After you remove them from the oven, let them cool for 10 minutes on the baking sheet before transferring them to a wire rack to cool completely. Then, use a fork to decorate each cookie with a cross-hatch pattern, flattening it more in the process.įinally, bake! Sprinkle the cookies with flaky sea salt (optional, but recommended), and bake for 12 to 13 minutes at 350°. Place the balls on a parchment-lined baking sheet. Then, shape the cookies. Use a 2-inch cookie scoop to portion the dough, and roll it into balls with your hands. The dough will be stiff! If it’s too dry and crumbly to work with, add water, 1/2 teaspoon at a time, until it’s just cohesive. Then, pour the dry ingredients into the bowl of wet ingredients… Stir the flaxseed mixture into the bowl of wet ingredients. Meanwhile, combine the wet and dry ingredients in separate bowls. Whisk together the dry ingredients in a medium bowl and the wet ingredients in a large one. In a small bowl, stir together the flaxseed and water, and set the mixture aside for 5 minutes to thicken. This almond butter cookies recipe is super easy to make! Here’s how it goes:įirst, make the flax egg. They make the cookies’ sweet, nutty flavor pop!įind the complete recipe with measurements below.
And sea salt – I add fine sea salt to the dough and sprinkle flaky sea salt on top. Vanilla extract – It gives the almond butter cookies warm depth of flavor. Granulated sugar and brown sugar – They make the cookies lightly sweet. 
Coconut oil – For richness! Make sure your coconut oil is soft, but not melted, for this recipe. Baking powder and baking soda – They help the cookies rise. If your cups of flour are too heavy, the dough will be dry and difficult to work with. These cookies have a stiff dough, so a precise flour measurement is crucial. This method yields a lighter cup of flour than one that’s scooped straight from the bag or jar. All-purpose flour – Make sure to spoon and level the flour for this recipe. As a result, these almond butter cookies are totally vegan! Ground flaxseed and water – They replace an egg, helping the cookie dough bind. Be sure to use creamy – not crunchy – almond butter for this recipe. Almond butter, of course! It fills the cookies with rich, nutty flavor. These almond butter cookies are a yummy anytime treat. But if you don’t get to them today, don’t worry. It’s quick and easy to make (no chilling required!), and the cookies are absolutely delicious. If you’re looking for a last-minute holiday cookie recipe, I think this one would be perfect. YES! As soon as I tried these cookies, I wondered, “Why haven’t I been making almond butter cookies all along?” They have crumbly edges, thick, tender middles, and a sweet and nutty flavor. All the ingredients, that is, except for one: peanut butter! Would almond butter work in its place? I found all the ingredients to my peanut butter cookie recipe – sugar, flour, baking powder, you know the drill. 
The first time I made it, I had one of my I-need-a-cookie-and-I-need-it-now cravings, and I headed to the kitchen to see what I could do about it. This almond butter cookies recipe was a happy accident.
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