Why make these almond butter cookies?

A great almond butter cookie is soft in the middle, a little crisp at the edges and tastes like toasted almonds, not just sugar. These get their flavor from JOI Almond Base, which is nothing but almonds, so the nutty taste comes through clean. Coconut sugar adds a caramel note, a flax egg holds everything together, and a little almond flour gives the cookies body. Expect chewy, golden cookies with a classic fork crosshatch, made in one bowl and baked in about 10 minutes.

Why this recipe is so easy

• One bowl, no mixer.

• Seven ingredients, no dairy, no eggs and no wheat flour.

• The dough is easy for kids to roll and press.

Recipe card

• Servings: about 16 cookies

• Prep time: 10 minutes, plus 15 minutes chilling

• Cook time: 10 to 11 minutes

• Total time: about 35 minutes

• Category: Dessert, Cookies, Holiday Baking

• Dietary: vegan, dairy-free and gluten-free by ingredients

• Equipment: mixing bowl, spatula, baking sheet, parchment paper, fork

Ingredients

• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)

• 1 cup JOI Almond Base, used directly from the bottle (shake well first)

• 2/3 cup coconut sugar

• 1 tsp vanilla extract

• 1/2 cup almond flour

• 1/2 tsp baking soda

• 1/4 tsp fine salt

• Flaky salt, for topping (optional)

Directions

1. Stir the ground flaxseed and water in a large bowl and let it sit 5 minutes until gel-like.

2. Squeeze in 1 cup Almond Base. Add coconut sugar and vanilla and stir until glossy and well combined.

3. Stir in the almond flour, baking soda and salt until a soft dough forms. Chill 15 minutes so it is easy to roll.

4. Heat the oven to 350°F and line a baking sheet with parchment.

5. Roll the dough into 1 1/2-inch balls and place 2 inches apart. Press each one twice with a fork to make a crosshatch.

6. Bake 10 to 11 minutes, until the edges are golden but the centers still look slightly soft. Sprinkle with flaky salt if using.

7. Cool on the sheet for 10 minutes; they firm up as they cool.

Why the JOI squeeze bottle works here

Baking is about accurate measuring, and sticky nut butter is the hardest ingredient to get out of a measuring cup. Squeezing JOI straight into the bowl gives you the full cup with no scraping. Because JOI is just almonds with no added oil or sugar, the cookies taste clean and you control the sweetness.

Customizations and substitutions

• Chocolate chip: fold in 1/3 cup mini dairy-free chocolate chips.

• Thumbprints: press a dent in each ball and fill with jam after baking. See our Almond Thumbprint Cookies.

• Peanut version: swap in Organic Peanut Base for a classic peanut butter cookie.

• Holiday spice: add 1/2 tsp cinnamon and 1/4 tsp ground ginger.

Common mistakes

• Skipping the chill: the dough is soft and the cookies spread more without it.

• Overbaking: pull them when the centers still look underdone. They set as they cool.

• Using a sweetened almond butter: it makes the cookies too sweet. JOI has nothing added.

Storage

• JOI base: store the bottle in a cool, dark pantry; refrigeration is not required.

• Cookies: keep in an airtight container at room temperature for up to 4 days, or freeze up to 2 months (kitchen-test this).

Frequently asked questions

• Can you make almond butter cookies without eggs? Yes. A flax egg (ground flaxseed mixed with water) binds the dough just like an egg.

• Why did my almond butter cookies spread? The dough was too warm or the almond butter was very runny. Chill the dough 15 minutes and stir in 1 to 2 tbsp more almond flour if needed.

• Are almond butter cookies gluten-free? These are, because they use almond flour instead of wheat flour. Check that your baking soda and vanilla are certified gluten-free if needed.

• Can I use regular sugar instead of coconut sugar? Yes. Use the same amount of brown sugar for a similar chewy texture.

Make JOI part of your kitchen

A bottle of JOI Almond Base bakes cookies, drizzles over oatmeal and blends into almond milk in seconds. Holiday baking? The Almond Base 4-Pack keeps you covered all season.