11 Christmas Cookies Almond Butter Rich Variations

Almond Butter Gingerbread Cookies

Almond Butter Gingerbread Cookies are a delightful twist on the traditional gingerbread cookies, combining the warm, spicy flavors of ginger and cinnamon with the rich, nutty taste of almond butter. These cookies are not only delicious but also a healthier alternative, as they are gluten-free and can be made without refined sugars. Perfect for holiday gatherings or cozy evenings at home, these cookies will fill your kitchen with a warm and inviting aroma.

Cooking Steps:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
2. Mix Wet Ingredients: In a large mixing bowl, combine the almond butter, coconut sugar, and maple syrup. Using a hand mixer or a whisk, blend until the mixture is smooth and well combined. Then, add the egg and vanilla extract, mixing until smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until evenly mixed.
4. Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon until a soft dough forms. Be careful not to overmix.
5. Shape Cookies: Using your hands, roll the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheets, making sure to leave some space between each cookie to allow for spreading during baking.
6. Flatten Cookies: Gently press each cookie ball down with the back of a fork or your fingers to flatten them slightly. This will help them cook evenly and achieve that traditional cookie shape.
7. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown. Keep an eye on them as ovens vary.
8. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Serve and Enjoy: Once cool, your Almond Butter Gingerbread Cookies are ready to be enjoyed! You can store them in an airtight container for up to a week or share them with friends and family during the festive season.

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Almond Butter Chocolate Chip Cookies

Almond Butter Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie recipe, incorporating the rich flavor of almond butter. These cookies are a perfect blend of nutty sweetness and rich chocolate chunks, making them a great treat for any occasion. They are also gluten-free and can be sweetened naturally, safeguarding that you enjoy a delicious, guilt-free dessert.

Cooking Steps:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper and set them aside to prepare for baking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the almond butter, coconut sugar, and maple syrup. Beat the mixture with a hand mixer or whisk until it’s smooth. Then, add the egg and vanilla extract, mixing until everything is well incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, baking soda, and salt until the dry ingredients are evenly mixed.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring with a spatula or wooden spoon until a soft dough forms. Avoid overmixing to safeguard the cookies remain tender.
5. Add Chocolate Chips: Fold in the chocolate chips gently into the dough, safeguarding they are evenly distributed throughout the mixture.
6. Shape Cookies: Use your hands to roll the dough into small balls, about 1 inch in diameter. Place them on the prepared baking sheets, leaving enough space between each cookie as they will spread while baking.
7. Flatten Cookies: Lightly press each cookie ball down with the palm of your hand or the back of a fork to flatten them slightly. This step helps to achieve an even baking surface.
8. Bake: Transfer the baking sheets to the preheated oven and bake for 10-12 minutes. Keep an eye on the cookies and remove them once the edges start to turn golden brown.
9. Cool: After baking, allow the cookies to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely before enjoying.

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Almond Butter Snickerdoodles

Almond Butter Snickerdoodles are a delightful and healthier twist on the traditional snickerdoodle cookie. These cookies feature the rich, nutty flavor of almond butter combined with the signature cinnamon-sugar topping that makes snickerdoodles so popular. They are perfect for holiday gatherings or as a sweet treat any day of the week, and can easily fit into gluten-free diets.

Cooking Steps:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Mix Wet Ingredients: In a medium bowl, combine the almond butter, coconut sugar, and maple syrup. Use a whisk or hand mixer to beat the mixture until it’s smooth. Next, add the egg and vanilla extract, mixing thoroughly until all ingredients are well combined.
3. Combine Dry Ingredients: In another bowl, whisk together the almond flour, baking soda, cream of tartar, and salt. Make sure all dry ingredients are evenly distributed in the mixture.
4. Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet ingredients, stirring with a spatula or wooden spoon until a soft dough forms. Be careful not to overmix; just mix until it’s combined.
5. Prepare Cinnamon Sugar: In a small bowl, combine the additional coconut sugar and cinnamon. This will be used to coat the cookies.
6. Shape Cookies: Use a cookie scoop or your hands to form the dough into balls roughly 1-1.5 inches in diameter. Roll each ball in the cinnamon sugar mixture to coat completely.
7. Place on Baking Sheet: Arrange the coated dough balls on the prepared baking sheets, leaving enough space between each for the cookies to spread as they bake.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should be golden brown, but the centers may still look soft.
9. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After this, transfer them to a wire rack to cool completely before enjoying.

