Almond Butter Cookies

October 8, 2012

Well, it happened. Autumn came and with it some beautiful sunny, warm days full of orange, yellow, and bright red leaves. And then all of a sudden it was too cold for my thin trench and a scarf was appreciated. The radiators came on at home and I started wearing thick socks around the house (not long til this).

And just like that, I was ready to get back in the kitchen, ready to feel the heat from the oven and to pad around in those thick socks waiting for something sweet to have with a cup of tea.

The texture of these cookies is light as a feather – almost papery – but the flavour is all cookie. Deep almond, richly dark sugar, a hint of vanilla, and chunks of intense cocoa-y chocolate.

Certainly you shouldn’t really think of them as cookies, at least not if you’re used to the floury kind. They’re incredibly delicate – beware of heavy, grabby hands – and yes, crumbly, but their rich, deep taste pays off in spades. They’re quite addictive, in fact.

Almond Butter Cookies
adapted from Nicole Spiridakis and inspired by London Bakes


  • 1/2 cup almond butter
  • 1/4 cup organic dark brown sugar
  • 1/4 cup granulated sugar
  • 1 small egg
  • 1/2 tsp baking soda
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla
  • Small pinch of salt
  • 1/4 cup whole almonds, roughly chopped
  • 1/4 cup dark chocolate chips or chunks


  1. Preheat oven to 350F/150C.
  2. Line a baking sheet with a Silpat (or grease) and set aside.
  3. In a large bowl, stir the almond butter, dark brown sugar, and white sugar together until well combined.
  4. Add egg, baking soda, maple syrup, vanilla and salt and mix well. Stir in the chopped almonds and chocolate chips/chunks.
  5. Using a teaspoon, scoop out small, walnut-sized amounts of dough and roll them in your hands to form a ball. Place on the cookie sheet about an inch apart. Bake 10 to 12 minutes, until lightly browned. Cool for 5 minutes before transferring to a wire rack to cool completely. Makes about a dozen cookies.
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