Last updated on February 23rd, 2020
I made these cookies the other day, and thought they were fabulous in every way: tender-crisp, beautifully-perfumed, and subtly-sweet. They are also gluten-free, and a cinch to make!
Where to find almond butter? It’s available at health-food stores, food co-ops, and better supermarkets (i.e., not mine). You can even make it yourself. Be sure to chill and stir the butter before using it. Cold almond butter is a breeze to work with.
Almond Butter Cookies: The Video Recipe!
Here’s the video recipe, filmed on February 22, 2020.
The Photographic Step-By-Step:
To start, put a particularly handsome egg into a medium bowl…
And violently beat it with a wire whisk.
and some Demerara sugar. Demerara is cane sugar with an amber color and a delicious, toffee-like taste. Its large grain will give a pleasant crunch to your cookies.
No Demerara in your pantry? Use dark-brown sugar. Or, use plain ole granulated sugar.
With a song in your heart, beat the works with a wire whisk.
Now add some thick, well-chilled almond butter…
And stir it into the egg mixture with a bright yellow spatula.
Just for fun, you can fold some slivered almonds into the mix. But you don’t have to.
Unless you omitted the slivered almonds, your finished dough will look something like this.
Take small clumps of dough, form them into balls the size of cherry tomatoes, and lay them out on a parchment-lined baking sheet. You’ll end up with approximately 15 balls of bliss.
Flatten the balls just a little.
No picture of these next two steps: Pop the works into the fridge for 10 minutes, and preheat the oven to 350°F.
Bake until cracks form in the tops of the cookies — 8-10 minutes. They will look under-baked, but trust me — they are done. Let them cool on the sheet for 10 minutes, then transfer to a wire rack for further cooling. The cookies will firm up as they approach room-temperature.
I love these cookies. Brenda Johnson, my ever-lovin’ taste-tester, loves these cookies. Will, my gluten-avoiding husband, loves these cookies.
Don’t make me beg you to try them!
As promised, here’s the printer-friendly, copy-and-paste version:
Fabulous Almond Butter Cookies
Ingredients
- 1 large egg
- 1 teaspoon baking soda
- 1/3 cup demerara sugar
- 1 cup natural unsalted almond butter, stirred and chilled
- Optional: 1/4 cup slivered almonds
Instructions
- In a medium bowl, whisk together the egg, baking soda, and sugar. Then stir in the almond butter and the optional slivered almonds.
- Break off small clumps of dough, and form them into balls
the size of cherry tomatoes. Lay the balls about 2 inches apart on a
parchment-lined baking sheet. Use your fingers to flatten each ball just a
little. Put the baking sheet in the refrigerator while you preheat the oven to 350°F. - Bake until cracks form in the tops of the cookies -- 8-10
minutes. Let cool on the baking sheet for 10 minutes, then
transfer to a wire rack. The cookies will firm up as they achieve room temperature.
Nutrition
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Brenda Johnson says
I did love these!!! What a treat fresh from the oven! I just LOVE the texture of these… chewy on the inside, crisp on the outside…. reminds me a lot of the pine nut cookies from Italian bakeries!!! (One of my all time favorite cookies!!) These have just a hint of sweetness that really lets the almond flavor shine through- delightful in every way!!! Thanks for sharing Kevin!!!
Rosemeri says
Yes! These look wonderful, Kevin. Bring on the GF recipes pretty please.
Beverly, zone 6, eastern PA says
Dearest Kevin, isn’t the sugar spelled “Demerara” …… with two R’s?
Forgive my interference, I used to work for the Spelling Police.
Beverly, zone 6, eastern PA says
Yesterday I searched 3 stores looking for a 1.25″ ice cream scoop to make chocolate/PB truffles rolled in cocoa. I used it this morning and it worked like a charm. I think that scoop would come in handy for these enticing cookies, too. So interesting that they have no flour and will puff up like a more traditional cookie. You are on the culinary cutting edge!
