Truth be told, you deserve a fresh batch of chocolate chip almond butter cookies. Not only are these delicious, they’re made with only six simple ingredients! This means you can eat more than one and feel absolutely zero guilt. Talk about a win-win!
They’re super cute and delectable because I made them extra small… only 2 bites! You can make them larger if you please, but baking time will vary. You could also use natural peanut butter instead of almond butter if you like. Which is what I did in a video on the YouTube channel you can watch here.
Whichever nut butter you choose, make sure to wash ’em down with a tall glass of almond milk!
chocolate chip almond butter cookies
With only 6 simple ingredients, you can whip up these guilt-free chocolate chip almond butter cookies!
- 1 C almond butter
- 1/2 C maple syrup
- 1/2 tsp vanilla extract
- 1/4 C + 2 tbsp brown rice flour
- 1/8 tsp sea salt
- 1/3 C vegan chocolate chips
Preheat oven to 350°F.
If you’re using a new jar of almond butter, make sure to mix it well to combine the oil that has settled on top.
In a mixing bowl, combine almond butter, maple syrup, and vanilla extract. Add flour and sea salt and mix until combined. Then fold in chocolate chips.
Use 1 scant tablespoon of dough per cookie. Form small balls of dough and slightly flatten each cookie onto parchment lined baking sheets.
Bake for approximately 10 minutes. Remove from the oven onto wire racks to cool.
These can be made any size really, but your bake time may vary. Store in an airtight container at room temperature and consume within 4 to 5 days.