Almond Flour Peanut Butter Cookies

These no bake almond cookies are an easy snack. They are just 2 ingredients and don’t require flour, eggs, butter or oil. They also don’t require any cooking or baking. These cookies take only about 10 minutes to prepare.

These no bake almond cookies are low carb and keto-friendly. They are easy to make and only need 2 ingredients. They don’t use any low carb flours or eggs. These cookies don’t require any baking or cooking and the dough is ready in about five minutes.

These cookies make a great snack. I like to keep mine stored in the fridge so I can grab one when I’m hungry and craving something a little sweet. I especially like that I don’t have to bake them because it’s been too hot to turn on the oven.

These 3-ingredient almond flour cookies are healthy and delicious cookies that are gluten-free, grain-free, and refined sugar-free. Plus, they taste the best, and have vegan and keto options too.

With every bite, you have a tender and melt-in-mouth texture with slight crispy crumbs.

3-ingredient almond flour cookies have NO GRAIN, NO EGG, NO BUTTER, NO OIL, or NO REFINED SUGAR and yet they taste amazing. They are crispy on the outside and have a tender and chewy texture in the center. They are perfectly sweet and have a beautiful buttery flavor without any butter or oil.

Made with 3 ingredients and ready in under 20 minutes from start to finish — these cookies will be your favorite go-to cookies for any occasion. The dough making takes only about a minute and shaping balls takes about 5 minutes.

This almond flour cookies recipe might be one the best, quickest, and simplest almond flour cookie recipes that are made with almond flour, honey (or maple syrup), baking powder, and some water (I don’t count water in ingredients). That’s it.

What comes to your mind when you hear about healthy almond flour cookies, and that also made only with 3 ingredients? “Wow!”, is the only answer I could think of, isn’t it?

These cookies are really wow in every way possible. Be it the looks, or ease of making, or ingredient list, or taste. These almond flour cookies tick all the boxes that make them THE BEST ALMOND FLOUR COOKIES for any day.

Almond flour cookies are certainly one of those cookies that you can have with your evening tea every day without guilt. You can also give them to your kids for snacking without a worry. Kids would just love them because they are just perfect.

These almond flour cookies are loaded with features that make them extraordinary.

Make these incredibly easy to bake almond flour cookies and serve them to your family, friends, neighbors — they would love them.

If you love sweet cookies then you would definitely love these Lemon White Chocolate Cookies, Eggless Coconut Cookies, and Peanut Butter Banana Oatmeal Cookies.

Soft keto cookies with only 3 ingredients

Get soft almond flour cookies using only 3 ingredients. These keto cookies might be a simple recipe but they have all the necessary ingredients to yield a light buttery cookie.

When I want the ultimate cookie, I’ll make my favorite keto chocolate chip cookies or these soft cutout sugar cookies. But sometimes, you might have a cookie craving but don’t want to fuss with pulling out a ton of ingredients or using multiple mixing bowls, measure cups and spoons. That’s where these almond flour cookies come in handy.

With only 3 ingredients – almond flour, butter and sugar-free sweetener, you can have a soft tender keto cookie without the effort or expensive ingredients. Most three ingredient keto cookies are those peanut butter cookies you see. But this cookie recipe is different!

Top with sugar-free sprinkle for crunch and decoration. Yes, this is a forth ingredient but worth it for the presentation.

Or make a chocolate almond flour cookie by adding a scoop of cocoa powder! Feel like a chocolate chip cookie? Just add chocolate chips!

How to make almond flour cookies
Recipe Details
Similar recipes others love
Chocolate almond flour cookies
Almond flour vs almond meal
Variations
Storage information
FAQs
Nutrition information: facts & macronutrients

How to make almond flour cookies

Mix together softened butter and sweetener until fluffy and creamy.
Add almond flour and mix until combined.
Using a cookie scoop, place cookie dough on a parchment lined tray and flatten. Refrigerate to prevent spreading.
Bake for 6-8 minutes or until edges are golden brown.

Key ingredients

Butter – These cookies do need a pinch of salt. Normally when it comes to baking, it’s best to use unsalted butter and add salt seperately in order to control the level of saltiness. In this case, we are only using 3 ingredients; therefore, salted butter is preferred!
Sugar-free sweetener – Any sweetener can be used as long as it measures cup for cup with sugar. In this almond flour cookie recipe, it’s best to use a golden or brown sugar alternative like Brown Swerve, Golden Lakanto or Truvia Sweet Complete Brown. These brown sugar replacers have a hint of molasses or caramelized flavor that adds additional flavor to each keto cookie.
Almond flour – The keto flour used in this recipe. Almond flour has a delicate texture and is widely available at most grocery stores.

