A new favorite to my cookie recipe collection is almond butter cookies. I must admit that my daughter nagged for peanut butter cookies but when I opened the door of my pantry cupboard, I discovered that I still had almond butter. A thought crept into my mind “why not make almond butter cookies” and that is exactly what I did. These cookies are rich, buttery and oh so delicious.
I was so pleased with how the recipe turned out as well as the taste that it is now one of my favorite nut cookies to bake. This tasty little treat is so easy to make and is ready to eat in no time. Isn’t that what baking cookies is all about – no wait time to indulge in all that goodness.
This cookie calls for two types of sugars, granulated and treacle sugar. The treacle sugar contains more molasses and contributes to the chewy texture of the cookie.
Tips for making almond butter cookies
- Make sure that the butter is at room temperature and not melted.
- When creaming the butter and sugars, always scrape the bottom of the bowl.
- Do not overbake the cookies – these cookies does not take long to bake.
- You can substitute treacle sugar with light brown sugar but be mindful that it will affect the taste.
- This recipe is versatile and will taste great by adding in chocolate chips. Just half the almond slivers when adding chocolate chips.
- This cookie does not require any chilling time but the dough does freeze well for baking off at a later stage.
Almond Butter Cookies
Ingredients
- 2½ cups cake flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 220 grams unsalted butter (softened)
- 1 cup smooth almond butter
- 2 large eggs
- 1 cup granulated sugar
- ¾ cup treacle sugar or muscovado sugar
- 1 tsp vanilla essence
- 3/4 cup almond slivers
Instructions
- Preheat the oven to 180°C and line baking sheets with parchment paper.
- Sift the flour, baking powder, baking soda and salt together and set it aside.
- With a stand or hand mixer, cream the butter and sugars together. Scrape the bottom of the bowl.
- Add the almond butter and continue to mix.
- Add the eggs and vanilla essence and mix until all is well incorporated.
- Add the dry ingredients to the wet ingredients and continue to mix on a low speed.
- Then add the almond slivers and fold into the cookie batter.
- Use a 1½ tablespoon cookie scoop to scoop the dough and then roll out into balls.
- Evenly space the dough balls on the baking sheet and press each ball with a fork.
- Bake for 12 minutes until golden.
- Allow the cookies to cool on the baking sheet for 5 minutes then transfer it to a cooling rack.
