This is an old-fashioned recipe for soft cookies with almond butter that I have been making forever. It has a more subtle flavor than peanut butter. With chocolate chips or chunks, these are super traditional cookies that won't let you down. They freeze wonderfully and are great for picnics, bake sales, potlucks and as a snack.
I can't believe I haven't shared this recipe with you.
We all love cookies and also nut butters with chocolate, right?
I used to make this cookie recipe with peanut butter, of course, who in their right mind wouldn't. But then I tried them with almond butter and wow, a new favorite was born.
Soft and delicious when eaten warm, we love to use chocolate chunks for an even more decadent bite.
Almond vs. Peanut butter
They are both nut butter made from one single ingredient: nuts.
Almonds or peanuts are processed until they release their natural oils and a paste forms.
Commercial ones have other ingredients and a firmer consistency than homemade ones. For this recipe, we use store-bought nut butter. The consistency is perfect for cookies.
I love both types for this recipe but have slightly leaned towards almond butter lately.
Step-by-step VIDEO
Ingredient list
- Almond butter: choose the thick commercial type for best results, like Barney smooth almond butter.
- Chocolate chips or chunks: use your favorite semisweet chip or bar.
- Sugars: the white and brown sugar mix is essential for that irresistible caramel flavor.
- Unsalted butter.
- Egg: fresh, large
- Vanilla extract.
- All-purpose flour.
- Salt.
This is a one-bowl recipe.
You can use a hand whisk or an electric mixer, and it's a good idea when making a large batch of cookies.
- Soft butters: both the unsalted butter and almond butter must be at room temperature to integrate well. You should be able to mix them easily with a whisk.
- Adding the flour mixture: this includes flour, salt, baking powder, and soda. Sift them first to aerate and to avoid lumps that can form during storage, especially the baking soda. Don't beat much; just incorporate well.
- Chocolate chunks or chips? Both work well. I find that the chocolate is usually better distributed when you use chips, and chunks give you a more gooey, chocolatey experience. Which one you use depends on how much chocolate you want with each bite.
- Cookie scoop: this is the easiest way to make similar-sized cookies (image below) that will bake evenly.
- Spoon: you can use two teaspoons and drop mounds of cookie dough. The shape will be irregular and you can't exactly make them the same size.
- Smooth pattern: don't do anything to the scoops and they will expand on their own. The result will be a smoother top and less dense cookies. Or use your fingers to barely flatten the cookie portions before baking, and the cookies will have large chocolate puddles and a softer appearance.
Criss-cross pattern
This is the traditional look of peanut butter cookies. I find it changes the texture a little, making the cookies more compact.
It's up to you if you use it or not. Both have the same fantastic flavor.
I tend to go with the chunk variation and no criss-cross pattern more often than not.
Use a fork to gently press down each cookie scoop gently both ways before baking.
The cookies will be more compact and a little bit denser. The flavor is still fantastic, but the texture is not as soft.
Make ahead
It's very easy to make this recipe ahead and have freshly baked cookies every single time! How? By freezing the scooped portions.
- Freezing: scoop cookie portions on a baking pan that fits in your freezer. You can crowd them as you will not be baking them all at once. Transfer the raw cookie dough pieces to a plastic bag or container when they are rock solid.
- Baked to order: when ready to bake the cookies, put the frozen mounds on a baking sheet and bake directly, without thawing.
- Freeze them on the cookie sheet you're going to bake them. Leave a few inches between each cookie portion so they can expand while baking. When ready to bake, pop the sheet in the preheated oven.
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Chocolate Chip Cookies with Almond Butter
This is an old-fashioned recipe for soft cookies I have been making forever. Almond butter has a more subtle flavor, but you can also use peanut butter. With chocolate chips or chunks, these are super traditional cookies that won't let you down. They freeze wonderfully and are great for picnics, brunch tables, or as a snack!
- Total Time: 30 minutes
- Yield: 25 smallish cookies
Ingredients
- ½ cup (100g) white sugar
- ½ cup (100g) brown sugar
- ½ cup (125g) almond butter, at room temperature
- ½ cup (115g) unsalted butter, at room temperature
- 1 egg, at room tempearture
- ½ teaspoon vanilla extract
- 1 ½ cups (210g) all-purpose or cake flour
- â…” cup (100g) semi-sweet chocolate chunks or chips
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Turn on the oven at 350°F/180°C.
