Chewy Chocolate Chip Almond Butter Cookies

almond butter chocolate chip cookies arranged on a cooling wrack on brown wooden board.

Chewy Chocolate Chip Almond Butter Cookies

The chewiest chocolate chip almond butter cookies! Made with gluten-free almond four and taste so decadent you'll be hard-pressed to believe they're made with healthier ingredients.

Course Dessert

Cuisine American

Keyword almond butter cookies, almond flour cookies, chocolate chip almond flour cookies

Freezer Friendly Yes

Prep Time 10

Cook Time 8

Total Time 18

Servings cookies

Calories 248kcal

Author Bethany Kramer

Ingredients

1 cup almond flour
1/4 cup vegan butter, melted and cooled (sub for regular butter)
2/3 cup coconut sugar (or brown sugar)
1/2 cup creamy almond butter (sub for peanut butter)
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1 egg (room temperature)
1 teaspoon vanilla extract
1/2 cup dark chocolate chips (or semi-sweet)

Instructions

First, preheat oven to 350F.
Mix wet ingredients: In a large bowl, mix together melted butter, almond butter, coconut sugar, cinnamon, egg, and vanilla until smooth.
Add dry ingredients: Then fold in almond flour, baking soda, and chocolate chips with wet ingredients.
Scoop dough balls: Line a baking sheet with parchment paper. Use a mini cookie scoop or tablespoon to measure dough and form with hands 1 1/2-inch dough balls. Arrange on baking sheet 3 inches apart. Tip: if cookie dough is more firm you can use the palm of your hand to lightly press dough balls down to help them spread. If the dough is very soft, they will naturally spread on their own. This will depend on the type of almond butter you use.
Bake: Bake cookies for 9 minutes. Remove from oven and let cool for several minutes before enjoying.

Video

Notes

Use natural almond butter: It's super important to use a really creamy natural almond butter because of the moisture it has. Using a dry or hard almond butter will cause the cookies to dry up and not be chewy.
Use room temperature ingredients: this is important for baking. Make sure your egg is room temperature and your melted butter has cooled as well. If the egg is cold it can solidify the melted butter, and if the butter is too hot it can start to cook the egg (aaand we don't want that!).

Nutrition