These Almond Butter Cookies are a sweet alternative to peanut butter cookies. The peanut ingredients are just swapped for almond ones. The results are pretty different though, with the sweet almond flavor stealing the show! Everyone loves them! Plus, the cookie recipe is a lower-fat, healthier version.
You can buy almond butter at almost any store or make your own Almond Butter. I have used chopped raw slivered almonds several times, but it would also be good with salted dry-roasted almond pieces.
Adjust oven rack to middle position and heat oven to 350. Line two baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a bowl.
In a large bowl, whisk the melted butter, egg, and vanilla together. Stir in the sugar and almond butter until smooth. Stir in the flour mixture and almonds until combined.
Working with 1 heaping tablespoon of dough at a time, roll the dough in to balls and lay them on the prepared baking sheets, spaced about 2 1/2 inches apart. Gently flatten the balls to about 3/4-inch thickness, but don't over-flatten.
Bake one sheet at a time, until edges are set and beginning to brown but centers are still soft and puffy, 9-12 minutes, rotating the baking sheet halfway through.
Let cookies cool on baking sheet for 10 minutes, then serve or transfer to a wire rack to cool completely.
Store in an airtight container for about 2 days (low-fat cookies stale quickly).
The dough can be shaped into balls and frozen on a baking sheet. Once frozen, transfer to a large resealable bag. To bake, arrange frozen cookies on baking sheets and bake as directed, increasing the baking time to 14-17 minutes.
At Fabulessly Frugal, our goal is to help you live HEALTHY, WEALTHY, and WISE! My team and I work hard to bring you the best, online deals, clean eating, DIY's, freezer meal recipes, and more! I LOVE coaching and inspiring people to improve their health in my fitness challenge! You should also check out my favorite cleanse! Learn more about me and the rest of my team.