Maple Almond Butter Cookies


Raise your hand if you like almond butter!

I’m going to assume a unanimous arm lift just occurred out there in the blogosphere.  Because almond butter is sa-weeeet!  Peanut butter often takes the leading role in my life – can’t deny unending love.  But almond butter is truly one-of-a-kind.  It really has its own roasty, nutty thing going on.  And because it’s not an everyday eat for me, I do feel a little more special each time a spoonful meets my lips.

To celebrate the opening of a new AB jar – and my subsequently boosted self-image – I decided to make Maple Almond Butter Cookies!  Almond butter cookies were actually the brainchild of my sister – also known as Ashley’s Part-Time Muse, The Egg Separator or Amanda The Panda, if I’m feeling silly.  She’s a nut butta luva just like me.  I have taught her oh so well.

So Miss Muse e-mailed me last week with her genius idea.  A few days later, I stumbled upon the perfect recipe to adapt.  I knew it was meant to be.


Here’s my recipe:

1/2 cup natural almond butter

1/2 cup maple syrup

3 tablespoons vegetable oil

1 teaspoon vanilla extract

1 cup whole wheat pastry flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped almonds

Preheat the oven to 350*F. In a large bowl, combine natural almond butter, maple syrup, oil and vanilla extract until well blended.  In a separate bowl, mix together whole wheat pastry flour, baking soda and salt. Add dry ingredients to wet ingredients, along with chopped almonds, and stir until just combined.  Let sit for five minutes.  Roll heaping tablespoons of dough into balls, flatten to about 1/3 of an inch and place onto cookie sheet. Bake for 8-10 minutes.  Makes 18 cookies.


These were goooood. Dan ate five a couple last night.  After his first bite, a long silence and many questions on use of ingredients, he declared them “Hands down the best thing you’ve ever baked.”  Now I personally wouldn’t go that far.  But I, too, am a fan.

The cookies are softly chewy with a perfect almond crunch.  And I love that maple syrup is the sweetener.  I’ve been meaning to use a liquid sweetener cookie recipe for awhile and this one fabulously fit the bill.  The only change I’d make for next time is using almond extract instead of vanilla – to add some extra almond-y oomph!

What’s your favorite nut butter treat?



106 Responses to “Maple Almond Butter Cookies”

  1. 1 The Sister February 25, 2009 at 12:06 am

    YES! I love this shout-out, and I am very happy they turned out so good. Dan apparently owes me for my brilliant idea. Now, if I only could experience the tastiness of my brainchild…

  2. 3 Sharon February 25, 2009 at 12:17 am

    Oh wow, those look amazing. Love cookies, and with almond butter? Perfect!

  3. 4 Holly February 25, 2009 at 12:24 am

    Wahoo! I have ALL the ingredients already on hand! I think I need to make these for my houseguests this weekend. Thank you for sharing the recipe.

  4. 5 VeggieGirl February 25, 2009 at 7:40 am

    **Raises both hands**

    I can’t lie… my favorite nut-butter “treat” is definitely my daily/morning bowl of Nut-Butter oatmeal 🙂 AND PB PUFFINS!!

  5. 6 Mariposa February 25, 2009 at 8:52 am

    i just drooled on my keyboard….

  6. 7 Meghann February 25, 2009 at 8:52 am

    I love almond butter! I love almond butter!! Which reminds me I really need to buy some ASAP! As always these cookies look great! Yum! 🙂

  7. 8 ttfn300 February 25, 2009 at 8:59 am

    awww man, if only i had seen this two days ago, maybe i wouldn’t have eaten most of my jar of barney butter with a spoon… 🙂 love all nut butters, but probably almond!

  8. 9 Lauren February 25, 2009 at 9:11 am

    Yay for another sweet & natural recipe! I’m definitely making these cookies 🙂 It would be quite difficult to pinpoint my favorite nut butter treat… so I’ll just say right out of the jar!

