January 8, 2021
This recipe is from Jeanine Donofrio at loveandlemons.com
Prep Time: 15 mins
Cook Time: 12 mins
These almond butter cookies are a yummy anytime treat! For the best results, use really smooth, runny almond butter in this recipe.
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1½ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup coconut oil, soft but not melted
- ½ cup cane sugar
- ½ cup brown sugar
- ¾ cup well-stirred creamy natural almond butter*
- 1 teaspoon pure vanilla extract
- Flaky sea salt, optional, for sprinkling
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, combine the flaxseed and water and set aside to thicken for 5 minutes.
- In a medium bowl, combine the (spooned and leveled) flour, baking soda, baking powder, and salt.
- In a large bowl, combine the coconut oil, cane sugar, brown sugar, almond butter, and vanilla. Stir in the flaxseed mixture and mix well.
- Add the dry ingredients to the wet ingredients and stir until just combined. The dough should be on the dry side. If it’s too dry and crumbly to work with, add water, 1 teaspoon at a time, until it comes together.
- Scoop dough using a 2-inch cookie scoop and roll into balls with your hands. Flatten slightly and place on the baking sheet. Use a fork to make cross-hatch marks. Sprinkle with flaky sea salt, if desired.
- Bake for 12 to 13 minutes. Remove from the oven and let sit on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
*Look for creamy almond butter with a smooth consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar. Even when your nut butter is runny, this recipe makes a stiff cookie dough.
If your almond butter is too dry, the dough may crack, and it will be difficult to form cohesive cookies.
This recipe was tested with 365 natural creamy almond butter.
• If you store your almond butter in the fridge, allow it to sit at room temperature for an hour before making this recipe.
Almond Butter Cookies Recipe Tips:
- Use smooth, runny almond butter. This recipe will not work if your almond butter is dry or stiff. Make sure that it’s well-stirred and that it doesn’t have any lumps or chunks. If you store your almond butter in the fridge, allow it to sit at room temperature for an hour before making this recipe. You want it to be as runny as possible!
- Add water if you need to. If your cookie dough is on the dry side, don’t worry! That’s how it should be for this recipe. However, if it’s too dry to work with, don’t hesitate to moisten it. Add water, 1/2 teaspoon at a time, until it’s just cohesive and you’re able to shape it into cookies.
- Let the cookies cool for 10 minutes on the baking sheet. If you’re anything like me, you’re going to want to devour these cookies as soon as they come out of the oven! But hold off if you can. They’re very delicate at first. As they cool on the baking sheet, they firm up and take on their yummy crumbly texture. Their flavor gets better too!
- Freeze the extras (if you have any!). These almond butter cookies freeze perfectly! If you have any extras, pop them in an airtight container or freezer bag, and freeze them for up to 2 months. I love keeping a stash on hand for whenever a cookie craving strikes.
How did you modify this recipe? Please share in the comments. Thank you for sharing!