Almond-butter cookies



20 min


4 Dozen

* PLUS Baking Time: 10 minutes
Almond-butter cookies


  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter , at room temperature
  • 1 cup packed brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 cup natural almond butter
  • 1 tsp vanilla


  • Preheat oven to 350F. In a medium bowl, combine flour, baking soda and salt.
  • In a large bowl, using a wooden spoon or an electric mixer, beat butter with sugar until creamy, about 1 min.
  • Beat in egg and yolk, almond butter and vanilla. Using a wooden spoon, gradually stir in flour mixture until just combined.
  • Scoop about 1 tbsp dough and roll into a ball. Place on a baking sheet. Repeat, placing cookies 2 in. apart. Dip a fork in granulated sugar and press a criss-cross pattern on each ball.
  • Bake in centre of oven 7 to 8 min. Remove sheet to a rack and leave for 2 min. Cookies will look undercooked, but will continue to bake as they sit. Transfer cookies to a rack to cool completely. Let baking sheet cool before making the next batch.


Nutrition (per serving)

  • Calories
  • 88,
  • Protein
  • 1 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 5 g,
  • Sodium
  • 53 mg.

Nut Free! We also tested this recipe with pea and soy butters (as well as regular smooth and chunky peanut butter). They all taste delicious.

Picture-Perfect Results: The almond and pea versions tend to crack around the edges while baking. For perfectly round cookies, bake 3 min first, then remove from oven, press on criss-cross pattern and continue baking.

  • Visit our Holiday Cookies page for 160 recipes