Easy Almond Butter Cookies Recipe
This post may contain affiliate links which won’t change your price but will share some commission. Full Disclosure Policy.
Soft and chewy, these almond butter cookies made from homemade almond butter. A treat for those with peanut allergies, and so good, everyone will love them!
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
I have a jar of homemade natural almond butter in my fridge from a few weeks back, so I just HAD to make a batch of my favorite cookies with it. I absolutely LOVE these cookies, and this is a great recipe to start out with when baking with almond butter.
The cookies have a slightly different texture to what you may be used to in peanut butter cookies. Less crisp, chewy and dense, and not overly sweet. They make a lovely change!
Almond butter cookies have a slightly nuttier and more complex flavor than peanut butter cookies.
I change them up all the time to suit whatever I have going on. If I’m getting fancy, I melt dark chocolate chips, dip the cookies in and then sprinkle with sea salt. YUM!
Try my Crispy Chewy Oatmeal Cookies, or my Cheater Cookies (hot tip, they use cake mix, and they’re epic)
Why you’ll love this recipe
- You can make your own almond butter (using just 1 ingredient) to use in this recipe.
- This recipe is easy to double and triple.
Frequently Asked Questions
This could be due to over-measuring the flour or almond butter that’s too dry. Be sure to measure your ingredients accurately and use a creamy, well-stirred almond butter.
Both have similar calorie and fat counts. Almond butter has more vitamins and minerals, but peanut butter has more protein.
Yes, you absolutely can. They are an easy swap in most cases.
Try adding chocolate chips, chopped nuts, dried fruit, or a dash of cinnamon for extra flavor.
Yes, you can make them gluten-free by using almond flour or another gluten-free flour in place of traditional wheat flour.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Kylee’s Notes
I don’t line my baking sheet for this recipe. If you are worried about sticking, line your baking sheets with parchment paper.
Do not over-bake these cookies. We’re looking for JUST brown around the edges.
How to store almond butter cookies
After cooling, store the cookies in an airtight container at room temperature. These cookies will stay fresh for about a week.
Substitutions/Additions
Adding 1 tsp of vanilla extract is a great way to boost the flavor!
You could use any kind of nut butter for these cookies, they’ll be absolutely delicious! Feel free to try sunflower seed butter, peanut butter or cashew butter!
If you have allergies, baked goods can be difficult to enjoy! A flax egg works really well in these cookies, and switching out the white sugar for coconut sugar works too.
Freezing instructions
Roll the dough into balls and freeze on a baking sheet before transferring to a freezer bag. You can bake them directly from the freezer, just add a few extra minutes to the baking time.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Butter. Salted or unsalted (if you use salted, leave out the added salt)
- Almond butter. Make your own homemade almond butter, or grab a jar from the store.
- Sugar & brown sugar. We’re using white sugar and brown sugar here, folks. Dark brown or light brown, it doesn’t matter.
- Egg. I use large eggs.
- Flour. Regular, all-purpose flour.
- Baking powder, baking soda & salt. If you use salted butter, cut the added salt out!
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Make the cookie dough
In a large bowl, add the butter, almond butter and both types of sugar.
Cream together until well blended.
Beat in the eggs.
In a medium bowl, sift together flour, baking powder, baking soda, and salt.
Add the flour mixture to the butter mixture.
Chill dough
Combine thoroughly, then chill the batter in the fridge for an hour.
Roll into balls, bake
Roll into 1 inch balls and put on baking sheets.
Flatten each ball with a spoon and press an almond into each cookie.
Bake for about 10 minutes or until cookies begin to brown.
Cool
Cool completely on a wire rack
Devour
Some of our favorite cookie recipes:
- Thick & Chewy Triple Chocolate Cookies. These contain 3 types of chocolate and are decadent and delicious. Grab a glass of milk!
- Perfect Chocolate Chip Cookies. These are the go-to, bees-knees, classic kind of cookie. Crispy, with a little chew, bursting with chocolate chips. Heaven.
- Coconut Lime Shortbread Cookies (from Gimme Some Oven)
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating!
Almond Butter Cookies
Ingredients
- 1/2 cup butter see notes
- 1/2 cup Almond Butter
- 1/2 cup white sugar
- 1/2 cup brown sugar (packed)
- 1 egg
- 1.25 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 cup whole almonds optional, for pressing onto each cookie
Instructions
- Preheat oven to 375°F.
- In a large bowl, add the 1/2 cup butter, 1/2 cup Almond Butter, 1/2 cup white sugar and 1/2 cup brown sugar
- Cream together until well blended. Beat in 1 egg.
- In a medium bowl, sift together 1.25 cups all-purpose flour,1/2 teaspoon baking powder, 1/4 teaspoon salt, and 3/4 teaspoon baking soda. Add the flour mixture to the butter mixture.
- Combine thoroughly, then chill the batter in the fridge for an hour.
- Roll into 1 inch balls and place on baking sheets.
- Flatten each ball with a spoon and 1/2 cup whole almondsress a whole almond into each cookie.
- Bake for about 10 minutes or until cookies begin to brown.
- Cool completely on a wire rack.
- Devour.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instgram for more and tag me #kyleecooks so I can see!Update: This was originally posted in August of 2013, and has been updated to improve reader experience, with new photos. The recipe remains the same.
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Can I replace the all purpose flour with almond flour?
Hi Christina – I have not tested it with all almond flour, so I couldn’t say that it would work or not. I’m sure it can be done, but all purpose vs almond flour is not always a simple 1:1 swap. I’d probably go with 3/4 cup almond flour for every 1 cup of all purpose to try it out. It might need tweaks with eggs and baking powder to help them rise – but again, I have only tested the recipe as written. If you try it, let me know and I’ll update the post for others!
I roasted sliced almonds and added them to the batter. Also tried them using gluten-free flour and made them sugar-free. Still so good!
These cookies turned out so delicious! I made some subtle changes, I should have probably left them in the fridge a little longer. They spread in the baking sheet. Still… so yummy. Even my husband loved them.(I say that because he is very faithful to same recipes)
I will make them again!
This recipe made 2 dozen nice size cookies. I followed the recipe exactly. They were absolutely perfect and delicious!