Recipe by Almond Board of California
"A whole-wheat and almond butter version of the Chinese cookie classic. These treats are an ideal partner-in-cookie-crime to a cold glass of milk or a cup of afternoon tea."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
all purpose flour
whole wheat pastry flour, or regular whole wheat flour
unsalted butter, softened
smooth, unsalted almond butter
packed light brown sugar
raw whole almonds
This was a pretty good variation of peanut butter cookies, though I prefer the later to these. I would recommend rolling the balls of cookie dough in granulated sugar prior to baking (like pb cookies). It gave them more of a sweet taste. Other than that they are good.
The flavor was for the most part good, but they just fell apart way too much! The dough seemed to be very dry, so I added a bit of milk. They rolled into balls okay, but if I tried to push an almond into them, they just crumbled. And after baking, they crumbled even more! I ended up dipping the uncooked balls into sugar, which was a nice touch (I gave up on the almonds). I also used all whole wheat flour, and margarine because I didn't have butter. That might have been why they where so crumbly...
Made these last night and the family loved them. I didn't follow the recipe to a T, used tofu instead of egg and replaced granulated sugar with honey. I will be making these again, and again! Great recipe.
A nice alternative to peanut butter cookies. My daughter has a peanut allergy and this was a tasty swap for the whole family to enjoy.
I made a test run of these today for Christmas. They taste like peanut butter cookies, only with a slightly different nut flavor (obviously). I could NOT get the nuts to work on top, but then again I rolled mine into balls and then rolled the balls in colored sugars, so that might have affected it. When I tried to place the nuts, though, the cookies cracked around the edges in a way that did not please me, so I just did without the nut topper. If you're worried they'll be too dry, use all AP flour. If you're worried they'll be too greasy, then I'm not sure what to tell you, because if anything they are under-greasy. They're certainly not dry or un-tasty; don't overbake them. For the record, I like these a LOT better than peanut butter cookies. Thanks for the recipe!
DH really liked them. I prefer a traditional PB cookie. I omitted whole almonds and added 1 cup chocolate chips.
very good for a healthy cookie
These were very bland. Will not make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Almond Butter Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 46
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
Easy and elegant, these almond appetizers are anything but complicated.
See how to make this sophisticated but surprisingly simple dinner.
See how to make America’s favorite cookie.