Almond Butter Espresso Cookies

These almond butter espresso cookies are the perfect combination of crunchy and chewy. They’re super easy to whip up and require only six ingredients and one bowl. Plus, they’re flourless, vegan and gluten-free!

The holidays have me in a baking mood so this week I decided to remake an old cookie recipe I posted back 2011 so I could update the photos and republish them. I’m so glad I did because these almond butter espresso cookies are way too good to be collecting dust back in the archives.

A stack of almond butter espresso cookies on a plate.

Using Almond Butter to Replace Flour

These cookies are quite different from any other holiday cookie recipe I’ve made and I’m obsessed. There’s no flour (not even coconut flour or almond flour), no oil or butter and no dairy. If you’ve never tried using almond butter as a substitute for flour, you have to try these cookies! It’s crazy how well almond butter works as a flour substitute in baked goods like with these flourless pumpkin muffins and flourless zucchini muffins.

The outside edges are perfectly crunchy while the middle has a bit of chew. If you know me, you know I’m all about the crunch with baked goods so these cookies are perfection.

Plus, I’m loving the almond butter espresso flavor combo. It reminds me of breakfast! Not only are these cookies flourless, but they’re super easy to whip up, require only 6 ingredients and are vegan and gluten-free.

Ingredients measured out to make almond butter espresso cookies: organic sugar, vanilla, baking soda, almond butter, ground flax and ground espresso.

Like I mentioned above, you only need six simple ingredients and if you’re like me you probably have all of the ingredients to make these cookies sitting in your kitchen right now!

  • creamy almond butter – look for a brand with just one or two ingredients (almonds and salt). One of my favorite brands is Wild Friends (use the code EBF10 for 10% off your order).
  • sugar – I used organic white sugar in this recipe, but coconut sugar will work as well.
  • instant espresso – finely ground coffee works as well.
  • baking soda – a leavening agent.
  • vanilla extract – a flavor enhancer.
  • flaxseed egg – mix 1 Tablespoon ground flaxseed with 3 Tablespoons water and set aside for a few minutes to let it gel up. Check out my full post on how to make a flaxseed egg.
An overhead photo looking down at a plate of almond butter espresso cookies. Extra cookies are scattered around the plate alongside a bowl of coffee beans and a mug of hot cocoa.

Substitutions & Notes

  • almond butter – I’m assuming you can swap with any nut or seed butter, but I’ve only tested the recipe with almond butter. If you try a different nut butter, let me know in the comments.
  • flaxseed egg – if these cookies don’t need to be vegan you can use a regular egg in place of the flaxseed egg if you’d like.
  • sugar – as a sub to regular sugar you can use coconut sugar instead. I wouldn’t swap it with a liquid sweetener like maple syrup or honey.
A stack of almond butter espresso cookies on a plate. A mug of hot cocoa is next to the plate.

Start with making your flaxseed egg by mixing the ground flaxseed with water and set aside. The mixture will gelatinize to an egg-like consistency.

Side by side photos of a mixing bowl with ingredients for almond butter espresso cookies, before and after being mixed.

In a large bowl, mix together the almond butter and sugar until well combined. Add in the flaxseed egg, espresso, baking soda and vanilla extract and mix until combined. Use a cookie scoop or spoon to place 1 Tablespoon of cookie dough on a baking sheet – make sure you place them about 2 inches apart because they will spread!

Side by side photos of espresso cookies on a cookie sheet, before and after being baked,

Bake at 350ºF for 10-12 minutes. Allow the cookies to cool on a pan for 3-5 minutes before gently transferring the cookies to a cooling rack to cool completely.

An overhead photo of a plate containing almond butter espresso cookies.

How to Store Homemade Cookies

After letting your cookies cool completely, I recommend storing them in an airtight container. They’ll last a few days on the countertop, a week in the fridge and up to 3 months in the freezer. I love making these in advance, freezing them and then serving during the holidays!

Be sure to check out all of my holiday cookie recipes and cookie recipes here on EBF!

