Delish Almond Butter Cookies

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.

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.

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 minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 18

Calories: 120kcal

Ingredients

 

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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.