Almond Flour Cookies Recipe Video

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
Cream butter and sweetener In a large bowl, cream together the softened butter and brown sugar free sweetener using an electric mixer until light and fluffy (2-3 minutes). Butter (softened)Brown sugar free sweetener Quick Tip Beating the butter for this long helps to incorporate air into the butter which will help these cookies rise when they bake.
Butter (softened)
Brown sugar free sweetener
Mix in almond flour Slow mix in almond flour (and cocoa powder if making chocolate cookies) until combined. Almond flourCocoa powder (unsweetened) Quick Tip If making the chocolate version, only use 2 cups almond flour.
Almond flour
Cocoa powder (unsweetened)
Bake at 350 degrees for 6-8 minutes or until edges start to get golden brown. Remove from oven and let cookies sit on the baking tray until cooled completely before transferring to a wire rack. Quick Tip You must let the cookies cool completely before you pick them up or else they may crumble.

Enjoy these quick and easy keto no bake cookies without turning on the oven and with only 5 minutes of prep time. This recipe is fudgy, sweet, crunchy and has all the oat flavor you’d expect but none of the carbs, using oat fiber instead of oatmeal!

If you’ve tried my Keto Chocolate Chip Cookies or Keto Sugar Cookies, you know I believe that cookies belong on any keto diet. Creating a no bake cookie that tastes like the real deal, but without all the carbs, wasn’t easy – but the efforts were worth it!

Traditional no bake cookies are made with oats as the star ingredient, but one cup of old fashioned oats has 50 grams of carbohydrates, making them off limits for even the dirtiest of keto diets.

This recipe uses oat fiber instead of oats, which has the same flavor, but lots of insoluble fiber and zero carbs. Then we add unsweetened coconut and chopped almonds to give each cookie the perfect crunch. These keto cookies take only 5 minutes of prep time and are ready in an hour – all without turning on the oven!

How to make no bake keto cookies
Recipe Details
Similar recipes others love
No bake cookies without oats
Storage information
FAQs
Nutrition information: facts & macronutrients

How to make no bake keto cookies

Dissolve and melt – sugar free sweetener, cream, butter and cocoa powder in a large saucepan. Bring mixture to a boil and let boil for 1 minute. Remove from heat.
Add remaining ingredients (shredded coconut, chopped almonds, peanut butter, oat fiber and vanilla) and stir to combine.
Drop heaping tablespoons of the cookie mixture onto a sheet pan or baking sheet and freeze for an hour or until the cookies are cooled and hardened.
Store cookies in the freezer or refrigerator to help keep their shape.

Key ingredients & substitutions

Sweetener – Use any sugar free sweetener that you prefer, but make sure it’s a 1:1 volume swap for baking. I used allulose to prevent recrystallization of the sweetener when freezing. This is more for appearance reasons as sometimes erythritol or monkfruit sweeteners can recrystallize forming a cloudy layer on the surface. Monkfruit based sweeteners like Lakanto, or Swerve could still be used.
Unsweetened coconut – Shredded coconut works best. Avoid the large flaked coconut, as it won’t hold together as well. Also, check that it’s unsweetened, as many shredded coconuts come packed with sugar.
Chopped almonds – Either buy chopped almonds or whole raw almonds and chop them into small pieces. You can substitute any nut. Pecans, walnuts, and macadamia nuts are all good substitutes for these keto no bakes.
Peanut butter – Use any creamy peanut butter you like; just be sure it’s unsweetened and has only peanuts in the ingredients. I wouldn’t substitute another nut butter for peanut butter as the flavor will significantly change, but unsweetened almond butter could also work if needed.
Oat fiber – Oat fiber is different from oatmeal or oat bran. It’s made of the insoluble fiber from oats, making it zero carbs and perfect for this recipe.

If you like peanut butter, here are some other keto recipes that use this nut butter that you might enjoy:

Keto No Bake Cookies Recipe Video

Add sweetener, cream, butter and cocoa powder to a large sauce pan. Heat over medium heat, stirring occasionally. Bring mixture to a boil and let boil for 1 minute. Remove from heat. 1 cup sugar-free sweetener½ cup heavy cream½ cup unsalted butter¼ cup unsweetened cocoa powder
1 cup sugar-free sweetener
½ cup heavy cream
½ cup unsalted butter
¼ cup unsweetened cocoa powder
Add remaining ingredients Stir in coconut, almonds, peanut butter, oat fiber, vanilla and salt. 2 cups unsweetened shredded coconut1 cup chopped almonds1 cup peanut butter¼ cup oat fiber1 tablespoon vanilla extractpinch salt
2 cups unsweetened shredded coconut
1 cup chopped almonds
1 cup peanut butter
¼ cup oat fiber
1 tablespoon vanilla extract
pinch salt
Drop & freeze Drop heaping tablespoons of the cookie mixture onto a parchment or wax paper lined baking tray. Freeze tray for 30-60 minutes or until cookies are cooled and hardened. Quick Tip Store cookies in the freezer or refrigerator to help keep shape.

This almond butter cookies recipe is simple, delicious, and needs just 3 ingredients! No flour needed, they take minutes to make and melt in your mouth!

Need a simple and delicious cookie recipe that you can make in your sleep?

You need these almond butter cookies.

Inspired by our popular peanut butter cookies, we switched out the peanut butter for the almond variety, and just between us, tastes so much better.

Why this recipe works

3 ingredients. All you need is almond butter, eggs, and brown sugar.
No flour needed. Traditional cookies call for flour but these are completely flourless.
Ready in 12 minutes. From prep to plate, these cookies take no time at all.
No chill time. Most cookies call for at least an hour but not these ones!