Almond Butter Espresso Cookies

4 from 63 votes
These almond butter espresso cookies are the perfect combination of crunchy and chewy. They're super easy to whip up and require only six ingredients and one bowl. Plus, they're flourless, vegan and gluten-free!
An overhead photo looking down at a plate of almond butter espresso cookies. Extra cookies are scattered around the plate alongside a bowl of coffee beans and a mug of hot cocoa.
Print RecipePin Recipe
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 18

Ingredients

  • ¾cupcreamy almond butter
  • ¾cuporganic sugar
  • 1Tablespoonfinely ground espresso
  • 1teaspoonbaking soda
  • ½teaspoonvanilla extract
  • 1flax egg, or regular egg

Instructions
 

  • Preheat oven to 350°F degrees. Line your cookie sheet with parchment paper or a silpat baking mat.
  • Make flaxseed egg by combining 1 Tablespoon ground flax with 3 Tablespoons of water in a small bowl. While the flaxseed egg gels up, use a large bowl to mix together the almond butter, sugar. Add flax egg, espresso, baking soda and vanilla and mix until combined.
    A mixing bowl with almond butter espresso cookie dough.
  • Use a cookie scoop or spoon to place about 1 Tablespoon of cookie dough on baking sheet, about 2 inches apart. Cookies will spread!
    A sheet pan with almond butter espresso cookie dough evenly placed in three rows and four columns.
  • Bake for 10-12 minutes. Allow to cool on pan for 3-5 minutes on the cookie sheet before gently transferring cookies from sheet to a cooling rack with a spatula.
    A sheet pan with freshly baked almond butter espresso cookies.
  • They will harden up while cooling. Once completely cool you can transfer them to a storage container.

Video

Notes

  • Almond butter – I’m assuming you can swap with any nut or seed butter, but I’ve only tested the recipe with almond butter. If you try a different nut butter, let me know in the comments.
  • Flaxseed egg – if these cookies don’t need to be vegan you can use a regular egg in place of the flaxseed egg if you’d like.
  • Sugar – as a sub to regular sugar you can use coconut sugar instead. I wouldn’t swap it with a liquid sweetener like maple syrup or honey.

Nutrition

Serving: 1cookieCalories: 89kcalCarbohydrates: 10gProtein: 2gFat: 5gSodium: 49mgPotassium: 83mgFiber: 1gSugar: 8g
Course: Dessert
Cuisine: American
Keyword: almond butter espresso cookies
Web Story: https://atrivialmindatwork.com/web-stories/almond-butter-espresso-cookies/

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    85 comments
    1. Link
      September 3, 2022 AT 1:58 pm

      5 stars
      I substituted the flax egg for a chia egg, used sun butter instead of almond butter, and pressed a pecan into each cookie. Very delicious and it definitely does work with other butters! 🙂

      Reply
      1. Brittany Mullins
        September 6, 2022 AT 4:23 pm

        Yay! That makes me so happy to hear. So glad they turned out with SunButter. Thanks for sharing and for coming back to leave a review. I so appreciate it!

        Reply
    2. Jasmine buck
      March 20, 2022 AT 1:29 pm

      4 stars
      I made these and they only made 8 cookies the size of yours! Not sure if English cups are the same size as your cups or if I did something wrong. They were still delicious!

      Reply
      1. Brittany Mullins
        March 20, 2022 AT 7:17 pm

        Oh no! Sorry to hear that, Jasmine. I’m glad they were still a hit!

        Reply
    3. helene
      February 20, 2022 AT 5:09 am

      5 stars
      excellent post thank you for sharing

      Reply
    4. MARIE-JOSEE GODIN
      January 4, 2022 AT 3:52 pm

      A question about the coffee, can I use regular coffee or does it need to be instant? Can’t wait to bake these, my 2 favorite flavours combined!

      Reply
      1. Brittany Mullins
        January 4, 2022 AT 6:54 pm

        You can use finely ground coffee if that’s all you have on hand.

        Reply
    5. kathy
      December 16, 2021 AT 1:05 pm

      Oh my goodness, these sound good. I can’t have almonds, so do you think Sunflower butter would be good subtitute? I can’t have peanut butter either. Also this may be a dumb question but is 1 TBL. of expresso the same as 1 TBL. ground coffee?

      Reply
      1. Brittany Mullins
        December 16, 2021 AT 3:40 pm

        Hey Kathy – Any nut or seed butter should work just fine, but it might change the flavor of the cookies a tad. Keep me posted how they turn out!! Also, yes you can use finely ground coffee instead of the instant espresso if that’s what you have on hand.

        Reply
Parchment paper lined with protein balls.

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