  9. 10 sweetandnatural February 25, 2009 at 9:45 am

    The Sister – Gotta give credit where credit is due! How bout we make a batch when you come to visit?!

    Sharon – Thanks!

    Holly – I did too! I love the short ingredient list. Let me know what you think if you do make them!

    VeggieGirl – Nut butter in oatmeal is a breakfast standard for me too. 🙂

    Mariposa – Haha – sorry to provoke a mess!

    Meghann – I love it too! It had been too long since I had a jar, so I wanted to mark the occasion!

    ttfn300 – Still haven’t tried Barney Butter…

    Lauren – Straight out of the jar will never fail you! Let me know how they turn out. 🙂

  10. 11 Allison February 25, 2009 at 10:22 am

    LOVE how you can see the pretty chunks of almonds!

  11. 12 Pearl February 25, 2009 at 11:17 am

    Goodness – maple almond? wow!

  12. 13 Hangry Pants February 25, 2009 at 11:17 am

    Delicious! I think my favorite nut butter treat is the swirl I have in my oats. 😀

  13. 14 Amy February 25, 2009 at 11:39 am

    Mmm wow. what a ringing endorsement and delicious sounding recipe. I love the sweetness of almond butter – it’s by far my fav.

  14. 15 Betsy February 25, 2009 at 2:08 pm

    Wow these look good! I’ve never cooked anything with any nut butter besides peanut… I think I need to expand my horizons!

  15. 16 lauren (athlEAT) February 25, 2009 at 3:06 pm

    holy cow – these look incredible. I ADORE almond butter.

  16. 17 Jenn (eating bender) February 25, 2009 at 4:12 pm

    Ooh I do, I do!! So cool that your sis helped you brainstorm this recipe! They turned out great 🙂 I totally know what you mean about almond butter being a treat – and I love that you put chopped almonds in there, too!

  17. 18 Erin February 25, 2009 at 5:51 pm

    Uh, I am raising both hands and feet. This looks glorious! I want one!
    My fave nut butter treat is prob with dried fruit.

  18. 19 raspberryrunner February 25, 2009 at 6:59 pm

    whoa these look good!! i love almond butter on bananas, but i bet if i make these then they will be my new favorite nut butter treat 🙂

  19. 20 Bridget February 25, 2009 at 8:27 pm

    Those look and sound AMAZING!! So simple too!! How sweet were they?? I guess thats a relative question…I just dont like things too sweet 🙂 BUt 1/2 cups sounds like a good amount!

  20. 21 cleanveggiex3 February 25, 2009 at 8:40 pm


  21. 22 sweetandnatural February 25, 2009 at 9:30 pm

    Allison – I tried to pick the best ones for the pictures! 🙂

    Pearl – It’s a good combo!

    Hangry Pants – Oats + PB = Super YUM.

    Amy – Almonds do have a nice, natural sweetness!

    Betsy – Almond butter is an easy way to start! 🙂

    lauren (athlEAT) – Thanks! 🙂

    Jenn (eating bender) – Oh, chopped almonds were totally necessary. 😉

    Erin – I LOVE nut butter and Medjool dates. Not a dried fruit, but same idea, right?!

    raspberryrunner – Ooh, I always do PB and banana, but almond butter would be great!

    Bridget – They were just sweet enough! Definitely not too sweet. That’s what I love about the maple syrup – it doesn’t have that super sugary taste. Much more natural sweetness.

    cleanveggiex3 – Thank you!

  22. 23 luckytastebuds February 26, 2009 at 10:40 am

    I just got my first bottle of barney butter and don’t konw what to do!!! I made a PB&J style sandwich with it so far…but it hasn’t blown me away!! Maybe I’ll try these cookies with the butter…but I don’t know! Maybe I just need the right combo! Do you have more suggestions for me?

