- Food: Almond Butter Cookies
- Writer: Lizzie Green
- Content-Type: Food Blog
These almond butter cookies taste sweet and nutty and have delicate middles and crumbly edges. They are elevated with a sprinkle of flaky sea salt.
This recipe for almond butter cookies came about by a fortunate accident. The first time I made it, I went to the kitchen to see what I could do about a craving for a cookie that I had at the time.
I located all of the necessary items for my peanut butter cookie recipe, including sugar, flour, and baking powder. All of the components, excluding peanut butter, that is. Would almond butter be a suitable substitute?
YES! Why hadn’t I been baking almond butter cookies all along? I asked myself after tasting these cookies for the first time. They have thick, delicate middles, crumbly edges, and a sweet and nutty flavor. This recipe would be ideal if you’re looking for a last-minute holiday cookie recipe.
The cookies are incredibly tasty and easy to make (no chilling is necessary!). But don’t worry if you can’t finish them today. These cookies with almond butter are delicious at any time.
Ingredients for the Almond Butter Cookie Recipe
All set to bake? What you’ll need is as follows:
- Yes, of course, almond butter! It imparts a deep, nutty flavor to the cookies. For this recipe, make sure to use creamy, not gritty, almond butter.
- Water and ground flaxseed serve to bind the cookie dough in place of the egg. These cookies made with almond butter are entirely vegan as a result.
- All-purpose flour: For this recipe, be sure to level the flour with a spoon. In comparison to scooping flour directly from the bag or jar, this method produces a cup of flour that is lighter. A precise flour measurement is essential because the dough for these cookies is firm. The dough will be dry and challenging to work with if your flour cups are overly full.
- Baking soda and powder: These ingredients aid in the rising of the cookies.
- For richness, use coconut oil! For this recipe, make sure your coconut oil is soft but not melted.
- Brown sugar and granulated sugar give the cookies a subtle sweetness.
- Vanilla extract: It adds a warm, rich flavor to the almond butter cookies.
- Additionally, I add flaky sea salt on top and fine sea salt to the dough. They bring out the delicious, nutty flavor of the cookies!
How to Prepare Cookies with Almond Butter
Making these almond butter cookies is quite simple. This is how it works:
Make the flax egg first. Flaxseed and water should be combined in a small bowl, and the mixture should sit for five minutes to thicken.
Separate bowls should be used to combine the dry and wet ingredients. In a large basin, whisk the wet ingredients, then combine the dry ingredients in a medium bowl. In the bowl with wet ingredients, stir the flaxseed mixture.
After that, add the dry ingredients to the bowl containing the wet ones.
and mix by stirring. There will be hard dough! Add water, 1/2 teaspoon at a time, until it’s barely cohesive if it’s too dry and crumbly to deal with.
Shape the cookies next. To portion the dough, use a 2-inch cookie scoop; then, with your hands, form the dough into balls. Put the balls on a baking sheet covered with parchment paper.
Each ball should be slightly pressed. After that, flatten each biscuit even more by adding a cross-hatch design with a fork.
Lastly, bake! Flakey sea salt can be used as a finishing touch, but it is highly suggested. Bake the cookies for 12 to 13 minutes at 350°. When you take them out of the oven, give them a 10-minute cooling period on the baking sheet before moving them to a wire rack to finish cooling.
Recipe Advice for Almond Butter Cookies
- Use runny, smooth almond butter. If your almond butter is hard or dry, this recipe won’t work. Make sure there are no lumps or chunks and that it has been thoroughly mixed. Before using it in this recipe, let your almond butter come to room temperature if you keep it in the refrigerator for storage. It should be as runny as possible.
- You may need to add more water. Don’t worry if your cookie dough is a little on the drier side. For this recipe, that is the way it should be. However, don’t be afraid to moisten it if it’s too dry to work with. Add water by half a teaspoon at a time until the mixture is barely cohesive and you can form it into cookies.
- Ten minutes should pass while the cookies cool on the baking sheet. If you’re anything like me, you’ll want to eat these cookies right away when they’ve finished baking! But if you can, wait. At first, they are quite delicate. They firm up and acquire their delicious crumbly texture as they cool on the baking sheet. Their flavor also improves!
- If you have excess, freeze them. These cookies with almond butter freeze beautifully! Put any leftovers in a freezer bag or airtight container and freeze them for up to two months. I enjoy having a supply on hand in case a cookie urge occurs.
Almond Butter Cookies
|15 minutes to prepare
12 minutes for cooking
These cookies with almond butter are delicious at any time. Use extremely smooth, flowing almond butter in this recipe for the best results.
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1½ cups all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup coconut oil, soft but not melted
- ½ cup cane sugar
- ½ cup brown sugar
- ¾ cup well-stirred creamy natural almond butter*
- 1 teaspoon pure vanilla extract
- Flaky sea salt, optional, for sprinkling
- Put a baking sheet in the oven and preheat it to 350 degrees.
- Flaxseed and water should be combined in a small bowl and left to thicken for five minutes.
- Mix the (spooned and leveled) flour, baking soda, baking powder, and salt in a medium bowl.
- The coconut oil, cane sugar, brown sugar, almond butter, and vanilla should all be combined in a big basin. Add the flaxseed mixture and well combine.
- Stir just until mixed after adding the dry ingredients to the wet ones. The dough should be somewhat dry. One teaspoon of water at a time can be added if it is too dry and crumbly to work with.
- Use a 2-inch cookie scoop to scoop the dough, then roll it into balls with your hands. Place on the baking sheet and slightly press flatten. Make cross-hatch marks with a fork. If desired, season with flaky sea salt.
- For 12 to 13 minutes, bake. After taking it out of the oven, let it cool for ten minutes on the baking sheet before moving it to a wire rack to finish cooling.
- To create this recipe, look for creamy almond butter with a smooth consistency, not the stiff, dry stuff you can find at the bottom of a jar. This recipe creates a solid cookie dough even if your nut butter is runny. The dough may crack and it will be difficult to create cohesive cookies if your almond butter is too dry. Almond butter which is 365 natural and creamy was used to test this recipe.
- Advice: If you keep your almond butter in the refrigerator, let it come to room temperature first before using it in this recipe.