- Butter or spray cookie sheets and line them with parchment paper.
- In a large bowl mix butter, almond butter, and sugars until creamy. You can use an electric mixer or a hand whisk.
- Add the egg, vanilla and mix well.
- In 2 or 3 times add the dry ingredients (flour, baking powder, baking soda, and salt) and mix until well integrated. I also sift the baking soda so that there are no clumps.
- Add the chocolate chunks or dark chocolate chips and stir to mix.
- At this point, I cover the bowl and take it to the fridge for 2 hours, but they can also be made directly, without the extra chill.
- Put spoonfuls of the cookie batter on the prepared baking sheets about 1-2 inches apart.
- Either make a criss-cross pattern with a fork or slightly flatten them with your fingers. See Notes, below
- Bake for about 12 minutes or until they are beginning to brown but slightly soft in the center.
- Let cool a little on a wire rack and carefully lift them with a spatula and let them continue to cool.
- They are amazing white still warm.
- Keep in cookie jars or metal tins.
Notes
- Almond butter: choose the thick commercial type for best results, like Barney smooth almond butter.
- Chocolate chips or chunks: use your favorite semisweet chip or bar. I love Ghirardelli premium baking chocolate chips and Callebaut 54% chocolate wafers for chips, and Ghirardelli semisweet chocolate bar and cut irregular chunks with a kitchen knife.
- Traditional cookie: use chocolate chips and the criss-cross pattern. The chocolate will be more distributed, and the cookie will be more compact.
- Less traditional cookie: use chocolate chunks and simply use your finger to barely flatten the cookie portions before baking, and the cookies will have large chocolate puddles and a softer appearance.
- Freezing: scoop cookie portions on a baking pan that fits in your freezer. You can crowd them as you will not be baking them all at once. Transfer the raw cookie dough pieces to a plastic bag or container when they are rock solid.
- Baked to order: when ready to bake the cookies, put the frozen mounds on a baking sheet and bake directly, without thawing.
- Freeze them on the cookie sheet you're going to bake them. Leave a few inches between each cookie portion so they can expand while baking. When ready to bake, pop the sheet in the preheated oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/25
- Calories: 128
- Sugar: 11.3 g
- Sodium: 57 mg
- Fat: 5.7 g
- Carbohydrates: 18.3 g
- Fiber: 0.7 g
- Protein: 1.6 g
- Cholesterol: 17.2 mg
Keywords: almond butter cookies
Lin says
Super good added only 1/2 cup of sugar instead and added cinammon
Tiffany says
These look so yummy, love the almond butter! And lots of us ladies love the salty sweet combo! 🙂
Tiffany
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Jagruti's Cooking Odyssey says
These cookies are exactly what I need with my cup of tea right now! They look perfect and I love that you have used almond butter!
Jenny says
Love old fashioned recipes! Your cookies look so good, I will definitely try this recipe. Love that you use almond butter.
GUNJAN C Dudani says
This is a delicious and wonderful recipe. My entire family loved and could not stop praising.
Mama Maggie's Kitchen says
These Almond Butter Chocolate Cookies are making me drool right now! Looks incredibly delicious.
Tatiana says
Delicious cookie idea! They are gooey and super decadent, perfect for my picnic tomorrow!
Amy | amycaseycooks says
Two of my favorite ingredients in 1 cookie!! I can’t wait to make these this weekend.
veenaazmanov says
Delicious ingredients to making these amazing cookies. They are gooey and chocolaty and definitely a good gifting option too.
Uma Srinivas says
Almond butter cookies looks so yummy! I had once last year, then totally forgot. Thanks for reminding me to make this and i will try your recipe this time. 🙂
Andrea Howe says
I love that this is a one bowl recipe! I always have almond butter in my pantry but never think to make cookies with it. Genius...can't wait!
Bernice Hill says
Paula, these cookies look amazing! I have a whole bunch of almond butter and have never thought to make cookies with it. Pinning for later, my family is going to be impressed!