Guilt-Free One Bowl Almond Butter Cookies

Hi friends!

Life has been busy lately and I haven’t been in the kitchen as much as I’d like but the days are getting longer and spring has sprung! This makes me so happy!! I’m hoping that the winter weather is gone for good because I’m ready to bring on the heat… who’s with me?

I wanted to share this recipe because I literally make these ALL the time!  These cookies are full of so much goodness and I feel zero guilt indulging in these because I know that the ingredients are real, pure and have 0 preservatives!  Preservatives make me feel icky! What’s even better is that you can make them in one bowl! I show two bowls just to show you the ingredients but when I make them, I just keep going down the ingredient list and keep chucking things in.  They are wonderfully egg-free, gluten-free, and vegan!  If you omit the dried cranberries and replace with cacao nibs, they would even be refined sugar-free! With all those things missing, they still don’t taste like cardboard, can I get a woot woot!!

You HAVE to try these and have fun with them! I’m allergic to peanut butter but I would imagine they would taste just as good with peanut or cashew butter too.  I like that this recipe only makes 12 so I can make them fresh when a craving strikes.  There is nothing as decadent as warm cookies and milk…I’m a total sucker for that. Unfortunately the cravings usually hit at 9 p.m. on a weeknight so sometimes I do whip them up quickly or you can pop these in the microwave to warm them up and they’ll be delicious for a weeknight snack too.  If you’re feeling super impatient, you can eat the dough raw because no eggs = safe to eat.

I’d love for you to try my recipe.  Please tag me on Instagram and Facebook @balancingandie so I can see your lovely creations and leave a review in the comments!

Click here to pin this recipe for future reference or subscribe to my blog to never miss a post! I’ve included some photos below to guide you through the steps.




This is what a flax egg looks like. Normally you can add ingredients in order listed and not put in another bowl but I wanted to show you some of the main ingredients.
Add almond butter, melted coconut oil, vanilla extract, milk and stir.
Stir well.
Add dry ingredients all at once or one by one if you want to make it a true one bowl recipe, your choice!
I used dried cranberries, you can use chocolate chips, dried figs, dried apricots. The possibilities are endless!
Bake for 10-12 minutes. They will be a bit soft. Allow to cool.

Now what are you waiting for? Get baking!  If you make any substitutions, I’d love to hear below!

Nutritional Disclaimer

This information is provided as an estimate only.  The below information may change with any substitution you make or variances in items used.

Nutrition Facts
Serving Size 1 cookie
Servings Per Container 12

Amount Per Serving
Calories 127 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 90mg 4%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 12%
Sugars 6g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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