Easy Almond Butter Cookies Recipe
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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!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- You can make your own almond butter (using just 1 ingredient) to use in this recipe.
- This recipe is easy to double and triple.
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)
FAQs
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.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in 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
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpMake the cookie dough
In a large bowl, add the butter, almond butter and both types of sugar.
Cream together until well blended.
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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
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.
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)
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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.
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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 Instagram 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
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.
Awesome receipe. Came out great!
Thank you
These are fantastic! Thank you for an awesome recipe!
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..
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!