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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 homemadenatural 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)
What you'll find in this post: hide
1 Why you’ll love this recipe
2 Frequently Asked Questions
3 Kylee’s Notes
4 Freezing instructions
5 Ingredient Notes
6 How to make this recipe
7 Almond Butter Cookies
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
Why are my almond butter cookies dry or crumbly?
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.
Is almond butter better for you than peanut butter?
Both have similar calorie and fat counts. Almond butter has more vitamins and minerals, but peanut butter has more protein.
Can I use almond butter instead of peanut butter in cookies?
Yes, you absolutely can. They are an easy swap in most cases.
What can I add to my almond butter cookies for extra flavor?
Try adding chocolate chips, chopped nuts, dried fruit, or a dash of cinnamon for extra flavor.
Can almond butter cookies be made gluten-free?
Yes, you can make them gluten-free by using almond flour or another gluten-free flour in place of traditional wheat flour.
How to make Almond Butter
Make your own almond butter! Skip the store-bought, get out your food processor, and watch the magic! Just 1 ingredient!
Check it out!
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.
Ingredient Notes
The full list of ingredients and quantities 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
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)
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Almond Butter Cookies
4.93 from 14 votes
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!
Author: Kylee Ayotte
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Yield: 24
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.
Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!
Nutrition Facts
Serving: 1cookie | Calories: 103kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 98mg | Potassium: 56mg | Fiber: 1g | Sugar: 8g | Vitamin A: 123IU | Calcium: 27mg | Iron: 1mg
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.
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. Read More
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Comments
Mar says
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!Reply
Judy Akins says
This recipe made 2 dozen nice size cookies. I followed the recipe exactly. They were absolutely perfect and delicious!
Reply
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.Reply
Vani says
Awesome receipe. Came out great!
Thank youReply
Claudia says
These are fantastic! Thank you for an awesome recipe!
Reply
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..
Reply
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!
Reply
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 💯😊🥰
Reply
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!
Reply
Mikayla says
This is a really delicious alternative to peanut butter cookies. Great texture and a great use for my homemade almond butter!
Reply
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!
Reply
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!
Reply
