Almond Butter Cookies Recipe -
Almond Butter Cookies Recipe

Almond Butter Cookies

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 3 dozen cookies Change Servings


  1. Preheat the oven to 375 degrees. Spray two baking sheets with cooking spray. In a large bowl whisk together the flours, salt and baking soda. In another large bowl beat together the butter, almond butter and sugars until fluffy. Add the vanilla and egg and beat until well combined. Gradually stir in the flour mixture, blending well.
  2. Shape the dough into 3/4 inch balls, and place on the baking sheets. Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.
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  • Created by: Ellie Krieger, cookbook author, “So Easy: Luscious Healthy Recipes for Every Meal of the Week.”

Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2010

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.

Most Helpful Critical Review
Mar 07, 2011

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...


36 Ratings

Oct 13, 2010

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.

Sep 07, 2010

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.

Nov 29, 2010

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!

Feb 02, 2011

DH really liked them. I prefer a traditional PB cookie. I omitted whole almonds and added 1 cup chocolate chips.

Jan 25, 2011

very good for a healthy cookie

Dec 22, 2010

These were very bland. Will not make again.


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  • Calories
  • 82 kcal
  • 4%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 87 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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