Almond butter cookies are a nutritious, protein-packed alternative to traditional cookies. Almonds are rich in vitamin E, magnesium, and fiber. By using almond butter as the base, you can make satisfying cookies that don't require butter, flour, or eggs.
The resulting cookies have a delightful soft and chewy texture with a light almond flavor. Unlike some flourless cookies that can be dry or crumbly, the almond butter keeps these cookies moist. With just 3-5 key ingredients, you likely have everything on hand to make a batch right now!
This easy cookie recipe is naturally gluten-free and dairy-free. Many variations are also vegan and paleo. You can customize them by adding mix-ins like chocolate chips, dried fruit, coconut, or spices.
Benefits of Almond Butter Cookies
Here are some of the benefits that make almond butter cookies a smart choice:
- Nutritious - Almonds provide protein, healthy fats, and important nutrients like vitamin E, magnesium, and calcium.
- Gluten-free - Almond flour naturally contains no gluten, making these cookies safe for gluten-free diets.
- Dairy-free - With no butter required, these cookies are dairy-free and vegan too.
- No refined sugar - Many recipes use coconut sugar or maple syrup instead of white sugar.
- Satisfying - The protein and healthy fats keep you feeling full and energized.
- Few ingredients - With just 3-5 ingredients, you likely have everything on hand to make them anytime.
- Versatile - Eat them for a snack, dessert, or even a nutritious breakfast paired with fruit.
- Simple method - No special equipment needed! You can mix up a batch in one bowl in minutes.
- Customizable - Jazz them up with mix-ins like chocolate, nuts, dried fruit, spices, etc.
With all of those benefits in mind, let's get started with the recipe!
Ingredients for Almond Butter Cookies
Almond butter cookies only require a few basic ingredients:
- Almond butter
- Sweetener
- Egg or vegan substitute
- Flour or starch
- Baking soda
- Salt
- Mix-ins (optional)
That's it! Here are more details about the key ingredients and why they are important:
Almond Butter
- Use creamy, not crunchy. Smooth almond butter makes for the best texture.
- Good quality is key. Choose natural almond butter with just almonds and maybe salt.
- Stir well before using. Natural brands separate and need mixing.
Sweetener
- Helps balance the almond flavor.
- Brown sugar, coconut sugar, maple syrup, and honey work well.
Binder
- Egg or vegan substitutes like chia seeds, flaxseed, or banana help hold the cookies together.
Flour
- A small amount of flour or starch gives the cookies structure.
- Almond flour, oat flour, or tapioca starch are good options.
Leavening
- Baking soda helps the cookies rise for a soft, pillowy texture.
Salt
- A pinch of salt balances the sweetness and enhances the flavor.
Mix-Ins
- Optional add-ins like chocolate chips, nuts, coconut, dried fruit, etc.
With a basic overview of the ingredients, let's go over some key steps for making almond butter cookies.
How to Make Almond Butter Cookies
Making almond butter cookies is simple. Here is an overview of the key steps:
1. Prepare the ingredients
- Allow refrigerated items to come to room temperature.
- Measure out all ingredients.
- Stir almond butter smooth.
2. Mix the dough
- Whisk wet and dry ingredients in separate bowls.
- Add wet to dry and mix thoroughly.
- The dough will be thick and sticky.
3. Chill the dough
- Chilling helps the cookies hold their shape later.
- Refrigerate for 15-30 minutes.
4. Scoop and bake the cookies
- Use a small cookie scoop for uniform sizes.
- Space them out on a parchment-lined baking sheet.
- Bake at 350°F for 8-12 minutes.
Tips for Making Soft, Chewy Almond Butter Cookies
Follow these handy tips for texture, flavor, and appearance when making your almond butter cookies:
- Use room temperature ingredients - Cold almond butter and eggs will make mixing difficult.
- Stir the almond butter - Thoroughly mix any oil sitting on top back into the almond butter first.
- Measure the flour carefully - Too much will make them dry, and too little will make them fall apart.
- Mix just until combined - Over-mixing develops gluten and toughens the cookies.
- Chill thoroughly - Chilling prevents spreading and helps the cookies hold their shape.
- Use parchment paper - The cookies are delicate and can stick without parchment.