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Almond Butter Raspberry Thumbprint Cookies

Almond Butter Raspberry Thumbprint Cookies are a delicious and unique treat that combines the nutty flavor of almond butter with the sweet-tart goodness of raspberry jam. These cookies are not only visually appealing with their charming thumbprint indentation filled with vibrant jam but are also gluten-free and perfect for the holiday season or any special occasion. They make for a delightful addition to any cookie platter!

Cooking Steps:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
2. Mix Wet Ingredients: In a large mixing bowl, combine the almond butter, coconut sugar, and maple syrup. Use a whisk or electric mixer to blend these ingredients together until smooth. Then, add the egg and vanilla extract, mixing well until thoroughly combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, baking soda, and salt. Make sure to distribute the baking soda and salt evenly throughout the almond flour.
4. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring with a spatula or wooden spoon until a cohesive dough forms. Be careful not to overmix; simply combine until you no longer see dry spots.
5. Shape Cookies: Using a cookie scoop or your hands, form the dough into balls that are about 1 inch in diameter. Place the cookie balls on the prepared baking sheets, leaving some space between each one.
6. Create Thumbprint Indentations: Gently press your thumb or the back of a rounded measuring spoon into the center of each cookie ball to create an indentation that will hold the raspberry jam.
7. Fill with Jam: Spoon about 1/2 teaspoon of raspberry jam into each thumbprint indentation, being careful not to overfill.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers should look slightly soft but will firm up as they cool.
9. Cool: Once the cookies are done baking, remove them from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.

Enjoy your Almond Butter Raspberry Thumbprint Cookies with a cup of tea or coffee for a perfect treat!

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Almond Butter Oatmeal Raisin Cookies

Almond Butter Oatmeal Raisin Cookies are a wholesome and delicious twist on the classic oatmeal raisin cookie. These cookies are made with almond butter, which adds a rich nuttiness and creates a slightly chewy texture. Combined with hearty oats and plump raisins, these cookies are perfect for holiday gatherings or a sweet treat any time of the year. They’re easy to make and will definitely become a family favorite!

Cooking Steps:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper and setting them aside.
2. Mix Wet Ingredients: In a large mixing bowl, combine the almond butter, coconut sugar, and maple syrup. Whisk or mix using an electric mixer until the mixture is smooth. Add the egg and vanilla extract, mixing until well incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the old-fashioned oats, baking soda, cinnamon, and salt. Confirm that the ingredients are evenly distributed.
4. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring with a spatula or wooden spoon until the dough is well combined. Be careful not to overmix; you want to mix just until everything is combined.
5. Fold in Raisins: Gently fold the raisins into the dough, making sure they are evenly distributed throughout.
6. Shape Cookies: Using a cookie scoop or your hands, form the dough into balls about 1 inch in diameter and place them onto the prepared baking sheets. Leave some space between each cookie, as they will spread slightly while baking.
7. Flatten Cookies: Lightly press down on each cookie dough ball to flatten them a bit. This helps them bake evenly and gives them a nice shape.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown. The centers may look a little soft, but they will firm up as they cool.
9. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these delicious Almond Butter Oatmeal Raisin Cookies with a glass of milk or your favorite beverage!

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Almond Butter Peppermint Swirl Cookies

Almond Butter Peppermint Swirl Cookies are a festive and delightful treat that perfectly capture the spirit of the holiday season. Combining the rich flavor of almond butter with a rejuvenating peppermint twist, these cookies are both soft and chewy, making them a wonderful addition to any holiday cookie platter. Each bite offers a satisfying blend of sweetness and minty freshness, sure to please family and friends.

Cooking Steps:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
2. Mix Wet Ingredients: In a large mixing bowl, combine almond butter, coconut sugar, and maple syrup. Use a whisk or electric mixer to blend until smooth. Add the egg, vanilla extract, and peppermint extract, mixing until fully combined.
3. Combine Dry Ingredients: In another bowl, whisk together the old-fashioned oats, baking soda, and sea salt until well merged.
4. Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture, stirring with a spatula or wooden spoon until fully combined. Avoid overmixing to maintain a light texture.
5. Add White Chocolate Chips: Fold in the white chocolate chips gently to confirm they are evenly dispersed throughout the dough.
6. Color the Dough: If you would like to create a visual swirl effect, divide the dough in half. Leave one half plain and add a few drops of red and green food coloring to the other half. Gently mix until the color is incorporated, creating a marbled effect.
7. Shape Cookies: Using a cookie scoop or your hands, form the dough into balls about 1 inch in diameter. Place them on the prepared baking sheets, spacing them apart to allow for spreading.
8. Flatten Cookies: Lightly press down on each cookie dough ball to flatten slightly for even baking and a nice shape.
9. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers should look a bit soft.
10. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your festive Almond Butter Peppermint Swirl Cookies!

