Almond Butter Crunch Cookies - Taste USA

Almond Butter Crunch Cookies

  • Duration
  • Serving 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.

Courtesy of the Almond Board of California 


  • 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 

Further informations

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


  • 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.

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