These almond butter cookies are an easy-to-make treat that is soon to be your new favorite above the classic peanut butter cookie! The amazingly flavorful cookie is packed in an equally wonderful chewy texture! Perfect for everyday and holiday cookie baking, and loved by anyone with peanut allergies!
Best Almond Butter Cookies Recipe
I first made these for a classroom birthday party at my daughter's elementary school. One of Lauren's best friends had peanut allergies, so a cookie that could be enjoyed by all was needed!
To my surprise, this almond butter version of the classic peanut butter cookie was the star of the party! There were none left to bring home. The entire class of kids and all of the staff absolutely loved them!
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Now, they are a regular rotation in our cookie-baking days. My deliciously chewy almond butter cookies are also part of my holiday baking and are sent out in packages every year!!
🥘 Almond Butter Cookies Ingredients
These 6-ingredient cookies are perfect for people with allergies or if you just want to mix it up! If you are a fan of almond butter, you may already have most of the items (if not all of them!)
- Almond Butter - 1 cup of your favorite type of almond butter. You can use creamy or chunky, but try to grab one that is no-stir.
- Sugar - 1 cup of organic sugar (or cane sugar) plus an additional ¼ cup for rolling the dough in.
- Egg - 1 large room-temperature egg (or you can try out an egg substitute).
- Honey - 3 tablespoons of honey (I recommend using raw honey).
- Almond Extract - 1 teaspoon of pure almond extract.
- Almond Flour - 2 tablespoons of almond flour.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Almond Butter Cookies
These delicious cookies use only one bowl, so you won't have a ton of dishes to clean up when you're done! All you need is a mixing bowl, your measuring utensils, a baking sheet, and a shallow dish for rolling the dough in sugar.
This recipe will make about 18 tasty cookies!
- Preheat. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix. Combine 1 cup of almond butter, 1 cup of organic sugar, 1 egg, 3 tablespoons of honey, and 1 teaspoon of almond extract in a medium mixing bowl until smooth, then add 2 tablespoons of almond flour and mix until fully incorporated into the dough (which will be a bit dry).
- Roll. Roll spoonfuls of the dough into balls that are about 1¼ inches and roll the dough balls in a small dish containing the second ¼ cup portion of the organic sugar granules.
- Arrange. Place the sugared dough balls onto the baking sheet leaving two inches of spacing between the dough balls, as well as the sides of the baking sheet. Using the tines of a fork, press the dough balls down and make a crossed pattern on the top of the cookies.
- Bake. Place into the oven and bake at 350°F (175°C) for 8-10 minutes or until golden brown and no longer wet in appearance. Allow to set on the pan for 2-3 minutes before transferring to a wire cooling rack.
Pair these cookies with a tall glass of milk for the ultimate experience. For more almond cookies, check out my lemon almond cookies and Greek almond cookies. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Make sure you choose a high-quality almond butter that has a smooth and creamy consistency. If you keep your almond butter stored in the refrigerator, let it sit out for about an hour before using it.
- These cookies don't spread very much in the oven, which is why it is important to flatten them and use the fork tines to make a criss-cross indention (for even baking).
- While these are almond butter cookies, you could easily swap out the almond butter for a different nut butter (or non-nut butter) of your choice. Try them with cashew butter, sunflower butter, or cookie butter!
🥡 Storing
Store almond butter cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage.
Freezing Almond Butter Cookies
Let your cookies cool completely before placing them into a freezer-safe zip-top bag and freezing for up to 2 months.
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❓ Recipe FAQs
Yes! These cookies are already naturally gluten-free since they use almond flour. However, it is always important that you check the labels of the items you are using to ensure there is no added gluten.
Sure! All you need to do to make these cookies vegan is to swap out the egg for a vegan alternative (such as a flax egg) and to use maple syrup instead of honey.
Absolutely! Chocolate makes a fantastic addition to this tasty treat. Once your dough has been mixed, simply fold the chocolate chips into the dough until well incorporated. Then finish baking as directed.
🍪 Tasty Cookie Recipes
- Chocolate Cookies - Rich and indulgent dark chocolate cookies that are incredibly soft and sweet.
- Cherry Blossom Cookies - This cookie dough is infused with both chopped maraschino cherries and cherry juice.
- Butter Crunch Cookies - Chewy cookies that are jam-packed with toffee bits.
- Sprinkle Cookies - Sugar cookie dough is rolled in sprinkles for a fun and sweet treat.
- Oatmeal Peanut Butter Cookies - Classic peanut butter cookies that have been loaded up with oatmeal to make them extra chewy.
- Chocolate Peanut Butter Cookies - Tender cookies that combine the flavors of both chocolate and peanut butter.
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📖 Recipe Card
Easy Almond Butter Cookies
Ingredients
- 1 cup Almond Butter (smooth or chunky, no-stir)
- 1 cup organic sugar (or cane sugar, plus ¼ c for rolling the dough in)
- 1 large egg (room temperature)
- 3 tablespoon honey (raw is recommended)
- 1 teaspoon almond extract
- 2 tablespoon almond flour
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine almond butter, organic sugar, egg, honey, and almond extract in a medium mixing bowl until smooth, then add almond flour and mix until fully incorporated into the dough (which will be a bit dry). Roll spoonfuls of the dough into balls and roll the dough balls in a small dish containing the second ¼ c portion of the organic sugar granules.
- Place the sugared dough balls onto the baking sheet leaving two inches spacing between the dough balls, as well as the sides of the baking sheet. Using the tines of a fork, press the dough balls down and make a crossed pattern on the top of the cookies.
- Place into the oven and bake at 350°F (175°C) for 8-10 minutes, or until golden brown and no longer wet in appearance. Allow to set on the pan for 2-3 minutes before transferring to a wire cooling rack.
Notes
- Make sure you choose a high-quality almond butter that has a smooth and creamy consistency. If you keep your almond butter stored in the refrigerator, let it sit out for about an hour before using it.
- These cookies don't spread very much in the oven, which is why it is important to flatten them and use the fork tines to make a criss-cross indention (for even baking).
- While these are almond butter cookies, you could easily swap out the almond butter for a different nut butter (or non-nut butter) of your choice. Try them with cashew butter, sunflower butter, or cookie butter!
Rose says
Can a sugar substitute be used?
Angela Latimer says
Yes, I like Swerve and Stevia in the raw best. Enjoy!
Indira Ayu says
simple look, but still yummy!