Almond Butter Chocolate Chip Cookies Vegan and Gluten-free, as well as oil-free and only 5 ingredients! These are so simple and easy to make, requiring just 1 bowl and about 20 minutes!
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ALMOND BUTTER CHOCOLATE CHIP COOKIES
Say hello to the easiest cookies ever! Like, 5 ingredients, 1 bowl and there isn’t even any leavening agent! So, these Almond Butter Chocolate Chip Cookies occurred during my mother-n-law visiting. I wanted to make these 4 Ingredient Peanut Butter Cookies for my mother-n-law visiting.
However, due to both my husband and daughter not having peanut butter, I knew I needed to try with almond butter instead. So, I did, with a few additional minor changes. I added in vanilla and chocolate chips and omitted the coconut sugar coating. Since these changes ended up having a completely different taste and texture (to my surprise!) than the original, I thought, I’d create a new post for y’all spur of the moment, haha!
I have quite the obsession with using almond butter in baking in place of oil. Check out these other almond butter desserts:
I know there is already a million almond butter chocolate chip cookie recipes out there. However, considering I wrote my peanut butter version 6 years ago before they were everywhere on the web, I knew my super easy almond butter version deserved a spot here. Almond butter is my go-to in a lot of my cookie recipes because of it’s fairly neutral flavor. I also love the health benefits of almond butter.
INGREDIENTS NEEDED
For this recipe, you only need 5 ingredients (+salt):
- superfine blanched almond flour
- roasted creamy almond butter
- maple syrup or agave
- vanilla extract
- chocolate chips
HOW TO MAKE VEGAN ALMOND BUTTER CHOCOLATE CHIP COOKIES
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To a large bowl, add the almond flour and salt and whisk well. Pour in the syrup, almond butter, vanilla and chocolate chips. Stir for several minutes until the batter becomes very thick and sticky.
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Using about 1 1/2 tablespoons worth of batter, roll into balls. The batter will be sticky, but you should be able to roll them into balls with no problem.
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Place the balls onto the pan 2 inches apart. Press each cookie down in a circular patting motion to keep the round shape and make sure to press them down to 1/4 inch thick. If you leave them too thick, they won’t spread as well or cook through.
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Bake for 10 minutes, until the edges are golden brown and the tops have slightly cracked. As they cool, they will get wonderful crispy edges with super buttery insides.
OTHER VEGAN CHOCOLATE CHIP COOKIES TO TRY:
- Best Vegan Gluten-free Chocolate Chip Cookies
- Grain-free Chocolate Chip Cookies
- The Best Oatmeal Chocolate Chip Cookies EVER
- Peanut Butter Chocolate Chip Cookies
- Chocolate Coconut Cookies
- Crispy Vegan Chocolate Chip Cookies
- Cashew Butter Chocolate Chip Cookies
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Almond Butter Chocolate Chip Cookies (Vegan, Gluten-free)
Ingredients
- 1 cup (112g) superfine blanched almond flour
- 1/4 teaspoon fine salt
- 1/2 cup (128g) runny/creamy roasted almond butter (with no added salt/sugar)
- 1/4 cup (80g) pure maple syrup or agave
- 1 teaspoon (5g) vanilla extract
- 1/2 cup (120g) dairy-free semi-sweet chocolate chips
- I use this scale.
Instructions
- Preheat an oven to 375°F and line a sheetpan with parchment paper.
- To a large bowl, add the almond flour and salt and whisk well. Pour in the syrup, almond butter, vanilla and chocolate chips. Stir for several minutes until the batter becomes very thick and sticky. It will seem too wet at first, but keep stirring and it will thicken up.
- Using about 1 1/2 tablespoons worth of batter, roll into balls. The batter will be sticky, but you should be able to roll them into balls with no problem. Especially if you weighed your ingredients. If it's too sticky, chill the batter for 15-30 minutes first.
- Place the balls onto the pan 2 inches apart. Press each cookie down in a circular patting motion to keep the round shape and make sure to press them down to 1/4 inch thick. If you leave them too thick, they won't spread as well or cook through.
- Bake for 10 minutes, until the edges are golden brown and the tops have slightly cracked. As they cool, they will get wonderful crispy edges with super buttery insides. Cool for 10 minutes to allow them to crisp and firm up, then transfer using a metal spatula to cool completely on a cooling rack.
