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.
27 thoughts on “chocolate chip almond butter cookies”
Looks healthy and delicious
I feel like I could reach into the screen and just grab the cookie. Wishful thinking!! 🙂 Looks so yummy!
(P.S. YÜ is my favourite milk too!)
These look great. Ive made peanut butter cookies before but they were nearly as peanut buttery as I’d like!
these are pretty peanut buttery! Give them a try and let me know if you like!
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I made these cookies today! Seriously AMAZING!!! I can’t stop eating them though. So good!!!
Yummy, made these today but with ground oatmeal instead of rice flour (not available where I live) – absolutely delicious, thank you!!
Thank you to the blogger for the inspiration in many of your recipes. They are greatly appreciated. To Leigh-ann, thank you for your comment, I was looking for a sub for the rice flour.
I went and bought peanuts ground into a nut butter with nothing else added, is this what you meant by ‘natural peanut butter’? It came out a little bitter. Maybe I was supposed to use natural peanut butter in a jar instead of fresh ground with nothing added.
nope that’s the right kind. the maple syrup sweetens it. Its much better than buying the crappy Kraft stuff that has so many preservatives in it. If you still find it too bitter you could increase the maple syrup and sea salt SLIGHTLY!!
Hi, instead of using rice flour, can I use a gluten free flour mix instead? Thank you
I haven’t tried using a gf flour mix, but I imagine it would work. Why not try it out and let us know!
Do you think almond meal/flour would work?
I think it it would! The nut butter is what makes it stick. They might crumble more after being baked, but give it a try and let us know.
these look awesome! I absolutely LOVE cookies! the almond butter in here must have been amazing! 😉
they are! hope you try out the recipe. You can also use peanut butter or another nut butter if you prefer!
I don’t have maple syrup, would coconut sugar work at all? would I need to add more liquid? 🙂 thankyou!
i made them twice within one week because they are so delicious!
Will these still work with regular flour?
pretty sure yes!
I used regular flour and they turned out amazing!
Love love love! I used half a cup of almond butter and half a cup of creamy peanut butter (in honor of national peanut butter day recently) and swapped un-bleached all purpose flour for the rice flour. They needed about 12 min in my oven and turned out chewy, soft and addictive! Thank you for the great share!
I just wanted to express gratitude for this recipe. Since finding it about six months ago, I’ve probably made them 20-30x. True story. I exchange peanut butter for almond butter to make them less expensive and use regular flour. I’ve served them to countless non-vegans, with great results! Additionally, when I’m low on maple, I use agave and it’s quite lovely. THANK YOU!
I’ve been reluctant to make an almond butter cookie recipe, mainly because of the expense of almond butter — but these looked so good that I indulged, and I’m happy to report that these are absolutely worth it! So simple and easy and really delicious. Not only can I get my chocolate chip cookie fix in a healthy and vegan recipe, but I would say that these are even more satisfying than "traditional" ch.chip cookies. I used raw almond butter, and ran out of maple syrup so subbed in some agave (note: you need less sweetener when using agave). I also doubled the vanilla, just for fun. So GOOD!! I have to hide them from myself or I will eat too many. Thanks for the inspiration, Lauren!