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!

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!

1. In a large bowl, add the butter, almond butter and both types of sugar.
2. Cream together until well blended.
3. Beat in the eggs.
4. In a medium bowl, sift together flour, baking powder, baking soda, and salt.
5. Add the flour mixture to the butter mixture.
6. Combine thoroughly, then chill the batter in the fridge for an hour.
7. Roll into 1 inch balls and put on baking sheets.
8. Flatten each ball with a spoon and press an almond into each cookie.
9. Bake for about 10 minutes or until cookies begin to brown.
10. Cool completely on a wire rack (not pictured).
11. 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)

WANT TO TRY THIS RECIPE?
PIN IT TO YOUR FAVORITE PINTEREST BOARDS!
FIND ME ON PINTEREST FOR MORE DELICIOUS RECIPES!

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.