Chewy Almond Butter Cookies Recipe -
Chewy Almond Butter Cookies Recipe
  • READY IN 30 mins

Chewy Almond Butter Cookies

Recipe by  

"This a recipe for those who cannot eat peanut butter like myself, but want a cookie that is similar."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  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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Reviews More Reviews

Dec 28, 2013

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. I think the key here is to use almond butter you grind yourself at the store. Over all a great recipe and awesome smells!!

Nov 01, 2013

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 rest of my batches for 6 minutes and then took them out of the oven and sat them on the top of the oven for an additional 4 minutes. This recipe made 60 cookies for me.


10 Ratings

Sep 05, 2013

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 huge cookies.

Sep 12, 2014

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 surprised to see other reviewers used coconut oil. Win win. I don't use shortening so didn't have it in the house anyway. I thought they were ok, but thats just because it's not my favorite kind of cookie. My Son liked them so thanks for a recipe where i was able to use items i don't usually have on hand.

Jun 10, 2015

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 the vanilla extract, I added 1 teaspoon of almond extract. These cookies were delicious. They taste like biscotti but are chewy like a peanut butter cookie. Also the batter made 36 cookies for me, not 24.

May 15, 2015

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 sugar I used Stevia in the Raw baking sweetener measured true to sugar. Instead of shortening I used real butter. Instead of a Hersheys Kiss, I used a chunk of a Snickers bar. These were flaky and delicious. Will use this recipe again and again and again.

May 13, 2015

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. They came out beautiful and tasting awesome. The whole family love them. Thank you!

Sep 16, 2014

shortening or white sugar, so I subbed 3/4 cup coconut oil and used only 1 cup of dark brown sugar for sweetening. That was plenty sweet for us! Don't understand any reason for hot water, just mixed the baking soda with the vanilla extract and beaten eggs. I did not add salt, baking soda has plenty. I used the raw, unsalted Trader Joes chunky almond time I will use my own. I had a jar that I had wanted to try of this, thinking if it was good it would save me some time from making my own. Bleh. As usual, quality ingredients are the key to anything delish. Used my own vanilla extract too, with the caviar. There it all is mixing up in the KitchenAid, I added 1 cup of flour, then 1/4 cup increments - only used 2 cups of flour, but remember I didn't use the hot water, my almond butter was very chunky and dryish, and I use unbleached bread flour, so there are many reasons why I did not dump 2-1/2 cups in, just being careful! This dough was extremely easy to roll into 50 balls, which I then chilled. Very pretty too! Pressed a roasted almond in the top, dusted with raw sugar, baked for 6 minutes in 350 oven. These are light...not the strongly flavored peanut butter cookies from the old days. Next time I will stick a mini Reeses PB cup in the tops! Very nice base recipe, thanks so much!


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  • Calories
  • 262 kcal
  • 13%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 156 mg
  • 6%

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

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