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    Home » Cookies

    Almond Butter Cookies

    Published: Jun 9, 2020 Updated: Jul 30, 2020 by Alison Hope · This post may contain affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe
    Almond Butter Cookies

    These almond butter cookies are thick and soft and chewy and topped with chocolate. They’re basically the best cookies ever!

    Almond butter cookies in a stack.

    If you love almond butter then you will absolutely LOVE these almond butter cookies. They’re packed with almond butter flavor and have the most beautiful soft and chewy texture.

    And then if that isn’t perfect enough, we drizzled chocolate over the top of them and almond butter cookies + chocolate = perfection.

    The recipe is based on our fabulous peanut butter cookies that you will also love, so check those out, as well as our peanut butter chocolate chip cookies and chocolate peanut butter cookies.

    Almond butter cookies topped with a chocolate drizzle stacked on a white plate.

    How To Make Almond Butter Cookies

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add softened butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.
    • Add an egg, some vanilla extract and almond butter and whisk in until just mixed.
    • Now add in some all purpose flour, baking soda, and salt and mix it in by hand (don’t use your electric mixer for this part) into a thick cookie dough.
    Step by step process photo collage of making the cookie dough for almond butter cookies.
    • Roll into balls (aiming to get 20 balls out of your batch) and place them onto a parchment lined baking tray. The cookies are quite large.
    • Flatten slightly with a fork and bake in the oven for 12 minutes at 350°F.
    • Allow to cool directly on the tray before drizzling with melted chocolate (optional).
    Step by step process photo collage of making almond butter cookies.

    Recipe Tips

    Softened Butter: It’s easiest if your butter is softened before you cream it with the sugar. However, if you forget to soften it first then you can add the butter to the mixer first and beat it for a few minutes to soften it before you add in the sugar and cream them together. Also cut your butter into smaller pieces to make it easier.

    Almond Butter: You can use any variety of almond butter, a natural style or a commercial style almond butter. You can even use a homemade almond butter. The only thing you want to make sure of is if you’re using a natural style almond butter and there is separation of the oil and the almond butter then make sure you mix it up very well before you use it.

    Chocolate Drizzle: This is entirely optional but absolutely delicious and highly recommended.

    Almond butter cookies in a stack.

    Storing and Freezing

    Keep your cookies stored in an airtight container at room temperature for up to a week. They can also be stored in an airtight container in the fridge.

    They are also freezer friendly for up to 3 months. You can freeze the baked cookies or you can freeze the cookie dough. If you are freezing the cookie dough then roll the cookies into balls as usual and freeze them. Then allow them to thaw overnight in the fridge before flattening with a fork and baking as usual.

    Stack of five almond butter cookies.

    More Cookie Recipes

    1. Chocolate Cookies
    2. Simple Oatmeal Cookies
    3. Shortbread Cookies
    4. Lemon Cookies
    5. Chocolate Chip Cookies
    6. White Chocolate Chip Cookies
    Chocolate topped almond butter cookies in a row.
    Almond butter cookies in a stack with the top cookie broken in half.
    Almond butter cookies

    Almond Butter Cookies

    These almond butter cookies are thick and soft and chewy and topped with chocolate. They're basically the best cookies ever!
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Servings: 20
    Calories: 253kcal
    Author: Alison

    Ingredients

    • 1 cup White Granulated Sugar
    • ½ cup Butter Lightly Salted, Softened
    • 1 Large Egg
    • 1 Tbsp Vanilla Extract
    • 1 cup Almond Butter
    • 1 and ½ cups All Purpose Flour
    • 1 tsp Baking Soda
    • ½ tsp Salt

    For The Chocolate Drizzle (Optional):

    • 1 cup Dark Chocolate Chips or Chopped Chocolate
    • 1 tsp Coconut Oil
    US Customary – Metric

    Instructions

    • Add the softened butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.
    • Add in the egg, vanilla extract and almond butter and whisk in until just mixed.
    • Now add the all purpose flour, baking soda, and salt and mix it in by hand (don't use your electric mixer for this part) into a thick cookie dough.
    • Roll into balls (aiming to get 20 balls out of your batch) and place them evenly on a parchment lined baking tray.
    • Flatten slightly with a fork and bake in the oven for 12 minutes at 350°F.
    • Allow to cool directly on the tray before drizzling with the melted chocolate (optional).
    • To melt the chocolate add the chocolate chips or chopped chocolate along with the coconut oil to a microwave safe bowl and microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted. Use a teaspoon to drizzle the chocolate over the top of the cooled cookies and then place the tray into the fridge until the chocolate has set.

    Video

    Notes

    1. It’s easiest if your butter is softened before you cream it with the sugar. However, if you forget to soften it first then you can add the butter to the mixer first and beat it for a few minutes to soften it before you add in the sugar and cream them together. Also cut your butter into smaller pieces to make it easier.
    2. We used lightly salted butter but if your butter is unsalted that is also just fine. 
    3. You can use any variety of almond butter, a natural style or a commercial style or even a homemade almond butter. The only thing you want to make sure of is if you’re using a natural style almond butter and there is separation of the oil and the almond butter then make sure you mix it up very well before you use it.
    4. The chocolate drizzle is entirely optional but absolutely delicious and highly recommended.
    5. Keep your cookies stored in an airtight container at room temperature for up to a week. They can also be stored in an airtight container in the fridge.
      They are also freezer friendly for up to 3 months. 

    Nutrition

    Serving: 1Cookie | Calories: 253kcal | Carbohydrates: 27g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 168mg | Potassium: 164mg | Fiber: 2g | Sugar: 16g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    « Vanilla Cupcakes
    White Chocolate Chip Cookies »
    1.4K shares

    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Jennifer

      June 24, 2020 at 2:46 pm

      They are so good! The chocolate drizzle is just the perfect topping and the flavor combination is spot on! Will make these many times.5 stars

      Reply
      • Alison Hope

        June 24, 2020 at 2:50 pm

        Yay! Thanks Jennifer!

        Reply

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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