Almond Butter Cookies

Recently, I decided to tidy up and organize the baking section of our pantry. So many discoveries were made, “who buys this many chocolate chips?”… oatmeal (there you are!)… almonds (in the pantry?)… If you’re a regular reader, you may know that I do not keep nuts in the pantry. They go in the freezer for save storage. I don’t even remember buying this giant Costco bag of almonds, and figure that Dave must have bought them for snacking. Why he would, I don’t know, because he’s not particularly fond of nuts (which would be why they were still sitting there). So there I stood with a giant bag of almonds who’s time was almost over. I’ll be honest, I almost threw them out, but that would be such a waste. After a little more thought, I decided their fate to be almond butter.

So what became of all that almond butter? Some got smeared on toast; some was added to smoothies; some was the subject of experimental almond/chocolate spreads; but (perhaps not so surprisingly) the majority was used in cookies.



Almond Butter Cookies




Almond Butter Cookies

1 cup All-Purpose Flour

3/4 cup Whole Wheat Flour

2 tsp Baking Powder

1/2 tsp Salt

1 tbsp Ground Flaxseed

3 tbsp Water

2/3 cup Almond Butter (natural)

1/2 cup Shortening

3/4 cup Brown Sugar

1 tsp Vanilla

1/3 cup Semi-Sweet Chocolate Chips (optional)


Preheat oven to 350°F and prepare cookies sheets

Stir together flours, baking powder, and salt. Set aside.

Mix the flaxseed and water together until gelatinous. Set aside.

Beat together the almond butter and shortening. Beat in the sugar and vanilla. Add the flaxseed mixture and beat until thoroughly combined. Beat in the dry ingredients in two additions.

Using a tablespoon to measure, scoop the dough. Roll into a ball and gently flatten into a 1/2″ thick disk. Place on cookie sheet 2″ apart and press once with the tines of a fork (making a lined pattern).

Bake for 10 – 12 minutes. Allow to cool on sheet for 2 minutes before transferring to rack.

If garnishing with chocolate: Melt chocolate and drizzle (or pipe, as I did) over completely cool cookies. Place in refrigerator until chocolate has set.

Makes approximately 30 cookies.



13 thoughts on “Almond Butter Cookies

  1. the bear and the blackberry

    I have been an almond butter FIEND lately… so this fits right into the agenda (which is devouring almond butter). These look so ridiculously tasty.

    So I have been lazy and just buying almond butter, but if it more price efficient to make it myself, I would love to do that. Do you just blend up your nuts in a food process? Soak them first????

    1. Starr

      Hello, fellow nut butter enthusiast! 😀

      I never did a price comparison, so I don’t know if it’s cheaper to just buy the butter, but I did enjoy making (and eating) it!… I’m planning a post about making nut butters, later this week. However, if you’re anxious to get started; don’t soak them, blend the dry nuts in your food processor until they are that semi liquid texture of natural almond butters you would buy.

    1. Starr

      It turned out delicious, like a sophisticated peanut butter cookie… So when are you going to whip up some g-free almond butter cookies for us? 🙂

  2. Eileen

    question: Are they moist soft cookies or firm and crisp? I thought about not pushing the fork into them, instead when they come out of the oven putting a kiss on them. YUM! but I need to know if they crisp, then I will leave as is. This recipe is going on my agenda for this next sat!

    1. Starr

      Wow, I had to think hard about this (it’s been a while since I made them)… After they’ve cooled, they are firm but not what I call crisp… A kiss would be a really cute detail. I don’t remember if the (still hot) cookies are soft enough to press a kiss into. I’d test bake 1 or 2 to see if it works. If the cookies are too firm to press the kiss into, you could use a kiss to mold the cookies before baking and then press a kiss into the indentation when the cookies come out of the oven.

  3. celestedimilla

    I discovered that you can make freshly ground almond butter at Whole Foods just a few months ago. I’m absolutely in love with the stuff! These are going to be the next cookies I make for sure!! Celeste 🙂

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