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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Servings:
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.