These almond butter cookies are the product of my recent liking to almond butter! I am a huge peanut butter fan, so I never thought to try alternate nut butters, but I am super happy I did because almond butter is healthier than peanut butter and it’s pretty darn yummy!
So I decided on developing a almond butter cookie recipe that was allergy free. These super yummy almond butter cookies are chewy and delicious with added chocolate chips and pecans.
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I love baking, it’s one of my favorite things, but I have never tried to make my own recipes. I have always been the follow-the-recipe type person. Besides subbing in dairy-free alternatives, I’ve never done much experimentation and have never developed my own recipes. Well I am happy to say that this is the first recipe I went out of my comfort zone with and developed on my own!
I love cookies. My parents have always called me Angelica from the Rugrats so I thought cookies would be a good start with developing my own original recipes.
Allergy free baking is also very important in my life. My whole family has food allergies and I want to develop more delicious gluten and dairy free recipes so they can enjoy them with me.
This recipe was inspired by Detoxinista’s 5-Ingredient Almond Butter Cookie Recipe.
Almond Butter Cookies: Make the Dough
This is a quick one bowl recipe, super easy to make. First gather your ingredients:
If you don’t have a stand mixer, just use a hand beater or you could even whisk this recipe together. First beat together your wet ingredients: almond butter, egg, and honey. Then mix in the dry ingredients: almond flour, salt, and baking soda. You don’t have to beat this recipe like crazy, just make sure it’s all incorporated together.
The last part is to add in your toppings. You can try out other nuts or chocolate, but I prefer pecans and mini semi-sweet chocolate chips. After you mix in those, your dough is done!
Almond Butter Cookies: Drop and Cook
Put some parchment paper on a baking sheet and form the dough into large tablespoon sized balls. There should be enough dough for an even 12. Keep the cookies evenly spaced on the baking sheet. Smush them down halfway with a fork. Then bake the cookies for about 12-14 minutes.
These are thick and chewy and delicious right out of the oven. The added pecans and chocolate chips give it a little extra something too. The pecans work really well with the almond butter flavor. My family is in love with these almond butter cookies. I’m sure yours will be too!
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If you’re still in the cookie mood, you can try my Super Soft Chocolate Chip Cookies too. They’re yum! Or Gluten Free Chocolate Lava Cakes for Two.
Almond Butter Cookies with Pecans and Chocolate Chips
- 1 Cup Almond Butter
- ½ Cup Honey
- 1 Egg
- 1¼ Cups Almond Flour
- ½ Tsp Baking Soda
- ¼ Tsp Salt
- ¼ Cup Mini Semi-Sweet Chocolate Chips
- ½ Cup Pecans, chopped
- In large bowl or stand mixer, combine the almond butter, egg and honey. Once combined, add the almond flour, baking soda, and salt.
- Preheat the oven to 350°F. Then mix in the chocolate chips and pecans. Form the dough into heaping tablespoon size balls. There should be enough to make an even dozen. Place them on a cookie sheet with parchment paper.
- Bake 12-14 minutes, until barely browned. Enjoy!
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