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Valerie Bertinelli's Crispy Chewy Almond Butter Cookies
Nathan Congleton / TODAY
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(286 rated)

When that craving for  something sweet comes around, I refuse to feel bad about doing a little indulging this year! This classic cookie recipe hits the spot with a few updated ingredients I can feel better about, like heart-healthy almond butter and coconut sugar, which has a lower glycemic index and more natural fiber than refined white sugar. With their oh-so-satisfying crunch, chewy center, a hint of vanilla and cinnamon, these cookies tick off all the boxes. Plus, they bake up in just 10 minutes! 


    • 1/2 cup crunchy almond butter
    • 1/4 cup unsalted butter, softened
    • 3/4 cup coconut sugar
    • 3/4 cup almond flour
    • 1/2 teaspoon baking soda
    • 1/8 teaspoon salt
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • Sea salt flakes (Maldon if on hand), for dusting


1. Preheat oven to 375°F.

2. Mix together almond butter, softened butter and sugar in a medium bowl with a hand mixer until incorporated. Add flour, baking soda, salt, vanilla and cinnamon. Beat until smooth.

3. Using a 1-inch cookie (or ice cream) scoop, scoop onto parchment lined baking sheet.

4. Using a fork press, each ball of dough just firmly enough to slightly flatten. Sprinkle very lightly with salt flakes.

5. Bake 4-5 minutes, then rotate the baking sheet in the oven to bake all cookies evenly. Bake for an additional 4 minutes until cookies are golden brown.

6. Remove to a wire rack and let cool completely before serving.