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–+ servings

Almond Butter Cookies

Prep Time: 15 minutes
Cook Time: 12 minutes
Serves 20
These almond butter cookies are a yummy anytime treat! For the best results, use really smooth, runny almond butter in this recipe.

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 well-stirred creamy natural almond butter*
  • 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.

Notes

*Look for creamy almond butter with a smooth consistency to make this recipe, not the dry, stiff stuff that you might find at the bottom of a jar. Even when your nut butter is runny, this recipe makes a stiff cookie dough. If your almond butter is too dry, the dough may crack, and it will be difficult to form cohesive cookies. This recipe was tested with 365 natural creamy almond butter.
Tip: If you store your almond butter in the fridge, allow it to sit at room temperature for an hour before making this recipe.