I made these recently and my sister in law said they were ‘the best cookies she’d ever eaten!’ So I thought I’d better share the recipe. It’s a health-ified version of the Peanut Butter Crinkles my Mum used to make when I was a kid, from an Australian Womens Weekly cook book. I used almond butter this time, but you can try any other nut butter. I have tried to make the measurements trans-continent friendly! It’s not a recipe that requires precise measurements, so USA or Australian cup measure is fine.  I prefer to use nut butters that are purely ground nuts, but shh! This time I actually made these to use up the almond butter with sugar and salt added that would not have been great in other things. You can also try them with a handful of choc chips thrown in, peanut butter and chocolate – a very USA combo!  Or, use tahini as the nut butter and roll the tops in sesame seeds before baking. Call them cookies or bikkies, depending on which side of the Pacific Ocean you are.


125g butter at room temperature (USA 4.4 oz or 2 small sticks)
1/2 cup coconut sugar
1/2 teaspoon vanilla extract
pinch of salt (not necessary if your butter and/or nut butter are already salted. Adds a nice sweet/salty flavour)
1 teaspoon grated lemon rind
1/3 cup almond butter
1& 1/4 cups wholemeal flour /whole wheat flour
1 teaspoon bicarb soda (USA baking soda)
1/3 cup chopped almonds


1. preheat oven to 180C or 350F and prepare tray

2.  cream together the butter, sugar, lemon rind and vanilla. stir in almond butter.

3. sift flour, salt and soda into the mixture and stir to combine. add chopped almonds and stir again.

4. shape tablespoonfuls of dough into a slightly flattened cookie shape. press twice with a fork for a crinkle top.

5. bake 15min and cool on the tray.

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