Almond Butter Cookies


Made my hubby some delicious cookies this afternoon.  They came out kind of chewy and are still like that after they cooled off.  I got this base batter idea from the chocolate chip cookie recipe on the back of the Honeyvillegrain Blanched Almond flour bag.  I made some drastic changes to their basic dough, however.  They used all almond flour in their recipe and I’ve added some ingredients I find improve low-carb baked goods.  I’m very pleased with the chewy texture of these and will likely use this cookie dough for many variations in the future.  So far I have done variations with fresh cherry, pineapple and pecan, dried prune , currant-spice, pumpkin, and chia-chai .  All have been delicious.  If you’re tired of cake-y or dry/brittle cookies and and seek a low carb cookie that is moist and chewy cookie, this one you really need to try!  They really deliver!  They also freeze well and are even chewier when eaten right out of the freezer!!  These are not suitable until the nuts and seeds rung of the Atkins Phase 2 OWL carb reintroduction ladder.

DO NOT SUBSTITUTE OTHER SWEETENERS FOR THE SUGAR-FREE HONEY IN THESE OR THEY WILL NOT COME OUT CHEWY!  Real honey will work but will also jack up the carbs considerably!


2 c. almond flour

½ c. coconut flour

1 T. oat fiber (substitute gluten-free oat flour for gluten-free version)

1 tsp. glucomannan powder (konjac powder)

1/8 tsp. salt

½ tsp. baking soda

½ c. coconut oil (or softened butter)

2 T. almond butter

1 T. vanilla extract

½ c. granular Splenda

1 T. erythritol

1 egg, beaten

¼ c. sugar-free imitation honey (no substitutions, unless it’s REAL honey)

DIRECTIONS:  Preheat oven to 350º.  In a large mixing bowl stir the almond butter and oil together until smooth.  Beat in the egg, vanilla and imitation honey.    Measure in all dry ingredients on top and stir well to form a smooth dough.   If your dough seems very dry or stiff (coconut flours vary), add in ½ beaten egg. Roll dough into 1″ balls and place them onto parchment lined baking sheet.  Leave 1″ space between cookies.  Press balls down slightly flat and pop pan into preheated oven.  Top with chopped, sliced almonds if desired, but this really doesn’t impact flavor, just the look.  Bake for about 7 minutes.  Do not over brown these cookies or texture will be drier and less chewy.  Remove from oven and cool on the pan a few minutes before removing with a spatula.  These are delicate while hot but “firm up” nicely when they cool. Store in an airtight container.

NUTRITIONAL INFO:   Makes 28 cookies, each contains:

105.5 cals, 9.1g fat, 4.12g carbs, 2.07g fiber, 2.05g NET CARBS, 2g protein, 48.2 mg sodium

HOMEMADE IMITATION HONEY: If you really don’t feel like runing to the store for ready-made sugar-free honey, but also don’t want to use all real honey because of the carbs, I have a homemade recipe you might want to try.  Boil for 2-3 minutes: ¼ c. erythritol, 2 T. + 1 tsp. real honey and 1 pkt. stevia (or Splenda).  Cool (thickens as it cools) and put in airtight jar.  Added note:  If it crystalizes over time, just soften in the microwave on DEFROST for 1  minute or plunge into a pot of slow simmering warm water a minute or so before stirring and using.


35 thoughts on “Almond Butter Cookies

  1. Can I substitute swerve for the splenda ( I would think its OK) also I’m not sure what the konjac powder is or where to get it. Can it be left out? Have you ever tried this recipe with peanut butter in place of the almond butter? Thank you !

    1. These may not cook up the same without the konjac powder (glucomannan). I order mine at You can substitute Swerve for my Splenda. Haven’t subbed in peanut butter in this particular recipe yet but it should work just fine.