  23. 24 Melissa February 26, 2009 at 10:55 pm

    Hand hi in the air! I actually spent about 5 minutes debating whether I could spend $6.50 on 8 ounces of almond butter tonight, sadly I left without it. This is an amazing recipe. yumo

  24. 25 sweetandnatural February 27, 2009 at 10:14 am

    luckytastebuds – I haven’t tried BB yet! I think it would work well in these cookies though. Or maybe my Crumbly Peanut Butter Oat Bars! You can find the recipe under the recipe tab.

    Melissa – It is pricey! I was lucky and had a gift card for Whole Foods to pay for my AB. Have you tried Trader Joe’s? I think they’re AB is $5 something.

  25. 26 emily March 1, 2009 at 9:17 am

    You’re killing me with the new (fantastic) recipes, I haven’t even gotten a chance to cook the black bean brownies yet!

  26. 27 Steph March 1, 2009 at 8:31 pm

    oooh those cookies look yummmyy

  27. 29 sweetandnatural March 2, 2009 at 12:04 pm

    emily – I liked these better than the brownies if that sways your priorities at all!

    Steph, Jen – Thanks ladies!

  28. 30 Kerstin March 5, 2009 at 10:02 pm

    My hubby loves almond butter, so I will definitely try these this weekend!

  29. 31 sweetandnatural March 6, 2009 at 3:40 pm

    Kerstin – Yay! Let me know what you think.

  30. 32 oakleyrhodes March 29, 2009 at 9:44 pm

    All right, I JUST made these, but with almond butter and oatmeal. THEY ARE AMAZING! The science behind this one escapes me. My roommate, Travis, who is a very picky Southern eater, thought they were delicious. No way am I going to tell him how healthy they are. Well, until he reads my blog about them, I guess. Thanks SO much!

  31. 33 sweetandnatural March 30, 2009 at 10:57 am

    oakleyrhodes – I’m SO glad you enjoyed them! I’ve been getting a lot of great feedback from people who’ve tried the recipe – makes me happy!

  32. 34 Leigh May 18, 2009 at 7:33 pm

    i made these two ways – plain, and with chocolate chips (no nuts in either). they are really delicious. i took the suggestion of using almond extract instead of vanilla. i also substituted agave and corn syrup for the maple syrup as i was going for an “all almond, all the time” taste. kaf www all-purpose flour also works (it’s what i had). thanks for the great recipe – i was beginning to think i’d never find one!

  33. 35 sweetandnatural May 18, 2009 at 9:33 pm

    Leigh – Yay for trying the recipe! Double yay that you liked it! I definitely want to try these again with almond extract.

  34. 36 Ashley June 19, 2009 at 12:25 pm

    These sound and look awesome! I love maple.

  35. 37 Sarah July 29, 2009 at 9:46 pm

    These are terrific for food sensitivities. I just made them with gluten-free baking mix and they are great! You’d never guess they were gluten-free, because the almond and maple flavors dominate and the flour is just binder. And it’s a great egg-free recipe – perfectly chewy, not crumbly, no need to mess with substitutes. Wonderful. I’ll definitely make again. Thank you!

  36. 38 Josie August 21, 2009 at 11:31 pm

    I just happened across your blog tonight and wow did these cookies look and sound awesome– so here I am baking them at 12:30 in the AM. I cannot believe how sublimely simple they are to make! I seemed to have a particularly oily batch of Almond Butter so I left out additional oil (plus I am not a huge Canola oil fan as it is a chemically altered food). I hope they turn out well!

    I saw the comment above mentioning using oats. What a cool idea. I used a little less than half whole wheat flour and the rest AP (its what I had on hand). . .I hear that comes close to WW pastry flour.

    Anyway, really cool recipe. Great site. I will totally visit again and again.

    P.S. my favorite nut treat are these cup cakes from the Cook Yourself Thin book. They are made with grated zucchini and ground, blanched almonds. But taste like vanilla cup-cakes.

  37. 39 tovahsuttle October 13, 2009 at 10:34 pm

    Delicious! Like a fancy play on traditional peanut butter cookies. Thanks for the recipe!

