almond butter cookies

Almond Butter Chia Cookies are a deliciously soft and chewy cookie! Loaded with chia seeds, flax seeds, and mini chocolate chips, these healthier gluten free cookies will be your new favorite!

Almond Butter Chia Seed Cookies

almond butter

coconut sugar

vanilla

eggs

sea salt

baking soda

chia seeds

flax seeds

mini chocolate chips

Combine the almond butter, vanilla, and coconut sugar, and eggs in your food processor or using an electric mixer.

Add the sea salt, baking soda, chia seeds, flax seeds, and mini chips.

Scoop the cookie dough out onto a lined baking sheet.

Use a fork or your thumb to press them down.

Allow to cool for a couple minutes on the baking pan before you transfer to a cooling rack.

haha same!! need to drizzle almond butter on all the things!! xo

aw a little cookie never hurt anyone! it's all about consistency over time in my opinion :) sending you lots of love!! xo

oh that's a really interesting point!! never too many nut butter recipes!! haha! xo

it's it so weird how different brands can have such different tastes? anyway, hope you love the cookies!! xo

All the nut butters please!! Hope you love them!! xo

You could sub in any nut or seeds you like! I love the idea of some oaty goodness!! xo

Made these on May 09, 2020 morning and ate them with my morning oat milk coffee. OH-EM-GEE, they so were so good and chewy. Seems the coconut sugar carmelized them and I loved the almond butter taste. Instead of chocolate chips, I melted the chips and incorporated them into the batter. Thank you for sharing!

What can I say? Bomb! As in, these are the bomb! I followed the recipe as is, no substitutions and the light, and slightly chewy flavor was perfect. I can't recommend these enough, and enjoy them for breakfast with a strong cup of coffee!

https://www.youtube.com/watch?v=UWHUmJgZSFU

Obsessed with these healthy Almond Butter Chia Cookies! They’re low glycemic, lower carb, gluten free, and SO delicious!!

RECIPE: https://thetoastedpinenut.com/almond-butter-chia-cookies/

almond butter: https://amzn.to/2RkEIgQ
coconut sugar: https://amzn.to/2L0JIGq
chia seeds: https://amzn.to/2KqU5nw
flax seeds: https://amzn.to/2ISvPr7
mini chips: https://amzn.to/2Iol7cO
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ALMOND BUTTER CHIA COOKIES || gluten free + dairy free

Soft and chewy, these almond butter cookies made from homemade almond butter. A treat for those with peanut allergies, and so good, everyone will love them!

Almond Butter Cookies

butter (see notes)

Almond Butter

sugar

brown sugar ((packed))

all purpose flour

baking powder

salt

Preheat oven to 375 degrees F.

In a large bowl, add the butter, almond butter and both types of sugar.

Cream together until well blended. Beat in the eggs.

In a medium bowl, sift together flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture.

Combine thoroughly, then chill the batter in the fridge for an hour.

Roll into 1 inch balls and place on baking sheets.

Flatten each ball with a spoon and press an almond into each cookie.

Bake for about 10 minutes or until cookies begin to brown.

Cool completely on a wire rack.

Devour.

My Almond Cookies are crisp on the edges and soft and chewy in the center. They are loaded with almond flavor and definitely remind me of sugar cookies. 

Soft and Chewy Almond Cookies

cup (226 grams) unsalted butter,

cups (380 grams) granulated sugar

(5 milliliters) almond extract

cups (420 grams) all-purpose flour

½ teaspoon (2 grams) baking soda

½ teaspoon (2 grams) cream of tartar

¼ teaspoon (1.2 grams) salt (optional-see notes)

Sliced Almonds

Combine the butter and sugar and beat on medium speed until well creamed together.

Add the eggs and almond extract. Mix into butter and sugar until the eggs are well beaten.

In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough forms.

Use a large cookie scoop (3 tbsp) and scoop cookie dough onto a parchment paper lined baking sheet. Place 5-6 sliced almonds on top of the cookies. Refrigerate the dough for a minimum of 30 minutes, but the longer the better.

Preheat the oven to 350° F. Place about 2 inches apart and bake at 350° F for 11-13 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely

Just made these with my daughter. Easy, straightforward recipe. Simple prep and baking. Delicious cookies.

I added about 1/2 a cup of almond paste I had in the fridge and baked for 13 mins. They came out pretty darn good and the almond flavor shone through, but I was thinking they could have baked at a higher temp so the tops got a little golden and edges crunchier.  It was tough to try to figure out when they were done because the tops didn't brown.

