Almond Butter Cookies
User Reviews
4.8
Almond Butter Cookies
Description
This recipe starts by creating a flaxseed and water mixture as a binder, replacing traditional eggs. The dry ingredients include all-purpose flour, baking soda, baking powder, and sea salt. The wet ingredients are coconut oil, almond butter, cane sugar, brown sugar, and vanilla extract. Combining these yields a dough on the dry side that may need a little added water for cohesion.
The cookies are formed into balls using a large scoop, then flattened slightly and stamped with a fork to make cross-hatched patterns. Optionally sprinkling flaky sea salt enhances flavor contrasts against the cookie’s sweetness and nuttiness. Baking for 12 to 13 minutes results in cookies that are firm around the edges and soft inside.
The use of creamy almond butter is important for consistency; drier nut butters may cause the dough to crack and be hard to shape. The combination of sugars adds sweetness with some moisture and caramel notes from the brown sugar. Letting the cookies rest on the baking sheet after baking helps them finish setting before cooling completely on a rack.
These cookies balance rich nutty flavor with a tender texture and can be customized with or without salt topping for a final flavor lift.
Ingredients
- 1 tablespoon Flaxseed ground
- 3 tablespoons water
- 1½ cups all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt sea salt
- ½ cup coconut oil soft but not melted
- ½ cup cane sugar
- ½ cup brown sugar
- ¾ cup almond butter well-stirred, creamy, natural
- 1 teaspoon vanilla extract pure
- sea salt optional, for sprinkling, flaky
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, combine the flaxseed and water and set aside to thicken for 5 minutes.
- In a medium bowl, combine the (spooned and leveled) flour, baking soda, baking powder, and salt.
- In a large bowl, combine the coconut oil, cane sugar, brown sugar, almond butter, and vanilla. Stir in the flaxseed mixture and mix well.
- Add the dry ingredients to the wet ingredients and stir until just combined. The dough should be on the dry side. If it’s too dry and crumbly to work with, add water, 1 teaspoon at a time, until it comes together.
- Scoop dough using a 2-inch cookie scoop and roll into balls with your hands. Flatten slightly and place on the baking sheet. Use a fork to make cross-hatch marks. Sprinkle with flaky sea salt, if desired.
- Bake for 12 to 13 minutes. Remove from the oven and let sit on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use creamy almond butter with a smooth consistency for best dough cohesion; dry almond butter may cause cracking.
- If almond butter is refrigerated, leave it at room temperature for an hour before using to soften.
- The dough may need small amounts of water if it’s too dry to hold together.
- After baking, allow cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack to avoid breakage.
User Reviews
Overall Rating
4.8
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