Easy Soft Almond Butter Cookies Recipe
Introduction
These easy soft almond butter cookies are a delightful treat with a tender, chewy center and slightly crisp edges. Made with simple ingredients and quick to prepare, they’re perfect for a cozy snack or sharing with friends.
Ingredients
- 113 grams unsalted butter
- 128 grams unsweetened almond butter
- 200 grams light brown sugar
- 1 large egg
- 190 grams all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Instructions
- Step 1: Melt Butter: Heat 113 grams unsalted butter until half melted using a microwave-safe bowl or a small sauce pot on the stovetop. Set aside.
- Step 2: Mix Wet Ingredients: To the half-melted butter, add the almond butter, brown sugar, and egg. Stir until fully incorporated.
- Step 3: Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and fine sea salt.
- Step 4: Combine: Gradually stir the dry ingredients into the wet mixture until the dough is uniform with no dry or wet spots.
- Step 5: Preheat Oven: Place a rack in the center of the oven and preheat to 350°F with a fan or 375°F without. Line a half sheet pan with parchment paper.
- Step 6: Scoop & Bake: Using a 1.5-ounce ice cream scoop (about 3 tablespoons), portion out roughly 11 dough balls. Space them about 3 inches apart on the prepared pan. Bake for 10-12 minutes until the edges are set but centers remain gooey. Cookies will puff up and then fall and crack as they cool.
- Step 7: Cool & Enjoy: Let cookies cool on the pan placed on a wire rack for about 10 minutes or until edges and bottoms feel firm. Repeat with remaining dough and enjoy your soft almond butter cookies!
Tips & Variations
- Use natural almond butter for a more intense nutty flavor, or creamy almond butter for a smoother texture.
- Chilling the dough for 30 minutes before baking can help prevent spreading and improve texture.
- Add a sprinkle of flaky sea salt on top before baking for a sweet-salty contrast.
- Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Reheat briefly in a warm oven or microwave to regain softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use peanut butter instead of almond butter?
Yes, peanut butter can be used as a substitute, but it will change the flavor profile. Choose a smooth, natural peanut butter for best results.
Why do the cookies crack as they cool?
The cracking is normal and adds to the cookie’s rustic charm. It happens as the cookies settle and contract after coming out of the oven.
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Easy Soft Almond Butter Cookies Recipe
- Total Time: 27 minutes
- Yield: 11 cookies 1x
- Diet: Gluten Free
Description
These Easy Soft Almond Butter Cookies are a delightful treat featuring a rich combination of unsalted butter and creamy almond butter. They bake up soft and chewy with a slightly gooey center, perfect for almond butter lovers looking for a simple yet delicious homemade cookie recipe.
Ingredients
Butter Mixture
- 113 grams unsalted butter
- 128 grams unsweetened almond butter
- 200 grams light brown sugar
- 1 large egg
Dry Ingredients
- 190 grams all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Instructions
- Mix Dough: Begin by melting the unsalted butter until it is half melted. You can do this in a microwave-safe bowl in the microwave or in a small saucepan over low heat on the stovetop. Set aside once melted.
- Mix Wet Ingredients: To the half-melted butter, add the unsweetened almond butter, light brown sugar, and the egg. Stir and mix well until fully incorporated to form the wet mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and fine sea salt to ensure even distribution of leavening and seasoning.
- Combine: Gradually add the dry ingredient mixture into the wet butter and almond butter mixture. Stir gently but thoroughly until the dough has no visible dry flour or wet spots. The dough will be soft and sticky.
- Preheat & Prep: Position an oven rack in the center and preheat your oven to 350°F with a fan or 375°F without fan. Line a half-sheet baking pan with parchment paper to prevent sticking.
- Scoop & Bake: Using a 1.5-ounce ice cream scoop (approximately 3 tablespoons), portion out about 11 dough balls. Space the dough balls 3 inches apart on the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes, until the edges are set but the centers remain soft and gooey. The cookies will puff up in the oven but will settle and crack as they cool.
- Cool & Enjoy: Allow the cookies to cool on the baking sheet placed on a wire rack for about 10 minutes or until the edges and bottoms are firm to the touch. This cooling process helps the cookies set perfectly. Repeat baking with the remaining dough. Serve and enjoy your soft, almond butter cookies!
Notes
- For best results, use unsalted butter to control the salt level precisely.
- The cookies are best enjoyed the same day to preserve the soft, gooey texture but can be stored in an airtight container for up to 3 days.
- Ensure not to overbake; the centers should remain soft to maintain the signature chewy texture.
- You can substitute light brown sugar with dark brown sugar for a deeper molasses flavor.
- If you prefer a crisper cookie, bake for an additional 1-2 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Almond Butter Cookies, Soft Cookies, Easy Cookie Recipe, Gluten Free Cookies, Soft and Chewy Cookies, Almond Treats
