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Almond Butter Cookies

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Almond Butter Cookies displayed on old fashion clothing patterns

~ raw, vegan, gluten-free ~

The Almond Butter Cookies came into creation last night while I was making raw peanut butter cookies.  I simply ran out of fresh ground peanut butter and had some almond butter staring me down!

So, I used the same recipe as the peanut butter cookies except I swapped out the “butters” and used almond extract instead of vanilla.  The end result was a wonderful masterpiece.  They quickly became a big hit.  They have a hint of a buttery flavor in them.

These cookies are soft, chewy and if not careful, they will stick to one another.  To balance the texture and prevent them from sticking to their nearby partner, I coated them with crushed almonds.  I love the chewy and crunchy textures together.

If you decide not to coat them with the crushed almonds, you will need to store them in a single layer with parchment or wax paper in between them.  They will feel a little tacky.  I made these cookies with my 2 Tbsp cookie scoop, which is the perfect size.  Raw foods are more dense and rich in flavor.  We are conditioned to believe that bigger is better.

Use this cookie base as a vessel to experiment with other flavored extracts.  I used almond here but I have also used orange, butterscotch, maple and several other flavors.

5/21/15 I updated this recipe by adding new photos and cleaned up the ingredient and preparation list.  I didn’t change the ingredients, just made the recipe easier to follow. I have learned a lot since Dec. 2010. hehe

Almond Butter Cookies displayed in plastic bags for travelingIngredients:

Yields 26 (2 Tbsp) cookies


  1. Place the oats and salt in the food processor, fitted with the “S” blade.  Process until it reaches a flour-like texture.
  2. Add the almond butter, agave, honey, coconut oil, and extract. Process until the batter starts to roll into a large ball.
    • If the batter feels really dry, add a tablespoon of water.
  3. Form balls, roll in the crushed almonds and lightly flatten.
  4. You can eat these right away or dehydrate them at 115 degrees (F) for up to 8 hrs.
    • They won’t become crispy. But the outsides will firm up some.
  5. Store in an airtight container on the counter for 1 week,  in the fridge for 2 weeks or in the freezer for up to 3 months.  Be sure that they are sealed so fridge and freezer odors don’t get absorbed into them.

Oat Information:



16 thoughts on “Almond Butter Cookies

  1. Nicole says:

    These are sooo…good. My 6 year old son LOVES them!! Thank you and I love your website

  2. Rachel says:

    Hi Amie Sue, :)

    I am wondering how to store these cookies after I make them and how long they will last before going bad? Love your beautiful, beautiful website! Thanks so much for all of your help,


    • amie-sue says:

      Hello Rachel,

      Store in an airtight container in the fridge for 1-2 weeks or in the freezer for up to 3 months. I would slid some parchment or wax paper in between layers so they don’t get sticky. :) Thank you for your kind words. Enjoy and many blessings, amie sue

  3. Rachel says:

    Hi sweet Amie Sue, :)

    Thanks so much for answering back so quickly. I’m impressed. :) Another quick question- I noticed here that you did not use the paper on your trays when you dehydrated them. Should I not use the paper? I made the cookies tonight- the dough tasted absolutely amazing. Beautiful recipe.

    • amie-sue says:

      Thanks Rachel, I do my best to answer and respond to all questions and comments within a days time… sometimes the day gets away with me but I do my darndest. :) I didn’t use the non stick teflex sheets for this cookie. Really, the only time you need to use those sheets ifs if the cookies or products will seep through the mesh holes. If you can get away with not using it, the cookies / products will dry quicker since the air can travel around the item.

