Rich, nutty, and just a little chewy in the center, these almond butter cookies come together with almond butter, egg, brown sugar, and a pinch of baking soda. They smell like a cozy Sunday afternoon and beg to be eaten warm from the pan.
Let’s be honest—sometimes you just want a cookie that doesn’t ask too many questions. No chilling, no ten bowls, no arm workout. These almond butter cookies show up with soft middles, crisp edges, and exactly the kind of toasty, sweet depth you get when almond butter and brown sugar throw a party together. The optional mini chocolate chips? They’re the extroverts. Totally optional but kind of delightful.
Table of Contents
Why You’ll Love this Almond Butter Cookies Recipe
Okay, these aren’t your grandma’s five-hour, chill-the-dough-for-a-day kind of cookies. They’re more… pull-the-jar-off-the-shelf-and-hope-you-don’t-eat-half-the-dough kinda vibe.
- Ridiculously simple to make: No stand mixer, no sifting, no flour. One bowl and a wooden spoon is your whole thing.
- Perfectly chewy texture: The edges get a little crisp, while the middles stay tender and soft—yes, even the day after.
- Naturally gluten-free: If that matters to you (or someone you’re feeding), you won’t need to swap a thing. Almond butter takes care of the base here.
- Optional chocolate twist: The mini chips bring in melty pockets of joy but play nice with the nutty flavor too.
- No chilling required: You can go from craving to cookie in about 20 minutes. Maybe 25 if you get distracted (hi, same).
- They smell like a nutty bakery hug: Just saying… your kitchen is about to smell outrageously good.
Ingredient Notes
This is a short shopping list, but there’s still a little nuance to it. Let’s peek inside the bowl.
- Almond butter: Go for a smooth, unsweetened variety if you can. Stir it really well before measuring—natural almond butter likes to separate. (You’ll want it thick, not runny.)
- Egg: One large egg holds it all together. No substitutions here unless you’ve got some advanced egg replacement skills.
- Light brown sugar: This adds moisture and that soft-baked cookie chew. Dark brown sugar could work but will be deeper in molasses flavor.
- Granulated sugar: Balances the softness from the brown sugar and adds just a tiny crunch to the outer edges.
- Baking soda: Gives them just the right lift so they don’t end up dense doorstops. Don’t skip it.
- Mini chocolate chips (optional): Use ’em if you love a gooey bite. You could also sub chopped dark chocolate or leave them out completely if you’re a cookie purist.
How To Make This Almond Butter Cookies Recipe
Let’s roll up our sleeves and knock these out together. It’ll smell like a nutty caramel-filled bakery in no time.
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Preheat your oven and line your baking sheets: Pop that oven to 350°F (175°C) and line two baking sheets with parchment. The parchment makes cleanup easier and keeps the bottoms golden instead of scorched, which nobody wants.
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Whisk egg and almond butter until smooth: Use a medium mixing bowl here. It’ll look a little thick at first but keep going until the mix is silky and well-blended. No streaks.
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Add sugars and baking soda: Toss in both the brown and granulated sugar, plus that teaspoon of baking soda. Mix it all up with a wooden spoon (yes, it’s a bit of a workout). The dough should come together into a thick, glossy mass.
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Fold in the mini chocolate chips: Totally optional, but highly persuasive. Use a rubber spatula or your spoon to fold them through so every cookie gets a few melty bits.
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Scoop and shape the dough: Go for hefty tablespoon-and-a-half-sized scoops. Roll each one into a ball with your hands. It’s okay if you get a little dough on your palms—it’s part of the charm.
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Press the cookies down slightly: These don’t spread a ton, so give them a gentle smush with your palm or the bottom of a glass. If they look a little oily, you can blot them gently with paper towels. (Strange tip, but it works.)
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Bake for 9–11 minutes: You want the edges just set and the middles still a touch underbaked. Trust me, they’ll firm up as they cool.
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Cool on the sheet, then wire rack: Let them sit on the pan for about 5 minutes so they don’t fall apart, then transfer to a cooling rack to finish. Sneak a warm one. You earned it.
Storage Options
These almond butter cookies store surprisingly well for something so soft and simple.
If you’ve got a few extras (congrats on not eating them all on day one), you can keep them in an airtight container at room temperature for about 3 to 4 days. They might soften a bit more over time, but they’re still totally snackable and perfect with coffee or—yes—a midnight snack when the fridge light is your only friend.
They freeze beautifully too! Once baked and fully cooled, pop them into a freezer-safe bag or container. Layer with parchment between if you’re stacking to avoid cookie cling. They’ll keep for up to 2 months. Defrost at room temp or microwave for 10 to 15 seconds for that just-baked gooey center again (you can also toss ’em into a warm oven for a couple minutes).
