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I almost didn’t share these Almond Butter Cookies… they vanished too fast. Worth the risk?
I’m not even gonna lie, these Almond Butter Cookies are dangerously good. Like, eat-one-then-six-more kind of good. They’ve got that perfect chewy-crisp balance, just sweet enough, with toasty almond vibes and little melty chocolate bits in every bite
Simple Almond Butter Cookies That Deliver Big Flavor Without the Fuss
This one-bowl recipe skips the flour and still gives you a perfectly chewy cookie that’s easy to love. Whether you’re swapping in peanut butter or sticking with almonds, the result is the same: totally snack-worthy.
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Almond Butter Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2½ dozen cookies depending on size 1x
- Category: Cupcakes, Cookies and Tarts
- Method: Easy
Description
You don’t need flour or fancy tools. Just a spoon, a bowl, and a craving. They’re sweet, nutty, chocolatey, and just a little addictive. Would you keep the almonds, or swap them for roasted peanuts?
Ingredients
Almond Butter Cookies
- 1 cup almond butter (store-bought or homemade* — see below)
- 1/2 cup dark brown sugar
- 1/2 cup cane sugar
- 1 teaspoon baking soda
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup slivered almonds (or almond halves — both work)
- 1/2 cup semisweet chocolate chips (Mini chips melt in faster — I used the “Enjoy Life” brand since they’re allergy-friendly)
Homemade Almond Butter*
Yields: 1 1/4 cups of almond butterInstructions
Almond Butter Cookies
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a big bowl, mix the almond butter and both sugars until smooth.
- Add the egg, baking soda, maple syrup, vanilla, and salt. Mix until it all comes together.
- Stir in the almonds and chocolate chips.
- Scoop out little walnut-sized bits of dough (I used a spoon and mini spatula). These spread, so don’t go too big.
- Space them about an inch apart on the baking sheet.
- Bake for around 10 minutes, just until the edges start to turn golden.
- Every oven’s a bit different, so keep an eye out.
- Let them cool for 5 minutes (if you can wait that long).
Almond Butter
Honestly, it’s easier than you think, and totally worth it.
- Toss the almonds in a food processor and let them run for 8–12 minutes.
- It’ll go from crumbly to creamy, just keep scraping down the sides.
- If you’re using honey or salt, stir them in after the almond butter is done.
- Don’t add them before, or the mixture will seize up.
- If your almonds were soaked and dehydrated, you’ll probably need the grapeseed oil to help things along.
- 2 tablespoons will be enough to make it perfectly smooth.
Notes
Created, prepared, tried, and tested by Irene
Why you need to make and will love these Almond Butter Cookies
This almond butter cookie recipe is quick, flourless, and made in one bowl. The edges are crisp, the centers chewy, and every bite is packed with nutty flavor and melty chocolate. No mixer needed, no chill time, just simple ingredients and big results. Perfect for when you want homemade cookies fast, with zero fuss.
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Yummo!
Indeed yummo, love it.