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Almond Butter Cookies

Almond Butter Cookies
Prep time: , Cook time: , Total time:


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.



Cooking spray

3/4 cup all purpose flour

1/2 cup whole wheat pastry flour, or regular whole wheat flour

3/4 teaspoon salt

1 teaspoon baking soda

1/4 cup unsalted butter, softened

3/4 cup smooth, unsalted almond butter

1/3 cup packed light brown sugar

1/3 cup granulated sugar

1/2 teaspoon vanilla extract

1 egg

36 raw whole almonds (a heaping 1/4 cup)



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, bending well.

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.

Nutritional Info:

Nutritional Info:

Calories 80; Fat 5g; Sat Fat 1g; Mono Fat 3g; Poly Fat 1g; Protein 2g; Carb 9g; Fiber 1g; Cholesterol 9mg; Sodium 85mg; Calcium 21mg; Potassium 64mg; Vitamin E 1.5mg;


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michelle (not verified) December 06, 2014

These cookies were a hit at my office. The dough ended up being a little dry, similar to wet sand, and it didn't hold together well when I was dropping them onto the baking sheet. I really had to squish the dough to hold it together.

I think an addition of cinnamon might be nice. And I didn't have almonds on hand, so I might roll them in granulated sugar before baking.

All in all, this was a great recipe, and I'm looking forward to making them again this holiday season.