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Some days you just have to hunker-down in the kitchen and make some cookies with the ones you love. Sometimes it’s really hard to convince them that putting almond butter in the dough isn’t an abomination. And sometimes the results surprise them.
“Cookie dough heaven!” is what she exclaimed through her toothless smile as she licked the bowl clean.
These almond butter cookies are perfectly sweet, salty, soft, and chewy. I was all set up to make peanut butter cookies when I saw the tub of fresh ground almond butter I had just bought in the pantry. I knew it was meant to be, but the kidlet really wasn’t sure.
These cookies are started by beating some almond butter with some regular butter until smooth.
You’ll then add in the sugars, vanilla and milk; mix until fluffy and well combined and then add in your egg.
Mix in the dry ingredients, letting the mixer go just until it’s well combined and you’re done.
You’ll be left with a soft, lightly speckled dough that is (do I admit this?) almost better than the baked version. Almost. We ate our fair share of the dough before baking them up because it was amazingly good. So, when you’re done with your pre-cookie-cookie-dough-eating party, scoop them up into small rounds (I used my 1 tbsp scoop) and place on a cookie sheet.
Bake for about 7-8 minutes. Ovens will vary so keep an eye on the first batch. To keep them soft, you want the edge to be just barely browned. If it’s browned on top they were left in too long.
When all is said and done you’ll have a plateful of rich and buttery cookies perfect for dipping in a tall, cold glass of milk.
She was pretty happy about the outcome in the end.
I was too. Enjoy your Sunday, friends!
Ingredients
- ½ cup salted butter softened
- 1 C almond butter
- ½ C sugar
- ¾ C brown sugar
- 1 tbsp milk
- 1 tsp vanilla extract
- 1 egg
- 1 ¼ C flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl or stand mixer beat together the butter and almond butter until smooth. Add sugars, beating until fluffy followed by the milk, vanilla, and egg. Mix until combined.
- Add flour, baking powder, baking soda, and salt and mix just until blended.
- Scoop dough into 1½ tbsp mounds and place on a baking sheet.
- Bake for 7-8 minutes or until the edges are just barely browned. To keep them soft, they must not be overcooked. If they start to brown on top they've been in too long.
These were not the best. In fact pretty close to the worst. They came out grainy and oily. I double checked that I measured correctly and I had. My husband described the taste as nondescript, He said he’d rather spend the calories on an Oreo. And so would I. I suspect the type of almond butter used made that happen, but I will not try these again. A waste of good products. It’s too bad. I had high hopes.
Sorry this happened! Can you tell me what kind of almond butter you used?
I converted these to chocolate almond butter cookies by subbing in cocoa for some of the flour. I was very skeptical when I took them out at 8min, but they turned out perfectly 20 mins later.
I have made these cookies using almond butter, peanut butter, and wanted to know if adding m&ms would work, and if so how much should I add? These are wonderful cookies. This will be my recipe base for cookies from now on. Thank you so much.
I’ve never written a review for a recipe, but I just had to let you know that these cookies are absolutely, fantastic!
Great job!
I replaced the white (½ C) and brown (¾ C) sugars with 1 cup of coconut sugar. Sweet enough and jolly delicious! Thanks for the recipe.
My first thought when I tasted the cookie dough was “this tastes like heaven.” Thank you for posting, this is a great recipe!
Such a cutie 🙂 Can’t wait to try these cookies. I have low magnesium and have been advised to increase foods rich in magnesium.
Made these today with my 7-month-old “helper”. The first batch I baked for 8 mins and they were still pretty raw even after the 15 min cooling on the pan. The second batch I used my smaller (2 tsp) cookie scoop and they were perfect after 7 mins. Thanks for a great recipe!
OK, nevermind. 🙂 I let them sit for 15 minutes as another commenter suggested and they are WONDERFUL. I’ve never seen a cookie solidify out of the oven like that. YUM. Now I have to go to the store to buy more milk. I clearly am going to need more to dip these cookies in.
Awesome! Yeah, they are pretty fragile right out of the oven but that extra few minutes on the pan does magical things! 🙂
I made these and they didn’t hold together. They just crumble apart out of the oven. I’m wondering what kind of Almond Butter you used? I use the kind that is just almonds and salt and I wonder if that has anything to do with it. I attempted to make peanut butter cookies using all natural peanut butter with just peanuts and salt a few months ago and got the same results. I’m wondering if I need to add something to the recipe to make up for lack of oil in the butters? If you could point me in the right direction I’d sure be happy. Ever since I switched to all natural, just nut butters, I can no longer make cookies. 🙁
Heather, thanks for this delightful recipe! Just want to say that at first, I thought the batter was too sticky, but I was able to work with it by rolling the dough in parchment paper and dividing the roll with a knife equally. Then I took each piece and rolled it into a small ball and pressed it down on the cookie sheet. I got even little balls this way (could not find my 1.5 tbsp. measure, otherwise I would have made the balls like you did). I’m thinking, these would be great in a cookie press. Anyways, after baking them for 8 minutes, they didn’t seem ready, but TRUST ME, they are! Just let them cool for at least 15 minutes before on a rack and they will come out chewy and heavenly! These are awesome cookies, and you can pretty much use any nut butter. I can imagine cashew butter will be very tasty too! Thanks again Heather and keep up the good work!
OMG these are good! I even made the cookies too large by accident. Never bake at 9pm at night when you are tired. I did have to cook them way longer but they turned out awesome. The second batch was much smaller and look great. I only had 1/2 cup of margarine so used that a pinch of salt extra. My husband said they are great!
Excellent! I totally get the whole baking at night thing, or even early morning. The brain just isn’t at it’s finest, haha. Glad they still turned out!
These are magnificent! One of the best cookies I’ve made in a long time. I mixed two different almond butters (Whole Foods freshly-ground, which is thick and more chunky, and MaraNatha, which is smoother and thinner), but otherwise followed the recipe exactly. They are gorgeous, and impossible to stop eating! I sprinkled some Murray River salt flakes on top of some to great effect. Thanks for the recipe!!
I was really excited to try these out but I may have modified too much because mine came out salty 🙁
This was a nice recipe. I switched some stuff around for stuff I had bought on a detox diet (buckwheat flour, stevia sugar, almond milk). I had to add another egg since the final form of the dough was rather crumbly, but otherwise worked out well.
Yummy. They are baking as we speak. I substituted sugar for 1/4 tsp of stevia and the milk for almond milk.
There are incredibly delicious! I’ve made them a few times now, and I love putting a glaze of maple syrup and honey on top of them. Thanks so much for sharing the recipe.
Hi, Heather. GREAT recipe! They took a little longer in my oven, but turned out perfect. If anyone is tired of old peanut butter, try these and you will not be disappointed.
Hi Donna, I’m so glad you liked them! I think it’s about due time I make another batch up myself! 🙂
How did I miss this one! Your daughter is a cutie with her little funky painted nails.
These cookies look gooooooood. must. make. now.
oh, i am so TOTALLY making these. thanks, heather!! 🙂
What a sweet and simple cookie! Your daughter is an absolute doll 🙂
Ah, thanks Valerie!