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If you can spare the last bit of a drippy, creamy almond butter from your next jar, I will reward you with these huge, chewy rich cookies! This almond butter chocolate chip cookies recipe makes 12 giant cookies that are as big as my face! No need to chill them, the almond butter holds the dough together in the oven.
These Almond Butter Cookies will have you wanting more and more!
I just realized I should call these cookies ABCsโAlmond Butter Chocolate Chip Cookies.
It is not an understatement when I say these are the best cookies that have come out of my kitchen in a long time. They emerge from the oven puffy and golden brown, but they sink into the pretty cracks as they cool.
I halved the recipe to make just 1 dozen cookies (because thatโs what I do!), butย I immediately regretted it. I wanted more more more. A little portion control was absolutely in order, because 12 giant cookies is a bit much.
Why youโll love this Almond Butter Cookies Recipe
- I used all-natural, unsalted almond butter. Yes, I had to stir it. But I donโt regret it.
- I have made these with chopped chocolate bars, chocolate chips and chocolate chunks. All are equally delicious, so use your favorite!
- The sea salt sprinkle on top is entirely optional. Iโve found you have to be under the age of 32 to appreciate salty desserts. Just my unscientific research lately.
Almond Butter Cookie ingredients
- Flour.ย One cup of all-purpose flour that has been fluffed, scooped and leveled with a spoon.
- Baking Powder. For lift and fluffy cookies.
- Baking Soda. Baking soda helps cooks rise and spread a bit while baking.
- Butter. Weโre using just half a stick of butter and almond butter for the rest of the dough.
- Almond Butter. One-third cup of all-natural almond butter. I use an all-natural one that is super drippy and needs to be stirred well before measuring.
- Brown Sugar. You can use light or dark brown sugar for this cookie, but dark is my favorite. The extra molasses is so good with the almond butter.
- Egg. One large egg, beaten.
- Vanilla. Real, pure vanilla extract is the best for baking cookies.
- Chocolate Chips. You can use 1 cup of chocolate chips, chocolate chunks, or chopped chocolateโyour choice.
How to make Almond Butter Cookies
Preheat the oven and have a cookie sheet lined with a silicone mat ready.
First, whisk together all the dry ingredients (flour, baking powder, baking soda, and salt) in a small bowl and set aside.
In a medium bowl, beat together the butter, almond butter, and brown sugar together with an electric mixer until fluffy, about 1-2 minutes.
Next, add the egg and vanilla and continue beating.
Then, slowly sprinkle the dry ingredients in while beating.
Finally, stir in the chocolate. Press the dough flat in the bowl, divide it in half by eye and scoop 6 cookies from each half, for a total of 1 dozen cookies.
Space the dough balls evenly on the prepared cookie sheet and bake for 11 minutes. Let cool for 1 minute on the cookie sheet, and then move to a wire rack to cool completely. Sprinkle with sea salt flakes, if desired.
ย Best Almond Butter Cookies Recipe variations
- Nut Butterย โ You can use any type of runny, drippy nut butter in these cookies to customize them.
- Chocolateย โ Chop up your favorite chocolate bar (even a flavored one) to elevate these cookies.
Storing Almond Butter Chocolate Chip Cookies
Freshly baked cookies stay soft for up to 3 days on the counter at room temperature if stored in an air-tight container. Do not store in the fridge. You can freeze unbaked dough; bake from frozen, adding 1-2 minutes of extra baking time. You can also freeze already baked cookies flat, and defrost at room temperature for a few hours before serving.
Almond Butter Cookie Recipe FAQs
These almond butter cookies are naturally fluffy, because of the egg and almond butter. They come out of the oven fluffy with a few bubbles on top, and then they sink as they cool into pretty, chewy crackly cookies. However, to make any cookie recipe fluffier and softer, add 1 tablespoon of cornstarch per 1 cup of flour. I did not test that with this recipe, however, because the cookies are plenty fluffy!
Almond butter has a similar fat content to butter, so itโs an easy swap in cookie recipes. This almond butter cookie recipe contains a small amount of butter and nut butter mixed together for the perfect combination.
Cookie doughs that contain egg yolks and brown sugar stay moist for longer after baking than cookies made with egg whites and white sugar. To keep cookies moist, store them in air-tight containers at room temperature with a slice of bread.
Make these cookies!
Almond Butter Cookie Recipe
One dozen almond butter chocolate chip cookies. With sea salt on top!
Ingredients
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, softened
- 1/3 cup unsalted, natural almond butter
- 3/4 cup + 2 tablespoons dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cups chocolate chips
- flaky sea salt to finish (optional)
Instructions
- Preheat the oven to 350, and line a cookie sheet with a silicone mat or parchment paper.
- Whisk together the flour, baking powder, soda and salt in a small bowl. Set aside.
- In a medium bowl, beat together with an electric mixer on medium speed the butter, almond butter, and brown sugar. Beat until thoroughly blended, but don't worry about making it 'fluffy.'
- Next, add the egg and vanilla and beat until combined.
- Add the dry ingredients to the bowl and beat until combined.
- Finally, stir in the chocolate chips.
- Divide the dough into 12 portions, and space them evenly on the baking sheet.
- Bake for 11 minutes. The edges will start to brown, but the centers will remain chewy.
- Let cool for 1 minute, then move to a wire rack to cool completely.
- Sprinkle salt on top of cookies before serving, if desired.
Notes
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 198Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 167mgCarbohydrates: 20gFiber: 2gSugar: 10gProtein: 4g
these cookies are better than ever. great recipe. I also added the cornstarch because i like a fluffier cookie. They wonโt last long in this house.
Could I use GF flour as a replacement?