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The Ultimate Almond Butter Cookies

A soft and chewy, super delicious almond butter cookie filled with dark chocolate chunks, cinnamon chips, and pretzels.

Course Dessert
Servings 24 cookies
Author Danielle

Ingredients

  • 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

Instructions

  1. Whisk together all of the dry ingredients. Set aside.
  2. In a separate bowl (or stand mixer bowl) whisk together the sugar, butter, and almond butter until light fluffy and well incorporated.
  3. Add in egg and egg yolk and mix until well-combined. Finally, blend in the greek yogurt and vanilla.
  4. In batches, combine the wet and dry ingredients until you have a thick, sticky batter.
  5. Fold in the dark chocolate chunks, pretzels, and cinnamon chips.
  6. Place in fridge for at least four hours but preferably overnight.
  7. 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.
  8. 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.

  9. Once cooled, add flaky sea salt if using.

Recipe Notes

-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.