Almond Butter Cookies

Made with only a handful of ingredients, these Almond Butter Cookies are perfect for any occasion! They're the perfect balance of sweet and salty, crispy and chewy, and all in all delicious!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 8

Cool Time 5

Total Time 33

Servings cookies

Calories 180kcal

Author John Kanell

Equipment

Baking Sheet
Parchment paper
Mixing Bowls
Electric hand or stand mixer
Wire cooling rack

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 packed light brown sugar (73g)
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

Mix well. Make sure your nut butter is well-stirred with no visible streaks of oil. If yours needs stirring, an immersion blender is the easiest method I’ve found — plus, it fits in the top of larger nut butter containers perfectly!
Define the hatching. For a more pronounced tine pattern on top of the cookies, gently press them with a fork again shortly after they come out of the oven.
Weigh your ingredients. When it comes to baking, ratios are EVERYTHING! If you haven’t yet invested in a kitchen scale, make sure you’re using the proper spoon-and-sweep method of measuring flour.
Crumbly is okay! Please note that the almond butter cookie dough will look quite crumbly when you’re done mixing it up. That’s totally normal! It should come together easily with a gentle squeeze. If for some reason
Freeze your dough balls. Make Future You super happy by freezing your cookie dough for later. I suggest rolling it into balls, pressing them out with the tines of your fork, freezing them on a parchment-lined plate, then popping them in a labeled freezer-safe container or zip-top bag when they’re frozen solid. They should keep well in the freezer for up to 2 months. Whenever you get the itch for something sweet, pop however many cookie discs you want in the oven (straight from frozen!) and bake, adding a few minutes on the cook time as needed. Cookies on demand? Brilliant!
The “best almond cookie recipe” moniker is totally subjective, so you should feel empowered to make this one your own. While you shouldn’t mess with the overall ratios of the dough, there are plenty more ways to customize them. Try adding a sprinkle of flaky Maldon salt over the top as soon as they come out of the oven for added saltiness and crunch. Or, consider stirring in some mix-ins like finely chopped toasted almonds or mini chocolate chips for added texture. If you come up with a brilliant variation the world should know about, make sure to let me know in the comments below or by tagging me in your social post (@preppykitchen) so I can cheer you on!

Nutrition