Almond Butter Chocolate Chip Cookies

These were amazing! Thank you to the other reviewer who didn’t have aquafaba and used an egg. That is the only change I made, and they had a great texture. There is a lovely light coconut flavor. I love your site and have loved your recipes but dang does it run slow bc of the ads!

I just made the lower oil version but added 1/3 cup rolled oats. These cookies are amazing. My 13 and 15 yo kids just said that they’re their new favourite cookies. Thank you.

Delicious and super easy to make! I added about 1/3 cup rolled oats, otherwise I made the recipe as written.

I have recently started trying some of your recipes and this is one I did today ! Absolutely delicious. I tried the less oil version and followed if exactly except for aquafaba and I used an egg instead. Also added a little more sea salt and they turned out absolutely amazing ! Thank you. Love your recipes

These cookies are divine!!! You just cant go wrong, so fluffy, tender, chewy, perfectly sweet, meets every aspect of the best cookies ever. Probably the easiest and fastest also to whip together and tastes delicious. I always halve the recipe when trying first time to avoid waste but this one was worth doubling the batch instead. Thank you for this awesome cookie recipe Dana!

These cookies are going down as one of my favorite vegan gf cookies! I loved the taste and how simple these are! I used apple sauce instead of oil because I was out of coconut oil and chopped up a chocolate bar because I didn’t have chips. If you love big chunks of chocolate cut up a chocolate bar! I only used half a cup of the chocolate chunks because it’s a lot. Also, I forgot to whisk the aquafaba and it turned out fine. Next time I will remember to do this step and see if it makes a difference. I used a table spoon of dough for each cookie and I made a total of 20 cookies. I recommend spraying the pan to keep them from sticking and baking for an extra 20-25 minutes. My cookies were still raw in the middle after 15 minutes. Easy and quick to make. My new favorite! Thank you!

Have I mentioned your blog is my favorite? Because it totally is! Any time something sounds good I just look it up on your recipe index, and am always blown away! ?
These just got done baking, and oh so delicious ?

Yum!!! Just made these- replaced des. coconut with rolled oats and flaked coconut. So easy and quick and tasty!

These are some of the best chocolate chip cookies! I used ground up sunflower seeds instead of almond flour and sunflower seed butter.

These cookies are AMAZING! I didn’t have aquafaba on hand so had to use vegan egg replacer instead. Also chopped up a dark 85% chocolate bar and added that in. They were absolutely delicious and nice and soft on the inside. Can’t wait to make and eat them again!

These went down a storm. You can never have too much almond butter! Thank you!

Made these yesterday, Super delicious and addictive. I didn’t have almond butter therefore used normal butter, turned out amazing.
Thank you for the recipe. I’ve made a few things from your website, inspiring recipes!

I made these once before several weeks ago and brought them to work and they were a hit! Everyone loved how soft and coconutty they were. I appreciate that they are not too sweet either. I could eat five of these and still want more, seriously! Thanks Dana, your site is a true go-to of mine whenever I need a healthy recipe, whether it be sweet or savory.

Made these for the first time yesterday, and WOW! My fiance was impressed too. I had to add a little more flour cause I thought the dough looked too wet, but they came out great, so I guess it worked out.

Made the less oil version of this recipe and it is absolutely delicious! It was the first time I used the Aquafaba and it definitely made the cookies firm but fluffy– great texture. I actually put them in the freezer to stop myself from munching on the whole batch at once haha. I added a dash of cinnamon (because I add cinnamon to everything) and some ground flax seeds too. I think you could even use two tablespoons of maple syrup and cacao nibs instead of chocolate chips if you want a less sugar option. Simple, easy, and delicious. Thanks!

This is the most amazing delicious perfect chocolate cookie. Its not just a plain old chocolate cookie. Its simple the ultimate goddes of cookies. Thank you for creating this (i use chicken egg inted of aquafava, and its amazing)

These were a big hit with my co-workers. I used chia “eggs” as I didn’t have any aquafaba. I doubled the recipe and made half with chocolate chips and the other half with vegan butterscotch chips. They were gobbled up and people commented on their great texture. I did add vanilla extract. Thanks for the great recipe.

These are my first vegan aquafaba cookies and they turned out extremely well!

The hardest part for me in vegan cuisin is finding good replacements for pastry and cookies. I eat a lot of them and have had just too many bad alternatives (in coffee cafes I means).
I don’t want my vegan cookies to be ‘healthy’ I love sugar and fats (no intolerances here lucky me), I just want my cookies to be 100% vegan.

I decided to make this recipe when I understood that I didn’t have to whip the aquafaba! Relief!
I had to leave out the chocolate and other things, because of limited kitchen stock (alternatives below).

The result: I found love in the form of a cookie! Even without the chocolate chips they’re worth an extra hour of cardio training tomorrow.
They’re super crunchy, the perfect bite for my taste. And the perfect crumble, perfect sweetness.

