Rating: 4.52 stars
27 Ratings
  • 5 star values: 17
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary test

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

  • 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.

  • Bake in preheated oven until golden brown, 8 to 12 minutes.

Nutrition Facts

262 calories; protein 3.5g; carbohydrates 29.5g; fat 15.2g; cholesterol 15.5mg; sodium 156.5mg. Full Nutrition
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Reviews (28)

Most helpful positive review

Rating: 5 stars
12/29/2013
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. I think the key here is to use almond butter you grind yourself at the store. Over all a great recipe and awesome smells!! Read More
(13)

Most helpful critical review

Rating: 1 stars
12/22/2015
Not he tastes cookies I ever made out of the 75 dozen I made theses I didn't like...sorry Read More
27 Ratings
  • 5 star values: 17
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/28/2013
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. I think the key here is to use almond butter you grind yourself at the store. Over all a great recipe and awesome smells!! Read More
(13)
Rating: 5 stars
11/01/2013
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 rest of my batches for 6 minutes and then took them out of the oven and sat them on the top of the oven for an additional 4 minutes. This recipe made 60 cookies for me. Read More
(9)
Rating: 5 stars
05/15/2015
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 sugar I used Stevia in the Raw baking sweetener measured true to sugar. Instead of shortening I used real butter. Instead of a Hersheys Kiss I used a chunk of a Snickers bar. These were flaky and delicious. Will use this recipe again and again and again. Read More
(4)
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Rating: 5 stars
09/05/2013
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 huge cookies. Read More
(3)
Rating: 5 stars
02/17/2016
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 chips and baked them for 12 minutes. They came out lightly crunchy on the outside and soft inside. Overall a little on the dry side but still good. The family liked them a lot. This batch made about 40 average-size cookies. Read More
(2)
Rating: 4 stars
09/12/2014
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 surprised to see other reviewers used coconut oil. Win win. I don't use shortening so didn't have it in the house anyway. I thought they were ok but thats just because it's not my favorite kind of cookie. My Son liked them so thanks for a recipe where i was able to use items i don't usually have on hand. Read More
(1)
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Rating: 5 stars
04/05/2014
I am quite surprised by these cookies. I used butter instead of shortening and only the 1 cup of brown sugar. My homemade almond butter is slightly sweetened, so I didn't think 2 cups of sugar was necessary. These are light in texture and flavor. I also added a few Trader Joe's sliced honey roasted almonds to top each cookie. Initially, I was a little worried because the dough seemed too light and fluffy (not enough flour), but they came out perfect. I used a cookie scoop so I didn't have to get my hands dirty. Thanks for sharing the recipe! Read More
(1)
Rating: 5 stars
08/28/2015
These are spectacular!! I added 1/4 of butterscotch chips and 1/4 bag of choc chips to mine. Might be my new favorite cookie. Read More
(1)
Rating: 5 stars
05/13/2015
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. They came out beautiful and tasting awesome. The whole family love them. Thank you! Read More
(1)
Rating: 1 stars
12/22/2015
Not he tastes cookies I ever made out of the 75 dozen I made theses I didn't like...sorry Read More