Pesto that is rich and chunky and has a strong nut taste. Excellent with pizza, spaghetti of your choice, or toasted bread! Place in the freezer or refrigerator.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 1 cup shortening
- 1 cup creamy almond butter
- 1 cup packed brown sugar
- 1 cup white sugar
- 2 tablespoons hot water
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine shortening, almond butter, brown sugar, and white sugar in a large bowl; beat with an electric mixer until smooth. Combine hot water, baking soda, and salt together in a small bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just combined.
- Roll dough into walnut-size balls and place 2 inches apart on ungreased baking sheets. Press and flatten balls with a fork to create a crisscross pattern.
- Bake in the preheated oven until edges are golden brown, about 8 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 157 mg |
| Sugars | 18 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe exactly. I made mine in my Brevilee smart oven air!370 degrees for 9.5 minutes Next time I will use less shortening & less sugar. I would also use nuts
Used almond butter, 1/2 stick unsalted butter and 1/4 cup coconut oil, 1/2 c white sugar and 1 cup light brown sugar, so slightly less fat and sugar than recipe listed. As one reviewer suggested, I added 1 tsp vanilla extract plus 1 tsp almond extract. Also did the hot water since I wanted to stay as true as possible to the original recipe. Added mini chocolate chips to about half the dough, and a few crunched up almond slivers that I had in the pantry. Baked for 10 minutes. Beautiful texture and flavor. This recipe is a keeper!
I used 4 c of almond flour and half c of all purpose because that’s all I had. They came out good but very soft I flattened pretty thin and cooked for full 8 minutes. Delicious.
I used 3/4 c. coconut oil as suggested and added 2 t. almond extract. Baked for 10 minutes. These were tasty but tasted more like marzipan than a cookie.
Good! I just wish I tasted more almond.
I like these MUCH better than peanut butter cookies! 🙂 Mine didn’t come out “chewy”, I’d say that they were more “sandy” or more like shortbread – but we ate them warm. They may have gotten chewy if we let them get cold. I scaled for 6 cookies and used a food scale and metric measurements. Cut back the sugars and used a combo of butter and canola oil rather than shortening. I used King Arthur “White Whole Wheat” flour. I meant to use half almond flour (as I have half a bag that I want to use up) and half flour… but I forgot to pull out the almond meal/flour. Will make again!
I found it made a lot more than 4 dozen, and that was despite munching on the dough as we went. It had an enormous yield which was awesome. The recommendation to space them 2 inches apart was excessive and not necessary. We found half an inch to an inch was perfectly acceptable and that helped us fit all those tons of cookies onto just a few trays.
pretty good but not too almondy
Very good recipe.
These cookies were delicious! Didn’t change a thing followed the recipe. Brought them to work, so many people wanted the recipe. Next time I make them will be for the grandkids. Thanks!
I subbed with coconut oil instead of shortening. Definitely recommended using less, like 3/4 cup rather than 1 cup. Overall, great recipe and not sickening sweet. 🙂
These turned out tasty and were easy to make. I substituted 3/4c of coconut oil for the shortening. Added a dash of cinnamon and also made the dough a day ahead and kept it in the refrigerator to develop flavor. Be careful to monitor the baking time because there is a fine line between soft/hard cookie results. Some I left in the oven for 15 minutes, which came out with a crunchy texture, and the other half I baked about 10 minutes, which were chewy.
My younger sister, who hates peanut butter cookies loved these almond butter cookies. I used soft white whole wheat flour instead of all-purpose. These definitely earn a thumb’s up from me!
Delicious! I used crunchy almond butter from Trader Joe’s (No one was eating it as is so making cookies with it was ideal.) I used a tad less sugar, and topped each cookie with mini chocolate chips, and baked them for 12 minutes. They came out lightly crunchy on the outside and soft inside. Overall, a little on the dry side, but still good. The family liked them a lot. This batch made about 40 average-size cookies.
This is a great recipe. Thanks for sharing. The only change I made was using coconut oil in place of the shortening. The coconut oil gave the cookies a really nice flavor. Will definitely make again!
Pretty good recipe. Makes many many small cookies. You will be putting at least 4 cookie sheets in the oven. For me, having only one cookie sheet, that was a pain but worth it. I only put in egg whites, no yolk. I also replaced crisco for olive oil. They were a bit greasy in the dough stage but baked well. 8 min was good in order to not burn. Nice mild taste, good for husband with dietary restrictions…also, made my own almond butter in the vitamix. Worked well. Guilt free. Put in a little less salt than it said. Next time I would put in full amount of salt since it makes so many cookies… Better and chewier when warm. Harder when comes to room temperature.
These are spectacular!! I added 1/4 of butterscotch chips and 1/4 bag of choc chips to mine. Might be my new favorite cookie.
I made these today and they were delicious with 1 change. I always taste the batter of a new recipe before I bake them. I noticed they were missing in the flavor department, so In addition to the vanilla extract, I added 1 teaspoon of almond extract. These cookies were delicious. They taste like biscotti but are chewy like a peanut butter cookie. Also the batter made 36 cookies for me, not 24.
These were the best nut butter cookies I have ever eaten. I did change the recipe a little but used the same measurements. I used 1/2 brown and 1/2 white all purpose flour. Instead of white sugar I used Stevia in the Raw baking sweetener measured true to sugar. Instead of shortening I used real butter. Instead of a Hersheys Kiss, I used a chunk of a Snickers bar. These were flaky and delicious. Will use this recipe again and again and again.
I had butter almond that no one wants to eat and been just sitting in the fridge, I decided to give this recipe a try. instead of shortening I used butter and decorated it with Hershey kisses. They came out beautiful and tasting awesome. The whole family love them. Thank you!
My Son needed to take almond butter and coconut oil to his culinary class for an assignment. Well he brought home leftovers so decided to make almond cookies with the almond butter. Well was surprised to see other reviewers used coconut oil. Win win. I don’t use shortening so didn’t have it in the house anyway. I thought they were ok, but thats just because it’s not my favorite kind of cookie. My Son liked them so thanks for a recipe where i was able to use items i don’t usually have on hand.