      Happy to hear that you are enjoying the dough. I need to make these, it’s been far to long. ;) Have a wonderful evening, amie sue

  4. Rachel Hyman says:

    Hi Amie Sue,

    Thanks so much- that makes a lot of sense. Haha- goes to show how new at this I am. How many years have you been experimenting with raw foods? Also, do you consider yourself “fully raw” or “high raw?” I love the raw food lifestyle. I have recently been diagnosed with Lyme disease, so I find that going raw really helps my immune system stay strong. I don’t have a timer on my dehydrator, so I set my alarm for 5:00 AM this morning (I never* wake up that early, lol) but I don’t regret it. These cookies are a *10* in my book! They are seriously the best cookies I have ever tasted- NOT exaggerating! Sorry for all of my questions, but I am just curious- how do you stay on a high raw or fully raw diet in your own household? Like, for example, are you dehydrating food every single day, or do you usually dehydrate 1 or 2 days per week and put things in the freezer and pull them out during the week? I am asking because I am trying to figure out a system so I can save time but also make sure I stay on a fully raw diet. I’d be very interested in knowing your system- like do you sometimes have food in your freezer for months? Do you just always have something ready to go?

    • amie-sue says:

      Hello Rachel :)

      Any time a person changes their diet and eating style, there is always a learning curve… the main thing is to enjoy the process and really learn to listen to your body as you introduce (as well as) decrease foods. It can take time for the body to adjust. So, when people ask me how raw I am…. I basically just consider myself a “healthy-whole-food-eater”!

      I really stay away from labeling my eating habits actually. From past personal experience, I learned that labeling my eating set me up for failure. When I first started eating and preparing raw foods, I went 100% right away. I use to be all-or-nothing. I did this for 1 year. In the end, my body (due to health issues and lifestyle), just wasn’t thriving so I had to add some cooked foods back into my daily menus. Not processed cooked foods, but healthy whole foods. I always aim to buy foods that don’t have an ingredient list on them.

      I fought myself at first because I WANTED to 100%… I am very passionate about it as you can see. I felt that if I wasn’t 100% I was somehow failing myself or others. I know… not smart thinking but that was were my head space was at the time. Boy, what a journey. :)

      Even though this site is all raw, I never stress to anyone that they have to be all raw or high raw in order to be healthy. Unlike some T-shirts, how we eat is not a “one size fits all”. :) The core of my message is to look at your current diet and add in as much raw / fresh foods that you can (we all have our limits) because the main goal that we ALL have in common is optimal health . The more raw or whole foods that we eat, the more we crowd out the not-so-healthy-foods. And that can never be a bad thing.

      Sorry, I got to rambling. I care so deeply for others, I guess that is why I share in such depth.

      So to answer your question… the percentage of raw that I eat fluctuates… all depending on how my body is atm. For you to recognize that eating a high raw diet is boosting your health is so wonderful!! Keep on but never stop listening and paying attention to how your body is reacting. And never fear change and never beat yourself up if you eat more cooked foods one day than another. :)

      With all the recipes that I share, you can tell that I do indeed make a lot of raw foods. My husband loves them and I also make it for others. The key is make staples that you can keep in your fridge and freezer. And yes, I do freeze many things such as; nut milks, nut pulp, bars, cookies, granola… those are a few examples.

      I have some posts on my site that might help you if you haven’t already read through them.

      Tips on organizing your kitchen: https://nouveauraw.com/kitchen-organization-and-tools/
      Raw food staples: https://nouveauraw.com/raw-food-staples/
      Learning to have nuts and seeds prepared in advance: https://nouveauraw.com/soaking-nuts-seeds-and-grains/

      I hope you see my love and heart in what I shared. I am so excited for your healing journey and I am here to help in anyway that I can. Don’t allow yourself to become overwhelmed in the transitioning phase. When my husband and I are facing changes in our lives, I like to say. “Let’s take it with grace and ease”. Stressing can cause just as much damage to the body/health as much as eating “crap” foods.