These almond butter cookies are so good! They are packed with coconut, almonds and chocolate chunks making each bite flavorful.

Almond Butter Cookies with Chocolate Chips

(187 g) all-purpose flour

(113 g

(100 g) granulated sugar

(100 g) packed brown sugar

egg (room temperature)

vanilla extract

(60 g) unsweetened coconut flakes

(70 g) whole almonds (coarsely chopped)

(127 g) semisweet chocolate chips

Preheat oven

Preheat oven to 350° F. Line two baking sheets with parchment paper.

Whisk dry ingredients

In a medium bowl, whisk together the flour, baking soda and salt. Set aside.

Beat wet ingredients

In the bowl of a standing mixer, cream together butter, almond butter, and sugars until light and fluffy, about 4 minutes. Add egg and vanilla, then beat until well incorporated.

Add mix-ins

Slowly add the flour mixture to the creamed butters and sugars, and mix on a low speed until just combined. Stir in the chopped almonds, coconut and chocolate chips.

Bake cookies

Use a medium cookie scoop to scoop dough (about 1 1/2 tablespoons) and roll into a balls. Place on prepared baking sheets about 2 inches apart. Bake until lightly golden around the edges but still quite soft in the center, 12 to 14 minutes. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack and allow to cool completely.

Learn how to make almond butter at home! Creamy, nutty, and smooth, it&#039;s delicious on toast, overnight oats, yogurt, and more. Vegan and gluten-free.

How to Make Almond Butter

almonds

Avocado oil or another neutral-tasting oil,

Sea salt (to taste)

Preheat the oven to 350°F and line a large baking sheet with parchment paper.

Spread the almonds in an even layer on the baking sheet and toast for 10 minutes, or until fragrant. Remove from the oven and allow to cool slightly.

Transfer the toasted almonds to a medium food processor. Process until very smooth, stopping every 30 seconds to 1 minute to scape down the sides of the bowl, as necessary, and to give the food processor&#039;s motor a break. The mixture will be chunky at first. Then, it&#039;ll thicken into a ball, and finally, it will become creamy and smooth. The whole process should take about 15 minutes.

If the almond butter still isn&#039;t coming together after 15 minutes, add avocado oil, 1 teaspoon at a time, to help the mixture blend.

Season to taste with salt, and serve on toast, overnight oats, oatmeal, yogurt, or banana bread. Find more serving suggestions in the post above.

Got ripe bananas? Then why not make a batch of 2-ingredient peanut butter banana cookies! They are vegan, grain-free, gluten-free, added sugar-free, oil-free, and Paleo. You can also make them with any other nut or seed butter.

2-Ingredient Peanut Butter Banana Cookies (V, GF, oil-free)

(60 mL) banana

(128 g) natural peanut butter (see notes for options)

Preheat the oven to 350F (180C). Line a...

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.

In a small or medium bowl, finely mash...

In a small or medium bowl, finely mash the banana (so that no large lumps remain)

Add the peanut butter. Stir until completely blended...

Add the peanut butter. Stir until completely blended into a dough. Divide the dough into 10 equal portions and roll each into a ball (about 1 inch/2.5 cm each).

Place the dough balls on the prepared baking...

Place the dough balls on the prepared baking sheet, spacing 2 inches apart. Flatten with the tines of a fork (making cris-cross hatch marks). Alternatively, flatten with fingers, spatula, or a flat-bottom-glass until the cookie dough balls are about 2 inches (5 cm) in diameter.

Bake the cookies in the preheated oven for...

Bake the cookies in the preheated oven for 8 to 10 minutes until deep golden brown and the edges of the cookies appears dry (the cookies will look somewhat oily while warm).

Remove from oven and cool 5 minutes on...

Remove from oven and cool 5 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.

https://mediavine-res.cloudinary.com/video/upload/ycsa3osy26rzwnu6x6s8.mp4

Got ripe bananas? Then why not make a batch of 2-ingredient peanut butter banana cookies! They are vegan, grain-free, gluten-free, added sugar-free & oil-free. You can also make them with any other nut or seed butter.

2-Ingredient Peanut Butter Banana Cookies (vegan, gluten-free, oil-free)

5 wholesome-ingredient Easy Date Sweetened Cookies. Chewy and soft.

