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Almond Butter Cookies

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.



Serves: 36
  • 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)
  1. Preheat the oven to 375 degrees.
  2. Spray two baking sheets with cooking spray.
  3. In a large bowl whisk together the flours, salt, and baking soda.
  4. 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.
  5. Shape the dough into 3/4 inch balls, and place on the baking sheets.
  6. Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned.
  7. Cool on a wire rack.
Nutritional Info
Per Serving
Calories 80
Fat 5g
Sat Fat 1g
Mono Fat 3g
Poly Fat 1g
Protein 2g
Fiber 1g
Cholesterol 9mg
Calcium 21mg
Sodium 85mg
Potassium 64mg
Vitamin E 1.5mg
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.