More good news: the raw cookie dough is irresistible, I ate at least 1/4 of the dough…
It makes me think I should and could probs use it for marzipan/frangipane fillings. Very inspiring!

My adjustments (I made them at 9pm and supermarkets were closed):
– instead of dry coconut I used same weight of regular white flour
– for coconut sugar I used same weight of white kitchen sugar (not the powdery stuff)
– I added ± half a teaspoon cinnamon (because that was in the last bit of sugar left in my sugar jar :-))
– I had to leave out the chocolate but added a couple of tablespoons sunflower seeds instead.

Thank you so much MB for this great recipe and the clear explanations + videos.
I am hooked!

Dana,
Your recipes are super awesome, I have tried many sites where i follow the recipes and usually one or 2 turn out good but the others not so great. Every recipe that I have tried from your site has been absolutely fantastic!!!
THANK YOU!!!

What a confusing recipe!! Why are the instructions different from the notes? In the instructions is mentions nothing about the vanilla but in the notes does. Also the Aquafaba is way confusing too. You have a link showing how to make
It and in that video you’re whipping it. I was wondering why the cookie seemed to fall apart so easily. Delicious nonetheless. Would like to make it the correct way next time.

Just made these! They are superb and the flavor is well-balanced. I think next I’ll incorporate cocoa to make a Double-Chocolate Chip Cookie. Well done. ????

Just made these and vegans and non-vegans alike are obsessed with them, as am I! Best cookie recipe I’ve made. Thank you!!! I used the less oily recipe only because i wanted to use maple syrup instead of coconut or cane sugar. I had to up the almond flour and dessicated coconut to get the dough consistency cause i added an extra tbsp of maple syrup (you wrote coconut flour in the recipe but i assumed you meant desiccated?). They were off the hook. This will be my go-to recipe from now on… I can’t wait to try more of your recipes!

I made these last night and they were amazing!! I was actually surprised at how much moisture they retained, and they’re nice and soft. These cookies are def gonna be my new go-to vegan cookie recipe!

I didn’t have desiccated coconut on hand so I toasted it a bit to make it drier/more brittle. It worked great!

And full disclosure: this was my second attempt at making these. The first time, I tried using all-purpose flour and subbing the coconut with rolled oats (equal amounts as in the recipe) and the dough was too dry to be formed into cookies. Just a heads up if anyone’s looking to make these substitutions!

Long story short—thanks for this recipe! Love this use of aquafaba. :)

I just made these. I didn’t feel like opening a can of chickpeas to get aquafaba so I used one flax egg instead. These are delightful! I accidentally just ate 4. I will definitely make these again.

Oh my god. Dana, you have done it again. These cookies are the most amazing cookies I have ever had!

These cookies are on the regular rotation at my house. Recipe is easy enough that I usually let my 2 and 4 year olds help. Only change I make it to use a large egg in place of the aquafaba because I always have eggs on hand and not usually chickpeas – they are absolutely delicious.

Wow! I’ve never had a gluten free AND dairy free cookie with this good a texture. The flavor is wonderful as well. (I’m not clear if there is a difference between desiccated and dried coconut, the internet seems to think there is a difference in moisture content – my coconut was Bob’s Red Mill shredded – I have a very satisfying chewiness without making the cookie hard or heavy.)

Thank you for sharing such a brilliant recipe, Dana!

These are truly amazing! We are on our third batch. . . Once again grateful for your work!

I just made this and YUM! So good. I actually own an almond butter company based out of Indianapolis,
IN (Revival Food Co), so almond butter is kiiiinda my life. ;) Thanks for the delicious new recipe! I’ll definitely be sharing this with our followers! I’m sure you don’t take free stuff from producers, but if you do, I’d love to send ya a jar to try! From one food-obsessed gal to another ;)

THANK YOU!!!! First of all, since becoming a vegan, my food life had become pretty repetitive and boring UNTIL I found you! Your recipes are generally quick (bonus for me who cooks my dinner separate from my family’s!), healthy, unique and flavorful! You’ve turned my game around and I can’t thank you enough!
Secondly, this recipe is SPOT ON! I adore these little treats and thank you so much for sharing this recipe! Sometimes a gal just needs a little chocolate chip cookie, ya know!

I’m a huge fan of your culinary talent!!!!

I made these last night, followed everything exactly. Used cane sugar since I didn’t have coconut sugar at home. I was also happy to see my chickpea can had a bpa free lining. Baked for 16 minutes. Left them sitting out and were still great the next day, they almost remind me of a macaroon. Can’t wait to make these for my gluten intolerant aunt when I visit California next month

These just came out of the oven and I am in love! They remind me of a macaroon, except 10 times better. My friends will be surprised to find out that they’re vegan and gluten-free!

I just made my second batch, as the whole family loved it! I should mention that I did the less oil option and used apple sauce instead of coconut oil and flax egg instead of aquafaba – DELICIOUS!