Almond Butter Easy Cookies | Vegan & Naturally Sweetened 

dates (120 g)

almond butter (65 g)

Tbsp non-dairy milk (we used almond milk) (45 g)

oats (80 g)

extract,

tsp baking powder

salt,

Preheat the oven to 180°C.

In a small bowl add the dates with...

In a small bowl add the dates with hot water for 10 minutes. Then strain them. In the meantime, blend the oats in a food processor and set them aside.

Mix wet ingredients: Add dates, non-dairy milk (we...

Mix wet ingredients: Add dates, non-dairy milk (we used almond milk), almond butter, salt, and vanilla extract into a food processor or blender and blend until smooth.

Make the dough: Add the blended oats and...

Make the dough: Add the blended oats and baking powder to the food processor and blend until a dough. If needed, scrape down the sides of the food processor.

Form the cookies: Make 1 Tablespoon-sized balls and...

Form the cookies: Make 1 Tablespoon-sized balls and roll them. Place the balls on a baking tray with baking paper or silicone paper. Flatten them with your fingers or with the back of the fork.

Bake them for 15 minutes at 180°C.

Recommendation: Let rest 5 minutes and then add melted...

Recommendation: Let rest 5 minutes and then add melted chocolate and chopped pistachios.

An old-fashioned recipe for soft cookies that can be baked directly or after chilling. Almond butter has a more subtle flavor than peanut. Make them with chocolate chips or chunks. They freeze very well.

Chocolate Chip Cookies with Almond Butter

unsalted butter (at room temperature)

white sugar

brown sugar (light

egg (at room tempearture)

all-purpose flour

chocolate chocolate

Turn on the oven at 350°F (180°C).

Butter or spray cookie sheets and line them with parchment paper.

In a large bowl mix ½ cup unsalted butter, ½ cup almond butter, ½ cup white sugar and ½ cup brown sugar until creamy. You can use an electric mixer or a hand whisk. 

Add 1 egg, ½ teaspoon vanilla extract and mix well.

Add the sifted dry ingredients (1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt) in 2 or 3 additions, and mix until well integrated. You can sift them before or have the ingredients measured and sifted directly over the butter mixture (my choice). 

Add ⅔ cup semisweet chocolate chunks  or dark chocolate chips and stir to mix. At this point, you can cover the bowl and take it to the fridge for 1 or 2 hours, or you can scoop and bake the cookies directly, without the extra chill.

Scoop spoonfuls of the cookie batter on the prepared baking sheets 1 to 2 inches apart.  Slightly flatten them with your fingers.

Bake for about 12 minutes or until they are beginning to brown but still a little soft in the center.

Let them cool for about 10 minutes on a wire rack, carefully lift them with a spatula and let them cool completely. They are amazing white still warm.

Keep in cookie jars or metal tins. 

This recipe is a real winner!  My grandson has a peanut allergy and I was hankering for a chocolate chip cookie with the richness of nuts.  They were  easy to make (single bowl and sifter) and bake, came out beautifully and were extremely yummy.  Chunky almond butter gave the cookies a good crunch.

Super good added only 1/2 cup of sugar instead and added cinammon

These look so yummy, love the almond butter! And lots of us ladies love the salty sweet combo! :)

Tiffany 
Phlanx's Marketing Specialist

Love old fashioned recipes! Your cookies look so good, I will definitely try this recipe. Love that you use almond butter.

This is a delicious and wonderful recipe. My entire family loved and could not stop praising.

These Almond Butter Chocolate Cookies are making me drool right now! Looks incredibly delicious.

Delicious cookie idea! They are gooey and super decadent, perfect for my picnic tomorrow!

Two of my favorite ingredients in 1 cookie!! I can’t wait to make these this weekend.

Almond butter cookies looks so yummy! I had once last year, then totally forgot. Thanks for reminding me to make this and i will try your recipe this time. :)

I love that this is a one bowl recipe! I always have almond butter in  my pantry but never think to make cookies with it. Genius...can't wait!

Paula, these cookies look amazing! I have a whole bunch of almond butter and have never thought to make cookies with it. Pinning for later, my family is going to be impressed!

These flourless Almond Butter Cookies are made with just 3 ingredients—almond butter, raw sugar, and an egg. They come together in minutes, no mixer needed, and bake into soft, chewy cookies perfect for beginner bakers or anyone craving a quick, naturally gluten-free treat.

