These chewy almond butter cookies are a delightful twist on the classic peanut butter cookie, offering a rich and nutty flavor with a soft texture.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the almond butter and brown sugar. Mix until smooth and well combined.
Ensure the almond butter is at room temperature for easier mixing.
Add the egg, vanilla extract, and baking soda to the mixture. Beat until fully incorporated.
Crack the egg into a separate bowl first to avoid shell pieces in the dough.
Scoop out a tablespoon of dough and roll it into a ball. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
For uniform cookies, use a cookie scoop to measure the dough.
Flatten each ball slightly with the back of a fork, creating a crisscross pattern.
Dip the fork in water to prevent sticking while pressing the dough.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly cracked.
Avoid overbaking to keep the cookies soft and chewy.
Let the cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.
Allowing the cookies to cool on the sheet helps them firm up before transferring.
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