Air Fryer Almond Butter Cookies 3 Ingredients

Right, let’s be honest, sometimes you just need a cookie. And you need it now. I’ve been experimenting with simple recipes for years, always trying to find that sweet spot between delicious and doable, especially on those chaotic school run mornings or when the little ones are clamouring for a treat on a rainy afternoon. These air fryer almond butter cookies are a game-changer! Just three ingredients and a few minutes in the air fryer, and you’ve got warm, gooey cookies that are surprisingly healthy-ish. My two, bless their hearts, give them two thumbs up every time. I promise you, these will become your new favourite cheat’s bake!

Why This Recipe Works

As a mum of two and the chief recipe tester here at FamiliesRecipes.com, I know a thing or two about keeping things simple in the kitchen. These air fryer almond butter cookies are perfect for busy families because:

• They require only 3 ingredients, all of which you probably already have in your cupboard.
• The air fryer cooks them in under 10 minutes, a massive time-saver compared to oven baking.
• They’re naturally gluten-free and can easily be made vegan, catering to various dietary needs.
• My children absolutely love them, and that’s the ultimate test!

I’ve tweaked and tested this recipe countless times over the past year to make it as foolproof as possible. Even if you’re not a seasoned baker, you can whip up a batch of these cookies with confidence. I’ll be honest, the first attempt stuck horribly to the air fryer basket, but I’ve sorted that out with a nifty trick you’ll find below!

Ingredients

• 1 cup (250g) smooth almond butter
• ½ cup (100g) granulated sugar
• 1 large egg

Ingredient Notes

Almond Butter: Smooth almond butter is best for a consistent texture. Crunchy almond butter will work, but the cookies will have a more rustic feel. You can also use other nut butters like peanut butter or cashew butter, but the flavour will obviously change. Make sure your almond butter is well stirred before measuring.

Granulated Sugar: I prefer granulated sugar for its neutral flavour and texture, but caster sugar works equally well. You can experiment with brown sugar for a richer, more caramel-like flavour, but the cookies will be slightly chewier. I wouldn’t recommend using icing sugar for this recipe.

Large Egg: The egg acts as a binder, holding the cookies together. If you’re vegan or have an egg allergy, you can substitute it with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes to thicken). Be aware that the texture might be slightly different.

Step-by-Step Instructions

Step 1: Preheat your air fryer to 160°C (320°F). This is crucial to ensure even cooking and prevent the cookies from burning. A lower temperature is key here.

Step 2: In a medium bowl, combine the almond butter, sugar, and egg. Mix well with a wooden spoon or spatula until you have a smooth, homogenous dough. Don’t overmix!

Step 3: Line your air fryer basket with parchment paper. This is the “nifty trick” I mentioned earlier! It prevents the cookies from sticking and makes cleanup a breeze. Trust me, you don’t want to skip this step!

Step 4: Roll the dough into 1-inch balls. Place them on the prepared air fryer basket, leaving a little space between each cookie. Gently flatten each ball with a fork in a criss-cross pattern. This helps them cook evenly.

Step 5: Air fry for 6-8 minutes, or until the edges are golden brown and the centres are set. Keep a close eye on them, as air fryers can vary in cooking time. My children prefer them slightly gooey, so I tend to err on the side of undercooking.

Step 6: Carefully remove the cookies from the air fryer and let them cool on the parchment paper for a few minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

My Kitchen Tips & Tricks

• Don’t overcrowd the air fryer basket. Cook the cookies in batches to ensure even cooking.
• If your cookies are spreading too much, chill the dough in the fridge for 15-20 minutes before rolling. This helps to firm up the fat and prevent excessive spreading.
• For a richer flavour, add a pinch of sea salt to the dough. It enhances the sweetness and adds a lovely contrast.
• If you like your cookies extra soft, slightly underbake them. They will continue to cook slightly as they cool.
• To make these cookies vegan, use a flax egg as mentioned above.
• Experiment with add-ins! Chocolate chips, chopped nuts, or a sprinkle of cinnamon can add extra flavour and texture.
• Always keep an eye on them! Air fryers vary so much, and what works for me might need tweaking for you, so never leave them unattended.

Storage & Meal Prep

These air fryer almond butter cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. If you want to store them for longer, you can freeze them for up to 2 months. Just make sure they are completely cooled before freezing. I often make a double batch and freeze half for those emergency cookie cravings!

To reheat frozen cookies, simply thaw them at room temperature for 15-20 minutes. You can also warm them in the microwave for a few seconds for a warm, gooey treat. I’ve been known to pop one in my daughter’s lunchbox straight from the freezer – it thaws by lunchtime!

Substitutions & Variations

I love experimenting with different variations of this recipe. Here are a few that I’ve tried and tested:

• Peanut Butter Cookies: Substitute the almond butter with peanut butter for a classic flavour.
• Chocolate Chip Cookies: Add ½ cup of chocolate chips to the dough for a chocolatey twist.
• Cinnamon Almond Butter Cookies: Add ½ teaspoon of ground cinnamon to the dough for a warm, spicy flavour.
• Maple Syrup: Replace the granulated sugar with maple syrup to taste. This makes a sweeter cookie.
• Dairy-free: As there is no dairy in the original recipe, this is already suitable for dairy-free diets.

I haven’t personally tried it, but I’ve heard you can use sugar alternatives like erythritol for a lower-sugar option. Let me know in the comments if you give it a go!

Frequently Asked Questions

Can I prepare this the night before?

Absolutely. In fact, I often do this on Sunday evenings before the busy school week. Simply prepare the dough, roll into balls, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before cooking, and you’ll save yourself precious morning time.

How do I know when the cookies are done?

The cookies are done when the edges are golden brown and the centres are set. They will still be slightly soft to the touch, but they will firm up as they cool. It’s better to slightly underbake them than overbake them, as they can become dry if overcooked.

Can I use a different type of nut butter?

Yes! Peanut butter, cashew butter, or even sunflower seed butter will work in this recipe. Just be aware that the flavour will be different. I personally love the richness of cashew butter in these cookies.

How do I store leftover cookies?

Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months. Make sure they are completely cooled before storing.

Are these cookies suitable for children?

Yes, these cookies are generally safe for children, but always be mindful of any allergies. My two love them, but I always make sure they don’t eat too many at once!

Can I double or triple this recipe?

Absolutely! Just make sure you have enough space in your air fryer basket to cook them in batches without overcrowding.

What if my cookies are sticking to the air fryer basket?

Lining your air fryer basket with parchment paper is the best way to prevent sticking. If you don’t have parchment paper, you can lightly grease the basket with cooking spray.

Serving Suggestions

These air fryer almond butter cookies are delicious on their own, but they also pair well with:

• A glass of cold milk
• A cup of tea or coffee
• A scoop of vanilla ice cream
• Fresh fruit, like berries or sliced bananas

I often serve them as an after-school snack with a side of fruit. They’re also great for packing in lunchboxes (if they last that long!). I’ve even crumbled them over yogurt for a quick and easy dessert.

Right then, what are you waiting for? Grab your almond butter and get baking! These simple cookies are a perfect way to brighten up a rainy afternoon or satisfy a sweet craving in a hurry. They fit seamlessly into our busy family life, and I hope they’ll do the same for you. Do give them a go and let me know what you think in the comments below. I love hearing your honest feedback – it helps me make these recipes even better! And if you enjoyed this recipe, be sure to browse around FamiliesRecipes.com for more simple and delicious family favourites. You can also join our email community for exclusive recipes and cooking tips!

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