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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!
I have a jar of homemade 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!
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 this recipe works:
- You can make your own almond butter (using just 1 ingredient) to use in this recipe.
- This recipe is easy to double and triple.
Kylee’s Notes & FAQs
- 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.
Can I use almond butter instead of peanut butter in cookies?
Yes, you absolutely can. They are an easy swap in most cases.
Is almond butter healthier than peanut butter?
Both have similar calorie and fat counts. Almond butter has more vitamins and minerals, but peanut butter has more protein.
Additions/Substitutions
- 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.
Ingredients:
Full, printable recipe below – just scroll down to the recipe card!
- 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:
Full, printable recipe below – just scroll down to the recipe card!
- 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.
- Combine thoroughly, then chill the batter in the fridge for an hour.
- 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 completely on a wire rack (not pictured).
- Devour (no one needs to see a picture of that).
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.
- Sugar Cookies (from Alton Brown).
- Coconut Lime Shortbread Cookies (from Gimme Some Oven)
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Almond Butter Cookies
Ingredients
- 1/2 cup butter (see notes)
- 1/2 cup Almond Butter
- 1/2 cup granulated 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
Directions
- Preheat oven to 375 degrees F.
- In a large bowl, add the butter, almond butter and both types of sugar.
- Cream together until well blended. Beat in the egg.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. 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 press an almond into each cookie.
- Bake for about 10 minutes or until cookies begin to brown.
- Cool completely on a wire rack.
- Devour.
Nutrition
Disclaimer
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.
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.
Judy Akins says
This recipe made 2 dozen nice size cookies. I followed the recipe exactly. They were absolutely perfect and delicious!
David “Big Daddy” P. says
This recipe was great and the cookies were absolutely delicious. I made them for my wife and myself along with our neighbors, family members and a few friends up here in our small town, on the sunrise side of the Great Huron Lake of the northern peninsula of lower Michigan, who all loved them. I did give your recipe the credit and shared your recipe & website with many loved ones. I have since tweaked it many other ways along with Cashew Butter and Hazelnut Spread.
Keep up the great work.
Vani says
Awesome receipe. Came out great!
Thank you
Claudia says
These are fantastic! Thank you for an awesome recipe!
Louise Hutchinson says
This is the greatest basic recipe I’ve ever encountered!..imagination is… EVERYTHING… I know you can imagine all the directions this recipe can take you…the sky’s the limit..it’s quick and lends itself to healthy delicious cookies..it’s my go to!..thank you..
Coppercloud says
So I bought almond butter hoping I would like it because I am not a PB fan, well that did not happen. So for xmas I figured I would use up the Trader Joes AB in my cookie baking. I am so happy I did. My super picky has become a cookie snob of a partner loves these and has advised me these are now to be put on the yearly xmas cookie baking list. So thank you!
Belinda Mullen says
Delicious!!
I also added Cinnamon, Nutmeg and a little buttermilk and used it as a base for my cheesecake and it was wonderful!!
Can’t wait to try more 💯😊🥰
Eva\ says
I never had almond butter before, but I have recently started processing hazelnuts to make homemade nutella, so I think the next challenge is to reserve the same treatment to almonds so I can try these cookies!
Mikayla says
This is a really delicious alternative to peanut butter cookies. Great texture and a great use for my homemade almond butter!
Maeghan says
I love this idea! So simple, but never though of it. Of course, I also like it since we can't do peanut butter in the house!
That Girl says
I use almond butter ALL the time! I've used it in cookies, but I've never actually made it the star like this. Good idea!