Almond Butter Snickerdoodles

Reduced sugar to 2/3 cup and was plenty. I made a variation on the flavor, substituting tahini for almond butter, eliminating the lemon, substituting a dash of five-spice powder for other other spices, and stirring in 2 tsp. of toasted sesame seeds.  They were wonderful! I also used 1 TB raw sugar and 1 TB regular for the topping, and rolled the cookies in the sugar rather than sprinkling it on top.  If I ever happen to have almond butter, I'll try the original recipe, but these sesame cookies are delicious too.  The crisp on the outside and chewy on the inside makes them irresistable. I did get 24 cookies and found the cooking time accurate.

What a great recipe!  I found Almond Butter at Meijer recently and wanted a recipe to help use up some of this pantry ingredient.  This is also a great way to use up some leftover cream cheese from other recipes; everything else you usually have on hand so not a lot of planning when you feel like cookies.  Super chewy with nice lift in the batter; they look and taste just like you want a Snickerdoodle to taste, but with a slight air of sophistication from the almond butter.  Love making these and they disappear quickly whenever I do!

Delicious rich flavor! I was looking for a way to use leftover egg yolks so I tried this. I used regular cream cheese and left out the lemon rind as I didn't have any on hand. I put all the cinnamon in the batter and sprinkled plain sugar on the cookies before baking. I used unbleached flour in place of the white whole wheat. The regular whole wheat flour added a bit of texture. Made 30 cookies. Most of them were gone within 24 hours. (My 2 kids are the suspects.)

Always love snickerdoodles and these almond ones merit praise, as well. They are easy to make and tasty. Have used this recipe before and will again.

These have a great flavor. I used gluten-free all purpose flour for a family member with an allergy. They were quite chewy and did not crisp, making for an interesting chew. The batter was very wet, to the point that I could only scoop the batter onto parchment with a cookie scoop, not use my fingers at all. I would not give these as gifts, but would share them with close family and friends. I will make them again because the flavor is so interesting and scrumptious! Thank you for this unique twist on the classic snickerdoodle!

These were delicious! I also followed the recipe and used almond butter, and I will definitely make these again

I actually used almond butter, like the recipe called for, and thought these cookies were amazing. Perfectly chewy and the combination of flavors was phenomenal. I used freshly ground almond butter that wasn't completely smooth, but these were really, really good. I am going to make them again right now.

I tried it with peanut butter as I didn't have any almond butter on hand. I thought the taste was unusual. The cookie didn't taste like peanut butter at all, but had a lemony flaver (due to the lemon rind). Good texture, but the cookie was kind of disappointing.

I used peanut butter in this recipe as that was what I had on hand, and they were still very good. But 2 dozen? Ah, no...more like 18 (using the "heaping tablespoon" measurement per the instructions). Flattening them didn't really seem necessary as they were already well on their way after 6 minutes (guess it depends on the temperature of the dough?), and after cooling for a minute they were almost too thin to transfer. But I like both pb cookies and snickerdoodles so these were an interesting twist on both. I would probably make these again, but not before exploring other recipes.