Almond Butter Cookies
Total Time
27 mins
Prep Time
15 mins
Cook Time
12 mins
Rating
4.79 out of 5 stars
(23)
Ingredients
20 servings
- 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
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Preparation
Step 1
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 2
In a small bowl, combine the flaxseed and water and set aside to thicken for 5 minutes.
Step 3
In a medium bowl, combine the spooned and leveled flour, baking soda, baking powder, and salt.
Step 4
In a large bowl, combine the coconut oil, cane sugar, brown sugar, almond butter, and vanilla. Stir in the flaxseed mixture and mix well.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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Chef's notes
Use smooth, runny almond butter. This recipe will not work if your almond butter is dry or stiff.
Add water if you need to. If your cookie dough is on the dry side, add water, 1/2 teaspoon at a time, until it’s just cohesive.
Let the cookies cool for 10 minutes on the baking sheet. They’re delicate at first and firm up as they cool.
Freeze the extras. These almond butter cookies freeze perfectly!
