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Chewy Almond Butter Cookies

Rated as 4.52 out of 5 Stars
1

"This a recipe for those who cannot eat peanut butter like myself, but want a cookie that is similar."
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Ingredients

30 m servings 262
Original recipe yields 24 servings (2 dozen)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended.
  3. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern.
  4. Bake in preheated oven until golden brown, 8 to 12 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 262 calories; 15.2 29.5 3.5 16 156 Full nutrition

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Reviews

Read all reviews 21
  1. 23 Ratings

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

These are delicious! Instead of using shortening or butter I used coconut oil. I used the same ratio and probably could have used 3/4 of a cup instead of a cup. I also used organic cane sugar. ...

Most helpful critical review

Not he tastes cookies I ever made, out of the 75 dozen I made theses I didn't like...sorry

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These are delicious! Instead of using shortening or butter I used coconut oil. I used the same ratio and probably could have used 3/4 of a cup instead of a cup. I also used organic cane sugar. ...

My whole family LOVED these cookies. So flavorful and delicious. The only thing I changed what the time in the oven. It says 8 minutes but mine came out crispy but not burnt. I cooked the re...

These were the best nut butter cookies I have ever eaten. I did change the recipe a little but used the same measurements. I used 1/2 brown and 1/2 white all purpose flour. Instead of white sug...

This is a winner of a cookie! Has a lighter flavor than a traditional peanut butter cookie. A little gooey to work with, but worth the effort. Original recipe says '24 servings'....but I made 48...

Delicious! I used crunchy almond butter from Trader Joe's (No one was eating it as is so making cookies with it was ideal.) I used a tad less sugar, and topped each cookie with mini chocolate ch...

I had butter almond that no one wants to eat and been just sitting in the fridge, I decided to give this recipe a try. instead of shortening I used butter and decorated it with Hershey kisses. T...

My Son needed to take almond butter and coconut oil to his culinary class for an assignment. Well he brought home leftovers so decided to make almond cookies with the almond butter. Well was su...

I found it made a lot more than 4 dozen, and that was despite munching on the dough as we went. It had an enormous yield which was awesome. The recommendation to space them 2 inches apart was e...

pretty good but not too almondy