These may look like peanut butter cookies – but don’t be deceived – they are almond butter cookies. Essentially the same idea as a peanut butter cookie – but with almond butter and chopped almonds.
We are big fans of almond butter in this house – if I don’t happen to have leftovers for lunch – my absolute favorite thing to eat is an almond butter and Concord grape jam sandwich. I think these would also be a great substitute if you have someone in your family with a peanut allergy.
I was craving a bit of chocolate – so I drizzled some melted chocolate chips on top of these – but you don’t have to. What you do need is a nice big glass of cold milk to chase these down. Enjoy!
Ingredients
- 1 1/4 cup all-purpose flour
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 5 Tbsp. unsalted butter, melted and cooled
- 1 large egg
- 2 tsp. vanilla extract
- 1 cup packed light brown sugar
- 3 Tbsp. almond butter
- 1/4 cup almonds, chopped
- 3 Tbsp. bittersweet chocolate chips (optional)
Directions
1. Preheat oven to 350 degrees F and adjust oven rack to middle position. Line two baking sheets with parchment paper or silicone liner.
2. Whisk the flour, baking soda and salt together in a bowl.
3. In a large bowl, whisk together the melted butter, egg and vanilla. Stir in the sugar and almond butter until smooth.
4. Stir in the flour mixture and almonds until combined.
5. Working with 1 heaping tablespoon at a time, roll the dough into balls and lay on the prepared baking sheets about 2 inches apart. Using a fork, flatten the cookies into a crosshatch design, keeping the cookie an even 3/4 inch thickness.
6. Bake the cookies, one sheet at a time, until the edges are set and brown about 9 to 12 minutes.
7. Let the cookies cool on the baking sheet for ten minutes, then transfer to a wire rack.
8. If desired, melt 3 Tbsp. chocolate chips in a plastic bag in the microwave. Snip off corner of bag and drizzle over cookies.
Where were you a couple of months ago?! I was looking for a peanut butter cookie recipe that used almond butter. I ended up finding one but it wasn't what I had in mind. I'm going to have to try this one to see if it comes closer to what I had in mind! Thanks!
ReplyDeleteThese look absolutely incredible!! Oh my!!
ReplyDeleteGreat blog; happy I found you!
Mary xx
Delightful Bitefuls
Great looking cookies... we'd love to have you feature some of your dishes at kitchenartistry.com
ReplyDeleteI'm ashamed to say I have never tried almond butter. We use peanut butter all the way. But I have been making baby steps by discovering nutella. These cookies look delicious!
ReplyDeleteDefinitely trying this tonight!! Thank you =)
ReplyDeletewhat kind of almond butter did you use? I love to bake but am highly allergic to peanuts. Someone wanted me to bake peanut butter cookies...I'm hoping that this might do the trick!
ReplyDeleteJenn- I don't know the exact name brand, but it is usually found in the natural, organic aisle of the grocery store. It would definitely work for someone with a peanut allergy. Enjoy!
ReplyDeleteWe added a bit more almond butter but otherwise did the exact recipe. Delicious results!
ReplyDeleteYou can buy Almond Butter at Costco's.
ReplyDeleteThanks for the recipe! I made these and they are fantastic and a very nice change from peanut butter cookies.
ReplyDeleteBarney's Almond butter is awesome!
ReplyDeleteI like the freshly ground almond butter, there is a machine at Winco or Fred Meyer and it grinds it fresh for you. Yum! I think I'm going to try this right now, but I don't have any chopped almonds so I will leave that out but I do have some milk chocolate chips for drizzlin :)
ReplyDeleteThanks for the recipe! I used Kettle creamy almond butter. I increased the almond butter to 4 Tbsp, and decreased to 4 Tbsp of salted butter. I also added 1/2tsp of nutmeg. (I left out the almonds and chocolate) After baking, I sprinkled a tiny bit of cloves on the top. I _love_ these cookies! Thank you!
ReplyDeleteVery appreciative for your recipe as it was just what I was searching for! Just tried them out here in San Diego and tried a couple of the suggestions from the last poster (equal amounts of the butters) and a little nutmeg. Will try the original version next. Wish I had chocolate chips because I think it needed a little extra sweetness and I loved your ziplock idea! Didn't have light brown sugar so used dark instead. Boyfriend has already had four so they were still delicious. Thanks again!
ReplyDeleteFinally, am almond butter cookie recipe that is not afraid to use butter and flour! Every other recipe out there seems to omit the fat and the carbs!!! Just cause your kid's are allergic to peanuts, does not mean you have to give up flavor. Thanks for this post!
ReplyDeleteI definitely want to try this recipe! I have tried a few different almond butters but my favorite so far is Justin's. Their maple almond butter is sweetened with maple sugar. The maple flavor is so subtle that you wouldn't even know it was there if you didn't look at the label but the flavor is wonderful!
ReplyDelete