Can we lament about how perfect the texture is? Soft, chewy, and crisp around the edges. The cookies themselves are sweet, and taste even better with some chocolate chips mixed through and a sprinkle of salt on top.

This recipe calls for very simple ingredients that you’ll surely already have in your pantry. Here is what you’ll need:

Almond butter. smooth almond butter, not the crunchy type. If you have a pack of raw almonds on hand, make your own!
Eggs. room temperature eggs.
Brown sugar. Keeps the cookies soft in the middle but crisp around the edges. You can also use coconut sugar or mix it with white sugar (for slightly firmer cookies).
Chocolate chips. Optional, but take these cookies to another level.

How to make almond butter cookies

Almond butter cookies are easy to make: the only thing to remember is to mix everything thoroughly, so the almond butter and sugar are well mixed. Here’s the basic idea to make cookies (or see the recipe below for specifics):

Step 1- Make the cookie dough

Start by adding the almond butter, eggs, and sugar in a mixing bowl and mix well. Fold through the chocolate chips, if using them.

Step 2- Shape into cookies

Next, using your hands, roll out balls of cookie dough and place them on a lined baking sheet. Lightly press down each ball of cookie dough into a thick cookie shape.

Step 3- Bake the cookies

Now, bake the cookies for 10-12 minutes, until the edges are firm to touch. Remove the cookies from the oven and let them cool completely.

Tips to make the best recipe

Always use smooth almond butter. This mixes easily and creates smooth and even cookies. Do not use crunchy or natural almond butter, as it will be too stiff.
Room temperature eggs are a must. Refrigerated eggs firm up the almond butter, which will make it difficult to mix.
Lightly wet hands before rolling into balls. This prevents bits of cookie dough from sticking to your fingers and helps you create a more uniform dough.
Add baking soda. While unnecessary, this helps produce thicker cookies.

Dietary swaps and substitutions

Almond butter cookies are super forgiving and are easy to customize for various diets or eating styles. You can also try out some tested substitutions:

Make them without eggs, by trying out an egg substitute.
For keto almond butter cookies, swap the sugar for a keto brown sugar.
Substitute the almond butter for cashew butter, peanut butter, or tahini.
Chill the dough for an hour beforehand for extra thick and chewy cookies.
Add mix-ins like raisins, dried fruit, nuts, or seeds.

To store: Leftover cookies can be stored at room temperature, covered, for up to one week. If you’d like the cookies to keep longer, store them in the refrigerator.
To freeze: Place the cooled cookies in a ziplock bag and store them in the freezer for up to 6 months.

More easy cookie recipes to try

Can I use almond butter instead of butter in cookies?

Almond butter isn’t an accurate swap for butter in cookies or any dessert recipe. It’d be best to use a butter substitute instead.

Can I make the dough ahead of time?

Pre-make the cookie dough up to five days in advance and keep it refrigerated. Let the dough sit at room temperature for 30 minutes before baking.

What do almond butter cookies taste like?

While made with almond butter, these cookies don’t have an overpowering flavor at all and taste like any good cookie recipe.

Preheat the oven to 180C/350F. Line a large baking tray with parchment paper.
In a large mixing bowl, combine all your ingredients until completely mixed. If using chocolate chips, fold through at the end.
Form 12 balls of cookie dough and place on the lined tray/cookie sheet. Place balls of dough 2 inches apart. Press down on each ball into a cookie shape. Bake for 10-12 minutes, or until just golden on the edges.
Remove from the oven and let cool completely on the cookie sheet.

* Coconut sugar or keto brown sugar work.

TO STORE: Store cookies at room temperature, covered, for up to 5 days. Refrigerate the cookies if you’d like to keep them for up to two weeks.

TO FREEZE: Place cookies in a ziplock bag and store them in the freezer for up to 6 months.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

No Bake Cookie Dough Bars

Growing up, we were NEVER allowed to sneak bites of cookie dough from the bowl so this recipe kind of makes me feel like a rebel.. or a cheeky adult.

A no-bake recipe. Like our cornflake bars, It takes only 10 minutes to make the bar mixture. All you have to do next is to wait for them to firm up.
Only 5 ingredients. And none of them are raw flour or raw eggs.
Guilt-free. This recipe doesn’t call for any added sugar or other unhealthy ingredients.

I love enjoying these bars or their cookie dough bites counterpart as a healthier treat. Just like my banana, oatmeal, and cinnamon bars, they make a fabulous healthy dessert or satisfying snack between meals.

Ingredients needed

As mentioned earlier, this recipe calls for just five simple ingredients. If you’ve made any of my healthy desserts before, you’ll be familiar with all of them.

Almond flour. I use blanched almond flour as it is less nutty in flavor and provides a cookie-like texture even for no-bake desserts. Unlike grain flour, it is completely safe to use almond flour raw.
Maple syrup. Pure maple syrup helps sweeten the bars and hold all ingredients together.
Coconut oil. Melted coconut oil replaces butter in this recipe and binds all ingredients together.
Chocolate chips. The chocolate chips will be used in the bar mixture AND melted on top of them.
Salt. To give the bars the traditional cookie dough flavor. Salt enhances the flavor of chocolate too.

