Chewy Almond Butter Cookies
Amazing & chewy almond butter cookies that are made with no refined sugar, almond flour, and creamy almond butter. A healthier cookie that is super soft and so yummy!
Baking cookies is always a special occasion. So today I’m sharing almond butter cookies that are baked to perfection, super soft & chewy, and so addicting! It’s a healthier take on regular chocolate chip cookies with a little protein from the almond butter and sweetened naturally with coconut sugar. I shared these cookies with my family and they disappeared within a day! Every bite is chocolate-y, chewy, and DELISH.
A perfect recipe to satisfy your sweet tooth but made with all wholesome ingredients. Yum!
How to Make Almond Butter Cookies – step by step
- First, mix eggs, coconut sugar, vanilla, melted butter, almond butter, and cinnamon in a bowl.
- Then stir in almond flour and baking soda in until wet ingredients are incorporated into dry ingredients.
- Last, stir in chocolate chips. Use a mini 1 1/2-inch cookie scoop to measure dough – roll into dough balls and place 3 inches apart from each other on a parchment paper lined cookie sheet. Bake at 350F for 8-10 minutes then cool for 5 minutes.
Can I substitute almond butter for peanut butter in cookies?
The cookies can be baked with whichever nut butter you prefer. You can use almond butter, peanut butter, or cashew butter. The taste will slightly differ depending on the type of nut butter you use – but results will be the same when baking the cookies.
Tips for Making Almond Butter Cookies
- For chocolate chips you can use regular or mini semi-sweet or dark chocolate chips. I recommend using Enjoy Life chocolate chips – this company makes chocolate with no preservatives or unnecessary ingredients and they taste SO good.
- This recipe includes almond butter, but you can also use peanut butter or cashew butter.
- To keep cookies fresh and chewy, store in a sealed container or ziplock bag at room temperature or in the refrigerator.
Other healthy baking recipes you may also enjoy
- Almond Butter Blondies
- Flourless Peanut Butter Cookies
- Chewy Flourless Chocolate Chip Cookies
- Flourless Vegan Pumpkin Cookies
- Gluten Free Peanut Butter Cup Cookies
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Chewy Almond Butter Cookies
Amazing & chewy almond butter cookies that are made with no refined sugar, almond flour, and creamy almond butter. A healthier cookie that is super soft and so yummy!
Ingredients
- 1 cup almond flour
- 1/4 cup butter, melted (unsalted)
- 2/3 cup coconut sugar
- 1/2 cup creamy almond butter (substitute for peanut butter)
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup mini or regular semi-sweet chocolate chips
Instructions
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First, preheat oven to 350F. In a medium cream together melted butter, almond butter, coconut sugar, cinnamon, egg, and vanilla.
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Then stir in almond flour, baking soda, and chocolate chips. Use a mini cookie scoop or tablespoon to measure dough and form with hands 1 1/2-inch dough balls. Lay on a parchment paper lined baking sheet 2 inches apart.
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Bake for 8-10 minutes. Let cool for 5 minutes and enjoy!
Recipe Video
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Thank u. I had almond butter and almond flour, I was delighted to find your recipe SOEasily. And yours called for chocolate chips , which I also had.
Thanks heather! So glad to hear 🙂
Hi. I want to add 1 tablespoon of a chia/flaxseed mix I have. If I do that would I need to add some type of liquid, like milk? If so, how much?
I haven’t tried this so I can’t promise results. But the batter shouldn’t change by adding 1 Tbsp of seeds – you shouldn’t have to add anything!
hi , im wondering if i can substitute coconut oil for butter / and if i can just add different seeds to make it whole food . thank you . i like the chewy cookies but most of my cookies turn hard .
coconut oil should work in replacement of butter! And extra seeds should work as well 🙂
Made it, we all loved it, thanks.
so happy to hear! 🙂
OMG are these cookies GOOD!!! They are so easy to make. I didn’t have coconut sugar so I substituted regular cane sugar. I did cut the sugar in half though. The batter was very stiff. I had to put it on a piece of wax paper and roll it into a log. From there I was able to cut it into slices and then shape. The recipe made 10 large and 2 medium sized cookies.
Thank you, Lynn!! So happy the regular cane sugar could work out instead. 🙂
Hi, do I need to add the butter? Will the butter make the recipe too greasy?
Thank you
Hi Jennifer! Unfortunately you do need the butter in order for the recipe to be successful. They shouldn’t be greasy! The butter will give them moisture and bind the ingredients together. 🙂
hi i was wondering if i could substitute the coconut sugar for regular white sugar, honey or anything
You may not have the same soft/chewy texture but you can swap coconut sugar for white sugar!
Mine are not as pretty as yours, but they sure are amazing tasting! thank you!
So glad to hear! 🙂
Does anyone know what consistency the cookies are when they’re baked for 8-10 minutes at 350? We prefer crispy edges and soft/chewy insides and trying to figure it out. Thank you!
You could bake them for 10-12 minutes for a crispier cookie!
My husband says he now is addicted to these cookies 😁
This is a super easy recipe and they come out very soft and chewy. I cooked mine about 13 minutes and they were still great. My only asterisk is in the notes their should be a bullet point to flatten the balls with your palm before baking. After 6 minutes I saw they would not spread. I pushed the balls down with my palm and they came out great. I’m looking for more dessert recipes like this that are easy to make and not too sweet.
Hi do you know if we can replace the coconut sugar with swerve or monk fruit classic, if yes how much
1 of those tiny cookies has 248 calories?! I think a normal chocolate chip cookie has less than that…
This recipe has almond butter in it – which is 180 calories per 2 Tablespoons, so the calories are quite a bit more than the average chocolate chip cookie.
I want to omit the coconut sugar, leaving only the chocolate chips as the sweet ingredient. Would I use less butter?