Almond Butter Cookies
User Reviews
5
Almond Butter Cookies
Description
Mixing almond butter, egg, vanilla extract, light brown sugar, and baking soda creates the cookie dough, with optional dark chocolate chips folded in for added richness. The dough is portioned into balls, flattened, and baked at moderate temperature. The key to texture lies in baking them just until set, leaving them soft inside with gently crisp edges. Cooling on the tray before transferring prevents crumbling.
The taste features the natural nuttiness of almond butter balanced by sweet brown sugar and vanilla. Chocolate chips add bursts of richness. The recipe allows substitutions such as peanut, cashew, or sunflower butter to adjust for allergies or flavor preferences.
Cookies store well at room temperature for several days and freeze well for longer storage. Slightly extending bake time crisps the edges but requires care to avoid burning.
Ingredients
- 1 egg
- 250 g almond butter
- 0.5 teaspoon vanilla extract
- 70 g light brown sugar
- 1 teaspoon baking soda
- 80 g dark chocolate chips (optional)
Instructions
- Preheat your oven to 190℃/170°C(fan)/375℉/Gas 5.
- In a large bowl, mix 1 Egg, 0.5 teaspoon Vanilla extract and 250 g Almond butter together.
- Add 70 g Light brown sugar and 1 teaspoon Baking soda and mix well.
- Gently mix in 80 g Dark chocolate chips (if using).
- Roll into 12 balls and then put them on a lined baking tray and carefully press down.
- Put into the oven for 12 minutes. They will still be very soft when they come out of the oven. If you want the cookies a little bit crispier, cook for 1-2 minutes longer. Be careful not to burn them though.
- Leave to cool for 15-20 mins, before transferring to a cooling rack and leaving to totally cool before serving.
Notes
- Almond butter can be swapped for peanut, cashew, or sunflower butter to adjust flavor or allergies.
- Chocolate chips are optional; dark, milk, or white chocolate all work.
- Allow cookies to cool 15-20 minutes on the baking tray before transferring to avoid crumbling.
- Cookies will keep in an airtight container for 5 days or freeze up to 3 months.
- Baking an additional 1-2 minutes yields crisper edges but watch closely to prevent burning.
- Use homemade almond butter for best texture, but note different brands may change cookie texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 173kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 107mg | 4% |
| Potassium | 211mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 20IU | 0% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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