I’ve made these twice now. Such a good recipe, thank you! The second batch I skipped the sugar and subbed in maple syrup. It worked perfectly. They are still wonderfully fluffy and lightly sweet. I’ve been considering doing a completely processed sugar free version with cacao nibs. . .

As a dough this was delicious, but it really didn’t work for me as a baked cookie. They just crumbled apart and were a bit tasteless :( not sure where I went wrong as I could have eaten the whole bowl of uncooked dough!!

If I could rate this more than 5 stars, I would! This was my first attempt at a GF and Vegan cookie…and my first time using aquafaba. So needless to say, I was in uncharted territory. Adding the “chickpea juice” as I’ve been explaining it to other folks, felt wrong! I thought, “No, no there must be some mistake!” However, I have made countless recipes from you guys and I had faith that they would turn out! Again, never having made GF/V cookies, I didn’t know how to tell when they were done! Because of the ingredients, they were a darker brown than “normal” cookies but I let them go the full 12 mins regardless. I grabbed my first cookie to sample and had this feeling of “Oh boy, here we go!” I bit into the softest, chewiest, most delicious chocolate chip cookie of MY LIFE! Gluten be damned! I had a look of disbelief on my face so long my husband had to remind me to relax because they were delicious!
I used a mixture of cane and coconut sugar & subbed semisweet chips for the dark (preference).
Thanks so much!

These were sooo delicious! Only difference is i reduced the oil by about 2 table spoons and added half a mashed banana and the banana flavor was a huge hit with my whole family so if anyone is looking to switch it up a little, i would suggest that! thatnks for another wonderful recipe dana!

Just pulled these out of the oven. I used peanut butter instead of almond butter because I just ran out, and they turned out perfectly. Soooooo tasty!

I followed the less oil recipe but used egg, oat flour, and 2 tablespoons butter. I followed thr 16 minute baking time but the bottoms got more browned than i would have likes. I will try the 12 minute baking time next time around. Overall the cookies taste great. The only other thing i would have liked to do was adjust the cookie size. I pressed them down a bit in the sheet but they remained nearly the same shape as they were pre-baking. If i knew this i would have preased them down more to help better shape them. Otherwise very tasty and i am looking forward to making these agin! Love the photography style!

I tried this recipe today and these cookies are sooooo delicious! I used an egg instead of aquafaba (I’m not a vegan) replaced almond flour with ground almonds and used caramel cane sugar and they turned out so tasty! What I really love about this recipe is that they are healthy and gluten free (allergic to gluten). Thank you for sharing this!

YES YES YES! The second I read your post I knew I’d be making them later in the day. I thought I’d never have another chocolate chip cookie again (a sad prospect) because I’ve been trying to eat more healthfully due to some minor health concerns (elevated blood sugar despite being a WFPB vegan for years—just an aging pancreas). So I said goodbye to my favorite go-to recipe, PostPunk Kitchen’s chocolate chips because although they were made with oat flour, lots of oil and sugar. I’ve been trying to avoid/minimize oil/regular flour/sugar. I decided if I stumbled across a recipe that just had one of these things in a small quantity I would be open to it…and voila, there was your recipe! The reduced oil fit the bill. No refined sugar, just a little maple syrup. No regular flour, just almond and coconut. And 2 T of oil divided among 16 cookies (I know you said a dozen, but measuring out a T for each did give me 16, so even less guilt!) is surely not so bad—what is that, like a 1/3 of a teaspoon of oil per cookie? I’ve learned to saute veggies in water and my days of dunking bread in olive oil are long gone, but I really can’t believe that such a small amount of oil is so dangerous for health (and I’ve seen totally fatfree people who lack energy and their skin and hair seem lackluster, so perhaps we do need a little). I wanted it to be worth my while if I “cheated” with a recipe and made something with a little oil and knew I could count on any of your recipes to be totally worth it. These are fantastic! Rich, satisfying, not cloying sweet, just so flavorful. I baked mine for 16 minutes—not crisp, but not overly soft—just perfect. Watched the opening episode of the new season of Orange is the New Black and had just one cookie with some iced coffee: a perfect night! I can’t thank you enough for this and so many other recipes. My husband has been feeling deprived of cookies, so he thanks you as well. These cookies are the best I have ever had—and that’s including nonvegan cookies from back in the day that were full of butter/eggs/sugar/flour!

THESE ARE SO DELICIOUS!
I used coconut sugar, and might use less salt next time, since they were a little salty for me (nonetheless amazingly delicious!).

Awesome recipe. Thanks Dana!

Hey! Just pulled these out of the oven. Not a vegan, but love the recipes. This time I swapped an egg in for Aquafaba. Used a #60 scoop (abt a tablespoon) and it yielded 26 cookies. Had to use shredded coconut as I didn’t have any desiccated. Great texture and flavor. I LOVE that the cookies are not overly sweet. Crisp around the edges and soft in the middle. Will be adding this to my list of easy, go-to almond flour cookies! Thanks.

What are some substitutes for the aquafaba?
Why use it?