      Ok, I will go for now. If you have more detailed questions, just let me know and I will help the best that I can. Blessings, amie sue

  5. Rachel Hyman says:

    Hi Amie Sue,

    These almond cookies turned out so amazing, that I am really wanting to know if there is any possible way to overnight some to my sister in law, LOL. Is that possible? They would probably be out of the refrigerator for anywhere between 20 to 24 hours as they are being shipped. Do you think they would hold and also still taste good? I think they would hold, but would probably need to be placed in the fridge ASAP. But I don’t know- do you have any experience with overnighting cookies like this? :)

    • amie-sue says:

      Good morning Rachel… they will be just fine. And what a blessing you will get in return by sharing these with others. :)

      Packing / Shipping:
      1. Place them in an airtight container (one of those cheap Rubbermaid containers
      2. Lay them in there in a single row, then place either wax or parchment paper in between layers so they don’t stick together.
      3. Making sure they don’t bounce around inside of it. Put the lid on and gently shake it, if you can hear them moving around, just add
      some crumbled up parchment paper inside to keep them snug as a bug. :)
      4. Then freeze them. They won’t stay frozen during shipping but they will “get-much-longer” of chill time while they are in transit.
      5. Place the container in a shipping box, making sure to surround the container with bubble wrap or some type of padding. I like to use
      our already read local newspaper. That way, people from other states can read it for fun. hehe Or use it to start a fire in the
      6. Then put bubble wrap around the container so it will be protected if the box is bounced around. (which we all know… will be hehe).
      7. Mail second day priority or see if you get a better deal by using a Flat-Rate box that the post office will give you for free.
      8. Give the box a kiss, say a little prayer over it and send it on its way. :)

      These cookies will last at least a week on the counter top but to extend their shelf life, I always suggest keeping them in the fridge or freezer. If you live in warmer climates, they won’t last as long when left on the counter. So don’t worry about them going bad when shipping to your loved one.

      Here is the thing to keep in mind with dehydrated foods… the more moisture that is left in them, the shorter their shelf life will be. If all the moisture is removed, they will last longer. You also want to keep in mind the healthy fats that are in these types of foods. If exposed to really warm temps for an extended period of time, the oils can possible go rancid. Remember, we are working with raw ingredients and just because they don’t last weeks on end, doesn’t mean its a bad thing, if you know what I mean. Raw foods = fresh foods, unlike heavily processed foods filled with chemicals to give them long shelf lives. :)

      With cookies such as these you can eat and enjoy them at many different stages, it truly depends on how you like things. Roll into balls and eat raw…. dehydrate just a few hours so they are more moist and chewy…. dry for a long time so they get firm and have a crunch. So as you can see, because we don’t use any ingredients that can’t be enjoyed in their raw state, you can really tailor raw recipes to YOUR preference. Sorry, I think that I am rambling. :)

      I hope this helps. Let me know if you have more questions… that is why I put myself out there. Blessings and joy, amie sue

  6. Rachel Hyman says:

    Hi Amie Sue,

    Please don’t apologize for rambling- I *love* reading what you have to say! It’s not rambling at all. I toooootally know what you mean about not being obsessed about being 100% raw or feeling bad because we don’t go “all the way.” Sometimes going “all the way” isn’t the best. For me, I notice that my body doesn’t do well without cooked legumes of some sort. Just a little bit of cooked lentils or beans with a mostly raw meal seems to hold me much longer than just a salad. However, I have learned recently that I can sprout these lentils and beans which I am so totally excited about. Maybe I’ll be able to do it.

    Curious- if you don’t mind me asking, why do you think your body didn’t respond super well to a 100% raw diet? I totally believe you- I’m just curious to hear how other people are reacting…it’s interesting to know. I’m really excited about reading your blog- “Raw food staples.” Sorry for all of my questions, lol, but I see here that you started the company “Oldfather Farms.” From what I remember, I could only find one product that you sell with this company- am I wrong? I’m just curious because it seems to me that there are so many other recipes that you have that you could easily be selling- I would buy your peanut butter and almond butter cookies in a heartbeat! :) Also your kale chip recipes are way better than Brad’s. (No offense to Mr. Brad or anything. I think that’s his name?) I mean, Whole Foods doesn’t have any raw food *cookies* that they sell. Maybe you could sell these? People could buy them out of the freezer section maybe? lol I don’t know- I just wish already prepared raw foods were easier to get a hold of. I wish there was like a raw food grocery story down the street from my house like the regular grocery store is where I could buy cookies, wraps, breads, dried fruits, crackers, cheesecakes, etc. Ahhhh, well, maybe we will have to wait until we get to heaven to experience that. :)

    Thank you soooooo much for your advice on how to ship the cookies. I’m definitely sending these. I know my family will love them. Thank you so much for your beautiful pictures which really help in the process of making all of these recipes. You are a true artist!