  38. 40 traveleatlove October 16, 2009 at 7:39 pm

    Gorgeous! I just received a bunch of almond butter samples from Blue Diamond, and I was looking for recipes when I found your site.

  39. 41 lxisgreat October 17, 2009 at 1:46 pm

    The best cookies EVER! I’ve tried honey, agave, and maple syrup so far. The maple syrup is the best. I also tried coconut oil which added a delicious flavor but kind of took away from almond butter being the star. I also used white whole wheat flour instead of the ww pastry flour.

  40. 42 john October 30, 2009 at 10:22 pm

    They were great.

  41. 43 Stacy Muszynski November 7, 2009 at 6:29 am

    Fantastic! I just sent the recipe and a photo of me dunking one in a giant glass of milk to my niece a few thousand miles away.

    If you can’t snack together actually, do it vitually, I say.

    Great recipe. Quick, easy, delicious.

  42. 44 jennifer November 10, 2009 at 11:44 pm

    awesome recipe- the first time i followed exactly and found the cookies a bit dry and i wanted more nutty flavor. the next time, i increased the almond butter by 1/4 cup, and added about 1/4 cup of earth balance, and a half bag of vegan chocolate chips. they are AMAZing. the seriously taste like tollhouse cookies! i now the extra nut butter, earth balance, and choc chips added some fat, but they are still sugar free, egg free, vegan and relatively healthy!!!

  43. 45 Gayu November 11, 2009 at 7:06 pm

    Thank you so much for this wonderful recipe of yours. Not only are they delicious, they are relatively low fat too! I tried them this afternoon and it came out simply delicious leaving me craving for more. And also, the whole home was smelling wonderful and flavorful. Thanks a ton again.

  44. 46 Ashley November 21, 2009 at 4:33 pm

    I just made these for my family…..the aroma from the kitchen smells sooo good, they were great! I luv them…this recipe is my fav nut-butter recipe. Thanks!

  45. 47 Kathleen December 7, 2009 at 8:52 pm

    Umm this are the best cookies ever! Seriously! How are they vegan? My god, amazing! I would choose these over traditional toll house ANY day of the week. Mine flattened out a lot-probably because the dough was too warm. They were chewy and soft and melty anyway. I put in 1/3 cup of vegan chocolate chips and 3 T dried cherries. Swoon!

  46. 48 chayacomfycook December 10, 2009 at 6:41 pm

    I am so glad I found you. These cookies look too good to be true. I think, I am going to bake them, tonight.

  47. 49 Steinbeck December 17, 2009 at 11:07 pm

    Thank you so much for this recipe. These are amazing. Let me know if you come up with any more wonderful eggless creations.


  48. 51 a December 23, 2009 at 7:48 pm

    wow. thanks so much for this amazing recipe.
    I needed another baked good for Christmas and I wanted to incorporate the mass amounts of ALmond butter in the fridge and of course i am out of eggs and white sugar.
    So glad you posted this.
    Thanks 🙂

  49. 52 davethewave January 3, 2010 at 12:25 am

    This recipe is flawed. I think it needs an egg and more oil. The cookies turned out like powder balls.

    • 53 sweetandnatural January 3, 2010 at 11:22 am

      davethewave – I’m sorry you didn’t have success with the cookies! I’ve never had a problem with the recipe turning out and have heard very positive feedback from dozens of readers and friends, so I’m not sure what went wrong. If you followed it to a tee, it could be your oven temperature or how long it was baked?

      • 54 Teresa May 26, 2010 at 6:15 pm

        Perhaps the almond butter wasn’t mixed well. I can imagine those results without the right amount of oil. Mine turned out fantastic, made with gooey, dripping all natural almond butter (only ingredient: almonds).

  50. 55 Ali January 10, 2010 at 10:18 pm

    These are so amazing! I just found a jar of almond butter in my fridge and was looking for a way to use it up- these were perfect!

