If you can spare the last bit of a drippy, creamy almond butter from your next jar, I will reward you with these huge, chewy rich cookies! This almond butter chocolate chip cookies recipe makes 12 giant cookies that are as big as my face! No need to chill them, the almond butter holds the dough together in the oven.
These Almond Butter Cookies will have you wanting more and more!
I just realized I should call these cookies ABCs--Almond Butter Chocolate Chip Cookies.
It is not an understatement when I say these are the best cookies that have come out of my kitchen in a long time. They emerge from the oven puffy and golden brown, but they sink into the pretty cracks as they cool.
I halved the recipe to make just 1 dozen cookies (because that's what I do!), but I immediately regretted it. I wanted more more more. A little portion control was absolutely in order, because 12 giant cookies is a bit much.
Why you'll love this Almond Butter Cookies Recipe
- I used all-natural, unsalted almond butter. Yes, I had to stir it. But I don't regret it.
- I have made these with chopped chocolate bars, chocolate chips and chocolate chunks. All are equally delicious, so use your favorite!
- The sea salt sprinkle on top is entirely optional. I've found you have to be under the age of 32 to appreciate salty desserts. Just my unscientific research lately.
Almond Butter Cookie ingredients
- Flour. One cup of all-purpose flour that has been fluffed, scooped and leveled with a spoon.
- Baking Powder. For lift and fluffy cookies.
- Baking Soda. Baking soda helps cooks rise and spread a bit while baking.
- Butter. We’re using just half a stick of butter and almond butter for the rest of the dough.
- Almond Butter. One-third cup of all-natural almond butter. I use an all-natural one that is super drippy and needs to be stirred well before measuring.
- Brown Sugar. You can use light or dark brown sugar for this cookie, but dark is my favorite. The extra molasses is so good with the almond butter.
- Egg. One large egg, beaten.
- Vanilla. Real, pure vanilla extract is the best for baking cookies.
- Chocolate Chips. You can use 1 cup of chocolate chips, chocolate chunks, or chopped chocolate--your choice.
How to make Almond Butter Cookies
Preheat the oven and have a cookie sheet lined with a silicone mat ready.
First, whisk together all the dry ingredients (flour, baking powder, baking soda, and salt) in a small bowl and set aside.
In a medium bowl, beat together the butter, almond butter, and brown sugar together with an electric mixer until fluffy, about 1-2 minutes.
Next, add the egg and vanilla and continue beating.
Then, slowly sprinkle the dry ingredients in while beating.
Finally, stir in the chocolate. Press the dough flat in the bowl, divide it in half by eye and scoop 6 cookies from each half, for a total of 1 dozen cookies.
Space the dough balls evenly on the prepared cookie sheet and bake for 11 minutes. Let cool for 1 minute on the cookie sheet, and then move to a wire rack to cool completely. Sprinkle with sea salt flakes, if desired.
Best Almond Butter Cookies Recipe variations
- Nut Butter - You can use any type of runny, drippy nut butter in these cookies to customize them.
- Chocolate - Chop up your favorite chocolate bar (even a flavored one) to elevate these cookies.
Storing Almond Butter Chocolate Chip Cookies
Freshly baked cookies stay soft for up to 3 days on the counter at room temperature if stored in an air-tight container. Do not store in the fridge. You can freeze unbaked dough; bake from frozen, adding 1-2 minutes of extra baking time. You can also freeze already baked cookies flat, and defrost at room temperature for a few hours before serving.
Almond Butter Cookie Recipe FAQs
These almond butter cookies are naturally fluffy, because of the egg and almond butter. They come out of the oven fluffy with a few bubbles on top, and then they sink as they cool into pretty, chewy crackly cookies. However, to make any cookie recipe fluffier and softer, add 1 tablespoon of cornstarch per 1 cup of flour. I did not test that with this recipe, however, because the cookies are plenty fluffy!
Almond butter has a similar fat content to butter, so it’s an easy swap in cookie recipes. This almond butter cookie recipe contains a small amount of butter and nut butter mixed together for the perfect combination.