Just don’t freeze the raw dough; it’s oilier than classic cookie dough and doesn’t always thaw predictably. The texture can shift, and not in a fun way.
Variations and Substitutions
Once you’ve made these once (and maybe devoured half the batch with reckless joy), you might feel inspired to play around a little.
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Peanut butter instead of almond: The flavor’s more nostalgic, a bit saltier, but still works beautifully here. Just keep in mind it’s slightly thicker, so dough may be firmer.
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Chopped dark chocolate: If mini chips aren’t your thing, go for bold shards of dark chocolate. They melt into little puddles and make each bite feel luxurious.
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Add flaky salt on top: A pinch of fancy salt right before baking adds crunch and contrast. Very grown-up. Very addictive.
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Make it espresso-kissed: A half teaspoon of instant espresso powder whisked into the batter adds a deep roasted flavor that plays so well with almond notes.
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Toss in chopped nuts: Walnuts or pecans give extra crunch. Just don’t load them in too heavy; you want the dough to bind properly.
What to Serve with Almond Butter Cookies
Whether you’re pairing them up for a snack plate or making them look extra at dessert time, these cookie companions are here to help.
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If you’re in a cozy mood, make a hot drink—maybe something creamy like horchata, or even better, this Puerto Rican coquito if you’ve got it chilled. Nutty cookies plus coconut-rum magic equals a dreamy little moment.
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They also do well on a dessert platter with contrast flavors. Think tangy berries, dark chocolate squares, or even mini peanut butter banana ice cream sandwiches. Warm cookies plus frozen sweets? Always a win.
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For something savory to balance it all out, serve these after a simple and slightly spicy meal like Spaghetti Arrabbiata. That kick of chili heat followed by a sweet-soft cookie? Balance achieved.
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Need a stress-free dessert for guests? Stack these babies high on a pretty plate, dust with powdered sugar if you’re feeling fancy, and pair with black coffee or cold milk. That’s all you need. Really.
Frequently Asked Questions
Can I use crunchy almond butter instead of smooth?
Sure thing, but fair warning—it’ll change both the texture and consistency of the dough. Crunchy almond butter brings a bit of added grit and chew, which some people love. However, it might make the dough a little harder to mix and scoop since it’s thicker and less uniform. Just give it a good stir and maybe skip the extra mix-ins if you’re using crunchy for full-textured impact.
Are these cookies gluten-free?
Yep, they are naturally gluten-free! There’s no flour involved, so as long as you’re using certified gluten-free ingredients (especially check your baking soda and chocolate chips), you’re in the clear. No flour swap needed here—the almond butter handles the structure all on its own.
Can I double the recipe?
Absolutely, and if you’ve got a crowd (or just a very cookie-filled weekend in mind), it’s easy to scale. Just double everything and use a big enough mixing bowl. One note: bake in separate batches or use two pans if possible since they bake fast and need a bit of space. Keep an eye on oven hot spots too—rotate halfway through if needed.
Why do my cookies look oily when raw?
Great question—natural almond butter tends to be oilier than processed peanut butter, so it’s totally normal. If it looks too glossy on top, take a paper towel and gently blot the shaped cookie dough before baking. It won’t mess with the bake, and the finished cookies will still be soft inside with golden edges. Better that than an oil puddle on your baking sheet.
Easy Almond Butter Cookies
Ingredients
Cookie Dough
- 1 cup (250 g) smooth unsweetened almond butter stirred well; thick, not runny
- 1 large egg
- 2/3 cup (133 g) light brown sugar packed
- 3 tbsp (37 g) granulated sugar
- 1 tsp baking soda
- 1/2 cup (90 g) mini chocolate chips optional
Equipment
- Baking sheet
- Parchment paper
- Mixing bowl
- wooden spoon
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium mixing bowl, whisk together almond butter and egg until smooth, thick, and well blended with no streaks remaining.
- Add the brown sugar, granulated sugar, and baking soda to the bowl. Mix thoroughly with a wooden spoon until you have a thick, glossy dough.
- Fold in the mini chocolate chips if using.
- Scoop the dough into tablespoon-and-a-half portions (about 1.5 tbsp each) and roll each into a ball. Place on the baking sheets with a little room between each cookie.
- Gently press down each cookie with your palm or the bottom of a glass until just slightly flattened (they won't spread much).
- Bake for 9–11 minutes, until the edges are just set and the middles still look a touch soft. Don’t overbake; they’ll finish setting as they cool.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Enjoy warm!
