Almond Butter Cookies
These Almond Butter Cookies are the tastiest I’ve tried and make a great addition to your regular cooking baking. They’re the perfect alternative if you have a peanut allergy!
Giving up peanuts when we found out that Logan had a severe allergy wasn’t too difficult, though I have missed Peanut Butter Cookies.
What has been hard is how many things are processed with peanuts, because he can’t eat those.
Our nut options have been pretty limited since learning Logan has a peanut allergy when he was little because almost all of them are processed on shared equipment.
That isn’t to say that we don’t eat nuts on occasion.
But, we try to maintain as close to a peanut-free house as we can so accidental exposure on our own turf isn’t even a possibility.
Imagine my excitement when I found an almond that was actually labeled “Peanut-Free.”
And more excited that Logan liked them (the vanilla bean flavor)!
Within the same week, while browsing online, I came across Barney Butter – a peanut-free Almond Butter.
So far we’ve been limited to Soy Nut Butter, as all the other nut butters I’ve come across have been labeled that they may contain traces of peanuts.
Soy Nut Butter was functional for the kids, but I didn’t really care for it.
Barney Butter is delicious!
It had me immediately craving “peanut” butter cookies.
I found a recipe for peanut butter cookies that also had ground peanuts in them for extra flavor.
I substituted almond butter and ground vanilla bean almonds.
These Almond Butter Cookies have been Good Life Eats family approved!
I can’t believe that I never thought to substitute another nut butter in peanut butter cookies before.
I am so glad that I found a way to get our peanut butter cookie cravings with Logan’s peanut allergy thanks to these Almond Butter Cookies.
They have all that classic taste without the allergen. Almond Butter Cookies are delicious!
Make sure you check out my How to Freeze Cookie Dough tutorial for instructions on freezing these tasty Almond Butter Cookies.
This Almond Butter Cookie dough freezes extremely well and is the perfect sweet treat
MORE COOKIE RECIPES
Our kids (and plenty of family and friends) would straight up boycott if I ever stopped making these NY Times Chocolate Chip Cookies.
They’re so well loved that I have made them several times for Army related functions that Kevin has hosted.
They are hands down, our favorite cookies to make and keep stashed in the freezer!
White Chocolate Lemon Coconut Cookies are a fun twist on the usual chocolate chip cookies and perfect for bright, sunny spring and summer days.
White Chocolate Pistachio Cookies are great for anyone who loves pistachios (pick me please!).
Oatmeal Almond Chocolate Chunk Cookies combine the best of oatmeal and chocolate cookies with a hint of nutty almond butter.
- 2 1/2 c flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 16 Tbs (2 sticks) unsalted butter, softened but still cool
- 1 c brown sugar
- 1 c granulated sugar
- 1 c almond butter
- 2 large eggs
- 2 1/2 tsp vanilla
- 1 c almonds, ground to resemble coarse breadcrumbs
- Line baking sheet with parchment paper or spray with nonstick cooking spray.
- Preheat oven to 350 degrees F.
- Combine flour, baking soda, baking powder, and salt. Set aside.
- Beat butter until creamy.
- Add sugars beating until fluffy, approximately 3 minutes.
- Scrap the bowl as necessary.
- Beat in almond butter until incorporated.
- Beat in vanilla and then eggs, one at a time.
- Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer).
- Add ground almonds and stir until just incorporated.
- Roll cookies into 2 Tbs sized balls.
- Place on baking sheets and press each ball twice with a fork to make a crisscross design.
- Bake cookies for 10-12 minutes.
- Edges should be slightly browned and the cookies puffed.
- Cool on sheets for 4 minutes before transferring to a cookie cooling rack.
adapted from Cook's Illustrated
If peanut allergy is a concern: Look for an almond butter labeled "Peanut Free," i.e. Barney Butter. For the ground almonds, I recommend Blue Diamond Brand as a peanut-free option.
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Nutrition Information:Yield: 36 Serving Size: 1 cookie
Amount Per Serving:Calories: 191 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 24mg Sodium: 120mg Carbohydrates: 20g Fiber: 1g Sugar: 11g Protein: 4g