These Almond Butter Cookies are a delightful blend of crisp edges and chewy centers, crafted with wholesome ingredients for a guilt-free treat.
Packed with plant-based protein and heart-healthy fats, they offer a balanced nutritional boost.
Naturally sweet and simple to make, they’re perfect for everyday baking—quick, satisfying, and ideal for snack time, dessert, or meal prep.
Almond Butter Cookies
Equipment
- 1 Baking sheet
- Parchment paper (1 sheet)
- Mixing bowls (2, medium and large)
- Electric hand mixer or stand mixer
- Wire cooling rack
Ingredients
- 1 cup 120g all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup 195g almond butter
- ⅓ cup 73g packed light brown sugar
- ¼ cup 50g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C) to ensure even baking. While the oven warms, line a large baking sheet with parchment paper. This prevents sticking, promotes even baking, and makes cleanup effortless. Gently smooth the parchment so it lies flat, ensuring the cookies bake evenly without curling edges.
- Combine Dry Ingredients: In a medium-sized mixing bowl, add 1 cup (120g) all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ¼ teaspoon salt. Whisk these ingredients together thoroughly until evenly blended. This ensures your cookies will rise uniformly and have a consistent texture. Set this bowl aside for later.
- Cream Almond Butter and Sugars: In a large mixing bowl — or the bowl of a stand mixer fitted with the paddle attachment — add ¾ cup (195g) almond butter, ⅓ cup (73g) packed light brown sugar, and ¼ cup (50g) granulated sugar. Beat on medium speed for about 2 minutes, scraping down the sides halfway through. This creates a smooth mixture while evenly incorporating the sugars for perfect sweetness and texture.
- Incorporate Egg and Vanilla: Add 1 large egg and 1 teaspoon vanilla extract to the almond butter mixture. Continue mixing on medium speed until fully combined, ensuring no streaks of egg remain. The egg adds structure while the vanilla enhances the cookies’ warm flavor.
- Add Dry Ingredients Gently: Reduce mixer speed to low and gradually add the dry ingredient mixture to the wet almond butter mixture. Mix just until incorporated. Avoid overmixing, as this can result in tougher cookies. The dough will look crumbly but should hold together when pressed gently.
- Shape the Dough: Using a tablespoon or cookie scoop, portion dough into heaping 1½-tablespoon-sized balls. Place each ball on the prepared baking sheet about 1 inch apart to allow spreading. Gently flatten each into a 2-inch disk with your fingertips or the bottom of a flat measuring cup for uniform thickness.
- Create Signature Fork Pattern: Press the top of each cookie dough disk with a fork in a crisscross pattern. This adds a charming appearance and helps the cookies bake evenly. Press gently — you want them flattened but still thick enough for chewy centers.
- Bake to Perfection: Place the baking sheet in the center rack of the preheated oven. Bake for 8 to 10 minutes, or until the tops are set and slightly puffed. Cookies should feel soft to the touch; they will firm up as they cool. Baking time may vary slightly depending on your oven, so watch closely.
- Cool Before Serving: Remove cookies from the oven and cool on the baking sheet for about 5 minutes. This allows them to firm up while retaining a chewy interior. Transfer cookies to a wire cooling rack to cool completely.
- Store and Enjoy: Once cooled, store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze dough balls before baking (see Notes). This allows you to enjoy freshly baked cookies anytime with minimal effort.
Notes
- Stir almond butter well: Ensure almond butter is smooth with no oil separation for consistent cookie texture.
- Accurate measurements matter: Use a kitchen scale for precise results, or the spoon-and-sweep method for flour.
- Crumbly dough is normal: The mixture should hold together when gently pressed despite appearing crumbly.
- Avoid overmixing: Overmixing flour into dough can make cookies tough instead of tender.
- Uniform cookie size: Use a cookie scoop or tablespoon for even portions to ensure consistent baking.
- Chill dough optionally: Chilling for 10–15 minutes helps cookies keep shape and enhances texture.
- Customize flavors: Add mix-ins like chopped toasted almonds, chocolate chips, or a sprinkle of flaky salt for variety.
- Freeze dough for later: Shape dough into disks, freeze on parchment paper, and store in a container for up to 2 months. Bake frozen dough with a few extra minutes.
Chef’s Secrets: Achieving Perfect Texture
One of the most important secrets for these cookies is mastering the dough texture.
The slightly crumbly mixture is intentional and creates the signature balance of crisp and chewy.
Another tip is to slightly chill the dough for about 10 minutes before shaping — this helps the cookies hold their form better while baking.
For a richer flavor, choose high-quality almond butter with a smooth consistency and minimal additives.
Lastly, don’t skip the crisscross fork pattern — it not only adds a charming look but also improves baking consistency.
Serving Suggestions: Delicious Pairing Ideas
These almond butter cookies are versatile and can be enjoyed in many ways.
Serve them alongside a hot cup of coffee or herbal tea for a comforting treat.
For a healthy snack, pair them with fresh fruit or a handful of nuts.
They also make an excellent addition to a dessert platter with chocolate-dipped cookies or fruit bars.
For a decadent twist, sandwich them with a layer of creamy nut butter or your favorite jam for a sweet and satisfying snack.
Storage Tips: Keeping Cookies Fresh
To keep almond butter cookies at their best, store them in an airtight container at room temperature for up to a week.
For longer preservation, freeze unbaked cookie dough balls.
Roll them into disks with a fork pattern, place them on a parchment-lined tray, and freeze until solid before transferring to a freezer-safe container or bag.
When ready to bake, place frozen disks directly on a baking sheet and bake for a few extra minutes.
This way, you can enjoy freshly baked cookies anytime with minimal effort.
Frequently Asked Questions
1. Can I use crunchy almond butter instead of smooth?
Yes, but the texture will be different. Crunchy almond butter will add small nutty bits to your cookies, enhancing flavor and texture, though it may slightly affect the dough’s consistency.
2. Can these cookies be made gluten-free?
Absolutely. Replace all-purpose flour with a gluten-free flour blend of equal weight. Ensure the blend contains a binding agent, such as xanthan gum, to maintain texture.
3. How can I make these cookies more protein-rich?
Add a scoop of your favorite protein powder, reducing flour slightly to maintain texture. Almond flour can also be incorporated for extra protein and a richer flavor profile.
4. Can I make these cookies vegan?
Yes. Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and ensure your sugar and almond butter are vegan-friendly. Baking time may vary slightly.
5. How do I prevent cookies from spreading too much?
Chilling the dough for 10–15 minutes before baking helps reduce spreading. Also, ensure almond butter is not too warm and avoid overmixing the dough.