How to make cookie dough bars

Making these healthy bars is as simple as can be. Here’s how you make them.

Step 1 – Prepare the bar mixture

Start by adding the coconut oil and maple syrup to a microwave-safe bowl and microwave until fully melted. Add the almond flour and salt and whisk until a thick batter remains. If the mixture is too thin, add more flour. Fold in half of the chocolate chips.

Step 2 – Chill the bars

Next, transfer the mixture to an 8×8-inch pan lined with parchment paper. Press it out into an even layer and refrigerate until solid.

Step 3 – Top with chocolate

Now, while the bars set, melt the remaining chocolate chips. Pour the melted chocolate over the bars and refrigerate until the chocolate layer firms up. Sprinkle with flaky salt, slice, and serve.

If you’d like to cut the carbs and/or sugar in these, replace the syrup and chocolate with low carb alternatives, like sugar free maple syrup and sugar free chocolate chips.
Refined coconut oil is a better choice for this recipe as it has a neutral scent and flavor.
When the bars are fully set, allow them to come to room temperature for a few minutes before you cut them. Doing this will prevent the chocolate layer from cracking.
Add peanut butter to the mixture to enrich the bars with protein.

Storage instructions

To store: These cookie dough bars can be safely stored at room temperature for up to a week.

Refrigerate the bars to make them last for up to 2 weeks. Store the bars in an airtight container, putting layers of parchment paper in between. Refrigerated cookie dough bars have a chewier texture.

To freeze. These healthy bars can be stored in the freezer for up to 6 months. Wrap each bar individually with food wrap or parchment paper. Place the bars in a sealable plastic bag or container. Thaw the frozen bars at room temperature for a few minutes before eating them.

More no bake dessert recipes to try

No bake dessert recipes are always a winner, as they cut down on kitchen time!

Bars, Blondies, and Slices

Caramel Slice

Is it safe to eat raw cookie dough bars?

These bars are safe to eat so long as they don’t contain eggs and flour made from grains.

Why my no-bake bars won’t set?

If your no-bake bars are not fully set, try leaving them in the fridge longer. The bars may also not set if you have used less almond flour than needed.

Can you bake these?

Yes, you can cut the bars and bake them before you top them with melted chocolate. Baking these bars will result in a drier and more crumbly texture.

can substitute for traditional maple syrup or agave nectar
can use any chocolate chips of choice

Line an 8 x 8-inch pan with parchment paper and set aside.
In a microwave-safe bowl or stovetop, add your coconut oil with maple syrup and heat until melted. Whisk together until combined.
Add your almond flour and salt and mix very well, until a thick, crumbly texture remains. If the batter is too thin, add a little extra almond flour. Fold through 1/2 cup of chocolate chips.
Transfer the cookie dough bar batter into the lined pan and press out into an even layer. Refrigerate.
Melt your remaining chocolate chips and pour over the tops of the cookie dough bars and refrigerate until it firms up. Top with extra salt and slice into bars.

TO FREEZE: These healthy bars can be stored in the freezer for up to 6 months. Wrap each bar individually with food wrap or parchment paper. Place the bars in a sealable plastic bag or container. Thaw the frozen bars at room temperature for a few minutes before eating them.

Jump to Recipe Print Recipe

Amygdalota (Αμυγδαλωτά) are wonderful Greek almond cookies that can have a variety of shapes and textures. They can be baked or unbaked. Shaped into balls, pears, crescents and even piped. This recipe is a vegan, gluten free version which can be prepared in less than 10 minutes! All you need are almonds, sugar and the liquid/flavoring of your choice.

No bake Greek Amygdalota

What Are Amygdalota?

Amygdalota (from “amygdala”, Greek for almonds) are Greek sweets that are usually served on happy occasions such as weddings and baptisms. There are several ways to make amygdalota yielding cookies with different textures and flavors.

In their most basic form, amygdalota are simply composed of almonds, sugar and a liquid (generally orange blossom water or rose water). This type of amygdalota (which we’ll be making today), doesn’t need to be baked. Once the dough is ready, it is simply shaped then coated with sugar.

Baked amygdalota will usually contain egg whites and have a chewy texture. They are sometimes coated in powdered sugar or simply topped with an almond. Another less common addition to the recipe is semolina.

Why You’ll Love This Recipe

Let’s first take a look at the ingredients we will need. And then we’ll get straight to making them as they are that easy!

I use whole, blanched almonds and grind them to a powder in a food processor. If you don’t have a food processor, or if you want a smoother texture, use almond flour (not almond meal) instead.

Almond flour has a finer texture than almond meal. It is made from blanched (skinless) almonds. Almond meal, on the other hand, is made with almonds that haven’t been peeled.

It’s best to use powdered (icing) sugar for a smooth texture, especially if you aren’t using a food processor. You’ll need the sugar for the dough and you can also use it to coat the shaped amygdalota.

