I know I just posted a recipe for my chewy peanut butter cookies, but honestly I think these dark chocolate almond butter cookies are even better! With creamy almond butter, almond flour, and almond extract they've got all the almond flavor you could ever want!

I use Justin's classic almond butter* in this recipe but I also love both Trader Joe's and Whole Food's brand almond butter too!

This recipe is designed for big cookies scooped with a size 20 cookie scoop* (3 heaping tablespoons).

Using a stand or hand mixer, cream together the softened butter, almond butter, granulated sugar, and brown sugar until smooth and creamy.
Add in the egg, vanilla extract, and almond extract and beat for 1-2 minutes until the texture is light and fluffy.
Add in the flour, almond flour, baking soda, and baking powder and mix until thoroughly combined. The dough should be wet and sticky.
Gently mix in the dark chocolate chunks if desired.
Cover the dough and chill in the fridge overnight (minimum of 2 hours if you just can’t wait).
Preheat your oven to 350 degrees and line a light colored baking sheet with parchment paper.
Spoon a generous 3 tablespoons of dough and roll into balls. If desired, roll the tops in more chocolate chunks.

almond butter cookie dough balls before baking — Want melty pools of chocolate on top? Just add more chocolate chunks!

Place dough balls at least 2-3 inches apart on the baking sheet (they will spread, I usually only do 6 cookies on a half sheet pan).
Bake cookies for on the center rack of the oven for 8 minutes. Place a kitchen towel on the counter. Remove from the oven and lightly drop the baking sheet onto the covered counter (only about 2 inches, it’s a light drop). This gives the cookies the perfect crackled top.
Then return to the oven and bake for another 2-4 minutes are until the edges are fully set and the cookies are light golden brown.
Remove from the oven and let rest on the baking sheet for 2-3 minutes, then transfer to a cooling rack.

If you make these almond butter cookies, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. Happy baking!

Dark Chocolate Almond Butter Cookies

Author: Kyleigh Sage
Prep Time: 15 minutes + 2 hours chilling time
Cook Time: 10 minutes
Total Time: 2 hours 25 minutes
Yield: 12 cookies 1x

Print Recipe

Description

These dark chocolate almond butter cookies are made with almond butter, almond flour, and almond extract aka all the almond flavor you could ever want!

Ingredients

Scale

½ cup unsalted butter, room temperature
½ cup creamy almond butter
½ cup granulated sugar
½ cup brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup all purpose flour
⅓ cup almond flour (substitute ¼ cup all purpose flour)
½ teaspoon baking soda
½ teaspoon baking powder
½ cup dark chocolate chunks (optional)

Instructions

Using a stand or hand mixer, cream together the softened butter, almond butter, granulated sugar, and brown sugar until smooth and creamy.
Add in the egg, vanilla extract, and almond extract and beat for 1-2 minutes until the texture is light and fluffy.
Add in the flour, almond flour, baking soda, and baking powder and mix until thoroughly combined. The dough should be wet and sticky.
Gently mix in the dark chocolate chunks if desired.
Cover the dough and chill in the fridge overnight (minimum of 2 hours if you just can’t wait).
Preheat your oven to 350 degrees and line a light colored baking sheet with parchment paper.
Spoon a generous 3 tablespoons of dough and roll into balls. If desired, roll the tops in more chocolate chunks.
Place dough balls at least 2-3 inches apart on the baking sheet (they will spread, I usually only do 6 cookies on a half sheet pan).
Bake cookies for on the center rack of the oven for 8 minutes. Place a kitchen towel on the counter. Remove from the oven and lightly drop the baking sheet onto the covered counter (only about 2 inches, it’s a light drop). This gives the cookies the perfect crackled top.
Return to the oven and bake for another 2-4 minutes are until the edges are fully set and the cookies are light golden brown.
Remove from the oven and let rest on the baking sheet for 2-3 minutes, then transfer to a cooling rack.