Almond Flour Cookie Butter Cookies

These almond flour cookie butter cookies combine the rich, spiced flavor of cookie butter with a soft, chewy texture that’s naturally gluten-free. I started making these when I wanted something that felt indulgent but worked with almond flour, and they’ve become my go-to when I’m craving cookies that actually taste like a treat, not a “healthy alternative.” The cookie butter adds this warm, caramelized sweetness that pairs perfectly with dark chocolate chips, and the coarse sugar on top gives them a slight crunch. They’re simple enough for a weeknight but special enough that people always ask for the recipe.

Ingredients

• 2 cups (208g) fine blanched almond flour
• 1 tablespoon cornstarch
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/3 cup (100g) cookie butter
• 1/4 cup (56g) unsalted butter, room temperature
• 1/2 cup (115g) brown sugar (light or dark), packed
• 1/4 cup (55g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup mini dark chocolate chips
• 2–3 tablespoons coarse sugar, for topping

How To Make Almond Flour Cookie Butter Cookies

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Whisk together the almond flour, cornstarch, cinnamon, baking soda, and salt in a medium bowl until well combined.
3. Beat the cookie butter and butter together in a large bowl using an electric mixer on medium speed until smooth and creamy, about 1 minute.
4. Add both sugars to the butter mixture and beat on medium-high speed until light and fluffy, about 2-3 minutes.
5. Mix in the egg and vanilla extract, beating until fully incorporated and the mixture looks smooth.
6. Add the dry ingredients to the wet ingredients and mix on low speed just until combined, scraping down the sides of the bowl as needed.
7. Fold in the mini chocolate chips with a spatula until evenly distributed throughout the dough.
8. Scoop the dough using a 1 1/2 tablespoon cookie scoop and roll into balls, then roll each ball in coarse sugar to coat.
9. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart, and gently flatten each one slightly with your palm.
10. Bake for 10-12 minutes, until the edges are golden brown and the centers still look slightly underdone, they’ll firm up as they cool.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Why Almond Flour Works Here

Almond flour isn’t just a gluten-free swap in these cookies, it actually makes them better. The natural oils in almond flour create an incredibly tender, almost melt-in-your-mouth texture that regular flour can’t replicate. Since almond flour is denser and doesn’t contain gluten, the cornstarch helps lighten the texture while the baking soda gives just enough lift.

You’ll want to use fine blanched almond flour, not almond meal, which is coarser and includes the skins. The finer texture gives you smooth, consistent cookies. Room temperature ingredients matter here too, since almond flour dough can be a bit finicky. When everything’s at the same temp, it mixes more evenly and the cookies bake up with that perfect chewy center.

Storage and Make-Ahead Tips

These cookies stay soft for about 4-5 days when stored in an airtight container at room temperature. If you want them to last longer, they freeze beautifully. Just let them cool completely, then layer them between parchment paper in a freezer-safe container for up to 3 months.

The dough also freezes really well, which is honestly my favorite way to handle this recipe. Scoop and roll the dough balls, coat them in sugar, then freeze on a baking sheet until solid. Transfer to a freezer bag and bake straight from frozen, adding an extra minute or two to the bake time. You get fresh cookies whenever you want them without making a full batch.

Cookie Butter Substitutions

If you can’t find cookie butter or want to switch things up, there are a few options that work. Regular creamy peanut butter or almond butter will give you a different flavor but similar texture, just know the cookies won’t have that signature spiced, caramelized taste. Sunflower seed butter works if you need a nut-free version.

You could also try Nutella for a chocolate-hazelnut twist, though the cookies will spread a bit more and taste quite different. Honestly, though, cookie butter is what makes these special. Brands like Biscoff or Trader Joe’s speculoos cookie butter are easiest to find and work perfectly in this recipe.

Notes

• Don’t skip the coarse sugar coating, it adds texture and helps the cookies hold their shape during baking.
• If your dough feels too soft to handle, chill it for 15-20 minutes before scooping.
• These cookies will look underdone when you take them out, but they firm up as they cool. Overbaking makes them dry.
• For thicker cookies, chill the dough balls for 30 minutes before baking and skip the flattening step.
• Regular chocolate chips work fine, but mini chips distribute better throughout smaller cookies.
• Store cookie butter and almond flour in the fridge or freezer to keep them fresh longer.

Recipe FAQs

Can I make these without the chocolate chips?
Absolutely. The cookies are delicious on their own with just the cookie butter flavor and cinnamon. You could also add chopped nuts, dried fruit, or just leave them plain.

Why are my cookies spreading too much?
This usually happens if the butter or cookie butter was too warm, or if you didn’t chill the dough. Make sure your ingredients are at cool room temperature, not warm, and try chilling the dough balls before baking.

How do I know when they’re done baking?
The edges should be golden brown and set, while the centers still look a tiny bit soft and shiny. They’ll continue cooking on the hot pan after you remove them from the oven, so it’s better to slightly underbake than overbake.

Can I use regular all-purpose flour instead of almond flour?
That would make these completely different cookies. If you want to use regular flour, you’d need a different recipe since the ratios and technique for almond flour are totally different.

What’s the best way to measure almond flour?
Spoon it into your measuring cup and level it off with a knife, don’t pack it down. Better yet, use a kitchen scale since almond flour can vary in density depending on the brand.

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