Liquids and flavorings

You’ll need to add a small amount of liquid to form a dough. As for the flavoring, you can add as little or as much as you like. Depending on the flavoring you use, you might need to adjust the amount of liquid to get the desired consistency.

Water: The simplest liquid you can add is water.
Orange blossom water: I like to use a combination of water and orange blossom water (or rose water) for a wonderful floral flavor.
Amaretto: Amaretto liqueur intensifies the almond flavor and is a great choice. You can replace the orange blossom water with amaretto liqueur. You might need to add a little bit more water. This version tastes wonderful coated in chocolate shavings.
Orange juice: You could also use orange juice for example and coat the amygdalota with chocolate shavings. It’s hard to resist the chocolate orange combo! To do so, you can replace the liquids (water and orange blossom water) with orange juice. Start by adding 25 g (0.9 oz.) and then add more if needed. Just note that the almond flavor won’t be as intense.

Okay, let’s make some delicious treats. The instructions below are for a food processor. If you don’t have one, use store-bought almond flour and sift the powdered sugar. Then simply combine all the ingredients together in a bowl to form a dough, using a spoon or your hands.

And that’s it! Serve and enjoy! If there are any leftovers (unlikely!), you can store them in an airtight container at room temperature.

More Easy Recipes (Without An Oven)

And if you don’t mind turning on your oven, you can also try some of these easy recipes.

This no bake Amygdalota recipe is a vegan, gluten free version which can be prepared in less than 10 minutes! All you need are almonds, sugar and the liquid/flavoring of your choice.

For the dough
whole, blanched almonds (7.1 oz.)
powdered (icing) sugar (3.5 oz.)
water (0.9 oz.)
For the coating
powdered (icing) sugar, sifted (3.5 oz.)

Add the powdered (icing) sugar and process until the almonds are finely ground. Scrape the bottom edges of the bowl. Process briefly once more until fully combined.
Add the water and orange blossom water (if using). Process the mixture until it turns into a smooth paste and starts to collect into a ball. The dough will be thick and slightly sticky. Tip: If you find the dough too thick, add a little bit of liquid. If on the other hand you find it too sticky, you can add finely ground almonds or powdered sugar. Depending on the flavoring you use, you might need to adjust the amount of liquid to get the desired consistency.

Make-ahead tips: The amygdalota (coated in powdered sugar) will keep well for several days in an airtight container at room temperature.
Food processor: I use a small food processor with a capacity of 830 ml (28 fl. oz.).
Without a food processor: Use store-bought almond flour and sift the powdered sugar. Then simply combine all the ingredients together in a bowl to form a dough, using a spoon or your hands.
Powdered sugar for coating: This amount is simply given as a guideline. You can use more or less depending on your taste.
Flavoring: The flavor of orange blossom water will be noticeable. If you’re not sure you will like it, you can replace it with water (or rose water if you’d like).
Amaretto: Amaretto liqueur intensifies the almond flavor and is also a great choice. You can replace the orange blossom water with amaretto liqueur. You might need to add a little bit more water. This version tastes wonderful coated in chocolate shavings.
Orange juice: You could also use orange juice for example and coat the amygdalota with chocolate shavings. It’s hard to resist the chocolate orange combo! To do so, you can replace the liquids (water and orange blossom water) with orange juice. Start by adding 25 g (0.9 oz.) and then add more if needed. Just note that the almond flavor won’t be as intense.

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Is peanut butter keto?

Yes! Just be sure to purchase peanut butter that’s made with only peanuts. Some brands had added sugars or honey, which you want to avoid.

What’s the difference between haystack and no bake cookies?

Haystack cookies are made using crunchy chow mein noodles, while no bake cookies use oatmeal. Both are technically “no bake” cookies as you don’t need an oven for either.

Can you eat oatmeal on keto?

One cup of rolled oats has 50 grams of carbohydrates, making oatmeal off-limits for a keto diet. Oat fiber is a great substitute when you want the oat flavor without the carbs.

Can coconut oil be substituted for the butter?

Yes, coconut oil can be used in place of the butter in this chocolate cookie recipe.

How to Make 3-Ingredient Keto Almond Flour Cookies?

I have honey in this cookie recipe, so if you want to make these cookies keto-friendly then simply swap honey with low-carb and keto-friendly sugar.

How To Store Almond Flour Cookies?

These Almond Flour Cookies do not have any eggs or milk, so they store quite well at room temperature when stored in an air-tight cookie jar. You can store them for up to 2 weeks.

Other Keto Dessert Recipes

Keto Sauerkraut Chocolate Cake

Sugar Free Condensed Milk

Nutritional information & Macros

These cookies use 3 SIMPLE INGREDIENTS. These ingredients are:

Use the blanched fine almond flour for making these cookies. If you use a coarse almond meal, then shaping them into balls would be a bit hard and you won’t get a smooth texture.

I used honey in this cookie recipe, but you can also use maple syrup. Agave syrup can also be used in this cookie recipe.

I used some baking powder as a raising agent, but adding baking powder is completely optional here.

About 1 tablespoon of water is used for kneading the dough. You can also use milk instead of water. Coconut milk or almond milk both will work here.

