Provided by:
Almond Board of California

Almond Butter Crunch Cookies

Created by Almond Board of California
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.

Yields about 50 cookies



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

Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.

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 mintues to firm up.

Form into 1-inch 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 mintues before transferring cookies to a wire rack. When cool, store in airtight container.

Nutritional Analysis: per serving
Calories: 80
Fibre: 1 g
Fat: 5 g
Cholesterol: 9 mg
Sat Fat: 1.4 g
Sodium: 37 mg
Mono Fat: 2.6 g
Calcium: 20 mg
Poly Fat: 0.8 g
Magnesium: 19 mg
Protein: 1 g
Potassium: 62 mg
Carb: 8 g
Vitamin E: 1.2 mg*

* total alpha-tocopherol equivalents

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