These almond butter cookies are so good! They are packed with coconut, almonds and chocolate chunks making each bite flavorful.
Ever baked with almond butter? If not, now is the time to start. I made almond butter cookies with chocolate chips and shredded coconut and they were divine.
These chewy, yet smooth cookies have bites of surprising flavors that pair perfectly with almond butter.
Almond butter is an excellent stand in for peanut butter. It has a milder taste, while not sacrificing any nutty flavor, and has a slightly rougher texture, which in my opinion is more satisfying to eat. So I asked myself, how would almond butter perform in cookies?
Almond butter did not let me down. These chewy cookies have a subtle flavor that for those who are not familiar with almond butter would have trouble putting their finger on. But that sneaky flavor keeps you coming back for more.
It’s not overwhelming like peanut butter typically is, but instead it’s a sophisticated nutty flavor that settles well in cookies.
The chopped almonds created a crunchy texture, the coconut shared its sweetness, and the chocolate chips, well, they did their magic per usual.
These almond butter cookies will have your friends asking for this recipe—you have my word!
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup 1 stick unsalted butter, softened
- 3/4 cup almond butter
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened coconut flakes
- 1/2 cup whole almonds coarsely chopped
- 3/4 cup semisweet chocolate chips
- Preheat oven to 350° F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a standing mixer, cream together butter, almond butter, and sugars until light and fluffy, about 4 minutes. Add egg and vanilla, then beat until well incorporated.
- Slowly add the flour mixture to the creamed butters and sugars, and mix on a low speed until just combined. Stir in the chopped pecans, coconut and chocolate chips.
- Make 1-inch balls of dough (about 2 tablespoons) and place on prepared baking sheets about 2 inches apart. Bake until lightly golden around the edges but still quite soft in the center, 12 to 14 minutes. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack and allow to cool completely. Store in an airtight container at room temperature.
Inspired by a Community Pick recipe submitted by Sarah Fioritto on Food52.