Recipe for Almond Butter Cookies in the Air Fryer
Satisfy your sweet tooth in just 15 minutes with this quick and easy 3-ingredient almond butter cookie recipe! Perfect for small batches, these flourless cookies are made in the air fryer and skip the peanuts for a nutty twist on a classic favorite. No refrigeration needed, so they’re ready in a flash! Try this hassle-free recipe today and enjoy delicious homemade cookies anytime.
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Servings: 18 Cookies
Calories: 121kcal
Equipment
- Small Cookie Scoop (1.2 tablespoons)
- Fork
Ingredients
- 1 Cup Creamy Almond Butter
- ¾ Cup White Granulated Sugar
- 1 Large Egg
Instructions
- Combine almond butter, sugar, and the egg in a medium mixing bowl. Mix until thoroughly combined.
- Cut a piece of parchment paper to fit your air fryer. Do not use more than one layer of parchment paper and do not have flaps of parchment paper going up the sides of the air fryer or it will flip the cookies.
- Using a small cookie scoop, spoon four cookies onto the prepared sheet of parchment paper, and give them up to 2 inches apart, if possible.
- Using a fork, press it gently one way, and then again the opposite way, onto the top of each cookie. Move slowly and coax the fork off of each cookie, gently, or you might make a mess of them. Don’t press the fork too deep as you don’t want to sever the cookie, just flatten it a bit.
- Air fry at 370 degrees Fahrenheit for 6.5-7 minutes, then immediately pull the basket out and let them rest for 10 minutes, undisturbed.
- Transfer the cookies, gently, onto a clean sheet of parchment paper.
- Repeat until all the cookies are finished. Enjoy!
Notes
Tips:
• Store cookies in an airtight container, in a cool, dry area, for up to 5 days. These cookies didn’t hold up well to freezing.
• You can make the dough in advance and keep it in an airtight container, in the fridge, for up to 2 days.
• It is vitally important that you do not handle the cookies until they’ve had time to set up or they will just fall apart. This includes not using that cup trick to make them perfectly round. Ask me how I know. :P
• Using a replacement sugar that’s granulated should do just fine. No liquid replacers will work.
• If you use thicker parchment paper, this causes the cookies to not cook as evenly, which leaves them a bit doughy.
• You can make the dough in advance and keep it in an airtight container, in the fridge, for up to 2 days.
• It is vitally important that you do not handle the cookies until they’ve had time to set up or they will just fall apart. This includes not using that cup trick to make them perfectly round. Ask me how I know. :P
• Using a replacement sugar that’s granulated should do just fine. No liquid replacers will work.
• If you use thicker parchment paper, this causes the cookies to not cook as evenly, which leaves them a bit doughy.
Nutrition
Calories: 121kcal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 5mg | Potassium: 107mg | Fiber: 1g | Sugar: 9g | Vitamin A: 13IU | Calcium: 50mg | Iron: 1mg