Almond Butter Chocolate Chip Cookies
These soft and chewy Almond Butter Chocolate Chip Cookies are perfect for a healthy snack or dessert! This recipe is naturally sweetened, vegan, and gluten-free.
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Healthier cookies like these Almond Butter Chocolate Chip Cookie recipe are a guilt-free way to enjoy something sweet. Other healthy cookie recipes we love include these Quinoa Flour Cookies and this Vegan Thumbprint Cookie recipe. Check out all of our Healthy Cookies for inspiration.
IN THIS POST: Everything you need to make Almond Butter Chocolate Chip Cookies
Ingredients for this recipe
- almond flour – not almond meal or ground almonds
- ground flax – adds fiber and makes the cookies chewier
- baking soda – important for leavening
- fine sea salt – enhances the flavor of all of the ingredients
- banana – used as an egg replacer
- maple syrup – brings that natural sweetness
- almond butter – adds a sweet nutty flavor
- vanilla extract – for that classic baking essence
- dark chocolate chips – if you want vegan cookies check the label to ensure they are dairy-free
Instructions
Start by preheating the oven to 350 and lining baking sheets with parchment paper.
Next, in a medium bowl, whisk together the dry ingredients – almond flour, ground flax, baking soda, and sea salt. Set the bowl aside.
Then, in a large bowl, mash the banana with a fork or the back of a spoon.
Pour in maple syrup, vanilla, and almond butter and mix it all well.
Add the flour mixture to the wet ingredients and stir until combined.
Finally, fold in the chocolate chips.
Next, using a cookie scoop, drop tablespoon-sized amounts of cookie dough onto the parchment-lined baking sheets.
Bake for 12-15 minutes or until the edges are browned.
Let cool them cool on the pan for 5 minutes then transfer them to a wire rack to cool completely.
These cookies are crisp on the edges and chewy in the middle. The banana keeps these cookies moist and soft.
Whenever I have browning bananas these are on repeat in our house.
FAQs, Tips, and Substitutions
- Does almond flour change the taste of cookies? Almond flour adds a rich nutty taste and is slightly chewier than all-purpose flour. It is delicious in cookies.
- Store these at room temperature in an airtight container for up to 7 days.
- Use silicone mats to line your baking sheets instead of parchment.
- Chocolate chunks can be used instead of chips to switch it up.
- No peanut allergy? Substitute peanut butter instead of almond butter. Any nut butter will work.
- Coconut sugar or brown sugar can be used instead of maple syrup.
More gluten free cookie recipes
- Chocolate Protein Cookies
- Healthy Banana Bread Breakfast Cookies
- Ginger Almond Cookies
- White Chocolate Macadamia Nut Cookies
- Tahini Cookies
*This recipe was originally posted on May 27, 2013, updated on March 26, 2019, and updated again on March 25, 2023, with recipe notes, writing, and new photos.*
If you’ve tried our Almond Butter Cookies, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Almond Butter Chocolate Chip Cookies
Ingredients
- 2 cups almond flour
- 2 tbsp ground flax
- 1 tsp baking soda
- pinch sea salt
- 1 banana
- ¾ cup maple syrup
- 1 cup almond butter
- 2 tsp vanilla
- ¼ cup dark chocolate chips
Instructions
- Preheat oven to 350 and line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together almond flour, ground flax, baking soda, and sea salt and set aside.
- In a large bowl, mash the banana with a fork until there are no lumps.
- Pour in the maple syrup, vanilla, and almond butter over the mashed banana and mix well.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Fold in the chocolate chips.
- Drop tablespoon-sized amounts of batter onto the parchment-lined cookie sheets.
- Bake for 12-15 minutes until browned on the edges.
- Let cool for 5 minutes on the pan and then transfer to wire racks to cool completely.
Video
Notes
- Store these at room temperature in an airtight container for up to 7 days.
- Use silicone mats to line your baking sheets instead of parchment.
- Chocolate chunks can be used instead of chips to switch it up.
- No peanut allergy? Substitute peanut butter instead of almond butter. Any nut butter will work.
- Coconut sugar or brown sugar can be used instead of maple syrup.