Almond Butter Cookie Recipe

Recipes, Sweets | November 8, 2015 | By

I’m not saying that I’m addicted to almond butter, but I’m also not denying that I would sell my soul for an unlimited supply (have you seen the price recently!?) Okay, you’ve caught me; almond butter is life. Familiar with the documentary “Forks Over Knives“? My version is called “Spoons Over Forks” because of how often I’m shoveling the almondy-goodness out by the mouthful. Smothered on toast with banana, it has been my go-to snack for as long as I can remember.. This almond butter cookie recipe is merely another way for me to get my fix 😉

With all this adoration, how is it that I have never made an almond butter cookie recipe!?

Peanut butter cookies are everywhere! What about talmond butter cookie recipe pressed downhe peanut butter haters? Folks with peanut-allergies!? Are they expected to be left out forever? Nay, I tell you! Fix ’em up with this delicious almond butter cookie recipe! Tall, soft, insanely easy to make, even easier to eat cinnamon-deliciousness that delivers it all! The banana flavor was a little stronger than I’d like, try it without (or simply add more almond butter) and let me know how they turn out!

Serves 1-2 cookies

Almond Butter Cookie Recipe

Tall, soft, insanely easy to make, even easier to eat.. this almond butter cookie recipe delivers it all!

21 minPrep Time

9 minCook Time

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Recipe Image

Ingredients

  • 1/4 cup butter
  • 1/4 cup almond butter
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
  • 1/2 mashed banana
  • 3/4 tsp vanilla
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 1/4 cup whole-wheat flour
  • 3/4 cup chocolate chips

Instructions

  1. Preheat oven to 375°
  2. Cream together the butters and sugars until it looks like a glittery wonderland
  3. Add the rest of the wet ingredients (flax egg, banana, and vanilla) and cream again until smooth
  4. In a separate bowl, sift together the rest of the ingredients (save the chips)
  5. Slowly incorporate the wet ingredients into the dry, being cautious of over-mixing
  6. Fold in the chocolate chips
  7. Scoop onto prepared baking sheet
  8. Press down lightly with fork to desired shape (I dipped the fork into a cinnamon-sugar mixture to enhance the effect)
  9. Bake for 9-12 minutes until nice and golden
  10. Let cool on pan for a couple of minutes, then transfer to cooling rack
7.6.6
22
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Calories
692 cal
Fat
2 g
Carbs
150 g
Protein
18 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

 

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