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2 Different Almond Cookie Recipes

Eggless Almond Cookies (640x477)

Today, my youngest child said, “Let’s recipe”. So recipe we did. We made 2 batches of almond cookies so we could taste test them and decide which were our favorites.

After much deliberation, we have agreed to disagree on which were the best. I liked the eggless almond cookies which are sweetened with coconut palm sugar and Andrew’s favorites were the 3 ingredient almond cookies.

Egg Free Almond Cookies


1/2 cup butter, softened
1/3 cup coconut palm sugar ( or brown sugar)
1 teaspoon vanilla or cinnamon
1 cup sifted oat flour (here are directions for making your own oat flour)
1 cup almond meal


1. In a medium bowl, cream together butter, sugar and vanilla.

2. Add oat flour and almond meal to the butter mixture and blend until thoroughly combined.

3. Form the dough into 1 inch balls; place on a greased cookie sheet and bake at 300 degrees for 25 – 30 minutes. Remove to a cooling rack and allow to cool completely before serving. Makes 2 dozen.

eggless cookies (598x640)

3 Ingredient Almond Cookies (Dairy Free and Gluten Free)

3 Ingredient Almond Butter Cookies (640x477)
This is a variation on my 3 Ingredient Peanut Butter Cookies.


1 large egg
1 cup sugar
1 cup almond butter (smooth or chunky)


1. Preheat the oven to 350 degrees and grease the cookie sheets.

2. In a mixing bowl, combine all the ingredients together until they are well blended.

3. Drop Tablespoon size balls on to the cookie sheet. Flatten the cookie dough with a fork.

4. Bake for 12 – 14 minutes or until golden brown. Place cookie sheet on a cooling rack for several minutes, then remove the cookies and let them finish cooling on the cookie rack. Makes 2 dozen.

3 ingredient cookies  (640x476)

My friend Tami, from Butter My Kitchen, recommends adding 1 cup of chocolate chips to 3 ingredient cookies. I didn’t have any chocolate chips, so I melted 6 oz. of semisweet chocolate and dipped the cookies:
HPIM8397 (640x496)

For more delicious recipes, visit Hearth and Soul Hop, Tasty Tuesday, Tempt My Tummy Tuesday, Slightly Indulgent Tuesday and Gluten-Free Wednesdays.

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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.


  1. Kankana says:

    Looks delicious :) and I love almond anytime!

  2. Jackie @ Crest Cottage Creations says:

    "Let's recipe!" has to be the cutest phrase ever!

  3. Melynda says:

    What a great recipe for the almond butter cookies. I would not have thought of it, so glad you did. I make the peanut butter version often. The chocolate side dip is very cool and sophisticated looking. thanks.

  4. Candace says:

    These looks soooo good! We are huge almond butter fans here in my household. We were excited recently to be able to make our own at the local co-op. It's the little things in life that make us happy. haha I've made a similar recipe to 3 ingredient ones that included chocolate chips. I think I got that idea from a Clean Eating Magazine. They were a huge hit. I love how you've dipped yours in chocolate. I'm going to have to give these a try. Thanks!

  5. Lisa@The Nourishing Homemaker says:

    These look wonderful! Yum! "Let's recipe." That's so cute. :)

  6. Looks delicious, I love all the version of almond cookies.

  7. Christy says:

    While they both look delicious I am going to have to take your son's side – I love the thinner cookie! Thanks for sharing "recipe" with us at the Hearth and Soul Hop!

  8. Butterpoweredbike says:

    Ooh, oat and almond? I think that sounds really good. Your little guy is so cute, let's recipe. Thanks for sharing with the Hearth and Soul hop.

  9. Thanks for the recipes! I tried the second, 3-ingredient version and added 1 tbsp of flour and 1 tbsp of butter and baked them for about 14 minutes but even with these additions I found the cookies to be WAY too sweet. They are a nice cookie though, and dipping them half in chocolate makes a pretty cookie. I used dark-chocolate to try and tone down the sugar flavor.

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