Almond Butter Cookies
Enjoy chewy, flavorful Almond Butter Cookies made with minimal ingredients and packed with plant-based protein and good fats. Crispy edges meet tender centers in a simple, quick recipe perfect for satisfying sweet cravings anytime. These cookies are both delicious and nourishing, making them an everyday baking favorite.
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.
