Five ingredient sugar free almond butter cookies

The classic peanut butter cookie made paleo, sugar free and keto friendly! Crispy around the edges, lightly chewy in the middle, crumbs that melt in the mouth restored to their former nut butter glory!

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My internal cookie monster strikes again…super simple, five ingredient almond butter cookies, super low carb and sugar free. It was an experiment I had high hopes for. Taking any risks with my precious almond butter always comes with much trepidation. I have been known to bin some recipe fails in the past but when they involve a significant amount of my favourite thick and smooth nut butter I’ll make sure to find some way of making them at the very least edible!

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My cashew butter cookies will always remain a favourite, the egg free version, little puffs of nut butter deliciousness. These almond butter cookies have a completely different texture. More of a structure, crunch and crumble, they stayed fresh in a tub at room temperature for five days running.

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I’d actually they their flavour and texture became even more desirable but I’m not sure if that’s just because I developed quite an affinity for crumbling them over my homemade coconut yogurt of an evening!

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I made the most of two of my favourite products. When I have the time I make my own nut butters but when it comes to whipping together salad dressings, sauces and baked goods having a mighty tub of Meridian nut butter on hand is must. A store cupboard staple and which never manages to last me as long as I anticipate! A nut butter addict through and through…and these cookies provide another way to fuel my love and satisfy my daily longing for the stuff!

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I made use of Dr Coys stevia erylite…no need to blend it to a powder though I’d be interested to see if doing so changes the texture of the cookies at all. Lightly sweet cookies without the sugar rush, plenty of almond butter flavour…cookie perfection. I was tempted to drizzle them with some homemade dark chocolate but opted for a little sprinkling of coarse sea salt over the top. I love a hit of saltiness on top of my baked goodies.

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I stashed a few of these in the freezer but unashamedly ate close to the entire batch over the coarse of the last week; cookies you can feel mightily good about eating, a new sweet treat staple.

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I reckon these would work just perfectly with cashew butter, I haven’t had the best luck with straight up hazelnut butter cookies in the past, I reckon they’re just too oily though a nut butter mix might work a treat!?!

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What’s your favourite nut butter cookie? I toyed with the idea of mix ins but decided to keep it simple for fear of almond butter loss, next time I’ll go all out!

Five Ingredient Sugar Free Almond Butter Cookies

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 8 – 10 minutes

Keywords: bake snack dessert gluten-free grain free almond butter

Ingredients (18 – 20 cookies)

  • 1 cup (250g) smooth almond butter
  • 1/2 tsp baking soda
  • 1 large organic egg
  • 1/2 cup stevia erylite; can sub the same amount of coconut sugar or 1/4 cup of honey
  • 1 tsp vanilla extract
  • Sprinkle of coarse sea salt (optional)


Preheat oven to 160C (320F).

Mix together all ingredients in a bowl.

Set aside for a couple of minutes before rolling in to 18-20 even sized balls.

Place on lined baking trays and press down lightly with a fork.

Bake in the preheated oven for 8 -10 minutes; 8 for a softer cookie, 10 for a something a little more crisp.

Allow to cool on the trays; store in a seal tight container at room temperature for up to five days or in the freezer for up to one month.

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  1. Thanks for posting this delicious recipe. I used the coconut sugar and they turned out really nice. I did find they got softer after a few days, so recommend separating them in the storage container with waxed paper or parchment paper.