These almond butter cookies are a delightful blend of rich, nutty flavor and melt-in-your-mouth texture. With just 15 minutes of prep and 12 minutes of baking, you’ll have a batch of golden, chewy cookies that are perfect for any occasion. The almond butter adds a creamy depth, while a hint of sweetness balances every bite.
Each cookie is soft on the inside with a slightly crisp edge, making them irresistible to anyone who tries them. Whether you’re enjoying them with a cup of tea or sharing them with friends, these cookies are a simple yet satisfying treat. Their warm, comforting aroma will fill your kitchen, making the process as enjoyable as the result.
Ingredients for Almond Butter Cookies
- 1 tablespoon ground flaxseed (acts as an egg substitute)
- 3 tablespoons water (to mix with flaxseed)
- 1½ cups all-purpose flour (spooned and leveled for accuracy)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup coconut oil (soft but not melted)
- ½ cup cane sugar
- ½ cup brown sugar
- ¾ cup creamy natural almond butter (well-stirred, no separation)
- 1 teaspoon pure vanilla extract
- Flaky sea salt (optional, for sprinkling)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, combine the ground flaxseed and water. Set aside for 5 minutes to thicken.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt.
- In a large bowl, mix the coconut oil, cane sugar, brown sugar, almond butter, and vanilla extract. Stir in the flaxseed mixture until well combined.
- Gradually add the dry ingredients to the wet ingredients. Stir until just combined. If the dough is too dry, add water, 1 teaspoon at a time, until it holds together.
- Use a 2-inch cookie scoop to portion the dough. Roll into balls, flatten slightly, and place on the baking sheet. Use a fork to make cross-hatch marks on top. Sprinkle with flaky sea salt if desired.
- Bake for 12 to 13 minutes, or until the edges are lightly golden. Let the cookies sit on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Storage and Reheating Tips
Store your Almond Butter Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in a 300°F oven for 5 minutes to restore their crisp texture.
Recipe Variations to Try
Swap almond butter for peanut or cashew butter for a different flavor profile. Add ½ cup of chocolate chips or chopped nuts for extra texture. For a gluten-free version, use a 1:1 gluten-free flour blend. You can also roll the dough balls in granulated sugar before baking for a sweet, crunchy exterior.
Time-Saving Hacks
Prepare the flaxseed mixture first to let it thicken while you measure other ingredients. Use a cookie scoop to ensure uniform size and speed up portioning. If you’re short on time, skip the cross-hatch marks—they’re decorative but not essential. Bake multiple sheets at once, rotating halfway through for even cooking.
Equipment Guidance
A 2-inch cookie scoop ensures consistent cookie size and makes portioning a breeze. Use parchment paper to prevent sticking and make cleanup easier. A wire rack is essential for cooling the cookies evenly and preventing sogginess. If you don’t have one, let them cool completely on the baking sheet.
Serving Suggestions
Pair these cookies with a glass of almond milk or a cup of coffee for a cozy treat. Serve them alongside a scoop of vanilla ice cream for a simple dessert. For a festive touch, drizzle melted chocolate over the cooled cookies or sprinkle with crushed almonds before serving.
Almond Butter Cookies
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1½ cups all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup coconut oil soft but not melted
- ½ cup cane sugar
- ½ cup brown sugar
- ¾ cup creamy natural almond butter well-stirred
- 1 teaspoon pure vanilla extract
- Flaky sea salt optional, for sprinkling
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, combine the flaxseed and water and set aside to thicken for 5 minutes.
- In a medium bowl, combine the (spooned and leveled) flour, baking soda, baking powder, and salt.
- In a large bowl, combine the coconut oil, cane sugar, brown sugar, almond butter, and vanilla. Stir in the flaxseed mixture and mix well.
- Add the dry ingredients to the wet ingredients and stir until just combined. The dough should be on the dry side. If it’s too dry and crumbly to work with, add water, 1 teaspoon at a time, until it comes together.
- Scoop dough using a 2-inch cookie scoop and roll into balls with your hands. Flatten slightly and place on the baking sheet. Use a fork to make cross-hatch marks. Sprinkle with flaky sea salt, if desired.
- Bake for 12 to 13 minutes. Remove from the oven and let sit on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.