Almond Butter Cookies (With Chocolate Chips!)

If you like thick and rich cookies then this almond butter cookies recipe is for you. I love cookies with nut butters, but using less common ones definitely make for some interesting treats – perfect for impressing friends and family with your baking prowess.

almond butter cookies with chocolate chips cross section

I have seen many recipes for nut butter cookies that aim to be vegan or gluten free or any number of ‘food-restrictive diets’ but my recipe is just a simple rich and gooey chocolate chip cookie. If you like thick cookies then this almond butter cookies recipe is for you.

While peanut butter cookies are the most popular, you can actually make cookies with any nut butters. I’ve done cashew butter cookies and pistachio butter cookies (different styles) and have plans to use other nut butters in the future. It is a fun and inventive way to gift someone a cookie they’ve likely never tasted before.

What Is Almond Butter

Despite its name, almond butter is dairy free. In fact, just like peanut butter, almond butter is simply a puree of nuts. One ingredient. That’s all you need. You can however find salted and non-salted versions, and if you are buying from a store they may have adulterated versions with vegetable oil or other preservatives.

I recommend either buying a high quality pure almond butter for this recipe, or making your own. Fortunately my local baking specialty shop makes their own nut butters which is great for me.

What Is The Difference Between Almond Butter And Peanut Butter

Both almond butter and peanut butter are nut butters made from their namesake nuts. Well, neither are true nuts but for recipe purposes both almonds and peanuts are considered ‘culinary nuts’.

To make any nut butter you simply blend the said nut until you get a thick, oily paste.

Cheaper store bought versions will add things like various oils or preservatives but you can still find good quality versions. Just look at the recipe label and avoid any jar that has more than nuts and salt (if you wanted a salted version of course).

How To Make These Almond Butter Cookies With Chocolate Chips

Like many cookie recipes, you really only need a few pantry staples. Things like flour, baking powder, sugar etc. are probably already in your home. In fact, if you bake a lot the only thing you might need to buy for this recipe is the actual almond butter.

Ingredients

  • 200 grams Sugar (1 cup) – I just use white sugar for this recipe but you can use brown, raw, or a mix.
  • 135 grams Butter – Softened, 82% fat content or higher is ideal
  • 100 grams Almond Butter – Pure, unadulterated. If it is too hard you can microwave it for a little so it becomes easily pourable.
  • 1 Egg – Room temperature
  • 3 drops Vanilla Flavoring – To be honest, I’m a big fan of baking with artificial aromas (usually made with propylene glycol) compared to extracts. They have such a more potent flavor and high quality ones let the flavors shine through even after being exposed to heat, whereas extracts can dull quite a bit. If you do want to use an extract I would recommend a teaspoon.
  • 225 grams Flour – I recommend AP flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/3 tsp Salt – Decrease or remove entirely if your almond butter is already salted.
  • 150 grams Chocolate Chips or Callets – I highly recommend Callebaut 811 callets which are my favorite semi-sweet chocolate chips for baking. If you want dark you can also do that.

Instructions

This entire recipe can be made in the bowl of a stand mixer so it is super easy for cleanup. To start add your sugar and softened butter to the bowl of your mixer and cream them together. You can also use a hand mixer if you prefer.

Next add in the almond butter, egg, and vanilla flavor and beat everything together until combined.

Remove the bowl from the mixer and sift in the flour, baking soda, baking powder, and salt. Sifting is not a requirement for making cookies, but as I do not whisk the dry ingredients together beforehand I use the sifter to evenly disperse them. Then use a rubber spatula to fold everything together, taking care to avoid over-mixing.

Add your chocolate chips or callets to the bowl. You only need two or three folds to fully disperse the chocolate into the cookie dough so I do this step at the very end.

Move the dough to a smaller bowl or container and cover with plastic wrap. Put it into the fridge to chill for at least two hours; The longer you let the dough chill the better.

*See below about preparing cookie dough for long term.

Once the dough is sufficiently chilled you can preheat your oven and place the dough on your baking tray. I like to line my trays with a silicone baking mat but you can use parchment paper if you prefer.