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Almond Butter White Chocolate Cranberry Cookies

Almond Butter White Chocolate Cranberry Cookies are a deliciously sweet and chewy treat that marries the rich nuttiness of almond butter with the tartness of dried cranberries and the creamy decadence of white chocolate. These cookies are perfect for holiday gatherings or simply for enjoying with a warm cup of tea or coffee. Each bite is a delightful balance of flavors and textures, making them a must-try this festive season.

Cooking Steps:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper and put them aside.
2. Mix Wet Ingredients: In a large mixing bowl, add the almond butter, coconut sugar, and maple syrup. Using a whisk or an electric mixer, blend the ingredients together until the mixture is smooth and well combined. Next, add the egg and vanilla extract, mixing until fully integrated.
3. Combine Dry Ingredients: In a separate mixing bowl, carefully whisk together the old-fashioned oats, baking soda, and sea salt until they are evenly combined.
4. Combine Wet and Dry Mixtures: Gradually introduce the dry mixture to the wet mixture, mixing gently with a spatula or wooden spoon until everything is just combined. Be careful not to overmix to preserve a light texture in the cookies.
5. Add Mix-ins: Fold in the dried cranberries and white chocolate chips gently. This makes certain that they are evenly distributed throughout the cookie dough.
6. Shape Cookies: Using a cookie scoop or your hands, take portions of dough and roll them into balls that are about 1 inch in diameter. Place the dough balls onto the prepared baking sheets, ensuring they are spaced apart to allow for spreading during baking.
7. Flatten Cookies: With a light hand, press down on each cookie dough ball to flatten it slightly. This helps them bake evenly and gives them a nice shape.
8. Bake: Place the baking sheets in the oven, and bake for 10-12 minutes. You want the edges to be lightly golden, while the centers should remain soft.
9. Cool: Once baked, remove the sheets from the oven and allow the cookies to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely before serving.

Enjoy your Almond Butter White Chocolate Cranberry Cookies!

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Almond Butter Pumpkin Spice Cookies

Almond Butter Pumpkin Spice Cookies are a delightful fall treat that combines the warm and inviting flavors of pumpkin spice with the richness of almond butter. These cookies are soft, chewy, and bursting with the essence of the season, making them perfect for cozy evenings by the fire or as a special addition to your holiday cookie platter. The blend of spices and almond butter creates a comforting flavor profile that everyone will love.

Cooking Steps:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside for later use.
2. Mix Wet Ingredients: In a large mixing bowl, combine the almond butter, coconut sugar, pumpkin puree, and vanilla extract. Use a whisk or an electric mixer to blend these ingredients together until the mixture becomes smooth and creamy. Then, add the egg and mix until fully incorporated.
3. Combine Dry Ingredients: In another bowl, whisk together the old-fashioned oats, baking soda, pumpkin spice, and sea salt until all the dry ingredients are well combined.
4. Combine Wet and Dry Mixtures: Gradually fold the dry mixture into the wet mixture using a spatula or wooden spoon. Stir gently until the dough just comes together, being careful not to overmix.
5. Add Mix-ins: Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
6. Shape Cookies: Using a cookie scoop or your hands, portion out the dough and roll it into balls that are about 1 inch in diameter. Place these dough balls onto the prepared baking sheets, ensuring you leave some space between each one to allow for spreading.
7. Flatten Cookies: Lightly press down on each cookie dough ball to flatten them slightly. This will help them bake evenly and create a nice texture.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes. You want them to be set around the edges but still soft in the center.
9. Cool: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delightful Almond Butter Pumpkin Spice Cookies!

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Almond Butter M&M Cookies

Almond Butter M&M Cookies are a fun and colorful twist on traditional cookies, combining the nutty flavor of almond butter with the sweetness of M&M candies. These cookies are chewy on the inside with a slight crunch on the outside, making them an irresistible treat for kids and adults alike. Perfect for holiday gatherings, baking parties, or just a cozy night in, these cookies are guaranteed to brighten up your dessert table with their vibrant colors.

