I love making homemade, healthy-ish treats in my air fryer, and today I want to share these super simple 3-ingredient almond butter cookies with you! They’re perfect for those days when you fancy baking and you just want to use pantry staples and avoid another trip to the grocery store. They’re soft, chewy, and naturally flourless, making them a go-to for easy, gluten-free baking. You won’t believe just how easy they are to make from scratch!

Ingredients

Almond butter: If you’re gluten free, be sure to carefully check the ingredients label in case of any hidden extras
White granulated sugar
Egg

You’ll also need a small cookie scoop, parchment paper, and of course, an air fryer!

How To Make Air Fryer Almond Butter Cookies

You’ll find a full printable recipe card at the bottom of this post!

In a medium mixing bowl, combine the almond butter, sugar, and egg. Stir until the mixture is fully blended and smooth.

Cut a sheet of parchment paper to fit your air fryer basket. Use only a single layer—avoid folding the parchment up the sides, as that can cause the cookies to flip during cooking.
Using a small cookie scoop, portion out four cookies onto the prepared parchment, spacing them about 2 inches apart if you have the room.

Gently press the top of each cookie with a fork in one direction, then again in the opposite direction to create a crisscross pattern. Move slowly and lift the fork carefully to avoid breaking the dough. You’re looking to lightly flatten the cookies—not press them too thin.

Air fry at 370°F/185°C for 6.5 to 7 minutes. As soon as the time is up, remove the basket and allow the cookies to cool in place for 10 minutes without touching them.
Carefully transfer the cookies to a fresh piece of parchment paper to finish cooling.
Repeat with the remaining dough. Enjoy!

Storage

Store your cookies in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry spot for best texture.

These don’t hold up well in the freezer—so it’s best to enjoy them fresh.

Tips for Success

Cook in batches: Resist the urge to overcrowd the air fryer basket—these cookies need space to cook evenly. Four at a time is usually ideal. Overloading can lead to uneven baking.
Check your air fryer manual: Every air fryer model is a little different. Some require preheating, some don’t—so it’s always worth checking your manual to get the best results.
Use parchment the right way: Make sure the parchment paper is trimmed to fit the basket with no overhanging edges. Extra flaps can interfere with air circulation.
Keep an eye on the time: Depending on your air fryer, cook time may vary slightly. Start with 6.5 minutes and check from there—golden edges are your cue.
Make-ahead dough: You can prep the dough in advance and refrigerate it in an airtight container for up to 2 days. Perfect for when you want fresh cookies with zero effort later.
Hands off while cooling: Seriously—don’t touch them right after baking! These cookies need the full 10 minutes to firm up in the basket. Trying to move or reshape them too soon will end in crumbles. Trust me on this one.
Sweetener swaps: A granulated sugar substitute should work just fine if you’re going sugar-free. Just avoid liquid sweeteners—they’ll throw off the texture.
Parchment paper matters: Stick to thin, standard parchment. Thicker parchment can prevent even cooking and may leave the bottoms slightly underdone.

Print Recipe

Air Fryer Almond Butter Cookies

These easy air fryer almond butter cookies are soft, simple, and made with just a few ingredients. No flour, no fuss—just perfectly chewy cookies ready in minutes.

Prep Time5

Cook Time6

Rest Time10

Total Time21

Course: Dessert, Snack

Servings: cookies

Ingredients

1 cup creamy almond butter
¾ cup white granulated sugar
1 egg large

Instructions

In a medium mixing bowl, combine the almond butter, sugar, and egg. Stir until the mixture is fully blended and smooth.
Cut a sheet of parchment paper to fit your air fryer basket. Use only a single layer—avoid folding the parchment up the sides, as that can cause the cookies to flip during cooking.
Using a small cookie scoop, portion out four cookies onto the prepared parchment, spacing them about 2 inches apart if you have the room.
Gently press the top of each cookie with a fork in one direction, then again in the opposite direction to create a crisscross pattern. Move slowly and lift the fork carefully to avoid breaking the dough. You’re looking to lightly flatten the cookies—not press them too thin.
Air fry at 370°F/185°C for 6.5 to 7 minutes. As soon as the time is up, remove the basket and allow the cookies to cool in place for 10 minutes without touching them.
Carefully transfer the cookies to a fresh piece of parchment paper to finish cooling.
Repeat with the remaining dough. Enjoy!

If you try this recipe, I’d love to see you sharing your snaps on Instagram – you can tag me @slimmingviolet. I’d also love it if you could leave a quick review in the comments section below!