Storage information

Since these cookies need to be kept cold, just pop them in an airtight container and store them in the refrigerator for up to 5 days.

These keto cookies will keep for 1-2 months in the freezer as well, so feel free to make two batches at once so you always have some on hand!

Almond flour vs almond meal

When it comes to baking, there is a big difference between almond meal and blanched almond flour.

Almond meal is made from whole raw, unpeeled almonds. So it has specks of dark brown from the almonds and is typically a coarser mill.

Almond flour is made from blanched (or peeled) almonds. It is lighter in appearance and texture. It has a finer mill, so it works and measures similar to all-purpose flour. Blanched almond flour is the preferred keto flour in most recipes, including this one.

How to Make 3-Ingredient Vegan Almond Flour Cookies?

To make Vegan Almond Flour Cookies, replace honey with maple syrup, agave syrup, or coconut sugar.

Variations

The almond butter and syrup are stirred together with a spatula until a cookie dough forms. The dough is then divided into dough balls and shaped into disks. The cookies are then placed into the fridge until firm. They are then ready to eat.

Chocolate almond flour cookies

With just one extra ingredient you can add tremendous chocolate flavor to these keto almond flour cookies.

Cacao Bliss is a raw cacao powder that contains superfoods like turmeric, black pepper, cinnamon, lucuma and Himalayan salt. I like to use Cacao Bliss in my recipes as a substitute or in addition to cocoa powder. It adds a special flavor to chocolate baked goods, like these almond flour chocolate cookies, and I get the healthy benefits from the superfoods.

Get 15% off your order of Cacao Bliss when you use my code KETOFOCUS.

Cookie Texture

These are no bake cookies so they don’t have the same texture as traditional baked cookies. Instead, these cookies taste more like cookie dough or energy bars. You can enjoy these cookies as is, but they are also great for customizing.

For a more sturdy cookie and to add a chewy texture, add a few tablespoons of quick oats or shredded coconut.
For a sweeter cookie or more flavor, add dried fruit or chocolate chips.

If you are looking for a more traditional cookie texture, I also have a baked version.

✔︎ is made with only with 3-ingredients

✔︎ is oil and butter-free

✔︎ can also be made with 2-ingredients

✔︎ is healthier and delicious

✔︎ has no grain so it is suitable for Paleo friendly diet

✔︎ is a healthy option for afternoon snacking

✔︎ ready in under 20 minutes from start to finish

✔︎ can also be packed in kids snack box

✔︎ is gluten-free, and egg-free

✔︎ can also be vegan

✔︎ is super versatile

How to Make No Bake Almond Cookies

The dates are first blended until they form a date paste. The almond butter is then added and mixed until a crumbly dough forms. When you press the dough crumbs together, they should stick. Gather the dough, form balls and press them into thick disks. The cookies should be placed in the fridge to firm up and then they are ready to eat.

More No Bake Cookies

packed cup (96 g) pitted Medjool date halves
cup (128 g) natural unsweetened almond butter

Line a medium cookie sheet with parchment paper.
Add dates to a food processor. If your dates are a little dry, see note section for how to rehydrate them before using. Pulse until dates form a smooth paste. You will need to scrape down the sides of your food processor a few times with a spatula to help your food processor mix the dates. Your date paste should also roll up into a ball when done. See photo in post for reference.
Once dates are ready, add in almond butter. Pulse until almond butter is completely incorporated. You may need to scrape almond butter from the sides and bottom of the food processor to help mix all of the almond butter in. When you are done, it should form a crumbly dough. When you pinch it together, it should hold. See photo in post for reference.

Dates need to be pitted and halved before measuring them.
If you don’t have a food processor you can try buying premade date paste (make sure it’s just dates in the ingredient list) or try making your own by hand with a fork (your dates will need to be very soft).
Make sure to use natural almond butter (no added oils in the ingredient list). The dough will not form if you use regular almond butter. See post for potential substitutions for almond butter.
My favorite Medjool dates to use are Double Date Organic Medjool Dates.*
*This product link is an affiliate link. This means I earn a commission from qualifying purchases.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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These are no bake cookies so they do not have the same texture as regular cookies. They taste more like cookie dough or an energy ball. You can add more ingredients to change the texture and you can even bake them if you prefer a baked cookie texture.

To make the cookies even more sturdy and add a floury texture, you can add coconut flour to the cookie dough.

If you want them to have the texture of baked cookies, you can bake them for about 10 minutes. They will have a crumbly, shortbread-like texture.

Can I use another flour besides almond flour?

This recipe has only been tested using almond flour. However, if I were to try to make these keto cookies using coconut flour, I would use 2/3 cup coconut flour or 1 cup lupin flour.

Why is there no egg in this recipe?

These cookies don’t require an egg. They are similar to shortbread cookies which don’t need an egg to hold their structure. It’s important to let the cookies cool completely before handling since they are delicate. If you don’t want to worry about your cookies crumbling before they cool then add 1 egg to help with stability.

My cookies crumbled when I picked them up. What did I do wrong?

