Almond Butter Chocolate Chip Cookies
These almond butter chocolate chip cookies are soft, chewy, flourless, and dairy free! They are also super simple to make with ingredients that you probably already have on hand.
Normally peanut butter is my go to in desserts, especially those with chocolate chips. However, after making almond butter banana bread, I realized I had to use these in a cookie recipe.
This healthy cookie recipe uses pantry staples, is naturally gluten free, and you don’t have to worry about chilling the cookie dough.
Ingredients
- almond butter – grab the natural kind. The only ingredients should be almonds and salt.
- light brown sugar – be sure to pack when measuring.
- vanilla extract – adds a subtle hint of vanilla and brings the flavors together.
- Eggs – acts as a binder for the cookie dough.
- rolled oats – not instant or steel cut.
- oat flour – spoon the flour into a dry measuring cup then level.
- baking soda – this makes the cookies rise.
- chocolate chips – to keep these dairy free, check the label.
- Flakey sea salt – for sprinkling on top.
How to Make Almond Butter Chocolate Chip Cookies
Line a cookie sheet with parchment paper and preheat the oven to 350 degrees. Spray the baking sheet with non-stick cooking spray.
Mix the almond butter, sugar, eggs, and vanilla in a large mixing bowl until smooth.
Fold the chocolate chips in using a rubber spatula.
Make the cookie dough balls so they are 2 ounces each. Place them on the cookie sheet leaving 2 inches in between each. Lightly press the top of each cookie with your hand.
Bake for 8-9 minutes.
Allow the almond butter cookies to cool for 5 minutes on the baking sheet. Then transfer to a wire rack to finish cooling.
Garnish each cookie with a dash of sea salt. Repeat with the remaining cookie dough.
Tips for Making
- Don’t over mix the cookie dough. We want them to stay soft and tender.
- To make the cookie dough balls you can use a scoop for easy measuring and less mess.
- Make sure to measure the oat flour correctly. If you use too much the cookies will be dry.
- These cookies do not spread much while baking, so keep that in mind when pressing them down on the baking sheet.
Variations
These cookies are very forgiving and can be customized to your liking. Here are a few different options to try.
- Use dark chocolate or mini chocolate chips instead of regular. White chocolate is okay too!
- Fold in a cup of chopped pecans or walnuts.
- Sweetened shredded coconut also goes well with almond butter.
- You can also add dried fruits like cherries or craisins.
How to Store
Keep leftover cookies in a bag or airtight container on the counter for up to 5 days. Make sure they have cooled completely before storing.
They can also be frozen for up to 1 month. Separate layers with parchment paper so they don’t stick together when you get one out.
You can freeze the cookie dough as well and bake directly from the freezer to the pan.
More Tasty Chocolate Chip Cookie Recipes:
- Vegan Peanut Butter Chocolate Chip Cookies
- Chocolate Chip Cookies without Brown Sugar (vegan)
- Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
- Almond Flour Chocolate Chip Cookies
- Crispy Vegan Oatmeal Chocolate Chip Cookies
Almond Butter Chocolate Chip Cookies
Ingredients
- 1 cup natural almond butter just almonds and salt
- 2/3 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup rolled oats
- ¼ cup oat flour spooned into measuring cup and leveled, do NOT overpack or cookies will be dry
- 1/2 teaspoon baking soda
- 2/3 cup chocolate chips dairy free if desired
- Flakey sea salt for sprinkling on top
Instructions
- Preheat oven to 350F. Line a baking sheet with parchment paper and spray with cooking spray.
- In a large bowl, mix together almond butter, brown sugar, eggs and vanilla until smooth. Next add in oats, oat flour, and baking soda. Mix until well combined with a hand mixer.
- Fold in chocolate chips.
- Roll cookies into large 2 oz balls and place ~2 inches apart on the prepared baking sheet. Lightly press down on the top of the cookie with your hand. They will not spread out.
- Bake cookies for 8-9 minutes.
- Cool for ~5 minutes on the baking sheet then transfer to a wire rack to cool completely. Sprinkle each cookie with flakey sea salt. Repeat with remaining cookie dough.
- Makes 10 large cookies.