Barbara says
I usually drool over “sweets” recipes, but never make them in the effort to live more “healthfully” so to speak. But this is one i’ll actually make! They don’t look too terribly naughty (even if you eat the whole batch, which my husband and i likely would). 🙂
Thank you!
Kevin Lee Jacobs says
Hi Beverly – I appreciate the spelling-correction! I double-checked the bag, and you are right — it’s Demerara.
johanna says
Thans you for this recipe, ik have bay a lot of almondes in Spain. Have a niet Christus time.
badger gardener says
Kevin, you know I love your recipes both gluten-free and not, but I have a new appreciation for the GF ones. We are starting to wonder if my youngest has some gluten intolerance. We are such a bread and pasta-loving family, so I feel totally out of my element in where to begin. I’m reading up on it, but so glad to have a trusted source for some absolutely delicious GF recipes.
I’m planning on spending winter break making GF meals and snacks to see if it makes a difference.
Belinda says
Thank you so much for the time you put into developing GF recipes, Kevin. This one sounds like a winner and I will try to have a plate of these out at the New Year’s eve party. Also thanks to Will ; )
Maria Lally Clark says
I am making these today. If you use Tierra Farms almond butter they are a peanut-free treat!
Jeane says
Looks soooooo YUMMY! Must try!
Barbara Zakrzewski says
These look and sound so delicious and easy. I will definitely try them!
Jean says
These last days before Christmas I will be making fudge and baking. I certainly will bake a batch of these. Thank you!!
anita says
Thanks for this fabulous recipe. And especially for the almond butter recipe. Thank you for all the GF recipes — I am not gluten-intolerant, but have friends who are.
Sheri says
Yummy!
Mickie Christiansen says
So simple, so delicious! I love these cookies. I added chocolate pieces and candied ginger with a bit of ground cardomem (spelling police?) thanks Kevin.
Sandy says
Awesome, will try them soon!
ppbrownlee says
These cookies sound wonderful. Is there any way one could substitute almond meal + some oil (what quantity?) for the almond butter/ground almonds?
Kathy Marti says
Hi Kevin, Thanks for the gluten free cookie idea. My son has just been diagnosed with celiac disease and so am trying really hard to gluten free everything . Its been a real challenge to do this but am finding some really good products in some of the markets. Also attended a really great gluten free convention last month that really opened my eyes to different foods. As always you are the best, love all of your ideas and recipies. I am going to make these cookies today. they look so yummy and amazingly easy, no flour to worry about. Thanks again.
Helen Hough says
I love getting your E. Mails….You are party of the family and I love cooking many of your recipies. Merry Christmas and a Happy Healthy New Year to you and your Family and Friends.
LynnB says
I often make a version of these for my insulin resistant, using peanut butter plus Stevia instead of sugar. And I’m definitely going to try with almond butter instead, sounds much more delicious.
Leslie D says
Kevin,
Have you ever tried cream cheese and candied ginger sandwiches? They are wonderful!
It sounds strange but it really works. Try them as tea sandwiches.
Cheers!
Marianne Sievers says
Ooh, these sound perfect to include in the GF cookie platters I’m putting together for Christmas gifts. Thanks for sharing!
Arden Rembert Brink says
I’ve seen a similar recipe for peanut butter cookies that just always sounded improbable, but seeing your recipe here (with your great pix) makes it all sound much more likely and your almond butter version actually sounds even better. Will try them soon! I wonder if they’d work with something like dried cranberries mixed in, or better to just leave well-enough alone?
–arden–
Kenneth F says
This house has been making and baking cookies ,brownies and treats to bring to our local Retirement and Veterans Centers. We made some of your shared treats and they were greatly enjoyed by our WW II and Korean W Veterans.
From the Veterans and our house Thank You Kevin
Merry Christmas
Colleen says
Thank-you for the GF recipe. It sounds delicious and I can’t wait to make them!!
