Skip to main content New<> this month
Get the Allrecipes magazine

Almond Butter Cookies

Rated as 3.76 out of 5 Stars
4

"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."
Added to shopping list. Go to shopping list.

Ingredients

servings 82
Original recipe yields 36 servings (3 dozen cookies)

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • Created by: Ellie Krieger, cookbook author, “So Easy: Luscious Healthy Recipes for Every Meal of the Week.”

Nutrition Facts


Per Serving: 82 calories; 5.1 8.2 1.7 9 87 Full nutrition

Explore more

Reviews

Read all reviews 34
  1. 38 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 c...

Most helpful critical review

The flavor was for the most part good, but they just fell apart way too much! The dough seemed to be very dry, so I added a bit of milk. They rolled into balls okay, but if I tried to push an al...

Most helpful
Most positive
Least positive
Newest

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 c...

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! ...

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.

I made a test run of these today for Christmas. They taste like peanut butter cookies, only with a slightly different nut flavor (obviously). I could NOT get the nuts to work on top, but then ag...

The flavor was for the most part good, but they just fell apart way too much! The dough seemed to be very dry, so I added a bit of milk. They rolled into balls okay, but if I tried to push an al...

DH really liked them. I prefer a traditional PB cookie. I omitted whole almonds and added 1 cup chocolate chips.

very good for a healthy cookie

These were very bland. Will not make again.

Love this recipe!! I did one batch as the written and one rolled in granulated sugar and topped with hersey kisses with almonds....terrific!! My family loved them and I had a hard time keeping t...