Since this almond flour cookie recipe doesn’t require an egg, the cookies are delicate when they first come out of the oven. You MUST LET THEM COOL COMPLETELY before handling or transferring to a wire rack. Once they are cool to the touch, you will be able to pick them up and handle them.

Pro Tips and Tricks to Make your Best Almond Flour Cookies

Tip 1. Sweetener options: I have used honey, but you can also use 2.5 tablespoon maple syrup. If you want to use sugar then replace honey with the same amount of sugar (brown sugar, coconut, or even white). When using sugar, then you will need some more liquid to shape the dough. So you can either use about 1.5 tablespoons of more water to the cookie dough.

Tip 2. Liquid options: Instead of plain water you can also use milk, ghee, butter, or coconut oil for forming dough.

Tip 3. Make sure to use white fine almond flour for this recipe.

Tip 4. Weighing the almond flour gives the best result, so make sure to measure the almond flour by spooning it lightly in a measuring cup.

Tip 5. Storage: Store the cookies in an airtight container at room temperature for up to 2 weeks.

Tip 6. If you want crispier cookies, then make at least 12 cookies with this dough and then press them into a 1 cm thickness.

Tip 7. This recipe makes 9 large or 15 small cookies, but you can easily double or triple this recipe.

I love using Badam in my dishes, if you also love almonds in your recipes, then you should check out these almond recipes: No Bake Almond Flower Cookies, Almond Rose Rabri, Almond Peas Curry, Almond Flour Cookies, 3 Ingredient Almond Flour Cookies, Almond Flour Crackers, and Badam Ladoo.

Almond Butter
Dates

Almond Butter: Make sure to use natural almond butter. This is the kind that you need to stir before using and the only thing listed in the ingredients should be almonds. The recipe will not work with regular almond butter (that includes oils to help stabilize it). I always recommend checking the ingredient list because some almond butters are labeled natural style but they still have added oils in the ingredient list. Almond butter can be substituted with natural peanut butter or natural sunflower seed butter.

Dates: Make sure to use Medjool dates. Medjool are commonly found at supermarkets. They are a very large type of date and contain a lot of sticky flesh which is used both to sweeten the cookies and create the structure for these cookies. When the almond butter is mixed with the dates, it thickens the almond butter to a cookie dough consistency.

More No Bake Keto Recipes

cup (244 g) natural almond butter
tbsp (30 ml) Lakanto sugar free maple flavored syrup

Line a cookie sheet with parchment paper.
In a medium bowl, stir together almond butter and syrup with a spatula. Mix until the syrup is completely incorporated into the almond butter and a thick dough forms. The dough should get thicker the more you stir. Your dough should be thick enough to gather into a dough ball and it should not stick to your fingers.
Use a 1.5 tbsp cookie scoop to scoop out dough balls, placing them on the prepared cookie sheet spaced 1 inch apart. Alternatively, you can also just divide the dough into 12 equal dough balls.
Roll a dough ball between your palms to form a smooth round ball and then place back onto cookie sheet. Press down on the dough ball with the palm of your hand to form a thick round disk. Repeat with remaining dough.
Place cookies in the fridge (uncovered) until they are firm enough to lift off the sheet. Once cookies have firmed up they are ready to eat. Store remaining cookies in fridge or at room temperature.

These cookies are only lightly sweetened. If you prefer sweeter cookies you can roll them in a sugar substitute like Swerve or erythritol granular or powdered. Do not add more syrup to the cookies because it will make the dough too wet.
I used Lakanto Maple Flavored Syrup*
*This product link is an affiliate link. This means I earn a small commission from qualifying purchases
If you have questions regarding ingredient substitutions, please see the ingredients section of the post where I discuss potential substitutions.
The dough will be softer the first day. The longer you store them, the more sturdy the dough becomes.
If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and sugar alcohols (carbs from erythritol).

Carbs from erythritol:

No bake cookies without oats

Traditional no bake cookies are loaded with regular rolled oats, which are high in carbohydrates. To make no bake cookies keto friendly, oat fiber is used instead.

Oat fiber is an insoluble fiber made from finely ground oat husks. It’s essentially not digestible, meaning it doesn’t contribute any carbs or even calories to the recipe. It’s how we can get that oat flavor without the actual carbs from oatmeal in these no bakes.

Even though the oat fiber isn’t adding carbs or calories, it will help keep you full and can help move things along the digestive system.

How to Make 3-Ingredient Almond Flour Cookies?

These 3-Ingredient Almond Flour Cookies are very simple and easy to make. To make this simple recipe, all you need to do is mix 3 simple ingredients to make cookie dough, then shape it into balls, and bake. That’s it.

This is how you can make 3-Ingredient Almond Flour Cookies in 4 simple steps:

Step 1: Add almond flour, baking powder, and honey to the mixing bowl and mix well.

Step 2: Add some water to knead cookie dough.

Step 3: Then shape the dough into 9 or 12 balls and flatten them using a fries knife or a fork.

Step 4: Bake for 10-12 minutes. Let them cool completely and enjoy!

For a full list of 3-Ingredient Almond Flour Cookies recipe ingredients and step-by-step photo and video instructions, please see the recipe box on this page.