Brandi!!!
I made them. I hit the email and got off my fat butt and made them!
They turned out wonderful but not as beautiful as yours. I added the almond butter straight out of the food processor and it was quite hot so it melted the chocolate chips. We just called them double chocolate chocolate chip cookies!!!
I wish I could post a picture of my face eating them!
Hi Chase! haha, you are the cutest! Thank you for making them so quickly! Oh yes, definitely add cooled almond butter, haha, I will add that note! So happy you enjoyed them!
This recipe turned out amazing! Thank you for this gift!
Hi! Was wondering if I could use oat flour and peanut butter instead? Because that’s what I have right now and the cookies looks so good I want to bake it now!!
Hi! I wouldn’t do that with this recipe, no, they would turn out very dry. I would make this recipe instead, as it is already created with peanut butter and doesn’t use almond flour. It does use white rice flour, so if you have that, use it of course. If not, try the oat flour, you may need 1 or more tablespoon to get the batter to come together to roll into balls with the oat flour as it makes batters more wet. They will probably bake up a tad softer too but should still be delicious.
https://thevegan8.com/2019/01/11/vegan-peanut-butter-chocolate-chip-cookies/
I have decided your MIL needs to visit more often, Brandi, especially if it means more recipes like this one! 😉 You know how much my family and friends LOVE your 4 ingredient peanut butter cookies (most shared recipe, along with your Alfredo sauce) so knowing these cookies are along the same lines, I just had to try them! I panicked at first because I realized I was out of almond butter, but I just roasted some raw nuts at 350° for 15 minutes and let them cool enough to be processed. These cookies were so easy to make and really hit the spot! Thanks, Brandi, and thanks to your MIL, too! 😀
Yay Colleen! I know how much you love those peanut butter ones so I’m so happy to now have this almond butter version with chocolate chips that you can now add to your collection!
This may be my new favorite vegan cookie recipe! Simple and absolutely delicious! 👍🏼😊👏 And perfect for a snowy day! ☃️❄️☃️ Thank you, Brandi! 💕🙏🏻💕
So awesome to hear that Paula!! Thank you so much for making them!
Can you make these with regular flour?
No, you need the almond flour. It’s the main ingredient and is what makes them super moist and buttery. If you want a recipe that doesn’t use almond flour, try these instead. https://thevegan8.com/2015/05/23/best-vegan-gluten-free-chocolate-chip-cookies/
Healthy, easy, and delicious!
Thank you Jenna! So glad you loved them!
There might be a million other almond butter cookie recipes out there already and the beauty of that is that they’re all a little different, so I’m all for another one to try….and these ARE AMAZING!!!! I laughed a little when I printed out the recipe because the ingredient list was SO short, but holy moly, SO SO GOOOOOOD!!! And ridiculously easy to make! Not only did they whip up super fast, the baking time was so short that my little cookie monster didn’t have to wait long to enjoy one. I’ve said it before and I’ll say it again…you’re the cookie queen! Always a hit and a thumbs up from my little family! I love the crispy exterior and buttery, melt-in-your-mouth center…and obviously the chocolate chips. Willow made sure to inspect each one, looking for the one with the most chocolate chips 🙂 Adding this recipe to my rotation of favorite treats! xo
Awww yay, thank you so much my friend for making these!! I love being titled the cookie queen, haha, they are my favorite thing to create, so it is perfect, lol! Haha, Willow is too cute, I can just see her inspecting the cookies for all of the chocolate chips, I’m so glad y’all loved these! Hope you are doing well! xoxo
Just made these! They are super delicious!
Keep a close eye on them after 5-6 minutes as mine were ready in 7 minutes in my fan over.
They are very easy and have a lovely almond taste 😍😍😍
yay, glad they were a hit Timea! Thank you for the lovely review! Yes, ovens can greatly vary!
These are amazing! Thanks for the recipe.
So glad you enjoyed these Colleen! Would you mind star rating the recipe as well? It is super helpful, thank you!
Happy to!
Thank you so much!
Is there a substitute for almond butter, like macadamia?
Peanut butter or any other creamy nut butter should work.,
Made these today and they were FANTASTIC!!
