Chewy Almond Butter Cookies Recipes

CHEWY CHOCOLATE CHIP ALMOND BUTTER COOKIES

Steps:

• First, preheat oven to 350F.
• Mix wet ingredients: In a large bowl, mix together melted butter, almond butter, coconut sugar, cinnamon, egg, and vanilla until smooth.
• Add dry ingredients: Then fold in almond flour, baking soda, and chocolate chips with wet ingredients.
• Scoop dough balls: Line a baking sheet with parchment paper. Use a mini cookie scoop or tablespoon to measure dough and form with hands 1 1/2-inch dough balls. Arrange on baking sheet 3 inches apart. Tip: if cookie dough is more firm you can use the palm of your hand to lightly press dough balls down to help them spread. If the dough is very soft, they will naturally spread on their own. This will depend on the type of almond butter you use.
• Bake: Bake cookies for 9 minutes. Remove from oven and let cool for several minutes before enjoying.

CHEWY ALMOND BUTTER COOKIES

Steps:

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

CHEWY ALMOND BUTTER COOKIES RECIPE

Steps:

• Adjust oven rack to middle position and heat oven to 350°F/175°C.
• Line two baking sheets with parchment paper.
• Whisk the flour, baking soda, and salt together in a bowl.
• In a large bowl, whisk the melted butter, egg, and vanilla together.
• Stir in the sugar and almond butter until smooth.
• Stir in the flour mixture and almonds until combined.
• Working with 1 heaping tablespoon of dough at a time, roll the dough in to balls and lay them on the prepared baking sheets, spaced about 2 1/2 inches apart.
• Gently flatten the balls to about 3/4-inch thickness, but don't over-flatten.
• Bake one sheet at a time, until edges are set and beginning to brown but centers are still soft and puffy, 9-12 minutes, rotating the baking sheet halfway through.
• Let cookies cool on baking sheet for 10 minutes, then serve or transfer to a wire rack to cool completely.
• Store in an airtight container for about 2 days (low-fat cookies stale quickly).
• The dough can be shaped into balls and frozen on a baking sheet.
• Once frozen, transfer to a large resealable bag.
• To bake, arrange frozen cookies on baking sheets and bake as directed, increasing the baking time to 14-17 minutes.

CHEWY ALMOND COOKIES

Steps:

• In a large bowl, beat butter and brown sugar until crumbly. Beat in egg and extracts. Combine the flour, baking soda and cinnamon; gradually add to the butter mixture and mix well. Shape into two 6-in. rolls; wrap and refrigerate overnight. , Preheat oven to 350°. Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Sprinkle with almonds. , Bake 7-10 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks.

EASY ALMOND BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until golden brown, about 15 minutes.

CRISPY ALMOND BUTTER THINS (COOKIES)

Steps:

• Using a heavy duty stand mixer cream butter with sugar and almond extract on medium speed until well combined (about 5 minutes or until no sugar granules should remain).
• Beat in egg yolks until combined.
• In a small bowl combine the flour with salt until combined; add to the creamed mixture and mix on low speed until combined.
• Remove to a surface and work the dough using with clean hands until smooth.
• Divide the dough evenly in half.
• Shape into two logs, wrap in waxed paper or plastic wrap and chill for minimum 3 hours or until very hard.
• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Unwrap the dough log then slice into about 1/4-inch slices (the thinner that you slice these the crispier they will be when they bake).
• Place onto lightly greased baking sheet.
• Bake until lightly browned around the edges (about 12-15 minutes, the cookies will not be crispy if you under bake them).
• Cool slightly on baking sheet (the cookies will harden even more upon sitting) then coat in sugar.