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    Home » Recipes » Category » Cookies » Almond Butter Chocolate Chip Cookies

    Published: Nov 12, 2020 by Ansley Beutler

    Almond Butter Chocolate Chip Cookies

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    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.

    Close up photo of freshly baked Almond Butter Chocolate Chip Cookies on parchment paper.

    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!

    Jump to:
    • Ingredients and notes
    • How to make these cookies
    • Expert tips
    • Frequently asked questions
    • Recipe
    • Reviews

    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.
    Side view photo of freshly baked Almond Butter Chocolate Chip Cookies on parchment paper cooling.

    How to make these cookies

    These cookies are made just like the traditional cookies, simply mix the wet ingredients, then the dry, and bake!

    1. First, mix together the wet ingredients (including almond butter) until well combined.
    2. Fold in the dry ingredients until no flour clumps remain.
    3. Stir in the chocolate chips.
    4. 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.
    Overhead photo of cookie tray lined with parchment paper and the scoops of Almond Butter Chocolate Chip Cookie dough waiting to be baked in the oven.

    Expert tips

    • 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.
    Close up photo of freshly baked Almond Butter Chocolate Chip Cookie to show cookie texture and delicious gooey chocolate chips.

    Frequently asked questions

    What can I use instead of almond butter?

    Any type of nut butter will work in this recipe. Make sure to use the creamy style, not the chunky.

    How can I substitute the egg?

    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!

    Can I freeze these cookies?

    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.

    You're sure to love these too

    • Oatmeal Dark Chocolate Peanut Butter Chip Cookies
    • Gluten free Copycat Levain Cookies
    • Fudgy Brownie Crinkle Cookies

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


     

    Recipe

    Almond Butter Chocolate Chip Cookies

    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 bound to be a crowd favorite.
    No ratings yet
    Print Pin Rate
    Course: Cookeis
    Cuisine: American
    Keyword: almond butter chocolate chip cookies, dairy-free chocolate chip cookies, gluten free chocolate chip cookies
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 10 cookies
    Calories: 322kcal
    Author: Ansley Beutler

    Ingredients
      

    • 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

    Instructions

    • 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!

    Nutrition

    Calories: 322kcal | Carbohydrates: 25g | Protein: 6g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 169mg | Potassium: 88mg | Fiber: 3g | Sugar: 16g | Vitamin A: 24IU | Calcium: 100mg | Iron: 1mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!

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    Reader Interactions

    Comments

    1. Pani says

      June 26, 2021 at 12:35 pm

      Hi
      Can I substitute egg with flax seed eggs?
      Thank You

      Reply
      • Ansley Beutler says

        June 27, 2021 at 9:30 am

        Hi Pani - I have not tried this recipe with a flax egg and I'm not certain how it will effect the cookies. If you're looking for a vegan cookie, these oatmeal chocolate chip cookies are made vegan.

        Reply
    2. Atourina Charles says

      April 10, 2021 at 4:36 am

      These came out AMAZING!!! I don't have a sweet tooth so I think next time I'll do 1/4 cup of chocolate chips and they will suit me even more! Thank you for this lovely and easy to follow recipe! 🙂

      Reply
    3. Alejandra says

      November 11, 2020 at 2:28 pm

      hi!! what can i change the arrowroot flour for?
      Thank You

      Reply
      • Ansley Beutler says

        November 12, 2020 at 3:50 pm

        Hi! You can swap the arrowroot for tapioca flour or corn starch if you aren't paleo. It helps to provide the chewy texture. let me know how it goes!

        Reply

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