I even sprinkled a tiny bit of coarse sea salt on the top of them before baking and that added a nice little bit of flavor, too.
Thank you for the recipe!
Yay, so happy you enjoyed them so much Joe, thank you so much for making them!
Dumb question for the day: I’m not happy with any of the commercially made blanched almond flour I’ve found. Could I make it myself by grinding blanched almonds in my food processor? I’m so excited to try this because I’m allergic to peanuts, but almonds are fine. Thanks!
Hi Heather! Really? What do you mean by not happy? The commercial brands will perform much better in baking than grinding them yourself, as the commercial brands are much finer. Grinding them personally in a food processor will never get them as fine as a store brand and will make the end result different, unfortunately. It will make for a denser/wetter product and leave more bits of almond throughout. I’ve used Honeyville, King Arthur, Natures Eats, Kroger Simple Truth and just recently bought the Bob’s Red Mill labeled “superfine” and it was awesome! They will all work here! 🙂
I tried making this cookie recipe and I love it! My family loved it too and they keep asking me to make more so I promise to make another batch this coming weekend. Thank you for sharing the recipe!
So wonderful to hear that Aika, thank you so much for making them!
These cookies are absolutely delicious!
Yay, really glad to hear that Debra!
I don’t think I have ever left a comment on a recipe before but these cookies are just amazing. Since I found this recipe I have made these cookies almost weekly. They are laughable easy to make and the deliciousness to effort ratio is extremely high! I am not vegan or gluten free and these are still one of my favorite cookies to bake of all time, and everyone else seems to love them too (including my friends’ kids!). They are addictive!!
That is so wonderful to hear Allison! Thank you so much for this amazing review!! Such awesome feedback!
Do you think tahini would work in place of the almond butter?
That will really depend on which brand you use. Some tahini brands are very, very runny. I buy the Trader Joe’s brand and also the Kroger brand and both are very runny, which will totally change the batter texture, making it too wet and greasy. Also, it will impart a very strong tahini/bitter flavor since it’s not sweet like almond butter. So, I would keep those 2 things in mind if you want to try it with tahini.
Thank you for your reply! I have the trader joe’s brand too. I will stick to almond butter then 🙂
Hi Brandi!
Ingrid from the Netherlands here! 😃 I was looking for a recipe to finish my almond flour and Google found your website for me, which I directly bookmarked.
Today I made these cookies using 0.25x tsp of pure vanilla powder and 50 g cacaonibs instead of the chocolate drops. It turned out well, although the chocolate of course didn’t melt.
I’d like to replace the agave syrup by date syrup but I’m afraid it would effect the taste, especially in combinatie with the cacao nibs. Just trying to make the recipe as healthy as possible. 🙈 Eating ‘whole foods plant based’ using the ‘How not to die’ methode, I’d like to stick to dates as a sweetener.
Hi Ingrid, I do not use dates, so I’m afraid I can’t give advice on how they will work in my recipes. Date syrup is much thicker and stickier than maple syrup, so it will change the flavor/texture and if you are using homemade date paste, then that will really alter the recipes since it’s much more dense and won’t make things as fluffy. It might be better to google date-sweetened vegan desserts so that they are already tested that way??
Hi Brandi,
Thanks for your quick reply! I’ll search on Google for date-sweeted vegan desserts 🙂
But thanks again for the inspiration and awesome website! My family also loved the cookies.
I googled a gluten free almond butter & choc chip recipe and yours came up. I made it and I love it.
I didn’t have almond flour, so I used gluten free all-purpose flour. I did have to add a couple Tbs water to form the ball. Then they worked great.
Thanks so much for sharing.
Glad they worked out! Almond flour provides a lot of fat and moisture so yes they will be very dry and different without the almond flour.
This recipe was easy to make, I already had all the ingredients. My family is hard to please when it comes to gluten free and vegan desserts. They loved these cookies.
Do you have any nutritional facts like serving size and calorie count? I’m recording my food and wanted to add it as my snack.
Do you know how many calories are in each cookie?
I replaced almond flour with whole wheat flour and then made them the next day as well! The texture is amazing, I’m absolutely in love
Hi,
Would sugar work instead of syrup?
Hi Hana! You need a liquid sweetener, so the batter is the right consistency. You could use agave as well.