This ultimate almond butter cookie is made with whole wheat and oat flours, has the perfect crispy and soft texture, is bursting with big almond butter and cinnamon flavor, and is filled with dark chocolate chunks, cinnamon chips, and pretzels. You definitely need this on your holiday cookie baking list!
The Ultimate Almond Butter Cookie
Chocolate chip cookies are personally my favorite and I think they should not be overlooked during the holiday baking season. Therefore, I knew I wanted to create a new, more interesting, sort of healthy chocolate chip cookie inspired recipe for you this Holiday season.
First, I was inspired by my favorite flavors: almond butter, cinnamon, and chocolate. I thought these would all pair well together in a delicious cookie. I also happened to have pretzels and cinnamon chips in my pantry, so I thought, why not, let’s add them to the party. And you know what happened?!
The Ultimate Almond Butter Cookie was born!
These cookies are the best baked treat I have ever created. Promise! And I have testimony to prove it. I brought these cookies to my in-laws and next door neighbors and both thought these cookies were addictively delicious and asked for more! I knew I had created a special recipe and am very excited to share it with you!
- Almond Butter
- Whole Wheat Pastry Flour
- Oat Flour
- Dark Brown Sugar
- Organic Cane Sugar
- Dark Chocolate Chunks
- Cinnamon Chips
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Cookie dough scoop or spoon
- Stand Mixer or Hand Mixer
Tips for Making The Ultimate Almond Butter Cookie
- The almond butter makes the batter sort of sticky, so it’s important to refrigerate the dough for at least four hours (preferably overnight) before scooping into cookie dough balls and baking.
- I recommend chocolate chunks because it creates bigger pools of chocolate in the cookies (and hello who doesnt want that!). But if you only have chocolate chips on hand, those will work too!
- To get the beautiful pools of dark chocolate, I add a few more chocolate chunks to the cookies once they’ve baked on top and swirl the chunks with a knife (or fingertip) while the chocolate is hot, which create the pools.
- I added greek yogurt to help keep the cookie moist and it also helps activate the baking soda to achieve those beautiful crinkly tops, so it’s a necessary ingredient!
- I used whole wheat pastry flour and oat flour because both are nutrient dense but still mimic the light and airy texture of regular flour. Make sure it’s whole wheat pastry flour as it has a different, lighter texture than regular whole wheat flour!
- Make sure all the butter, eggs, and greek yogurt are at room temperature so it creates a smoother dough.
- To get even-sized flatter cookies, I slightly press the cookies with the bottom of a measuring cup when they come out of the oven. This can be sort of messy because the chocolate will stick to the measuring cup. Just wipe the cup clean after each press. This is not necessary and is only for aesthetics.
Are The Ultimate Almond Butter Cookies Healthy?
These cookies are the perfect mix between healthy and indulgent. To keep them somewhat nutritious, I used whole wheat and oat flours, dairy-free and vegan dark chocolate chunks (which were lower in sugar), and protein rich almond butter. But I decided to also use regular sugars and real butter to create the right taste and texture. Since this is the holiday cookie season, I wanted to create a cookie that was a little naughty and a little nice!
I did try this recipe was coconut oil and coconut sugar and the cookies still turned out yummy, so you can definitely make those swaps if you want to make these cookies healthier. But just know it will change the taste and texture slightly. The coconut oil made them a little denser and the coconut sugar made them darker in color and a little less sweet.
Other Holiday Treat Recipes
These ultimate almond butter cookies are absolutely delicious! They are bursting with big almond butter and cinnamon flavor, studded with dark chocolate, cinnamon chips, and pretzels, and have a crispy, chewy texture. They deserve a spot on your holiday cookie plate this season!
If you make these ultimate almond butter cookies, please leave a comment below. I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
The Ultimate Almond Butter Cookies
A soft and chewy, super delicious almond butter cookie filled with dark chocolate chunks, cinnamon chips, and pretzels.
- 3/4 cup whole wheat pastry flour
- 1/2 cup oat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 teaspoon cinnamon
- 1/2 cup creamy almond butter
- 1/2 cup unsalted butter room temperature
- 3/4 cup packed dark brown sugar
- 1/4 cup organic cane sugar
- 1 large egg and 1 egg yolk room temperature
- 1 tablespoon greek yogurt room temperature
- 1 teaspoon vanilla extract
- 3/4 cup dark chocolate chips + more for topping
- 3/4 cup crushed pretzels
- 1/2 cup cinnamon chips
- flaky sea salt optional for topping
Whisk together all of the dry ingredients. Set aside.
In a separate bowl (or stand mixer bowl) whisk together the sugar, butter, and almond butter until light fluffy and well incorporated.
Add in egg and egg yolk and mix until well-combined. Finally, blend in the greek yogurt and vanilla.
In batches, combine the wet and dry ingredients until you have a thick, sticky batter.
Fold in the dark chocolate chunks, pretzels, and cinnamon chips.
Place in fridge for at least four hours but preferably overnight.
Once chilled, scoop out cookie dough with small ice cream scoop or spoon to make 24 cookie dough balls. Place on a large parchment lined baking sheet, at least 2 inches apart.
Bake at 350 degrees for 10-12 minutes or until golden brown. They may look slightly soft when you take them out of the oven, but they will continue to cook and set as they cool.
Once cooled, add flaky sea salt if using.
-The almond butter creates a sticky dough so I highly recommend chilling the batter overnight to allow it to set up.
-To get the beautiful pool of dark chocolate, I add a few more chocolate chunks to the cookies once they’ve baked and swirl chunks with a knife or my fingertip while the chocolate is hot to create the pools.
-Also, to get even-sized flatter cookies, I slightly press the cookies with the bottom of a measuring cup when they come out of the oven. This can be sort of messy because the chocolate will stick to the measuring cup. Just wipe the cup clean after each press. This is not necessary, only for aesthetics.