    • amie-sue says:

      You caught just about as I was to turn in the day. :)

      I have a “weakened digestive system” (for starters) and I find certain raw foods, or too many raw foods cause me digestive distress. I have been on a long healing path that is complicated and far too long to share here. It is interesting to read other people’s stories and experiences… the trick is to understand that what works for one, doesn’t work for all or even to just realize… for myself. I envy fruitarians. lol I love fruit sooo much that if it were up to my taste buds, I would live on fruit… more power to those who can. But in the end I have no complaints… it has taught me to be a true chef for myself. Raw even taught me to be a better cook, if one can wrap their head around that. hehe

      Right now I only have one shelf stable product that I am selling in multiple brick and mortar stores… as well as on-line. I do sell a few other more perishable products locally. I will be honest, it is a LOT of hard work to manufacture foods. I enjoy it but it has been a real eye opener. I wish it was as easy as just making them and selling them but there is a whoooole lotta’ steps that have to take place in between making and it showing up in your hand. :) Right it is all I can do to keep with up with the demand for what I do sell. I can’t wait to see how it all unfolds. I assume you have been to my site that sells the Raw Crispy Monkey Brittle…. if not here is the link http://oldfatherfarms.com/ (if curious).

      Thank you for all your kind words Rachel. They are a real encouragement to me. Sweet dreams, amie sue

  7. Rachel says:

    Hi Amie Sue,

    I tooooooootly know what you mean about coveting the fruitarians lifestyle! Man, that would be so easy peezy! I definitely envy them as well and have often wished that I could be on an easy simple diet! Not sure that fruitarians understand the real benefits of the healing power of veggies and benefits of nuts, but still, I envy their lifestyle, lol. One person once told me “fruit cleanses the body,vegetables heal the body.” I thought that was very interesting.

    I unfortunately can totally relate to your digestive issues. What a bummer, huh? The brain is soooo connected to the stomach, it’s amazing. If my stomach is upset, I’m upset. It’s just the way it works. Digestive health as I’m sure you already know is sooooo important. I find that if I don’t snack in between my meals and wait at least 5 hours in between my meals, my stomach health is significantly better.

    I have seen your Monkey Brittle and I need to order some! I guess it’s easy for people like me to see all of your yummy recipes and say “Hey! Make more!” LOL But I’m sure you are right- behind the scenes work can be very tiresome and busy. What made you want to start selling the monkey brittle? Like what lead you to start OldFather?



    • amie-sue says:

      Thanks for sharing all of that Rachel and for your understanding. :)

      What made me start selling Monkey Brittle? Great question. As you can see while traveling through my site, I share TONS of recipes… just about everything that I make in my kitchen. When I created Crispy Monkey Brittle my husband fell head over heals with it. We had already been talking about doing some food manufacturing so the brittle happened just at the right time. I knew I wanted to sell my creations but I wanted to find something that wasn’t already on the market. Thus Oldfather Farms was established. I make other raw foods that I sell but only locally right now. I love feeding my local peeps and it keeps me plenty busy. hehe

      Time to wind down for the night. Many blessings and keep in touch, amie sue

  8. Rachel says:

    Hi Amie Sue!

    I can order your monkey brittle online, right? If I can figure it out right now, I will buy it. Quick question- when you mention almond “flour” in some of your cookie recipes, would it be okay if I purchased NOW’s raw almond flour and used that for the recipes? You can look at the product here- http://www.nowfoods.com/Raw-Almond-Flour-22-oz.htm. Anyway, if I can speed things up a bit and spend a little more money, I’m willing to do it. So could I use this flour in your raw oreo cookie recipe for example? Thanks! Rachel

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