Chewy Almond Butter Cookies Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by ellie may
Reviewed: Jun. 22, 2014
Well, it isn't fair to rate a recipe poorly if you don't follow it, so I am giving 5 stars, with my changes. The changes were due to my preferences and ingredients on hand! I don't use 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 butter...next 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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Photo by ellie may

Cooking Level: Expert

Home Town: Shelbyville, Indiana, USA
Living In: Tucson, Arizona, USA

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Reviewed: Apr. 5, 2014
I am quite surprised by these cookies. I used butter instead of shortening and only the 1 cup of brown sugar. My homemade almond butter is slightly sweetened, so I didn't think 2 cups of sugar was necessary. These are light in texture and flavor. I also added a few Trader Joe's sliced honey roasted almonds to top each cookie. Initially, I was a little worried because the dough seemed too light and fluffy (not enough flour), but they came out perfect. I used a cookie scoop so I didn't have to get my hands dirty. Thanks for sharing the recipe!
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Photo by naters1385
Reviewed: 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!!
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Reviewed: Nov. 1, 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.
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Reviewed: Sep. 5, 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.
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