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.
Servings 24
Calories 162kcal
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.
Nutrition
Calories: 162kcal | Carbohydrates: 13g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 0.02mg | Sodium: 49mg | Potassium: 135mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3IU | Vitamin C: 0.4mg | Calcium: 74mg | Iron: 1mg