Snickerdoodle Almond Butter Cookies (Almondoodles)

Everybody loves cookies, especially these Sohnrey Men. So I decided to try and create a delicious cookie featuring our new almond butter. After a few trial runs I landed on a hybrid peanut butter cookie recipe. Since we eat sleep and breathe almonds, substituting almond butter for peanut butter seemed like a logical next step to up my cookie game.

Sohnrey Almondoodle Cookies

After quite a few dozen traditional almond butter cookies, I took it to the next level and used our new Snickerdoodle Almond Butter. And OH MY GOD, mouthwatering is an understatement. These cookies have all the flavor of a snickerdoodle with the rich nuttiness of a peanut butter cookie, literally a match made in heaven. Double or triple the recipe because one batch is never enough! Our Snickerdoodle Almond Butter is now available in our gift shop and online. Also try our traditional Natural Almond Butter and Maple Almond Butter!


  1. Since the Snickerdoodle Almond Butter is sweetened, you can subtract a tablespoon of each of the granulated and brown sugars.
  2. Use a cookie scooper to get uniform sized cookies. 
  3. Airbake cookie sheets work wonders

Almond Butter Snickerdoodles (Almondoodles)

  • ½ Cup Granulated Sugar
  • ½ Cup  Packed Brown Sugar
  • ½ Cup Snickerdoodle Almond Butter
  • ¼ Cup Butter or Margarine, softened
  • ¼ Cup Shortening
  • 1 Egg
  • 1 ¼ Cups Flour
  • ¾ tsp Baking Soda
  • ½ tsp Baking Powder
  • ¼ tsp Salt


  1. Preheat oven to 375⁰F.
  2. Mix sugars, almond butter, butter, shortening, and egg in mixer or large bowl.
  3. In separate bowl combine flour, baking soda, baking powder, and salt.
  4. Slowly incorporate dry ingredients with the sugar and butter mixture. Continue mixing until creamy.
  5. Cover and refrigerate for at least two hours.
  6. Shape dough in to 1 ¼ inch balls. Place 3 inches apart on ungreased cookie sheet.
  7. Use a fork dipped in sugar to flatten dough balls and create a crisscross pattern.
  8. Bake 10 Minutes or until lightly golden. Cool for five minutes on the baking sheet, then place cookies on wire rack to finish cooling.  
  9. Try not to eat the whole batch in one sitting!
Almond Crunch Cookies with White Chocolate Chips from Prairie Californian

Almond Crunch Cookies with White Chocolate Chips from Prairie Californian

Our friend Jenny Dewey Rohrich knows farming and she knows how to make amazing cookies too! Jenny grew up with our family in Durham, California virtually surrounded by almond orchards. Jenny now resides in North Dakota, but she still goes nuts for the California Almonds she grew up with!

With all these almond orchards around home cooks like Jenny want to have some tasty recipes to utilize the bountiful harvests of nuts. Courtesy of Jennys fabulous farm blog, Prairie Californian, we have a unique cookie recipe that pairs both almond butter and natural raw almonds with smooth white chocolate. These cookies really are something special. Stock up on Sohnrey Family Foods Whole Natural  Almonds and give these mouth watering cookies a try!  

Almond Crunch Cookies from Prairie Californian

Jenny is a long time family friend, home cook, blogger, photographer, vocal supporter of farmers, and so much more. Get some Sohnrey Family almonds, make some Almond Crunch Cookies, and read her fantastic blog at


  1. 1 cup almond butter
  2. 1/2 cup butter, softened
  3. 1 cup brown sugar
  4. 1 egg
  5. 1 teaspoon vanilla extract
  6. 1 1/2 cup flour
  7. 1/2 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 1/3 cup diced Sohnrey Family Foods Whole Natural Almonds
  10. 1 cup white chocolate chips
  1. Preheat oven to 350 degrees and line baking sheet with parchment paper.
  2. In a large bowl, beat together almond butter, butter, brown sugar, egg, and vanilla extract until fluffy.
  3. Add baking soda and salt. Slowly add flour into creamed mixture until well blended.
  4. Stir in diced almonds and white chocolate chips.
  5. You can cover with plastic wrap and refridgerate for up to 30 minutes if needed. Otherwise, form into 1 inch balls and place on baking sheet.
  6. Bake 12-15 minutes or until cookies are slightly browned.
  7. Cool for a few minutes before transferring to a wire rack. Store in airtight container and enjoy!

By Prairie Californian
Adapted from Almond Board of California


Sohnrey Recipe Blog #1: Prune and Almond Rice Salad

The Sohnrey Family is starting a monthly recipe blog that will feature recipes using Sohnrey Family Foods products and other products we sell in our gift shop, such as Knaughty Farms Extra Virgin Olive Oil produced by our cousins Adam and Jackie Kennedy.

We thought, what better way to start off our series of recipe blogs than with a recipe that features the trifecta of crops we grow: rice, almonds and prunes, as well as the high quality arbequina olive oil produced by our cousins at Knaughty Farms? We've got a delicious and hearty, Prune and Almond Rice Salad packed with all kinds of California grown goodness--and did we mention bacon?

Rice is really a wonderful grain for salads and provides the perfect dance floor for all the other ingredients to mingle. Roasty and nutty chopped almonds; colorful and crunchy bell pepper; chewy and sweet dark prunes; tender green spinach; and the rich, salty, intense meaty flavor of crispy bacon. All of it comes together with a light rice vinegar and olive oil dressing that lets the flavors of the ingredients shine through.

This could be the perfect salad to bring to a family picnic or barbecue and to usher in the sunny days of Spring. We served this at Easter and it was a hit! 

Prune and Almond Rice Salad

(Original recipe from Sunsweet and modified by Sohnrey Family Foods)

Prep Time: 15 minutes

Servings: 6


Salad Dressing


Stir together all salad ingredients in a large bowl. Whisk together all dressing ingredients in a small bowl and drizzle over salad. Toss well to coat. Refrigerate for at least one hour.


Make sure the rice is completely cold before preparation and give yourself plenty of time by cooking the rice a day in advance. Better yet, use left over rice from previous nights dinner. Salad itself may be prepared a day in advance and left to chill, but be sure to add the almonds and spinach just before serving so they don't get soggy and wilted.

This recipe features the following products from our gift shop:

Sohnrey Family Foods Roasted Unsalted Almonds

Sunsweet Prunes

Calrose Medium Grain Rice

Knaughty Farms Extra Virgin Arbequina Olive Oil