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.
- 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!
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Dark Chocolate Almond Butter Cookies
- Prep Time: 15 minutes + 2 hours chilling time
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 cookies 1x
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
- 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.
Notes
Store cookies in an airtight container at room temperature for up to a week.
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 16g
- Sodium: 114mg
- Fat: 24.4g
- Saturated Fat: 6.7g
- Carbohydrates: 21.5g
- Fiber: 3.3g
- Protein: 7.6g
- Cholesterol: 34mg
Keywords: almond butter cookies, almond butter recipes, almond butter, chewy cookies
More Cookie Recipes
- Chewy Brown Butter Sugar Cookies
- Brown Butter Chocolate Chip Cookies
- Funfetti Sugar Cookies
- Chewy Peanut Butter Cookies
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