Whip up a batch of these delicious and easy Almond Butter Cookies for whenever you crave a sweet treat.
If there’s one ingredient I always have on hand, it’s almond butter. I add it to smoothies, Greek yogurt bowls, stir-fries, and make it a staple in many of my baked goods. It also makes the best almond butter cookies, which I keep in my freezer for whenever my sweet tooth calls.
You can substitute almond butter in any recipe that calls for peanut butter, which is great if someone has a peanut allergy. Peanuts are legumes, and almonds are tree nuts, and their allergies are different. A person can be allergic to peanuts but not tree nuts. If a person has an almond or nut allergy, they shouldn’t eat these cookies. For those who can enjoy them, almond cookies offer a delicious source of plant-based protein. Other nut butters, such as cashew and macadamia, can also be used with this recipe, as can peanut butter. Sunflower seed butter is another option, but be aware that the cookies may turn a light shade of green when cooked.
Cookies made with almond butter, and without any flour, tend to spread quite a bit, so be cautious when preparing your cookie sheet. Be sure to leave plenty of room between the cookies to allow for spreading. Also, keep a close eye on them while they are baking, as they go from perfectly baked to burnt quickly. I like to bake mine for the lower end of the time spectrum, just until the edges turn light golden, as I like soft cookies. However, leaving them in another minute or two is better if you want your cookies on the crisper side.
Delicious cookie add-ins
As you can see in the photos, these almond butter cookies bake up pretty thin, so big add-ins are not a good idea. However, that does not mean you have to settle for plain cookies. If you love chocolate like I do, opt for some tiny, mini chocolate chips. They are the ideal addition to these cookies. You can also add shaved dark chocolate, either mixed into the batter or sprinkled on top of the cookies before baking.
Other delicious additions are toasted, slivered almonds, flaky sea salt, and, if making them for children, colorful sprinkles. One of the fun things about sprinkles is that there are now many varieties available. Additionally, during holiday seasons, you can find sprinkles in a variety of colors and shapes for a festive touch.
How do I store leftovers?
Allow the almond butter cookies to cool on the baking sheet for a few minutes to help them solidify. Removing them too soon may cause them to fall apart. Transfer them to a cooling rack to complete the cooling process, then store them in an airtight container at room temperature for up to 3 or 4 days. Once cooled, you can freeze the cookies in a freezer-safe bag or container for up to 6 months. Defrost them at room temperature.
Serving suggestions
Almond butter cookies are a great choice anytime you want a snack or a light, delicious dessert. You can also use them to make gluten-free ice cream sandwiches with this Keto Ice Cream Recipe, Chocolate Ice Cream Recipe, or Homemade Strawberry Ice Cream. Enjoy the cookies as part of an afternoon pick-me-up with this Coffee Smoothie Recipe, or for the little ones, try this summertime favorite: Peach Smoothie.
Almond Butter Cookies
Ingredients
- 1 cup almond butter
- 2/3 cup brown sugar
- A pinch of kosher salt
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Add the almond butter, brown sugar, kosher salt, egg, and vanilla to a large mixing bowl. Stir until smooth.
- Form 12 small balls of dough and place them on the baking sheet about 2 inches apart. Lightly press each ball with your hand or the back of a spoon to flatten slightly.
- Bake the cookies for 10-12 minutes until the edges turn light golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
- Enjoy your almond butter cookies with a cup of tea or a glass of milk.
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