Merry Christmas Kevin
gina gillispie says
Merry Christmas Kevin!
Maurine says
Really good! But how big are cherry tomatoes in the Hudson Valley? Kansas ones are quit small. Figured out real quick mine were too small!
Charlotte says
Your cookies are just fabulous. I am now making my third batch. Thank you so much.
Wishing you and your, a very Merry Christmas and the best in the New Year.
vivian says
Made these today. Fabulous! If you chill dough10 minutes before forming cookies, they are easier to work with.
Jo says
These cookies are fabulous!
Peggy Herron says
Oh ,I’m making these this week., love a cookie thats crunchy outside and soft on the inside . I usually make pignoi cookies with canned almond paste but haven’t made them yet .
Garden questions , what is the name of the beautiful climbing rose you have by your house. I thought she was called Ever Cl Cecile Brunner but now I’m not sure. Also were do you order your roses? I am ordering early because by the time I want to order them they are sold out.
After seeing all those roses in England last year I just have to have more roses . I am removing a tired hedge and putting in a couple of climbers.
Happy New Year
Susan Turner Bankard says
Made the yummy almond butter cookies. Love the Demerara sugar which I now use on my oatmeal in the morning–oatmeal, raisins, Demerara sugar, and almond milk..good way to start the day if one has no more almond cookies.
Erika says
Hi Kevin,
this recipe reminds me of the biscuits I ate as a child 🙂 I intend making them as soon as I’m off the computer! it’s difficult to chose one of your recipes over another – they’re just about universally fantastic, I LOVE getting your emails, as does my waistline…
I have to say you’re my favourite cookery writer – quite apart from the recipes themselves (yummy) your photos are fantastic and, while the instructions are SO clear, the commentary is often hilarious and a delight to read! I didn’t intend being so fulsome when I came on to comment but have to say I actually couldn’t stop myself – I’m so delighted to have found you and often spread the word.
🙂
Noella says
Great healthy cookies! I’m glad I found this recipe and others from your website. Your photos, comments, and humor often bring a smile or chuckle … The second time I made these cookies, I was in a hurry and forgot to flatten them. I actually preferred the rounded shape …
Jeri says
I thank you and my 13 yr old gluten intolerant granddaughter thanks you! I’m going to send her a batch along with the recipe. She loves to cook!
Judy Pennington says
Wonder how Nutella would work in these cookies?
Martine Caroni says
These cookies are amazing! I made them with white almond paste and they are so tasty! Thank you, Kevin for sharing this recipe.
miguel says
I tried, I tried, mine were not fabulous, but we ate them anyway. I liked the Peanut Butter GF cookies much better.
Donnella Bryce says
Does this cookie recipe really only have egg, baking soda, sugar and almond butter with perhaps optional almonds? How come it holds together without any kind of carb?
John says
Made these today. My almond butter was rather runny, even well-chilled, so I added enough almond flour to get the consistency of cookie dough. Worked very nicely.
Cynthia Hill says
Happy almost spring Kevin..
Just wanted to let you know how terrific your PB cookies are… happiness for a diabetic, sugar & carbs being my demons.
These little babies are melt in your mouth delicious, said she after polishing off 6…
Thank you so much.
sallie says
While reading the step-by-instructions for this fabulous recipe, an ad reading “Use less toilet paper” kept popping up with a photo of a toilet bowl full of toilet paper rolls! Is there any way to curb these unsavory intrusions into your sumptuous posts?
Ellie Bullock says
Hi, Kevin, Thanks for the great newsletter (as usual). Regarding the almond cookies, do you think I could substitute Nutella for the almond butter? Just curious. The cookies look amazing.
Tamara says
Another fabulous recipe! Thank you Kevin. Used turbinado sugar, instead of the demerara, and omitted the optional slivered almonds.
Joan says
Question: Would monk fruit sweetener be a good alternative to sugar in these cookies?