Cooking Steps:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the almond butter, coconut sugar, and vanilla extract. Use a whisk or an electric mixer to blend these ingredients until they are smooth and well combined. Then, add the egg and mix until fully incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the old-fashioned oats, baking soda, and sea salt until all the dry ingredients are evenly mixed.
4. Merge Wet and Dry Ingredients: Gradually fold the dry mixture into the wet mixture using a spatula or wooden spoon. Stir gently until just combined, being careful not to overmix the dough.
5. Incorporate M&M Candies: Gently fold in the M&M candies, making sure they are evenly distributed throughout the cookie dough.
6. Shape Cookies: Using a cookie scoop or your hands, portion out the dough and form balls that are approximately 1 inch in diameter. Place the dough balls onto the prepared baking sheets, leaving space between each ball to allow for spreading.
7. Flatten Cookies: Lightly press down on each cookie dough ball with your hand to flatten them slightly; this guarantees they bake evenly.
8. Bake: Bake the cookies in your preheated oven for 10-12 minutes. The edges should be set, while the centers may appear slightly soft.
9. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Almond Butter M&M Cookies!

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Almond Butter Walnut Holiday Biscotti

Almond Butter Walnut Holiday Biscotti are a delightful twist on the classic Italian cookie, perfect for the holiday season. These crunchy, twice-baked cookies are infused with the rich flavor of almond butter and loaded with crunchy walnuts, making them a perfect companion for coffee or tea. The biscotti’s unique texture allows for easy dipping, and their delectable flavor will make them a favorite at any festive gathering.

Cooking Steps:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy removal of the biscotti.
2. Mix Wet Ingredients: In a large mixing bowl, combine the almond butter, coconut sugar, and vanilla extract. Use a whisk or electric mixer to blend until smooth. Add the eggs one at a time, mixing well after each addition until fully incorporated.
3. Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and sea salt. This helps to aerate the flour and guarantees an even distribution of the baking powder.
4. Merge Wet and Dry Ingredients: Gradually incorporate the dry ingredient mixture into the wet mixture. Stir gently with a spatula or wooden spoon until just combined. The dough may be a bit sticky; that’s normal!
5. Add Walnuts: Fold in the chopped walnuts and almond extract, making sure they are evenly mixed into the dough.
6. Shape Dough: Transfer the dough onto a lightly floured surface. Divide the dough in half and shape each piece into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them apart.
7. First Bake: Bake the logs in the preheated oven for 25-30 minutes or until they are firm and lightly golden.
8. Cool and Slice: Once baked, remove the logs from the oven and let them cool on the baking sheet for about 10-15 minutes. Once cool enough to handle, transfer them to a cutting board and slice them diagonally into 1/2-inch thick pieces.
9. Second Bake: Return the sliced biscotti to the baking sheet, cut side up. Bake for an additional 10-15 minutes, turning them halfway through, until they are dry and crisp.
10. Cool Completely: Remove the baking sheet from the oven and allow the biscotti to cool completely on a wire rack. Enjoy your flavorful Almond Butter Walnut Holiday Biscotti with your favorite beverage!

Almond Butter Coconut Macaroons

Almond Butter Coconut Macaroons are a delightful twist on the traditional macaroon, combining the chewy texture of shredded coconut with the rich, nutty flavor of almond butter. These cookies are naturally gluten-free and make for a delightful sweet treat during the holiday season or any festive gathering. With a simple preparation process, they can be enjoyed plain or dipped in chocolate for an extra indulgence.

Cooking Steps:

1. Preheat Oven: Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the almond butter, honey (or maple syrup), vanilla extract, and sea salt. Stir until the mixture is smooth and well blended.
3. Add Coconut: Gradually fold in the shredded coconut until it is evenly coated with the almond butter mixture. Make sure all the coconut is mixed in thoroughly.
4. Whisk Egg Whites: In a separate bowl, whisk the egg whites until they reach soft peaks. This adds airiness to the macaroons, giving them a nice texture.
5. Combine Mixtures: Gently fold the whipped egg whites into the coconut and almond butter mixture. Be careful not to deflate the egg whites; this step should maintain the light and airy texture.
6. Shape Cookies: Using your hands or a small cookie scoop, form the mixture into small mounds (about 1.5 inches tall) and place them on the prepared baking sheet, spaced about 2 inches apart.
7. Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes or until the macaroons are golden brown on the outside.
8. Cool: Once baked, remove the baking sheet from the oven and let the macaroons cool completely on the baking sheet. This will help them firm up as they cool.
9. Optional Serve: For an extra treat, melt some chocolate and dip the bottom of each macaroon into the chocolate. Allow the chocolate to set before serving.

Enjoy your Almond Butter Coconut Macaroons as a delightful treat during the holidays or any time you crave something sweet!