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.
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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. Something similar happened when I made these peanut swirl brownies with almond butter or tried these cookie butter chocolate chip cookies. They opened new flavor cravings.
Soft and delicious when eaten warm, chocolate chunks (instead of chips) is the way to go, as you get more chocolate, resulting in a 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.
Depending on the brand, their flavors may vary, but also their consistency is usually different. Commercial ones have other ingredients and are firmer than homemade ones.
For this recipe, I use store-bought almond butter. In my opinion, the result with almond is softer and creamier than with peanut butter.
Step-by-step VIDEO
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Almond butter: choose the thick commercial type for best results.
- Chocolate chips or chunks: use your favorite semisweet chip or bar. I am partial to chunks.
- Sugars: the white and brown sugar mix is essential for that irresistible caramel flavor.
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.
Make ahead
It's very easy to make this recipe ahead and have freshly baked cookies every single time! The scooped portions can be frozen.
- Freezing: scoop cookie portions onto 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 on which you'll bake them. Leave a few inches between each cookie mound so they can expand during baking. When ready to bake, pop the sheet in the preheated oven.
Related recipes you might like:
Chocolate Chip Cookies with Almond Butter
Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup almond butter, at room temperature. I use Blarney smooth almond butter.
- ½ cup white sugar
- ½ cup brown sugar, light or dark
- 1 egg, at room tempearture
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ⅔ cup semisweet chocolate chunks , or chocolate 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 ½ cup unsalted butter, ½ cup almond butter, ½ cup white sugar and ½ cup brown sugar until creamy. You can use an electric mixer or a hand whisk.
- Add 1 egg, ½ teaspoon vanilla extract and mix well.
- Add the sifted dry ingredients (1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt) in 2 or 3 additions, and mix until well integrated. You can sift them before or have the ingredients measured and sifted directly over the butter mixture (my choice).
- Add ⅔ cup semisweet chocolate chunks or dark chocolate chips and stir to mix. At this point, you can cover the bowl and take it to the fridge for 1 or 2 hours, or you can scoop and bake the cookies directly, without the extra chill.
- Scoop spoonfuls of the cookie batter on the prepared baking sheets 1 to 2 inches apart. Slightly flatten them with your fingers.
- Bake for about 12 minutes or until they are beginning to brown but still a little soft in the center.
- Let them cool for about 10 minutes on a wire rack, carefully lift them with a spatula and let them cool completely. They are amazing white still warm.
- Keep in cookie jars or metal tins.
Cwilks says
These are excellent!! Easy to follow instructions, simple ingredients with tasty results!!!
Debi A LEIN says
As anyone tired substituting almond flour for all purpose flour?
Coleen says
This recipe is a real winner! My grandson has a peanut allergy and I was hankering for a chocolate chip cookie with the richness of nuts. They were easy to make (single bowl and sifter) and bake, came out beautifully and were extremely yummy. Chunky almond butter gave the cookies a good crunch.
Paula Montenegro says
Thanks for letting me know Coleen!
Carol C says
These cookies are delicious. Not too sweet, a little crisp on the outer most edge and soft in the middle. I love that you don't have to chill them!
I wanted to be sure that my cookies were all the same size, so I made them each 60g. Baked at 350 degree F for 15 minutes. Cooled on pan for a few min and transferred to wire rack.
Thanks for this great recipe!
Lin says
Super good added only 1/2 cup of sugar instead and added cinammon
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.
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!