Almond butter cookies are thick, chewy rounds with a deep roasted almond flavour baked right into the dough. Creamy almond butter, honey, and palm sugar make them rich without any refined flour, and chopped almonds press into the tops for crunch. Two dozen cookies, one bowl of dough, zero regrets.
MAKES 24 COOKIES
Ingredients
1¼ cups almond flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup creamy almond butter (no sugar or additives, all natural and fresh)
¾ cup palm sugar
⅓ cup honey
3 tablespoons (45 ml) coconut oil
2 large eggs
1 teaspoon (5 ml) vanilla extract
3 tablespoons (45 ml) unsalted almonds, chopped fine
Preparation
1.В В Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°F (180°C). Line two baking sheets with parchment paper. Whisk flour, baking soda, and salt together in a bowl.
2.В В In large bowl, whisk almond butter, honey, palm sugar, oil, melted coconut oil, egg, and vanilla together until smooth. Gently stir in flour mixture with rubber spatula until combined. Divide dough in half, wrap in plastic wrap, and refrigerate until firm, about one hour.
3.В В Working with two tablespoons at a time, roll dough into balls and place three inches apart on prepared sheets. Press dough to three-quarter-inch thickness using the bottom of a greased measuring cup. Press chopped almonds evenly into tops of cookies.
4.В В Bake cookies until puffed and edges are lightly browned (10 to 12 minutes), switching and rotating sheets halfway through baking. Let cookies cool on sheets for 10 minutes, then serve warm or transfer to wire rack to cool completely.
Pro Tips
- Use natural almond butter with nothing added — the kind that separates — and stir it thoroughly before measuring so the ratio of oil to solids is right.
- Chill the dough the full hour. Warm almond butter dough spreads into thin crisps instead of the thick, chewy rounds you're after.
- Press the chopped almonds into the tops just before baking; pressed in too early, they sink into the dough and disappear.
- A greased measuring cup flattens the dough evenly without sticking — wet hands work too, but the glass gives the neatest edges.
Frequently Asked Questions
Can I use a different nut butter?
Cashew butter gives a milder, softer cookie; peanut butter works flavour-wise if you're not strictly paleo. Both need the same chill time.
Why did my cookies spread too much?
Usually warm dough or old almond butter with too much oil. Chill the dough longer and make sure your baking sheets are cool between batches.
How long do these keep?
A week in an airtight tin at room temperature. They stay chewy longer than most almond-flour cookies thanks to the almond butter.
Can I freeze the dough?
Yes — shape and freeze the balls on a tray, then bake from frozen, adding a few minutes to the bake time.
Recipe Card
Ingredients
Method
- 1. В В Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°F.
- Line two baking sheets with parchment paper.
- Whisk flour, baking soda, and salt together in a bowl. 2. В В In large bowl, whisk almond butter, honey, palm sugar, oil, melted coconut oil, egg, and vanilla together until smooth. Gently stir in flour mixture with rubber spatula until combined.
- Divide dough in half, wrap in plastic wrap, and refrigerate until firm, about one hour. 3. В В Working with two tablespoons at a time, roll dough into balls and place three inches apart on prepared sheets. Press dough to three-quarter-inch thickness using the bottom of a greased measuring cup. Press chopped almonds evenly into tops of cookies. 4. В В Bake cookies until puffed and edges are lightly browned (10 to 12 minutes), switching and rotating sheets halfway through baking.
- Let cookies cool on sheets for 10 minutes, then serve warm or transfer to wire rack to cool completely.
