These Raspberry Almond Butter Cookies are a delightful treat! With creamy almond butter and sweet bursts of raspberry, they’re perfect for snack time or dessert.
What I love about these cookies is how chewy and nutty they are. Plus, they’re super easy to make—just mix, scoop, and bake! Your kitchen will smell amazing!
Key Ingredients & Substitutions
Almond Butter: This is the star ingredient! I love creamy almond butter for its smooth texture. If you need a nut-free option, try sunflower seed butter—it works great!
Granulated Sugar: Regular sugar adds sweetness, but you can substitute coconut sugar for a more natural caramel flavor if you prefer. Just note that coconut sugar may darken the cookies slightly.
Raspberry Jam: For the filling, any good quality raspberry jam works. You can switch it up with other jams like strawberry or apricot for different flavors!
Sliced Almonds: These add a nice crunch. If you want to change it up, chopped walnuts or pecans can be used instead, or just leave them off if you prefer.
What’s the Best Way to Ensure My Cookies are Soft and Chewy?
To get that perfect soft and chewy texture, there’s a key tip to keep in mind. Don’t overbake them! Take them out of the oven when the edges are golden, but the center might still look a bit soft. They’ll continue to set as they cool.
- Make sure your oven is properly preheated to avoid uneven baking.
- Allow them to cool on the baking sheet for just a few minutes before transferring to a wire rack—this helps them firm up without getting hard.
- Use a cookie scoop for consistent sizes so they bake evenly.
Raspberry Almond Butter Cookies
Ingredients You’ll Need:
- 1 cup creamy almond butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup raspberry jam or preserves (seeded if preferred)
- 20 sliced almonds (for topping)
- 1/2 cup powdered sugar (for glaze)
- 1-2 teaspoons almond milk or water (for glaze)
How Much Time Will You Need?
This delightful cookie recipe will take about 15 minutes for preparation and 10-12 minutes for baking. After they come out of the oven, allow for a few minutes of cooling before you dig in. In total, you’ll be enjoying your cookies in under an hour!
Step-by-Step Instructions:
1. Preheat and Prepare Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Cookie Dough:
In a large mixing bowl, combine the creamy almond butter, granulated sugar, egg, and vanilla extract. Stir well until everything is nice and smooth.
3. Add Dry Ingredients:
Next, add the baking soda and salt to the mixture. Stir well to make sure all the dry ingredients are thoroughly combined with the wet ones.
4. Shape the Cookies:
Using a cookie scoop or a tablespoon, scoop rounded portions of the dough onto your prepared baking sheet. Make sure they are spaced about 2 inches apart to allow for spreading while baking.
5. Create Indentations:
Now, take your thumb or the back of a spoon and gently press down in the center of each dough ball to create a small indentation.
6. Add Raspberry Jam:
Fill each of the indentations with about 1 teaspoon of raspberry jam. Be generous but not overflowing!
7. Top with Almonds:
Place 1-2 sliced almonds on top of each cookie, pushing them gently into the dough.
8. Bake the Cookies:
Pop the cookies into the preheated oven and bake for 10-12 minutes. Keep an eye on them—the edges should be lightly golden while the centers remain soft.
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes. This helps them firm up a bit. After that, transfer the cookies to a wire rack to cool completely.
10. Make the Glaze:
While your cookies are cooling, mix the powdered sugar with 1-2 teaspoons of almond milk or water until you achieve a smooth drizzle consistency.
11. Drizzle and Set:
Drizzle the glaze over your cooled cookies in any pattern you like. Let the glaze set for a few minutes before serving.
12. Enjoy!
These cookies are perfect for a sweet treat. Enjoy the wonderful flavor of chewy almond butter mixed with the vibrant raspberry jam!
Can I Use Natural Almond Butter Instead of Creamy Almond Butter?
Yes, you can! Just keep in mind that natural almond butter may have a more oily texture. If you use it, stir well before measuring to ensure even mixing in your cookie dough.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If they start to dry out, you can place a slice of bread in the container to help keep them moist!
What If I Don’t Have Almond Milk for the Glaze?
No problem! You can use water, regular milk, or even another non-dairy milk like oat milk or soy milk instead. Just mix until you reach the desired glaze consistency.
Can I Freeze These Cookies?
Absolutely! Once baked and cooled, place the cookies in a single layer in a freezer-safe container. They can be frozen for up to 3 months. Just thaw them at room temperature before enjoying!