    • 56 Ali March 22, 2010 at 12:07 am

      I made these again today and added some chopped very dark chocolate. Chocolate and almonds together are one of my favorite treats and these cookies perfectly combine the two. Try it! 🙂

  51. 57 raja January 16, 2010 at 9:00 pm

    greetings, have yu tried this recipie with any of the gluten free flours like garbanzo or spelt?

    • 58 sweetandnatural January 20, 2010 at 3:57 pm

      raja – I haven’t tried this recipe with gluten-free flours yet! However, I’m sure spelt flour would work wonderfully. Just so you know, spelt flour is actually not gluten-free – it is wheat-free, but still contains gluten. In case you’re looking to avoid gluten!

  52. 59 Chanel5 February 1, 2010 at 4:45 pm

    I am sooo looking forward to making these… with gluten free baking mix or a rice flour. Thank you for posting the recipe!

    Cheers 🙂

  53. 60 maryannpwrs February 24, 2010 at 5:36 pm

    Ok, DANG!!!
    I am pregnant so making cooking without eggs allows me to lick the bowl clean and there is really no point in making cookies if you cannot eat the dough, right?
    I also swaped for roasted salted almonds to give the cookies a salty sweet treat style and holy hell, the best ever!
    Thanks for sharing now I must go finish them all before my husband gets home…

  54. 61 Victoria April 2, 2010 at 2:57 am

    My daughter and I whipped these up tonight. Instead of the canola oil, I used 1.5 T coconut oil and 1.5 T unsweetened apple sauce (to reduce to fat a little). Came out great!!

  55. 62 Becka April 15, 2010 at 9:28 am

    These cookies look fantastic. Can’t wait to try them. I just whipped up a batch of home made almond butter yesterday and plan on using that to make these this afternoon. Been experimenting a lot lately with olive oil in my baking so think I might substitute that as well. Can’t wait to try them!

  56. 63 Teresa May 26, 2010 at 6:12 pm

    These are amazing! I made them for a friend who had just had a baby, and substituted molasses for half the maple (for added iron). This makes them a little less sweet, but rich and delicious! And the cookie dough might well be the best I’ve ever had, and I’m serious about my cookie dough! Thanks for the great recipe!

  57. 64 Maggie May 30, 2010 at 1:24 pm

    do you think i can sub the whole wheat pastry flour with just regular whole wheat flour?

  58. 66 Incantrix June 21, 2010 at 11:10 am

    These were good but a little too salty. My almond butter was the salted kind, so keep this in mind when making them. If you have salted almond butter, omitting or reducing the salt might work better.

  59. 67 VeganExperiment June 25, 2010 at 6:35 pm

    These were actually very good. I am trying them over and over to see which nut butter taste best. 🙂

  60. 68 Deborah July 9, 2010 at 2:53 pm

    My pantry forced me to do the following after I found this recipe and was really wanting cookies.

    Added 1/3 c shredded organic (unsweetened) coconut softened in 3 T very warm water.

    Used coconut oil as was only non-olive oil I had.

    Used honey instead of maple syrup as I am out. I wish I had almonds!

    So, made them and they are quite good. I only put in abou 1/3 cup of the honey as 1/2 seemed like a lot to me.

    I looked for a recipe as I noticed my almond butter is about to expire. Costco has the best price. It is not organic, but it is quite affordable–26 oz for about $8. I store mine upside down in the pantry so it is easier to mix up when I open it. Then refrigerate immediately after the work-out of blending it. But this is essential or you will end up with a dry mass at the bottom of the jar.

    We don’t do peanuts at all any more in any form. They are a legume that is very prone to mold (which is what people are actually allergic to) and one of the most sprayed crops. Just the idea of an organic peanut creeps me out as it has to be full of mold. And 75% of women in this country have candida–so it pays to experiment with other healthy nut butters.

    You can also make your own if you have a Vitamix and order bulk raw nuts. I like to blanch my almonds a bit before mixing if I do it that way. Costco’s Maranatha brand is still cheaper.

