On a recent trip to California, I tried a chocolate chip cookie like no other chocolate chip cookie.
It was healthy (like seriously healthy).
It was delicious.
It was chocolaty
It was perfect.
I got straight to the kitchen when we got home. The code had to be cracked!
These almond butter cookies are insanely delicious, require just 1 bowl and 9 ingredients, and come together in 1 hour. And although they aren’t exactly like the cookie I tried, this inspired version is legit.
This recipe is slightly adapted from my Best Almond Meal Chocolate Chip Cookies, but they are more tender and less involved (no whipping required).
The base is coconut oil, coconut sugar, almond butter, vanilla, and aquafaba! And the “flours” are almond flour and shredded coconut. This creates a light and fluffy cookie infused with almond flavor and studded with chocolate chips!
And because many of you are doing less oil in your diet, I included a lower-oil option in the notes! I got you.
I hope you LOVE these cookies! They’re:
Easy to make
& Super delicious
These would make the perfect healthier cookie to snack on throughout the week or to bring to BBQs and parties. They are delicious on their own, but they would pair so well with some homemade almond milk!
For more cookie recipes, try our Best Almond Meal Chocolate Chip Cookies, Gluten-Free Samoa Cookies, Blueberry Muffin Breakfast Cookies, Vegan Gluten-Free Breakfast Cookies, Coconut No-Bake Cookies, and Almond Butter No-Bake Cookies.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see your baking in action. Cheers, friends!
Almond Butter Chocolate Chip Cookies
Tender, healthy chocolate chip cookies with almond butter, coconut, and chocolate chips. One bowl, 9 ingredients, and naturally sweetened!
Author: Minimalist Baker
Recipe type: Dessert, Snack
Cuisine: Vegan, Gluten-Free
- 1/4 cup (60 g) coconut oil, soft (or melted)
- 1/3 cup (63 g) coconut or organic cane sugar
- 2 Tbsp (32 g) almond butter – if unsalted, add 1/8 tsp more salt (or sub other nut butter)
- 3 Tbsp (45 ml) aquafaba (chickpea brine – guide here)
- 1/2 tsp sea salt
- 1 tsp baking powder
- 1 1/3 cup (180 g) almond flour
- 1/2 cup (40 g) desiccated coconut
- 3/4 cup (180 g) vegan dark chocolate chips
- To a large mixing bowl, add coconut oil, coconut (or cane) sugar, almond butter, aquafaba, salt, and baking powder and stir/whisk to combine.
- Add almond flour and coconut and mix again. It won’t be so thick that you can’t continue mixing it, but it should appear “doughy.”
- Stir in chocolate chips, cover, and refrigerate overnight or for at least 30 minutes.
- Preheat oven to 350 degrees F (176 C). Once chilled, scoop out rounded Tablespoon amounts of dough (I like this scoop) and place them 2 inches apart on a bare or parchment-lined baking sheet. Press down slightly to flatten (see photo).
- Bake for 12-16 minutes or until the edges are just slightly golden brown and the tops appear dry. Remove from oven and let rest on the pan for 5 minutes. Then transfer to a cooling rack or a serving plate.
- Store leftovers in an airtight container at room temperature up to 3 days or in the freezer up to 1 month.
*Less oil option:
1/2 cup (128 g) almond butter (if unsalted, add 1/8th tsp more salt)
1/2 tsp vanilla extract
3 Tbsp (45 ml) maple syrup
3 Tbsp (45 ml) aquafaba
¼ tsp sea salt
1 tsp baking powder
2 Tbsp (30 g) coconut oil, melted (or try subbing applesauce)
2/3 cup (74 g) almond flour
2 Tbsp (14 g) coconut flour (or sub 3 Tbsp more almond flour)
1/2 cup (120 g) vegan dark chocolate chips
To a large mixing bowl, add almond butter, vanilla extract, maple syrup, aquafaba, sea salt, baking powder, and coconut oil. Stir/whisk to combine.
Add almond flour and coconut flour and mix again. It won’t be so thick that you can’t continue mixing it, but it should appear “doughy.”
Stir in chocolate chips, cover, and refrigerate overnight or for at least 30 minutes.
Preheat oven to 350 degrees F (176 C). Once chilled, scoop out rounded Tablespoon amounts of dough (I likethis scoop) and place them 2 inches apart on a bare or parchment-lined baking sheet. Press down slightly to flatten (see photo).
Bake for 12-16 minutes or until the edges are just slightly golden brown and the tops appear dry. Remove from oven and let rest on the pan for 5 minutes. Then transfer to a cooling rack or serving plate.
Store leftovers in an airtight container at room temperature up to 3 days or in the freezer up to 1 month.
Serving size: 1 cookie (of 12) Calories: 149 Fat: 11.6 g Saturated fat: 8 g Carbohydrates: 11.3 g Sugar: 9.3 g Sodium: 86 mg Fiber: 1.2 g Protein: 1.5 g