Chewy Almond Butter Cookies

Chewy Almond Butter Cookies

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"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

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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.


  • 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.


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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...

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...

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...

Pretty good recipe. Makes many many small cookies. You will be putting at least 4 cookie sheets in the oven. For me, having only one cookie sheet, that was a pain but worth it. I only put in egg...

These are spectacular!! I added 1/4 of butterscotch chips and 1/4 bag of choc chips to mine. Might be my new favorite cookie.

I made these today and they were delicious with 1 change. I always taste the batter of a new recipe before I bake them. I noticed they were missing in the flavor department, so In addition to t...

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...

I had butter almond that no one wants to eat and been just sitting in the fridge, I decided to give this recipe a try. instead of shortening I used butter and decorated it with Hershey kisses. T...

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