Sweetened with brown sugar, these chewy Almond Butter Cookies carry subtle nutty flavors—and they’re ready in just 15 minutes!
Growing up, peanut butter cookies were one of my favorite sweet treats. When I first started baking as a kid, they were among the earliest cookies I made. I read the recipe for peanut butter cookies printed right on the label of a peanut butter jar, and the rest was history. It helped that they were quite easy to make, too. Although peanut butter cookies will always be at the top of my list, I recently discovered a nutty twist on this classic—using almond butter instead of peanut butter.
The result is a soft cookie with a rich, nutty flavor—not so unlike its peanut butter counterpart—but with a subtler, sweeter edge. Still, since almond butter is slightly milder than peanut butter, I added chocolate chips for a little extra decadence and sweetness. The chocolate chips are optional, however, so you can make this recipe as is without them. Either way, once baked, these cookies are soft and chewy on the inside with crumbly outer edges.
Flavor and texture aside, one of the best parts about this recipe is its absolute simplicity. Chances are you already have most, if not all, of the five ingredients in your pantry. With just five minutes of prep and ten minutes in the oven, these almond butter cookies come together in a flash!
The secret to perfect almond butter cookies
If you want the best possible almond butter cookies, there’s one important element to consider—temperature. For example, I usually take the egg and almond butter out of the fridge at least 30 minutes before making this recipe so they reach room temperature. But there’s also the risk of your dough getting too soft, especially in the summer. If you find you just can’t manage to shape the dough into distinct balls on the baking sheet, put the dough in the fridge for 10 minutes and try again.
How do I store leftovers?
These cookies will keep well at room temperature in an airtight container for up to 3 days. I advise against storing them in the fridge, as this can take away their lovely soft and chewy texture. You can also freeze the baked cookies for up to 1 month in an airtight container or freezer-safe bag, then thaw them before enjoying.
Serving suggestions
These almond butter cookies pair wonderfully with a nice warm cup of coffee or tea. If you want to step up your coffee game, why not try this recipe for a Copycat Starbucks Pumpkin Cream Cold Brew or this one for a Copycat Starbucks Vanilla Spice Latte? You may never get a fancy drink from Starbucks again!
Or, get really creative—use the cookies to make ice cream sandwiches. You could use any Vanilla Ice Cream, or go fancy with this recipe for No-Churn Coffee Ice Cream.
Almond Butter Cookies
Ingredients
- 1 cup almond butter
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1 large egg beaten
- 2/3 cup chocolate chips optional
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the almond butter, brown sugar, baking soda, and lightly beaten egg until smooth and well blended. If using, fold in the chocolate chips.
- Drop 1 level tablespoon portions of dough onto the baking sheets, spacing them about 1 inch apart. Use a spoon to flatten them slightly.
- Bake for 10-13 minutes until the edges are lightly golden. Remove the cookies and allow them to cool completely on a wire rack.
Leave a Comment