Almond Butter Cookies with Almonds and Chocolate. Classic peanut butter cookies with a twist. One of the most popular cookies swaps out peanut butter for the delicious, smooth taste of almond butter. These tasty cookies are enhanced with vanilla bean paste, sliced almonds, and chopped chocolate chunks or chocolate chips. Served warm from the oven.
If you own a food processor, you can make delicious nut butters in about 20 minutes. They’re super easy, and worth the small effort to change up your sandwich, baked goods, and dessert making. Pecans, almonds, walnuts, macadamias, hazelnuts, etc., even peanuts.
Start with raw nuts and add a pinch or two of sugar or salt to enhance the flavor. Add the nuts to your food processor and process for 5 to 10 minutes, or until the mixture is smooth and creamy. A tiny splash of peanut or coconut oil can help with nuts that are almost smooth, but can’t quite get there on their own.
Personally, I like to start by roasting a couple cups of raw nuts in the oven. A single layer of nuts on a parchment lined baking sheet at 350 degrees F. for around 5 minutes does the trick. The quick oven blast brings out the natural oils and sugars and adds a depth of flavor. Once toasted, I process them immediately while still warm.
Why You Should Make These Cookies
- these hearty, filling cookies are delicious.
- almond butter + almond slices + dark chocolate.
- perfect cookies for breakfast, dessert or snacking.
- dough can be made days in advance of baking.
- these cookies store extremely well and can be frozen.
How To Make These Almond Butter Cookies
I start by bringing my unsalted butter, almond butter, and an egg up to room temperature. Once warm, I the unsalted butter and almond butter to my stand mixer.
All-purpose flour, baking soda, and fine sea salt are whisked together in a medium mixing bowl. The flour mixture is set aside.
The unsalted butter and almond butter are beaten on low with the paddle attachment for 1 minute to combine. Light brown sugar, and granulated sugar are added to the stand mixer and beaten for 2 minutes until smooth and creamy. The egg and vanilla bean paste are added to the stand mixer bowl and beaten long enough to incorporate, about 30 seconds.
The flour mixture, chocolate chips and sliced almonds are folded into the cookie dough. The dough is refrigerated for an hour so the flour can hydrate and the mix firms.
The oven is preheated to 350 degrees F. and cookie sheets are lined with parchment paper. Cookies are scooped with an ice cream scoop and placed on parchment, 6 per sheet.
The cookies are baked in a hot oven until light brown around the edges and firm. The cookies are cooled on the cookie sheets and stored in an airtight container for several days.
Other Cookie Recipes You Might Enjoy
Some of our most popular cookie recipes include cherry chocolate chip cookies, toasted oatmeal lace cookies, milk chocolate chip cookies, gingerbread cookies, and dark chocolate chunk cookies with almond and coconut.
Almond Butter Cookies with Almonds and Chocolate
- 160 grams all-purpose flour (1-1/4 cups)
- 3 grams baking soda (1/2 teaspoon)
- 3 grams fine sea salt (1/2 teaspoon)
- 113 grams unsalted butter (1 stick OR 1/2 cup), room temperature
- 190 grams almond butter (3/4 cup)
- 75 grams light brown sugar (1/4 cup + 2 tablespoons)
- 75 grams granulated sugar (1/4 cup + 2 tablespoons)
- 50 grams egg (1 large), room temperature
- 5 grams vanilla bean paste or vanilla extract (1 teaspoon)
- 85 grams chocolate chips or chunks (1/2 cup)
- 50 grams sliced almonds (1/2 cup)
- Add all-purpose flour, baking soda, and fine sea salt to medium mixing bowl. Whisk to combine. Set aside.
- Add unsalted butter and almond butter to stand mixer. Beat 1 minute on medium speed.
- Add light brown sugar and granulated sugar to stand mixer. Beat on medium speed for 2 minutes. Scrape down sides of bowl, if necessary.
- Add egg and vanilla bean paste to stand mixer. Beat 30 seconds on low to incorporate.
- Remove bowl from stand mixer. Add flour mixture to stand mixer bowl. Fold in with large spatula. Avoid over mixing.
- Add chocolate and sliced almonds to cookie dough. Fold in using large spatula.
- Cover bowl with plastic and chill 1 hour, or up to 3 days.
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
- Scoop dough using cookie or ice cream scoop (about 3 tablespoons per cookie). Drop cookie dough onto prepared cookie sheets (6 cookies per sheet).
- Press cookies down slightly with the back of a fork.
- Bake cookies in preheated oven for 10 to 12 minutes, or until cookies are golden along the edges and set in the center.
- Remove cookie sheets from oven and cool on wire racks.
- Store leftover cookies for several days in an airtight container at room temperature. Freeze baked cookies for up to 1 month in a freezer proof zip-lock bag.