Almond Butter
Sugar Free Maple Flavored Syrup

Looking at this ingredient list, you may think this is just a recipe for sweetened almond butter, but it’s not. When the syrup is stirred into the almond butter, it changes the texture of the almond butter. Instead of a spread, it becomes a dough. When you eat this, it won’t feel like a spread that gets stuck to the roof of your mouth. Instead, it will have a cookie dough consistency. In order for this recipe to work you do need to make sure you use the right ingredients, as explained more below.

Almond Butter: Make sure to use natural almond butter. This is the kind you need to stir before using and the only thing listed in the ingredients should be almonds. This recipe will not work with almond butter that has oils added to it. If you want to use peanut butter instead, see my no bake peanut butter version.

Sugar Free Maple Flavored Syrup: I used Lakanto maple flavored syrup to make these cookies. You need to choose a syrup with a watery consistency. If you don’t need these to be keto-friendly, pure maple syrup will also work. Syrups that have a thick, honey-like consistency (like ChocZero) will not work.

Add white or semi-sweet chocolate chips or chocolate chunks to the cookie dough.

Coconut Almond Flour Cookies

Add 1/4 cup of shredded coconut to the cookie dough, and knead the dough with coconut milk. Also, roll the balls into the coconut flour.

Dried fruit Almond Flour Cookies

Add 1/4 cup of desired finely chopped dried fruits or nuts to the cookie dough.

Thumbprints Almond Flour Cookies

To make thumbprints almond cookies, make an indentation into the top of each flattened dough ball. Then fill the center with your favorite jam or marmalade. Then bake.

Cutout Almond Flour Cookies

For making cut-out Almond Flour Cookies, grease the dough and place it between parchment paper pieces. After that, roll the dough into a circle. Then dip the cookie cutter into dry flour and cut into desired shapes.

More amazingly delicious Indian desserts you may also want to try are: Badam Burfi, chocolate coated badam roll, Kaju Katli, Milk Powder Burfi.

Besides plain and chocolate almond flour cookies, there are some additional ingredients you can add to turn this base recipe into fun variations.

Chocolate chips – For chocolate chip almond flour cookies, add 1/3 cup of chocolate chips to the cookie dough.
Vanilla – Add 1 teaspoon of vanilla extract for a hint of vanilla flavor.
Vegan – Try using a plant based butter or even coconut oil in place of the butter to make vegan almond flour cookies.

Store these cookies in an air tight container at room temperature in the refrigerator. They will continue to soften the longer they are stored.

The cookie dough can be frozen for up to 1-2 months and used later.

How can I make these Almond Flour Cookies more fancy?

These cookies taste best with simple ingredients. You really don’t need extra ingredients to make them. However, if you are into fancy stuff, then you can surely make them more exciting by adding some extracts, or sprinkles, or nuts, chocolate, etc.

Below are some add-ons that can be added to these almond flour cookies:

A pinch of sea salt can be added to the dough.
Sprinkles: After shaping cookies, you can also top them with the sprinkles of your choice. It won’t be that healthy though.
Chocolate: You can also half dip these cookies in melted dark, milk or white chocolate. Or drizzle them with melted chocolate.
You can also roll these cookies with chopped nuts, or coconut flakes.
You can also add a dash of rose syrup for making rose flavoured almond flour cookies.

3 Ingredient Almond Flour Cookies (Step-by-step photo instructions)

In a medium-size mixing bowl, add almond flour, baking powder, and honey.
Combine all the ingredients with a spatula first, and mix well using your hand until everything is combined.
Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper.
Place them 2 inches apart on the prepared baking tray.
Now, flatten each ball with the flat bottom of a measuring cup or fingertips.
Use your fries knifeto create a design for cookies. To make a design, simply press the knife into the rolled balls. You can also use a fork for making designs.
Bake in a preheated 350°F/175°C oven for 10 to 12 minutes until the edges are slightly golden and slightly hard on top, and the centers no longer look wet.
Once baked, remove the cookies from the oven and let them cool on the baking tray for 5 minutes. At this point, cookies would appear a bit soft, they will harden once they are cooled. Now transfer them to a cooling rack, and let them cool down completely. Enjoy them with a glass of orange smoothie, milk, tea, or coffee.

3 Ingredient Almond Flour Cookies [Recipe]

These 3-ingredient almond flour cookies are healthy and delicious cookies that are gluten-free, grain-free, and refined sugar-free. Vegan and keto options too.

(Rating: from reviews)

1 cup almond flour
3 tablespoons honey or 2.5 tablespoons maple syrup (Keto option in notes)
1/4 teaspoon baking powder, optional
1 tablespoon of water or milk, or as needed

If you want light colored cookies then bake these cookies only for 9 minutes.
Instead of plain water you can also use milk, ghee, butter, or coconut oil for forming dough.
Make sure to use white fine almond flour for this recipe.
Weighing the almond flour gives the best result, so make sure to measure the almond flour by spooning it lightly in a measuring cup.
I have honey in this cookie recipe, so if you want to make these cookies Keto-friendly then simply swap honey with low-carbs and Keto-friendly sugar.

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