Almond Butter Cookies
User Reviews
5
Almond Butter Cookies
Description
This almond butter cookie recipe combines all-purpose flour, baking soda, baking powder, salt, almond butter, light brown and granulated sugars, egg, and vanilla extract. The dry ingredients are mixed separately, then combined with the creamed almond butter and sugars, egg, and vanilla to form a dough that is crumbly but holds when pressed. The dough is portioned into 1½-tablespoon balls, shaped into 2-inch disks, and flattened with a fork to create a classic crosshatch pattern.
Baked at 350°F for 8-10 minutes, the cookies have dry, slightly puffed tops and a tender texture. The almond butter provides a rich, nutty flavor. The recipe suggests stirring almond butter to incorporate oils for best consistency, and weighing ingredients to maintain baking ratios.
Cookies can be frozen as shaped dough disks and baked from frozen, adding a few minutes to baking time. Variations include adding flaky salt on top, or mix-ins like chopped toasted almonds or mini chocolate chips. The fork pattern can be repressed when slightly warm for a more defined look.
Ingredients
- 1 cup all-purpose flour (120g)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup almond butter (195g)
- ⅓ cup light brown sugar 73g, packed
- ¼ cup granulated sugar (50g)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the almond butter and sugars on medium speed until smooth, about 2 minutes. Stopping to scrape down the sides of the bowl as needed. Beat in the egg and vanilla until well combined.
- Add the flour mixture and beat on low speed just until combined, stopping to scrape down the sides of the bowl once during mixing. (The dough will be crumbly but will hold together when pressed together in your hand.)
- Scoop the dough into heaping 1½-tablespoon-sized balls, and shape into 2-inch disks. Place on the baking sheet about 1 inch apart. Flatten by pressing the top down with fork tines in a criss-cross pattern.
- Bake for 8 to 10 minutes or until the tops of cookies are dry and slightly puffed. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to one week.
Notes
- Use well-stirred almond butter without visible oil streaks for consistent dough.
- Weigh ingredients or measure flour carefully to maintain proper ratios for baking.
- The dough may look crumbly but will hold together when pressed; this is normal.
- Freeze shaped dough balls on a parchment-lined tray, then store in a freezer-safe container for up to 2 months; bake from frozen adding a few minutes to baking time.
- For a more defined fork pattern, gently re-press the cookies shortly after removing them from the oven.
- Customize with a sprinkle of flaky salt or mix-ins such as chopped almonds or mini chocolate chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 16mg | 5% |
| Sodium | 112mg | 5% |
| Potassium | 143mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 23IU | 0% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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