Physical Address
304 North Cardinal St.
Dorchester Center, MA 02124
Physical Address
304 North Cardinal St.
Dorchester Center, MA 02124
These almond butter cookies are soft and chewy and need just few ingredients to make. They bake in just 12 minutes.
My almond butter cookie recipe is a weekly staple in my household, mostly due to the fact that one family member has a peanut allergy, and also, we just love cookies. It’s also why I whip up a batch of homemade almond butter so quickly!
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the cookie dough. Add the almond butter, eggs, and sugar to a mixing bowl and stir well. Fold through the chocolate chips if using them.
Step 2- Shape. Roll out balls of cookie dough and place them on a prepared baking sheet. Lightly press down each ball of cookie dough into a thick cookie shape.
Step 3- Bake the cookies for 10-12 minutes until the edges are firm to touch. Remove the cookies from the oven and let them cool completely.
To store: Leftover cookies can be stored at room temperature, covered, for up to one week. If you’d like the cookies to be kept longer, store them in the refrigerator.
To freeze: Place the cooled cookies in a zip lock bag and store them in the freezer for up to 6 months.
Can I use almond butter instead of butter in cookies?
Almond butter isn’t an accurate swap for butter in cookies or any dessert recipe. It’d be best to use a butter substitute instead.
Can I make the dough ahead of time?
You can pre-make the cookie dough up to five days in advance and keep it refrigerated. Let the dough sit at room temperature for 30 minutes before baking.
12
servings4
minutes10
minutes180
kcalThese almond butter cookies are soft and chewy and need just three ingredients to make. They bake in just 14 minutes.
1 cup almond butter
2/3 cup brown sugarÂ
1 large egg
1/2 cup chocolate chips optional