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Almond Butter Cookies

Almond Butter Cookies

Almond Board of California

Almond Board of California

A whole-wheat and almond butter version of the Chinese cookie classic. These treats are an ideal partner-in-cookie-crime to a cold glass of milk or a cup of afternoon tea.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees. Spray two baking sheets with cooking spray. In a large bowl whisk together the flours, salt and baking soda. In another large bowl beat together the butter, almond butter and sugars until fluffy. Add the vanilla and egg and beat until well combined. Gradually stir in the flour mixture, blending well.
  2. Shape the dough into 3/4 inch balls, and place on the baking sheets. Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.
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Reviews

sahanly
21

sahanly

9/8/2010

This was a pretty good variation of peanut butter cookies, though I prefer the later to these. I would recommend rolling the balls of cookie dough in granulated sugar prior to baking (like pb cookies). It gave them more of a sweet taste. Other than that they are good.

Sunflowerluver1277
19

Sunflowerluver1277

10/13/2010

Made these last night and the family loved them. I didn't follow the recipe to a T, used tofu instead of egg and replaced granulated sugar with honey. I will be making these again, and again! Great recipe.

Julie
17

Julie

9/7/2010

A nice alternative to peanut butter cookies. My daughter has a peanut allergy and this was a tasty swap for the whole family to enjoy.

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