  61. 69 Jane July 13, 2010 at 2:30 am

    Hey, made these tonight and had great results despite having to sub for some of the maple syrup. (The whole point is not to have to leave the house, after all.)

    Thanks for a great recipe.

    (Deborah’s comment above made me simultaneously laugh and want to slap her. Why do people leave comments like that?)

    Anyway, thanks!

  62. 70 Ray July 22, 2010 at 2:33 pm

    The recipe looked good and there are oodles of glowing comments about the cookies. However, these cookies are not for me. I made my own Almond Butter and used Almond Extract instead of the Vanilla Extract. They tasted like there was no sweetener at all in the cookie. Also, I got this feedback from three of my friends. I like to bake cookies and give them away, but I never even taste them. This time I tasted and had to agree with the others. In the future I will taste the cookie. I may use my Peanut Butter Cookie recipe and use the almond butter and almond extract, but I’ll never use this recipe again.

    • 71 Jeanne July 30, 2010 at 2:54 am

      I agree with Raymond. I made the cookies according to the recipe, used 1/2 vanilla and half almond extract. I found them very bland, and not nearly sweet enough. Awful really and I even had a roomful of teenagers watching Futurama to try them out on. What a waste of my beautiful Vermont maple syrup! Sorry, but I’d say back to the drawing board, it happens to the best of us

      • 72 sweet + natural June 4, 2011 at 10:47 am

        Ray, Jeanne – Sorry you weren’t pleased with the results! The cookies aren’t super sweet, but that’s the way I like them. I think it lets the almond butter flavor really shine! You could try them again with a different almond butter? The type you use would definitely change the taste of the cookie.

  63. 73 Emi August 24, 2010 at 3:55 pm

    Thank you for this recipe! I was looking for a clever way to use up some of my almond butter AND have a cookie with some nutrition. These turned out great. I love how they are sweetened with maple syrup. I’m bringing a batch of these to a running relay race I’m doing with some teammates to share. Protein cookies!

  64. 74 Kathleen September 3, 2010 at 9:34 pm

    Honestly these are the best cookie ever. I can’t even eat Toll house cookies anymore. I would choose these over a traditional one any day. I have been making them for a few months now. The first few months I used semi sweet chocolate chips. Last time I got 3 100 calorie 70% Trader Joe’s dark chocolate bars because it’s what I had in the house. Also last time I subbed the canola oil for melted coconut oil and they were a little softer. I usually sub agave for maple syrup because the difference isn’t significant enough for me to justify the cost difference. These are amazing with milk or ice cream or both! For vegans, I recommend coconut milk ice cream with these. Thank you so much, I look forward to having these every night. I freeze the dough and weigh out 1 cookie;). Yummo.

  65. 75 Theresia T September 9, 2010 at 6:03 am

    I made these last night. I didn’t have whole wheat “pastry” flour so I looked up substitutes and used 1/2 white & 1/2 whole wheat regular. They were not as light and tender looking as yours but they were still really good. My 12 year old thought they were great! I love the flavor. The only change I’ll make for next time (besides use the whole wheat “pastry” flour as directed) is to toast the almonds. Thanks!

  66. 76 john norton September 13, 2010 at 10:53 pm

    Great cookies. Made them tonight and served with fresh sliced peaches and raspberries from the garden, image link above. Love cookies that aren’t overly sweet. I also roasted the almonds in the toaster oven prior to chopping. Lovely. Thanks for a great recipe.

  67. 77 brittany November 12, 2010 at 9:06 pm

    this was the most delicious cookies i’ve EVER baked. i added chocolate chips, and when they came out of the oven they were crispy on the outside and gooey on the inside. mmmmmmmmm…! thank you so much for the recipe!

