Almond Butter Crunch Cookies

Almond Board of California
  • 50 cookies

Made with creamy almond butter and roasted almonds, this delicious crunchy cookie is easy to make and a great anytime snack for when a cookie craving hits.

Ingredients

    • 1 cup
      (250 mL) creamy almond butter
    • ½ cup
      (125 mL) butter, softened
    • 1 cup
      (250 mL) light brown sugar, packed
    • 1
      large egg
    • ½ tsp
      (2 mL) almond extract
    • 1 ½ cups
      (375 mL) flour
    • ½ tsp
      (2 mL) baking soda
    • ½ tsp
      (2 mL) salt
    • ½ cup
      (125 mL) diced roasted almonds

Instructions

    1. Preheat oven to 300 F (150 C) and line a baking sheet with parchment paper.
    2. In a large bowl, cream together almond butter, butter, brown sugar, egg and almond extract until light and fluffy. In a separate bowl, combine flour, baking soda and salt. Add flour into creamed mixture slowly until well blended. Stir in diced almonds. Dough will be very crumbly; cover with plastic wrap and refrigerate for 30 minutes to firm up.
    3. Form into 1 inch (2.5 cm) balls and place on baking sheet; flatten with a fork creating cross-hatch pattern. Bake 12-15 minutes, until lightly browned. Cool on sheet pan for a few minutes before transferring cookies to a wire rack. When cool, store in airtight container.
Notes

Per serving of one cookie:

  • calories: 80,
  • fibre: 1 g,
  • fat: 5 g,
  • cholesterol: 9 mg,
  • saturated fat: 1.4 g,
  • sodium: 37 mg,
  • monounsaturated fat: 2.6 g,
  • calcium: 20 mg,
  • polyunsaturated fat: 0.8 g,
  • magnesium: 19 mg,
  • protein: 1 g,
  • potassium: 62 mg,
  • carbohydrate: 8 g,
  • vitamin E: 1.2 mg*. 
  • *total alpha-tocopherol equivalent