I am not very fond of peanut butter.  Its sticky, gooey nature manages to turn me off. I like to cook savory dishes with it, but I shy away from desserts that call for it as an ingredient.  Until now, I had placed almond butter in the same category. But, truth be told, I never bothered to try it.   Then,  I read Lynda’s post about Almond Butter Chocolate Chip Cookies.  A quote about this nut spread made me re-evaluate my position. Here’s what she had to say about it:

It’s not as pronounced in flavor as peanut butter which can overwhelm a cookie. Almond butter is mellower with notes of deeply roasted nuts, adding a subtle, golden background to the dough.

It was worth a try…   😉


(from Taste Food)

makes 36 cookies

1 + 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup unsalted creamy almond butter (not raw)
1 cup dark chocolate chips or chunks

Whisk the flour, baking soda and salt in a bowl; set aside. Cream the butter and both sugars in the bowl of an electric mixer for a couple of minutes or until light and fluffy. Add the egg and vanilla. Mix well. Mix in the almond butter until smooth. Add the flour and mix to combine, then stir in the chocolate. Refrigerate the batter for at least one hour, or up to 24 hours.
Heat oven to 350 F. Drop rounded tablespoons of dough on baking sheets lined with parchment. Bake until light golden, about 14 minutes.

Optional: Sprinkle a few flakes of sea salt on the cookies before baking.


to print the recipe, click here

Comments:  I am so glad I did not allow prejudice to prevent me from trying this recipe!  Lynda was absolutely right, the almond butter gives these cookies a very unique flavor.  You won’t quite know what it is, they just taste rich and intense.  I omitted the sprinkle of salt on top.  However, I think the flavor of the salt added to the dough  was assertive enough for us.   Now, for the best part…  I fell in love with almond butter!   It is creamier, has a much more pleasant texture and mouth feel. All of a sudden, a new favorite concoction in my life: Toasted Ezekiel Sprouted Grain bread + Almond butter +  Banana Slices.  It has it all, the crunch of the bread, the sweetness of the fruit, and the rich almond butter to tie them together…


Lynda, once again your blog pointed me in a tasty direction!  Thank you!

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  1. Hello! your blog is great, I’d love you to join my websites of kitchen, and you put my link on your site, and so we benefit both.



    • Meant to send you an email but did not have a chance, as this was an automated post, and only now I’m reading the published version. You beat me to it! 😉

      Glad you enjoyed it the post….


  2. I’m more than happy to be overwhelmed by peanut butter myself 😉 but almond butter is also a favourite in this house! You wouldn’t believe Sally that I just made the boys a batch of homemade choco-chip cookies as a Valentine’s day surprise… great cyber minds think alike… your cookies look chewy delicious!


    • You are so right, oh great cyber minded lady! I am thinking of a fudgy concoction for Vday, but not for us, to take to the lab & department. We shall see the level of energy I have tomorrow evening.


  3. I’ve not used almond butter in the few cookie recipes that I bake but, if it adds even a hint of almond paste flavoring, I’m all in! I can see I need to bake more cookies and give this a try. Thanks!


    • I don’t have much experience with almond paste – so I could not answer that, but I can say these cookies are awesome and will make you and everyone else who tries them very happy 😉


  4. I wonder how I would like almond butter. I like almonds, but I’ve not been crazy about almond flavors in my desserts. Kind of similar to you and peanut butter, which by the way I love and could eat by the spoonful. I do love PB with bananas. I may have to explore this almond butter.


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