutes, until the edges are lightly golden.
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Remove from the oven and let cool on the pan for 5–10 minutes before transferring to a wire rack. Serve and enjoy.
Notes
Mix-ins: Add 1/2–3/4 cup total of chocolate chips, nuts, seeds, shredded coconut or dried fruit.
Bake immediately: No chilling required—shape and bake the dough right away for the best texture.
Let cool before moving: Cool on the baking sheet for 5–10 minutes before transferring to a wire rack so they firm up.
Nutrition
Nutrition information is an approximation.