Whether you like soft or crispy cookies, this recipe is for you. One of the easiest cookies you will ever make: 4 Ingredient Nut Butter Cookies. And yes, they are flourless, grain free and gluten free.
This is my go-to cookies recipe when I want to whip up something on the fly. 4 ingredients. That’s it. Mix them up and bake.
What I love about these cookies is that they are super versatile. You can use any nut butter. I prefer almond butter or sunflower seed butter. Each kind of nut butter will yield a slightly different cookie, which is the fun part.
I prefer a softer cookie, so I use a wet sweetener like real maple syrup or raw honey. If you prefer a crispier cookie, use a dry sweetener like coconut sugar.
So go ahead, experiment a bit.
Serve them room temperature with a cold glass of homemade coconut milk. Or pop them in the freezer for a chilly treat. I have even used these as the cookies for ice cream sandwiches.
I hope you enjoy them!
4 Ingredient Nut Butter Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- 1 cup unsalted nut butter (I like almond butter or sunflower seed butter)
- 1/4 – 1/3 cup maple syrup OR raw honey (OR 1/2 – 3/4 cup coconut sugar (like this)
- 1/2 tsp unrefined sea salt (like this)
- 1 egg, whisked
- Preheat oven to 350’F and line baking sheet with unbleached parchment paper.
- In a large bowl, combine nut butter, sweetener of choice, and salt until creamy smooth.
- Add in egg and mix until completely incorporated.
- Scoop out tablespoon-sized portions of dough and drop onto prepared baking sheet. Gently flatten with fingers to desired cookie thickness. (These cookies do not flatten on their own.) If you are using coconut sugar, dough will be thick enough to roll into tablespoon-sized balls and then flatten to desired thickness.
- Using a wet fork, make a crisscross pattern on top of each cookie. (I dip my fork into a glass of clean water between cookies)
- Bake at 350’F for 10-12 minutes, or until golden brown. Cool and serve!
For a softer cookie, use wet sweetener like maple syrup or honey. For a crisper cookie, use a dry sweetener like coconut sugar.
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You always have the best recipes. And I can’t wait to whip up this one next time I have a hankering for cookies and not a lot of time. Thanks!
Thanks for the kind words! Made my day!
Can I use coconut butter?
This recipe will not work with coconut butter. It is made for nut butters. Coconut butter would not bake the same way! 🙂
Have you tried an egg substitute for this recipe? Or, will the cookies flatten out and fall apart?
Katja Heino says
Hi, Jeffrey! I haven’t tried this recipe with an egg substitute. I have actually seen recipes online that are similar that just omit the egg but haven’t tried them.My guess is that they do not hold together as well. But I bet they are still delish. Please let me know if you try it. 🙂
Yasmeen Hashish says
The recipe looks great. Are the cookies crispy or chewy?
Katja Heino says
It depends on how long you bake them and what type of nut butter you use. They tend to be crispy on the bottom and chewy on top. So good!
I used half seed butter & half peanut butter, half honey amd half coconut sugar, Bob’s Red Mill egg replacer added a little vanilla. The cookies are crspy and chewy…delicious! Great for my class of mixed diet preschoolers (no peanut allergies).
Katja Heino says
Perfect! Thanks for sharing our subs. 🙂
Haley Carpenter says
I’m trying to cut back on sugar and have two things of gluten free 100 pure maple syrup, trying this recipe now. I am gluten intolerant and have nut allergies.