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Since I’ve been pregnant, our mealtimes have become pretty monotonous. Like I’ve said before, our Crock-Pot is a permanent fixture on the counter and I feel like we rotate the same breakfasts, dinners and snacks every single week. Even down to the cookie dough that I make Eric – every week, it’s the same ol’ same ol’.
I’m slowly getting my big-bellied self back into the kitchen and within the last week or so, we’ve been trying to mix up mealtime. Seriously, you can only eat Crock-Pot pulled pork and chocolate chips cookies so many times before their deliciousness turns into blah-ness.
Last week, we actually took some time to develop a meal plan (thank you, Pinterest) which included a new pasta dish, soup and of course a new dessert/snack recipe in the form of Almond Butter Cookies. With a little planning and working together in the kitchen, we were out of our mealtime rut in no time.
The star of our weekly meal plan was definitely this recipe for Almond Butter Cookies. Crunchy Jif Almond Butter paired perfectly with oatmeal and semisweet chocolate to create a deliciously chewy, slightly crunchy, satisfying cookie. They’re perfect for dessert, a lunchtime treat or a 3:00AM snack with an ice cold glass of milk – just sayin’!
Tips for Mixing Up Mealtime
– Use food blogs, Facebook, Pinterest and sites like Jif.com to get a little inspiration. Jot down, Pin or bookmark your favorite recipes to save them for later.
– Get your family in on the planning and cooking action. Get their recipe input and then put them to work in the kitchen – you’re sure to make some amazing memories.
– Scan store shelves for exciting new products like no-stir nut butters from Jif. They’re delicious and a great alternative to peanut butter on everything from toast to apples.
– For more inspiration, visit Jif.com or find them on Facebook and Pinterest.
Almond Butter Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup sugar
- 1 cup lightly packed light brown sugar
- 1 ½ cups Jif Crunchy Almond Butter
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ cups quick cooking oatmeal
- 2 cups semisweet chocolate chips
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream butter, sugar, brown sugar and almond butter until light and fluffy - about 2 minutes.
- Beat in eggs one at a time and add vanilla extract, mixing until incorporated.
- In a large bowl, sift together flour, baking soda and salt.
- Gradually add the dry ingredients to the mixer until they are thoroughly combined. Mix in oats and chocolate chips.
- Cover and chill dough for at least 3 hours or up to 2 days.
- When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.
- Using a medium cookie scoop (1 1/2 tablespoons), scoop cookie dough onto prepared baking sheets.
- Bake in preheated oven for 12 - 15 minutes, or until edges are golden brown.
- Allow cookies to cool on cookie sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
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Disclosure: My Baking Addiction has teamed up with Jif to develop recipes using their new no-stir nut butters. This is a sponsored post written as part of that program. All opinions about Jif are my own.
I have used this recipe a thousand times and I love it…but unfortunately, I do not remember it by heart and I can no longer see it on this page. Can you tell me where to see the full recipe?
Thanks
– Keisha
Keisha-
It looks there was a glitch with the code. The recipe should be able to viewed and printed from this link: https://www.mybakingaddiction.com/almond-butter-cookies/ please let me know if you have any issues. Thanks so much for bringing it to my attention.
-Jamie
These were absolutely delicious. I had Whole Foods 365 Almond Butter on hand and used that, but followed the recipe verbatim otherwise. Everyone at the potluck raved about them!!
Stacey-
I’m so glad the recipe turned out so well for you. Thanks for visiting!
-Jamie
I am going to try this recipy by substetuting Almond flour in place of the A-P Flour.
Thanks for sharing the recipy Jamie
Vernon-
Let me know how that turns out. Thanks for visiting.
-Jamie
Hi there
I have a smooth and kind of runny almond butter will it be suitable for this recipe?
Samah, you probably want a creamier, firmer almond butter for this recipe.
– Jamie
Is it baking soda or baking powder? Thanks
Amy-
Thanks so much for pointing out that error. It is baking soda and has been corrected. Have a great day!
-Jamie
I love almond butter choc chip cookies. I bet the addition of oatmeal makes them nice and soft!
Oh man how I love a chewy cookie! I’ve been thinking lately I needed a good recipe and this one sounds perfect! Thanks.
Me toooo! Thanks so much for stopping by!
-Jamie
Oh man, I need these cookies! I love that Jif makes crunchy almond butter. That’s usually pretty hard to find, even at all natural stores.
I’m kind of addicted to the stuff – soooo good! Thanks for stopping by!
-Jamie
These cookies look perfect! Crunchy almond butter?! Amazing! I love that nut butters are gaining in popularity, and it’s great to see that Jif is offering so many options. I have to second your thought on getting the family’s input when meal planning, too. Meals go over a lot easier with a strong willed 4 year old when you can remind her that she picked out the dinner :) Gives them ownership over what they are eating!
Oh and I can totally see A and C in the kitchen with you cooking away!!! I love these nut butters – so delish!
-Jamie
I absolutely love these!! I need to bake with almond butter more often, but it always just ends up on my apples….need to make this soon!
Totally guilty! I think I used half a jar on Honeycrisp apples. So good! Thanks so much for stopping by!
-Jamie