Almond butter cookies are chewy, nutty, and faintly caramel from the honey and palm sugar: a soft almond flour dough with creamy almond butter worked right through. Chopped almonds pressed on top give them a bakery look. Chill, roll, press, bake, and try not to eat them all warm.
Pro Tips for Success
- Use fresh, all-natural almond butter with nothing added, and stir the jar well before measuring. Separated oil makes greasy dough.
- Chill the dough a full hour until firm. It is far too soft to roll otherwise.
- Press the cookies to 3/4 inch with the bottom of a greased measuring cup, then press the chopped almonds into the tops so they stick.
- Bake until puffed and lightly browned at the edges, 10 to 12 minutes, and cool them 10 minutes on the sheet before moving.
- The dough can be shaped ahead and chilled longer, which gives cookies that spread even less.
Frequently Asked Questions
Can I use a different nut butter?
Cashew or sunflower seed butter changes the character but works in the same quantity. Anything marked no sugar or additives keeps the cookies paleo.
Why does the dough need to chill?
Warm almond butter dough spreads into thin puddles. One hour in the fridge firms it enough to hold the 3/4-inch thickness.
How do I store almond butter cookies?
Airtight at room temperature for up to 5 days. They stay chewy in the middle, and the almond flavor deepens overnight.
Are these cookies paleo?
Yes. Almond flour, almond butter, honey, palm sugar, coconut oil, eggs, and almonds, with no grains or dairy.
Ingredients
Method
- 1.
- 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. 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.
- 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.
- 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.
