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Bowl stacked with a leaning tower of Almond Butter Chocolate Chip Cookies
4.84 from 30 votes

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
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12 (cookies)
Category: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days

Ingredients

  • 1/4 cup coconut oil (soft or melted)
  • 1/3 cup coconut or organic cane sugar
  • 2 Tbsp almond butter (if unsalted, add 1/8 tsp more salt // or sub other nut butter)
  • 3 Tbsp aquafaba (chickpea brine - guide here)
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1 1/3 cup almond flour
  • 1/2 cup desiccated coconut
  • 3/4 cup vegan dark chocolate chips

Instructions

  1. To a large mixing bowl, add coconut oil, coconut (or cane) sugar, almond butter, aquafaba, salt, and baking powder and stir/whisk to combine.
  2. 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."
  3. Stir in chocolate chips, cover, and refrigerate overnight or for at least 30 minutes.
  4. 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 (use more baking sheets if making a larger batch). Press down slightly to flatten (see photo).
  5. 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.
  6. Store leftovers in an airtight container at room temperature up to 3 days or in the freezer up to 1 month.

Notes

*Nutrition information is a rough estimate.
*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
ΒΌ 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.

Nutrition Per Serving (1 of 12 cookies)