Delish Almond Butter Cookies

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Delish Almond Butter Cookies
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These are the chewy-edged, soft-middle almond butter cookies I make when I want dessert in 20 minutes but also want to pretend I’m a mindful snack person. Spoiler: these are basically a hug made of almond butter, brown sugar, and questionable restraint. They’re naturally flourless, so you can brag about that while eating four in a row. Yes, they’re a cookie. Yes, they’re also “protein.” I don’t make the rules, I just bake them.

The first time I baked these, my husband stood in the kitchen dramatically sniffing the air like a cartoon wolf and asked if they were “keto.” I said sure, in the same way that pizza is a salad. The kids tried to steal the dough balls off the tray, and I pretended not to notice because choosing battles is my cardio. Also, I used a pan that was definitely too small, the cookies merged into one giant cookie pancake, and honestly? It was an absolute triumph. Slice-and-share is just rustic portion control.

Why You’ll Love This Delish Almond Butter Cookies

– One bowl, one spoon, one bad decision to “taste-test” half the dough.
– Naturally flourless, but you don’t have to announce it to the room like CrossFit.
– Crispy edges, soft centers, and a salty sprinkle that makes you feel like a fancy person.
– No chilling. Because patience is for sourdough and people with hobbies.
– They freeze well, allegedly. I’ve never verified because… gone.

Time-Saving Hacks

– Microwave stiff almond butter for 15–20 seconds so it blends like a dream and not like concrete.
– Use a 1.5-tablespoon scoop so all the cookies bake evenly and you can feel like a pro with absolutely no training.
– Line the pan with parchment and then use the same sheet to cool them. No rack. No problem.
– Wet the fork before the crisscross. Sticky dough, be gone. Also: pretty lines make everyone shut up and eat.
– Mix everything in a large measuring cup so you pour, stir, and scoop—no extra bowl. Yes, I said it.
– If you’re out of brown sugar, use white plus a drizzle of maple. It’s chaos, but it works.

Serving Ideas

– With cold milk, almond milk, or the kind of oat milk that costs more than my first car.
– Coffee dunking: highly encouraged, even at 3 p.m. when you swore you were done with caffeine.
– Sandwich two around vanilla ice cream and call it dinner. I won’t tattle.
– Serve with wine if the kids drove you nuts. Red pairs with chocolate chips; white pairs with minding your business.
– Or keep it simple: warm cookie, quiet corner, don’t share.

What to Serve It With

– A fruit plate to trick your brain into balance.
– Salty snacks (pretzels, roasted nuts) for that sweet-salty rom-com moment.
– Greek yogurt and a drizzle of honey if you’re aiming for “power snack” energy.
– A cheese board, because yes, cookies belong at parties too.
– More cookies. Obviously.

Tips & Mistakes

– Don’t overbake. Pull them when the edges are set and the centers still look a little soft; they firm up as they cool.
– Sprinkle flaky salt on top before baking if you’re fancy, or after if you forgot and are now improvising.
– Room-temp egg helps the dough mix faster—cold eggs make it clumpy, like my attitude before coffee.
– If the dough feels oily, chill it 5 minutes. If it feels dry, your almond butter is shy—add a teaspoon of milk.
– Use parchment. If you bake straight on the pan, they’ll weld themselves on like they pay rent.
– Let them cool 10 minutes on the tray before moving. Hot cookies are delicate—and dramatic.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Counter: airtight container up to 3 days. They’ll soften, which is not a bug, it’s a feature.
– Fridge: 1 week, especially nice if you like a chewy center.
– Freezer: baked cookies up to 2 months; dough balls up to 3. Bake from frozen +1–2 minutes.
– Reheat: 300°F for 3–4 minutes or just microwave for 10–12 seconds and pretend it’s fresh.

Variations and Substitutions

– Sweeteners: brown sugar = chewiest; coconut sugar = toasty vibes; maple syrup works if you reduce it by a tablespoon or add a spoon of oat flour to compensate.
– Nut butters: peanut for nostalgia, cashew for luxe, sunflower seed butter for nut-free (they’ll green a bit from chemistry—still safe, still tasty).
– Add-ins: chocolate chips, chopped almonds, dried cherries, or a reckless rain of sprinkles.
– Flavor twists: cinnamon + vanilla, orange zest + dark chocolate, or espresso powder if you want your cookie to make eye contact.
– Vegan-ish: use a flax egg (1 tbsp ground flax + 2.5 tbsp water). Texture gets softer, still devourable.
– Deconstructed: crumble warm cookies over ice cream and call it a parfait. It’s dessert cosplay.

Frequently Asked Questions

I can’t have gluten… will this still work?
Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.
Do I have to peel the pineapple first?
Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.
Can I use canned pineapple instead of fresh?
Sure. Just drain it well or enjoy syrup soup. Still tasty, though.
How sweet is this? Can I tone it down?
Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.
What if I skip the sesame oil?
Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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Delish Almond Butter Cookies

Delish Almond Butter Cookies

Soft, chewy almond butter cookies made with simple pantry ingredients. Naturally gluten-free, quick to prepare, and irresistibly nutty with optional mini chocolate chips.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 18
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 cup almond butter (well-stirred, creamy)
  • 0.5 cup light brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine sea salt
  • 0.5 cup mini chocolate chips optional

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk almond butter to re-emulsify. Add brown sugar and granulated sugar; mix until smooth and slightly fluffy.
  • Beat in the egg and vanilla until glossy and fully incorporated.
  • Sprinkle baking soda and salt over the dough and stir just until combined. Fold in mini chocolate chips, if using.
  • Scoop dough into about 18 portions (roughly 1 tablespoon each) and place 2 inches apart on prepared sheets. Lightly flatten with a fork to make a crosshatch pattern.
  • Bake for 8 to 10 minutes, until edges are set and centers look slightly soft.
  • Cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
  • Serve once cooled or store in an airtight container at room temperature for up to 4 days.

Notes

Use a well-stirred natural almond butter for the best texture. If your dough seems oily or too soft, chill it for 20 minutes before scooping. The cookies will look a bit underdone when you pull them—let them finish setting as they cool. Freeze baked cookies up to 2 months.
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Featured Comments

“Made this last night and it was turned out amazing. Loved how the creamy came together.”
★★★★★ 4 weeks ago Charlotte
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
★★★★★ 2 weeks ago Aurora
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
★★★★☆ 4 weeks ago Riley
“Impressed! Clear steps and will make again results. Perfect for busy nights.”
★★★★★ 3 weeks ago Mia
“Made this last night and it was so flavorful. Loved how the crowd-pleaser came together.”
★★★★★ 2 days ago Lily
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
★★★★☆ 2 weeks ago Harper
“Super easy and will make again! My family asked for seconds. Saving this one.”
★★★★★ today Nora
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
★★★★☆ 2 weeks ago Ella
“This creamy recipe was so flavorful — the crowd-pleaser really stands out. Thanks!”
★★★★☆ 9 days ago Mia
“Made this last night and it was will make again. Loved how the rich came together.”
★★★★☆ 4 weeks ago Charlotte

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