This almond butter cookie recipe is easy to make and requires few ingredients! A perfectly nutty snack, holiday cookie recipe, or breakfast!
- 3/4 cup natural almond butter (creamy)
- 2/3 cup brown sugar or coconut sugar
- 1 teaspoon baking soda
- 1 Tablespoon tapioca or arrowroot starch (optional for softer cookies)
- 1 large egg (see notes for vegan option)
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- (Optional) 1 Tablespoon raw honey or molasses
- 1/4 cup slivered almonds
- Mix-Ins – 1/4 to 1/3 cup quick oats, dark chocolate chips or dried cranberries
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the almond butter, sugar, baking soda, tapioca starch (if using), egg, vanilla, and salt.
- Fold in the almonds and mix-ins of choice. If the almond butter is not creamy enough, add 1 teaspoon of oil or milk to the batter.
- Chill the batter in the fridge for 10-15 minutes.
- Using a small cookie dough scoop, spoon 1 Tablespoon of dough onto the prepared baking sheet. Bake cookies for 8-9 minutes.
- Remove cookies from the oven and immediately press the cookies (gently!) with a flat bottomed glass to flatten. The cookies might crack on edges and that’s ok! For crispier cookies, bake for 10-11 minutes.
- Allow the cookies to cool on the baking sheet for at least 10 minutes then remove parchment paper from the baking sheet to cool the cookies completely. Store leftover cookies in an airtight container and store at room temperature for up to 7 days or the fridge for 14 days.
Substitutes – For vegan option, substitute 1 large egg for chia egg or flax egg. Combine 1 Tablespoon ground flaxseed or ground chia seeds with 2 Tablespoons of water. Set mixture aside for 15-20 minutes until it thickens and becomes gelatinous like an egg. This post has more egg replacer options.
Storage Tips– Portion raw cookie dough into balls and place on a waxed paper-lined cookie sheet. Place in the freezer for 20 minutes or until firm. Transfer frozen dough balls to an airtight container or ziplock bag and return to the freezer. Both frozen cookie dough and frozen baked cookies can be stored for up to 3 months.
- Prep Time: 10
- Chill Time: 10-15
- Cook Time: 8-11
- Category: Dessert
- Method: Oven
- Serving Size:
- Calories: 132
- Sugar: 8.4 g
- Sodium: 95.4 mg
- Fat: 8.5 g
- Saturated Fat: 0.7 g
- Carbohydrates: 11.6 g
- Fiber: 1.7 g
- Protein: 3.7 g
- Cholesterol: 12.4 mg
Keywords: easy snack, dessert, cookie recipe, almond butter, gluten free holiday cookies, nut butter, peanut butter cookies, vegan dessert