With a soft, butter-like inside and crispy gold-brown edges, these almond butter chocolate chip cookies are the absolute very best. Made with natural ingredients like almond flour, coconut oil, and nut butter, they're a healthier twist on the classic. Loaded with a generous sprinkle of chocolate chips of course, they’re sure to be a crowd favorite.
I’ve been on the hunt for the perfect health-ier chocolate chip cookie for quite some time now. A simple, very basic chocolate chip cookie recipe I could whip up when I’m in a pinch. And it must taste mind-blowingly awesome.
I was looking for something that resembled those chewy chocolate chip cookies we used to get from the grocery store. Always with what seemed like a 1:1 ratio of cookie to chocolate chips and a buttery-soft texture. It took a couple tries and many bags of chocolate chips, but these almond butter chocolate chip cookies hits the nail on the head!
Ingredients and notes
- Almond butter - The star of the cookie show. Make sure to use the creamy-style almond butter and, preferably, a brand with only almonds and sea salt in the ingredient list.
- Maple syrup - Used to sweeten the cookies. Substitute with honey or agave syrup or date nectar if needed.
- Almond flour - The gluten free flour used in these cookies. It provides a pillowy soft texture and holds it's shape when baked.
- Arrowroot starch - Helps to cut the density from the almond flour in the cookie dough. Substitute with a tapioca flour if needed.
How to make these cookies
These cookies are made just like the traditional cookies, simply mix the wet ingredients, then the dry, and bake!
- First, mix together the wet ingredients (including almond butter) until well combined.
- Fold in the dry ingredients until no flour clumps remain.
- Stir in the chocolate chips.
- Use a medium-sized cookie scoop to scoop the dough onto a cookie sheet and bake. The cookies will spread so leave some room in between each.
- Use room temperature ingredients. As with most baked goods, room temp ingredients is a must!
- Creamy style almond butter. Make sure your almond butter is the creamy kind and not the chunky kind. This ensure a smooth texture and even disbursement of the nut butter.
- Dark chocolate chips. This is more of a personal preference but the rich dark chocolate flavor really shines with these almond butter chocolate chip cookies. If you prefer semi-sweet though, that works too!
- Don't over bake. These cookies bake for 8 - 10 minutes in the oven. Set a timer for 8 minutes and check them then. If you think they look a little too underdone in the middle, then they may need another minute or two. Keep in mind though, they do continue to cook once they're out of the oven for a little bit so it's okay to pull them out when they're a tad underdone.
Frequently asked questions
Any type of nut butter will work in this recipe. Make sure to use the creamy style, not the chunky.
I haven't made these cookies with a flax egg and I don't think it will work well. If you're looking for a vegan cookie, these are highly popular and delicious!
Yes, you can freeze the cookie dough. Scoop the dough into cookie dough balls and place in an airtight container or freezer bag. Store in the freezer for up to 3 months. Thaw to room temperature when ready to enjoy and bake as directed.
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Almond Butter Chocolate Chip Cookies
- 1 egg
- ¼ cup coconut oil - melted, then cooled
- ⅓ cup almond butter
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 1 ½ cup almond flour
- ¼ cup arrowroot flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ - 1 cup chocolate chips - use ½ cup if you’d like just a sprinkle of chocolate chips and 1 cup for a more chocolatey cookie
- Preheat oven to 350 F. In a bowl, mix together the egg, coconut oil, almond butter, maple syrup, and vanilla until well combined.
- Add the almond flour, arrowroot starch, baking powder & soda, and salt. Fold to combine until no flour clumps remain.
- Stir the chocolate chips into the batter and mix well.
- Chill dough for 10 minutes while oven finished preheating and prepare a baking sheet with parchment paper or grease with oil.
- Using an ice cream scoop or large spoon, roll the dough into balls then flatten the tops to make a disk-like shape, place on baking sheet, and bake for 8 - 10 minutes until the edges begin to brown.
- Let cookies cool before transferring to a cooling rack and enjoy!