Flourless Cookies: Honey Almond Butter + Maple Peanut Butter

Sugar and I have a weird relationship. I typically gravitate towards salty snacks and treats, but that’s not to say I don’t enjoy desserts or satisfying my sweet tooth. However, something strange happens when I start indulging in sugary treats too often: it’s hard to stop! Can you relate?

Many health experts recommend ‘a couple pieces’ of dark chocolate as a ‘healthy’ dessert; a way to satisfy a sweet tooth without sabotaging a healthy diet. WHO EATS TWO SQUARES OF CHOCOLATE? No one! I eat half a Green & Blacks or Camino bar in one sitting, and even then it’s hard to back away from the bar.

So, what’s a girl to do when she wants a little something, without the downward spiral into sugar pandemonium?

Nut butter cookies!

Ok, so I realize I’m kind of fighting fire with fire here, but these guys are low in sugar, and sweetened with raw honey and pure maple syrup. They provide just a touch of sweetness without the dreaded sugar high-crash end up naked and alone in a dumpster repeat cycle. And without feeling like this:



Who wants to cannonball into a pool of nut butter with me? If I ever win the lottery it’s going to happen. You’re invited. 


I can’t decide which cookie I like better. The almond butter version is slightly chewy and dense- almost like an oatmeal cookie, whereas the peanut butter version is very light and delicate – like a shortbread.

Preheat oven to 350F

Peanut Butter Version:


1 cup natural peanut butter (unsweetened/unsalted)
1-2 tbsp pure maple syrup (or coconut/raw cane sugar)
1 egg, whisked
1 tsp vanilla extract
1/2 tsp baking soda
pinch of salt
dash of cinnamon

Mix the above ingredients together. Roll into tablespoon sized balls and lightly press onto a baking sheet.   Bake for 10-12 minutes or until edges start to brown. Allow the cookies to cool completely before removing from the baking sheet. Be careful- they’re delicate!

Almond Butter Version:


1 cup almond butter (I used MaraNatha’s roasted)
1-2 tbsp raw honey
1 tsp vanilla extract
1 egg, whisked
1/2 tsp baking soda
pinch of salt
dash of cinnamon

Roll into balls and lightly press onto a baking sheet. Bake for 8-10 minutes, or until the edges start to brown.

Note: The almond butter version cooked much faster than the peanut butter – possibly because I used roasted almond butter, which contains more oil. Or maybe it was the honey? Lifes greatest questions… If you try it with raw almond butter, you may have to increase bake time – let me know how it goes!

In addition, for a sugar-free version, omit the honey/maple syrup and increase the cinnamon to 1 tsp.


5 thoughts on “Flourless Cookies: Honey Almond Butter + Maple Peanut Butter

  1. Tried the maple peanut butter… I will never look at a peanut butter Cookie again!! So rich an delicate, reminded me of a melt in your mouth shortbread cookie!!
    Thanks for your user friendly recipes!!

  2. Thank you for sharing this recipe! I used raw almond butter w/maple and only added half the honey. I baked them for ten minutes and they came out perfectly. Delicious and healthy!

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