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Valerie Bertinelli's Crispy Chewy Almond Butter Cookies

Nathan Congleton / TODAY
makes about 20 cookies

Chef notes

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



Preheat oven to 375°F.


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.


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


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


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.


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