- Press down before baking - Flatten slightly with a fork or fingers so they don't puff up too much.
- Don't overbake - They may still look a bit underdone when ready. The edges just start to brown.
- Let cool completely before eating. This allows them to finish baking and firm them up.
Follow those tips and enjoy picture-perfect almond butter cookies every time! Next, let's go over some handy substitutions and customizations.
Almond Butter Cookie Variations
One of the great things about this simple cookie recipe is how easy it is to customize with your favorite flavors and dietary needs:
- Vegan - Use chia or flax eggs instead of regular eggs.
- Paleo - Swap almond flour for the starch and omit baking soda.
- Dairy-free - Use dairy-free chocolate chips or nuts as mix-ins.
- Nut-free - Replace almond butter with sunflower seed butter.
- Lower sugar - Cut back on the sweetener or use monk fruit.
- No refined sugar - Sweeten with maple syrup or coconut sugar instead.
- Flavor additions - Mix in vanilla, almond extract, cinnamon, etc.
- Mix-ins - Get creative with chocolate chips, nuts, dried fruit, coconut, etc!
The basic cookie dough recipe is very forgiving so you can play around and make it your own.
Vegan Almond Butter Chocolate Chip Cookies
Ingredients:
- 1 cup almond butter
- 1/2 cup coconut sugar
- 2 tbsp ground chia or flaxseed + 6 tbsp water
- 1 cup oat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips
Flourless Paleo Almond Butter Cookies
Ingredients:
- 1 cup almond butter
- 1/3 cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup slivered almonds
Low-Sugar Almond Butter Oatmeal Cookies
Ingredients:
- 3/4 cup almond butter
- 1/4 cup brown sugar
- 1 egg
- 1/4 cup quick oats
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
FAQs
How do I store almond butter cookies?
Store completely cooled cookies in an airtight container at room temperature for up to one week. For longer storage, refrigerate for 2-3 weeks or freeze for up to 3 months.
Can I use another nut butter instead of almond butter?
Yes, you can swap in any nut or seed butter, like peanut, cashew, or sunflower seed butter. The flavor will change accordingly.
What if my cookies spread too much or don't hold their shape?
Chill the dough thoroughly before baking, and press down on the cookie dough balls gently with a fork to flatten slightly before baking to prevent excess spreading.
Why are my cookies dry and crumbly?
Too much flour or overbaking can cause dryness. Measure the flour carefully and watch closely while baking. They may be done when still a bit soft in the center.
How can I make the cookies less sweet?
Cut back on the amount of sweetener or try using monk fruit or stevia instead. You can also add more almond butter and reduce the sweetener even more.
What do I do if my dough won't come together?
If your dough seems too dry or won't form into a cohesive ball, try adding a teaspoon of milk or oil at a time until it comes together.
Should I use crunchy almond butter?
It's best to avoid crunchy almond butter because it can make the cookies drier and crumbly. Stick with creamy nut and seed butter for the best soft and chewy results.
Conclusion
With just 3-5 simple ingredients, you can whip up a batch of satisfying gluten-free, dairy-free cookies anytime. Customize them to your liking by trying paleo, vegan, or low-sugar variations.
These nutritious almond cookies are soft and chewy with signature crispy edges and fork-pressed tops. Follow the step-by-step instructions and pro tips for successful almond butter cookies every time.
Soft & Chewy Almond Butter Cookies
Ingredients
- 1 cup almond butter
- 1/2 cup brown sugar
- 1 egg or flax egg (see notes for egg substitutions)
- 1 cup gluten-free flour or almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional add-ins like chocolate chips, nuts, etc.
Instructions
- Mix wet and dry ingredients separately.
- Combine wet and dry ingredients. Dough will be thick.
- Chill dough for 15-30 minutes.
- Scoop dough and flatten slightly.
- Bake at 350°F for 8-12 minutes until set.
- Let cookies cool completely before eating.
Notes
- For vegan cookies, replace egg with flax egg (1 tbsp flaxseed + 3 tbsp water).
- For paleo cookies, use almond flour instead of gluten-free flour.
- Add mix-ins like chocolate chips, nuts, coconut, etc.
- Refrigerate for up to 1 week or freeze for up to 3 months.