Cookie doughs that contain egg yolks and brown sugar stay moist for longer after baking than cookies made with egg whites and white sugar. To keep cookies moist, store them in air-tight containers at room temperature with a slice of bread.
Make these cookies!
Almond Butter Cookie Recipe
One dozen almond butter chocolate chip cookies. With sea salt on top!
Ingredients
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter, softened
- ⅓ cup unsalted, natural almond butter
- ¾ cup + 2 tablespoons dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cups chocolate chips
- flaky sea salt to finish (optional)
Instructions
- Preheat the oven to 350, and line a cookie sheet with a silicone mat or parchment paper.
- Whisk together the flour, baking powder, soda and salt in a small bowl. Set aside.
- In a medium bowl, beat together with an electric mixer on medium speed the butter, almond butter, and brown sugar. Beat until thoroughly blended, but don't worry about making it 'fluffy.'
- Next, add the egg and vanilla and beat until combined.
- Add the dry ingredients to the bowl and beat until combined.
- Finally, stir in the chocolate chips.
- Divide the dough into 12 portions, and space them evenly on the baking sheet.
- Bake for 11 minutes. The edges will start to brown, but the centers will remain chewy.
- Let cool for 1 minute, then move to a wire rack to cool completely.
- Sprinkle salt on top of cookies before serving, if desired.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 198Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 167mgCarbohydrates: 20gFiber: 2gSugar: 10gProtein: 4g
Theresa says
Love your site! Can't wait to try these! But I think you forgot to mention when to add the dry ingredients from step 2.
Christina Lane says
HAH. Thanks! Welcome to the site!...I frequently leave steps out of recipes. My Mom usually texts me the corrections ;) Sorry! I'll try to be better!
Jessica @ Citrus Blossom Bliss says
Sometimes there's nothing like a few cookies and a cold glass of milk. These look perfect. And much safer than a whole batch :)
kitten names A says
Greetings from my chilly little apartment currently blanketed with 6 inches of snow! I meant to publish this cookie recipe earlier this morning, but there was some much needed playtime outside. Make 5 ingredient almond butter chocolate chip cookies. Ditch the flour, ditch the butter. You only need a few ingredients to make these simple gluten free cookies!
Kim K S says
NO JOKE - these were the most AAHHHHMAZING cookies I've ever baked. I used Wild Friends Vanilla Espresso Almond Butter, and improvised the choc chips missing from my pantry by chopping up 3 Guittard Semi-Sweet baking bars and topped off the 1 cup needed with Cacao Nibs. They are so good I'm hiding them so I don't eat the whole batch or have to share with anyone. Thank you Cookie Goddess for these goodies!!! Happy Easter~~~
Li says
Hi, just wanted to let you know that I made these today substituting 125g gluten free plain flour and 1/8 tsp xanthan gum, and they came out perfectly! They were delicious, thank you for the recipe!
Christina Lane says
I'm so glad to know this can be made gluten free, Li! Thank you :)
Michelle says
It looks like I am late to the party here. This recipe was posted years ago and I just tried it today. These are some amazing cookies! I’m going to have to freeze some just so I don’t eat the whole batch in one day. I can’t wait to try some of the other recipes on this site
Denise Ashworth says
Tweaked this a bit...used 1/2 the choc chips...and dark choc ones. Added 1/2 t. cinnamon and a very wee splash of left-over coffee.
Came out magnificent...Thanks.
Audra L. says
Delicious! I would reduce the chips by half next time—there were so many that the dough couldn’t hold them! I love the touch of salt (and I’m an old lady too, lol).
Sandy says
These are our new "hurricane cookies", hubby loves them and said " please save the recipe"!
Christina Lane says
Stay safe, friend <3
Deborah says
Just made these. I had all the ingredients on hand and gave them a try. In way less than an hour and a half, I had a dozen really tasty cookies. Perfect for a quick dessert. I am always in search of a great chocolate chip cookie and these are definitely that. Your recipes make me a great baker! Thanks!