I also recommend using an ice cream scoop (or a cookie scoop if that’s what you call it) to portion out the cookies. This ensures they are all the same size which is great for gifting or packaging these almond butter cookies.

Bake in an oven set to 170C or 350F for 12 minutes, or until they look done to you. Everyone’s oven is different so use your best judgement. When you remove the tray from the oven the cookies will be extremely soft and squishy. DO NOT remove them from the baking tray for at least 10 minutes. Then move them to a resting rack. They will solidify as they cool.

almond butter cookies with chocolate chips cross section

Can You Make This Almond Butter Cookie Dough In Advance?

If you want to make a large batch of cookie dough in advance you absolutely can do so with this recipe. Double or triple (or more even) this recipe and freeze the dough until you are ready to bake.

I suggest portioning the dough into tray amounts, but it only takes about a half hour max to defrost enough to scoop, so you can enjoy these cookies with very little waiting.

How Long Do These Cookies Last

I’d say about 15 minutes if you have no self control like me. Ok aside from jokes these cookies actually do stay soft for days even if left out in the open. You can also freeze the baked cookies after they cool down and as they defrost they will soften up as well. Frozen cookies can last for months as long as you can avoid freezer burn.

I’ve noticed these almond butter cookies never get hard or crunchy so if that’s what you are looking for then you might have to play around with the ratios (like removing the leavening agents and reducing the flour). I know baking is a science but you can definitely experiment to make the recipe your own.

almond butter cookies with chocolate chips cross section

Almond Butter Cookies (With Chocolate Chips)

If you like thick and rich cookies then this almond butter cookies recipe is for you. I love cookies with nut butters, but using less common ones definitely make for some interesting treats – perfect for impressing friends and family with your baking prowess.
Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 27 minutes
Course Cookies, Dessert
Cuisine American
Servings 12 cookies
Calories 211 kcal

Equipment

  • 1 Stand Mixer or Hand Mixer
  • 1 Baking Tray
  • 1 Silicone Mat | optional

Ingredients
  

  • 200 grams Sugar 1 cup – I just use white sugar for this recipe but you can use brown, raw, or a mix.
  • 135 grams Butter Softened, 82% fat content or higher is ideal
  • 100 grams Almond Butter Pure, unadulterated. If it is too hard you can microwave it for a little so it becomes easily pourable.
  • 1 Egg Room temperature
  • 3 drops Vanilla Flavoring Optionally you can use 1 tsp of vanilla extract or half a tsp of vanilla paste if you prefer.
  • 225 grams Flour AP
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/3 tsp Salt Decrease or remove entirely if your almond butter is already salted.
  • 150 grams Chocolate Chips or Callets

Instructions
 

  • I highly recommend Callebaut 811 callets which are my favorite semi-sweet chocolate chips for baking. If you want dark you can also do that.
  • Next add in the almond butter, egg, and vanilla flavor and beat everything together until combined.
  • Remove the bowl from the mixer and sift in the flour, baking soda, baking powder, and salt. Sifting will help create thicker, chewier cookies which do not spread as much. Then use a rubber spatula to fold everything together, taking care to avoid over-mixing.
  • Add your chocolate chips or callets to the bowl. You only need two or three folds to fully disperse the chocolate into the cookie dough so I do this step at the very end.
  • Move the dough to a smaller bowl or container and cover with plastic wrap. Put it into the fridge to chill for at least two hours; The longer you let the dough chill the better.
  • Once the dough is sufficiently chilled you can preheat your oven and place the dough on your baking tray. I like to line my trays with a silicone baking mat but you can use parchment paper if you prefer.
    I also recommend using an ice cream scoop (or a cookie scoop if that’s what you call it) to portion out the cookies. This ensures they are all the same size which is great for gifting or packaging these almond butter cookies.
  • Bake in an oven set to 170C or 350F for 12 minutes, or until they look done to you. Everyone’s oven is different so use your best judgement. When you remove the tray from the oven the cookies will be extremely soft and squishy. DO NOT remove them from the baking tray for at least 10 minutes. Then move them to a resting rack. They will solidify as they cool.
    Enjoy!
Keyword Almonds, Baking, Cookies, Nut Butter
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