chocolate chip almond butter cookies

chocolate chip almond butter cookies_hot for food

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 cookies_hot for food

chocolate chip almond cookies_hot for food
4.5 from 2 votes
Print Recipe

chocolate chip almond butter cookies

With only 6 simple ingredients, you can whip up these guilt-free chocolate chip almond butter cookies!

Course Dessert
Cuisine American
Keyword almond butter, chocolate chip, chocolate chip cookies, cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 cookies
Author Lauren Toyota

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F.

  2. 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.

  3. 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.

  4. Use 1 scant tablespoon of dough per cookie. Form small balls of dough and slightly flatten each cookie onto parchment lined baking sheets.

  5. Bake for approximately 10 minutes. Remove from the oven onto wire racks to cool. 

Recipe Notes

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.

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27 thoughts on “chocolate chip almond butter cookies”

  1. Yummy, made these today but with ground oatmeal instead of rice flour (not available where I live) – absolutely delicious, thank you!!

    1. 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.

  2. 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.

    1. 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!!

    1. I haven’t tried using a gf flour mix, but I imagine it would work. Why not try it out and let us know!

    1. 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.

    1. they are! hope you try out the recipe. You can also use peanut butter or another nut butter if you prefer!

  3. 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!

  4. Italia Pierfederici

    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!

  5. 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!

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