  68. 78 Amy April 15, 2011 at 4:26 pm

    These are wonderful. I tried them several months ago while in search of a “healthier” cookie, amongst many other cookie recipes. I always come back to these! I think I’m done searching. They’re great with 60% cocoa chocolate chips, when you’re needing a chocolate fix. Sometimes I substitute half of the flour for ground flax and they are still delicious! My kids think they’re getting such a treat, when actually, they’re much better for them than any granola bar on the market!

    THANK YOU! You’re recipes are amazing!

  69. 79 Brook July 10, 2011 at 10:03 pm

    I had the idea for almond butter cookies, so my search began….for the perfect, recipe. And after sifting through many butter-almond (not at all the same thing!!) recipes, I found yours–haulieluya! (or however you spell that triumphant word of glorious happiness?!)–and knew this was it. I share your enthusiasm for healthy treats, so I began baking. My boyfriend had a similar response as Dan, “these are the best cookies you’ve ever made!” Muffled by the chewing, crumb-spitting, shove of the third one going in his mouth, he sweetly asks, “can I have another?” I love them too. LOVE! My only addition was a couple shakes from the cinnamon jar. Thanks!

  70. 80 Carly August 10, 2011 at 4:52 pm

    I am soooo glad I found your site because this recipe looks amazing! I’m trying to use natural sweeteners more and I love that these have maple syrup. Can’t wait to make them!

  71. 81 mama to 3 September 3, 2011 at 6:28 pm

    i just made these today, substituting sunflower seed butter for almond butter, because that is what i had. they are very yummy, if a tad crumbly. maybe something for binder? one small side note: sunflower seeds and, apparently sunflower butter, turn green when you cook them. the insides of my cookies are straight up green! 😀

  72. 82 mama to 3 September 3, 2011 at 6:29 pm

    another note: i could have cut the syrup by 1/4, at least, and still the cookie would have been sweet enough.

  73. 83 dory September 7, 2011 at 5:54 am

    I have a real soft spot when it comes to cookies although my waistline doesnt like them. Thanks for the recipe they look great 🙂

  74. 84 CookingWithPanda September 26, 2011 at 1:55 pm

    It’s so hard to find a good almond butter recipe for cookies. Everyone uses almond paste! So…i’m super excited and will be making these tonight for company—thanks a bunch!

    • 85 cookie queen October 12, 2011 at 2:31 pm

      I’ll be making these tonite, but would also suggest trying cashew butter-so far the best cookie I get continuing requests for are a peanut butter cookie recipe which I make with cashew butter instead. A delicate, wonderful alternative to the almond butter as well, I’ll have to try the maple variation above with cashew butter too! Thanks.

      • 86 Renai October 29, 2011 at 8:04 pm

        I just ate half a dozen of these- oops! They turned out wonderfully, even with gluten free flours. Thank you! I also added cocoa nibs and they’re perfect!

  75. 87 Aydon June 7, 2012 at 11:12 am

    These look amazing! Going to try them today 🙂 I’m thinking of adding some almond butter in between the centre of two cookies. Will be filling, but a great breakfast treat! 🙂 Thanks for the recipe

  76. 88 Amy August 14, 2012 at 11:36 am

    Love this recipe! I have made these a few times and they are always a hit! Recently I began playing around with the recipe (Not because it’s not AMAZING…just for fun!)

    I’ve substituted the vegetable oil with coconut oil, and the whole wheat flour with quinoa flour…still great!

    I’ve also used tahini in place of the almond butter….yum!

    Today I made the same changes as above, but also added 3 Tbsp each of unsweetened coconut and ground flax. To make up for the extra dry ingredients, I added one egg. Results….mmmmmmmmmmmmmm!

    PS- chocolate chips are also great….of course 😉

  77. 89 Jocelyn September 5, 2012 at 11:46 am

    oh I guess I have to make them to be able to taste them……:P

  78. 90 Dru @ Teenage Cakeland March 8, 2013 at 11:55 pm

    I looove almond butter with all my heart! This recipe looks super good and easy and I will probably be trying it soon! 🙂

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