Almond Butter Cookies Recipe
User Reviews
5
Almond Butter Cookies Recipe
Description
The Almond Butter Cookies Recipe blends almond flour, almond butter, coconut sugar, eggs, and a touch of vanilla with baking powder and salt to create a soft dough. The minimal processing time in a food processor prevents overmixing and maintains a sticky but workable consistency. When baked at 350°F, the cookies develop a tender texture with a gentle crunch if chocolate chips are included. The dough can be mixed by hand by combining dry ingredients separately from the wet, then merging. A lightly oiled scoop helps with handling the sticky dough.
These cookies have a mild sweetness and a distinctive almond flavor from the almond flour and butter. They are appropriate for those preferring grain-free or nut-based treats. Baking produces a soft yet firm cookie that holds together without excessive spreading.
Make ahead tips include freezing shaped cookie dough balls on a tray before transferring to freezer bags, allowing up to one month of storage. Cookies are freshest the day baked but keep for up to two days in an airtight container at room temperature.
Ingredients
- 1 ½ cups almond flour 6.3 oz.
- 1 ¾ teaspoon baking powder
- ½ teaspoon salt plus more for sprinkling, sea salt
- ¼ cup almond butter 2.2 oz, creamy, at room temperature
- 1 cup coconut sugar ~7.41 oz
- 2 egg at room temperature, large
- ½ teaspoon vanilla extract
- ¼ cup bittersweet chocolate optional, chips or chunks
Instructions
- Preheat the oven and prepare your baking sheets: Preheat the oven to 350 F degrees. Adjust the oven racks to middle and lower-middle positions. Line two baking sheets with parchment paper.
- Place all ingredients in the bowl of your food processor:Starting from the dry ingredients place all of the ingredients in the bowl of your food processor.
- Pulse and process:Pulse everything for 8-10 times in 1-second increments just until all ingredients are fully mixed (as shown in the picture above.) You do not want to let it run for a long time. Since the dough is very sticky if you run it nonstop it could clog your food processor.
- Add in the chocolate chips:If you are adding the chocolate chips, transfer the dough into a bowl and mix in the chocolate chips. If you are not adding them in, you can start scooping right off the bowl of your food processor.
- Scoop and transfer cookies onto the prepared baking sheets:Using a cookie scoop* or two spoons, measure 2-tablespoon balls and place them 2-inches apart from one another on the prepared baking sheets. As I mentioned earlier, this is a very sticky batter. If you don’t mind the stickiness you can roll them in between your palms but it would also be fine if you didn’t. Continue with the rest of the cookie dough and evenly distribute them amongst two baking sheets.
- Sea salt on top:As a final touch, sprinkle each cookie with a pinch of (about 1/16 of a teaspoon) sea salt.
- Bake:Bake in the preheated oven for 13 minutes or until they spread slightly and turn golden brown making sure to rotate and swap the sheet pans mid-way through.
- Let them cool and enjoy:Let cool for 3 minutes in the sheet pan and then transfer onto a wire rack to cool completely. Serve with a glass of milk.
Notes
- To prevent dough from sticking, lightly oil your cookie scoop before using.
- Dough can be mixed in a food processor or by hand; if by hand, mix dry and wet ingredients separately before combining.
- Freezing cookie dough balls on a tray for several hours before transferring to freezer bags allows storage up to a month.
- Cookies are best on the day they are baked but remain fresh up to two days stored airtight at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14-16 cookies
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 182mg | 8% |
| Potassium | 62mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 34IU | 1% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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