Soft and Chewy Almond Butter Cookies

Almond Butter Cookies

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.

Almond Butter Cookies

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.

Almond Butter Cookies

You’ll then add in the sugars, vanilla and milk; mix until fluffy and well combined and then add in your egg.

Almond Butter Cookies

Mix in the dry ingredients, letting the mixer go just until it’s well combined and you’re done.

Almond Butter Cookies

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.

Almond Butter Cookies

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.

Almond Butter Cookies

She was pretty happy about the outcome in the end.

Almond Butter Cookies

I was too. Enjoy your Sunday, friends!

Soft and Chewy Almond Butter Cookies
Serves: about 4 dozen cookies
  • 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
  • 1¼ C flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Add flour, baking powder, baking soda, and salt and mix just until blended.
  4. Scoop dough into 1½ tbsp mounds and place on a baking sheet.
  5. 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.
adapted from The Skimpy Pantry



  1. says

    How did I miss this one! Your daughter is a cutie with her little funky painted nails.

    These cookies look gooooooood. must. make. now.

  2. Donna says

    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.

    • Heather says

      Hi Donna, I’m so glad you liked them! I think it’s about due time I make another batch up myself! :)

  3. says

    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.

  4. Ewa says

    Yummy. They are baking as we speak. I substituted sugar for 1/4 tsp of stevia and the milk for almond milk.

  5. Erika says

    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.

  6. says

    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!!

  7. says

    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!

    • Heather says

      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!

  8. says

    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!

  9. Melissa says

    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. :(

  10. Melissa says

    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.

  11. Joy says

    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!

  12. Michelle says

    My first thought when I tasted the cookie dough was “this tastes like heaven.” Thank you for posting, this is a great recipe!

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