Almond Butter Cookies


There are some food items you should never buy in bulk, unless it’s for the foodservice industry
Almond butter would be a good example of what not to buy in bulk; yet I bought a giant jar from Costco the other day.
In my defense, it was the same price as the smaller bottle I usually buy from the grocery store.
I was making faux-pesto and my recipe called for two tablespoons of almond butter, when that was done I had to find other recipes that use almond butter.
I also discovered that I really like almond butter… straight out of the jar; and seeing that I have no self-discipline, I had to find less gluttonous ways to get rid of my giant tub.
I found this recipe for maple almond butter cookies in Alive Magazine; it uses half a cup of almond butter.

Maple Almond Butter Cookies


  • ½ cup almond butter
  • ½ cup maple syrup, No. 2 or No. 3
  • 3 tablespoon olive oil
  • 1 teaspoon vanilla or almond extract
  • 1 cup whole wheat pastry flour
  • ½ tsp (2 mL) baking soda
  • ¼ tsp (1 mL) salt
  • ½ cup almonds, chopped


  1. Preheat oven to 350 F (180 C).
  2. In large bowl, mix together almond butter, maple syrup, oil, and extract.
  3. In separate bowl, blend together flour, baking soda, and salt.
  4. Add dry ingredients to wet ingredients and stir until just combined. Fold in almonds.
  5. Refrigerate dough for at least an hour.
  6. Roll heaping tablespoons of dough into balls, place onto cookie sheet lined with parchment paper, and flatten to about 1/3 in.
  7. Bake for 10 minutes or until the edges begin to turn golden brown.

Milk & Cookies
It’s almond overkill here, but it’s awesome with a glass of cold almond milk…

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