Almond Butter (Justins Maple

egg (lightly beaten)

Preheat the oven to 350°F and place the racks in the upper and lower third of the oven. Spray two nonstick baking sheets lightly with cooking spray or line with silicone mats.

In a medium bowl, with a spatula mix the almond butter, sugar and egg until well combined and smooth. Spoon 1 level tablespoon of the batter about 1 inch apart onto the prepared baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies.

Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Let cool completely, (they will be soft until they cool) before removing from the cookie sheet and transferring to a cookie rack.

These cookies were so easy and so good!  I added a couple teaspoons of vanilla, but otherwise followed the recipe exactly (I used coconut sugar).  I checked mine at seven minutes in the oven, then nine, then eleven.  So, yes, everyone's oven is different.  Highly recommend with an afternoon cup of coffee!

Oh Goodness.  Trying to make these for a friend (you'd think it is simple enough as is!!!) Can you substitute honey for sugar?

Made with traders joe almond butter and sprinkled with sea salt.  Great recipe! I have been cooking out of your 7 ingredient cookbook, especially love the peanut butter chocolate cups!  Thank you for the great recipes!

Love these and make them all the time. How long do they stay fresh/ safe to eat for at room temperature?

I made these tonight and read the reviews before baking so added 1 Tablespoon of Vanilla Paste, 1/8 teaspoon of Almond Extract, and a sprinkle of salt.  They baked in 10 minutes on the first sheet and I put the second one in after that and they were done at around 8-9 minutes.  It is EXTREMELY important to watch how the cookies look at the 8 minute mark.  My second sheet actually got a little burned so I learned!  I mixed the whole recipe in a 2 cup Pyrex measuring cup and that worked really well.  I like that approach because I don't lose any almond butter in the measuring process.  I will definitely make again!  Super Easy!

Wow. I wasn't expecting much from almond butter, but these cookies were so good!

Correction:  "Due to cooking at 7,000 foot...."  Not related to the elevation, I should correct my typos and choose a rating before posting!

I liked these cookies a lot.

Didn't think I could bake but managed to make this and liked it.

Great little cookie.not sure about the cooling of the monk fruit.

Just made these using Justins Almond Butter. I added the 1 tablespoon of vanilla. I rolled them in balls and flattened them. They are absolutely perfect and so tasty. I can't stop eating them!! Thanks Gina. Love your recipes.

These are really good! I added Enjoy Life mini chocolate chips, so they remained low glycemic.

Oh my goodness, these are amazing! I crave a protein type cookie when I have a cold and have a peanut allergy. These were wonderful, just as is. Husband helped to make them and did great!

These are so easy and so delicious- I used regular almond butter and added a little vanilla and almond extract. Most negative reviews seem to be from people who made major substitutions, which isn’t really fair to this simple recipe.

Love the recipe haven’t baked it yet but will this evening.  Anything naturally gluten free works for me as I am allergic to wheat.  I love the simplicity of natural ingredients.  Thank you for the recipe.

Keto No Bake Almond Butter Cookies are the perfect low carb snack at just 1.5 net carbs per cookie! These no bake treats are perfect for keto meal prep!

Keto No Bake Almond Butter Cookies

coconut oil

cocoa powder

monkfruit sweetener (or other keto-friendly sweetener like Swerve)

UNSWEETENED coconut flakes

hemp seeds

In a medium size saucepan combine the coconut oil and the almond butter over medium-low heat. As the mixture begins to melt stir until well combined.

Stir in the cocoa powder, vanilla (if using) and the sweetener.

Increase heat to medium. Stir the mixture occasionally as it melts. When the mixture has melted and the sweetener is smooth (no visible granulars) remove from heat and stir in the coconut flakes and the hemp seeds.

Set aside and allow mixture to cool slightly.

Carefully spoon into silicone muffin tins until 3/4 full. Sprinkle with sea salt. Freeze for 15 minutes until set.

Remove from tins and store in an air tight container in the freezer.

Oh my gosh, these are so good! The only change I made was doubling the coconut and adding in some pumpkin seeds for a crunch - without the shell of course. Very good! 

I made them as though they were a bark. I spread it out on a cookie sheet, froze, and broke apart.

https://content.jwplatform.com/videos/IyF89MM5.mp4

No Bake Almond Butter Cookies are the perfect low carb snack at just 1.5 net carbs per cookie! These no bake treats are perfect for keto meal prep!

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