  2. I have been making a variation of your cookie, and thought you might like to know. I have made your original, and wanted to make it again, but couldn’t find my coconut flour. So I took coconut flakes, and powdered them. I know coconut flour and powdered coconut flakes are two different things, so I added a cup of flakes powdered up instead of 1/2 cup coconut flour. This later changed to 1 1/2 cup almond flour and 1 1/2 cup flakes, powdered. Also I added some coarsely chopped macadamia nuts, and 3 slices of some unsweetened pineapple I had dehydrated. I cut the pineapple in tiny pieces with a pizza cutter that I sprayed with a coconut oil spray. (Some white chocolate chips would have been yummy, but I don’t have any sugar free ones). I did make a few other changes which was xylitol instead of splenda, a dash of powdered stevia, and 1 tsp baking soda instead of 1/2 tsp. Also I like a harder cookie, so I baked them at 375 for 10 minutes. It could be my oven runs cooler than your too, as it’s pretty old. EVERYONE loves these cookies! If you bake these cookies at the lower temperature you stated in your recipe, the texture is similar to the little coconut cookies you find at Chinese buffets, I would add maybe 2 cups flakes and only 1 cup almond flour. That would be another experiment. Thanks so much for sharing your creation!

    1. I actually did a pineapple + pecan version of these. That recipe is up on the site. I LOVED that variation. I’m sure macadamias would be good also, but they’re getting so pricey I rarely buy them. I’m such a tightwad sometimes. 🙂 We love this basic cookie recipe, too, and it has been the foundation of a bunch of cookie variations up on my site. So glad you like this recipe. And glad to hear your feedback on the higher temp for a harder cookie. Happy cookie baking to you, Doreen!

    1. Having not ever tried it, I couldn’t say Amber. XG will only help with binding the batter, it won’t also add the volume and texture the gluc adds. Gluc swells in moisture; XG doesn’t. But you can try and see how they cook up. Although the texture may be different, they might still be good and acceptable to you. 🙂 Hope you like the taste.

    1. Beth, I found out the hard way it is crucial to the texture. I forgot it one time and the result was disastrous. My mistake batch cooked up very hard, very dry and almost impossible to swallow. You might be able to sub in other sweeteners, but I wouldn’t have a clue if the cookies will cook up properly for you. You could Google your sweetener and see if the manufacturer’s website discusses substituting their product in for that amount of honey.

  3. Holy cow! I can’t make these very often. They are soooo good!! Some days I can’t stop with two. I ended up eating 4 or 5 a couple of times. Will have to save these for special occasions or until I am closer to goal. Lol! What a great cookie!!!

    1. Welcome to the site, Sharon! Yes, it is the same thing. It is any form of honey that uses an “artificial” sweetener. Hope that helps.

      1. I assumed so. Just second guess myself quite frequently. Lol! Thank you. Going to make these today. Thank you for all the great recipes.

  4. Miss Peggy
    what does the…Konjac powder do..???
    can it be left out or is it vital I had my friend ask me and I do not know

    1. What I’m finding in my baked goods experiments with it thus far, is the konjac powder, a fiber, acts as a volume enhancer (boosts rise a bit) and gives a more flour-like texture to almond/coconut flour goods that tend to, by the coarse nature of those flours, be crumbly and grainy. And for me, more importantly, makes the baked good incredibly filling, which makes it a portion control enhancer. I can only eat 2 of these cookies. Without it I suspect I could down 6 without batting an eyelid, once I ate the first one. Just bein’ honest there. So I figure if it has the volume/texture boost AND keeps me from eating as much/many………That’s a GOOD thing, as Martha Stewart always says on her show.

  5. Yum! Question about the oil, I know you said we can sub butter, but I have some macadamia nut oil, can that be used?

    1. I have no personal experience with macadamia oil yet, so I can’t speak to the flavor aspect. But oil is oil IMO, so I would certainly think so. Let me know how you like them! I’d be interested to know how the macadamia oil comes out for you. 🙂

    1. Hope you like them, Heidi! I think you’ll see this dough is a versatile one that will be a good basic dough for other cookie flavors as well.

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