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Chewy Almond Butter Cookies

Chewy Almond Butter Cookies


"This a recipe for those who cannot eat peanut butter like myself, but want a cookie that is similar."
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30 m servings 262 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 262 kcal
  • 13%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended.
  3. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern.
  4. Bake in preheated oven until golden brown, 8 to 12 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 18
  1. 20 Ratings

Most helpful positive review

These are delicious! Instead of using shortening or butter I used coconut oil. I used the same ratio and probably could have used 3/4 of a cup instead of a cup. I also used organic cane sugar. ...

Most helpful critical review

Not he tastes cookies I ever made, out of the 75 dozen I made theses I didn't like...sorry

Most helpful
Most positive
Least positive

These are delicious! Instead of using shortening or butter I used coconut oil. I used the same ratio and probably could have used 3/4 of a cup instead of a cup. I also used organic cane sugar. ...

My whole family LOVED these cookies. So flavorful and delicious. The only thing I changed what the time in the oven. It says 8 minutes but mine came out crispy but not burnt. I cooked the re...

These were the best nut butter cookies I have ever eaten. I did change the recipe a little but used the same measurements. I used 1/2 brown and 1/2 white all purpose flour. Instead of white sug...

This is a winner of a cookie! Has a lighter flavor than a traditional peanut butter cookie. A little gooey to work with, but worth the effort. Original recipe says '24 servings'....but I made 48...

Delicious! I used crunchy almond butter from Trader Joe's (No one was eating it as is so making cookies with it was ideal.) I used a tad less sugar, and topped each cookie with mini chocolate ch...

My Son needed to take almond butter and coconut oil to his culinary class for an assignment. Well he brought home leftovers so decided to make almond cookies with the almond butter. Well was su...

These cookies were delicious! Didn't change a thing followed the recipe. Brought them to work, so many people wanted the recipe. Next time I make them will be for the grandkids. Thanks!

I subbed with coconut oil instead of shortening. Definitely recommended using less, like 3/4 cup rather than 1 cup. Overall, great recipe and not sickening sweet. :)

These turned out tasty and were easy to make. I substituted 3/4c of coconut oil for the shortening. Added a dash of cinnamon and also made the dough a day ahead and kept it in the refrigerato...

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