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.
These were really good! And even better they were easy 🙂 My mother has a ton of allergies but needs to gain weight for health reasons so these were perfect.
Thanks so much for sharing the recipe!
So glad these were a hit!
I made these today and were very pleasantly surprised! Easy recipe and delicious results! I make a lot of your recipes and all have been great to add to my repertoire! Thank you!!
Very happy to hear you are loving my recipes, Samantha, thank you so much for the review!
Have made several times. Sometimes a double batch and freeze them. Have you ever tried making them into bars? I’m just wondering because obviously bars are quicker.
I haven’t! I think they’d fall apart but let me know if you try it.
Made these yesterday after looking for a recipe to use up an unopened jar or almond butter. They were a hit! I added just a scant amount of chopped pecans to the mix and used the full size chocolate chips from Enjoy Life. Love that all your recipes include weight by grams, makes it so easy!!!
I was pleasantly surprised how delicious these cookies were! I am not vegan, however I like that they were sugar free, no eggs or oil. A healthier version is what I had been looking for and have found with this recipe.
Yay so happy you loved it!
Hi! I’m not a huge fan of chocolate chips(like in cookies) so can I leave them out? Would it make any type of difference in the cook time or size of cookies? Ty!!
Yes, you can leave them out!
I made these and they are a great cookie. For me, next time I will put less maple syrup. I would also like to try making them with coconut sugar instead. Do you think they would still work with coconut sugar instead of maple syrup?
Thanks 😊
Hi Rachael! The maple syrup is a needed liquid, so if you omit, the balance of liquid to dry will be off. If you don’t want to use maple syrup, try agave? It’s more of just a neutral taste than maple.
Hello there! I’m going to make this recipe, I am wondering if it’s ok to not add maple syrup. I’m detoxing so I’m not allowed to eat any type of sugar, including fruit, honey, etc. Thanks 🙂
Hi Julia! It needs the liquid or the texture will not turn out right and they probably wouldn’t taste very good!
Perfect and what a relief to find a vegan almond flour recipe with maple syrup!!! OMG you have no idea. I have an unusual list of allergies that make baked goods next to impossible to enjoy-this is one of my saving grace recipes.
O.M.G. These are the best vegan cookies ever. I’d been tinkering with whole food cookies, but never managed to make any that held together like these. The best were almond butter, maple syrup, and finely chopped pecans, but they turned into *crumble topping* lol Looks like the important ingredient is proper, finely ground nut flour
So glad to have finally ended the search for an easy and wholesome cookie. Thank you, Brandi!
That makes me so happy to hear, thanks so much Gia!!
This has become my go-to cookie recipe! I’ve probably made these a dozen times now and every time is perfection 🙂
Mmmmmmmm … Thank you, Brandi! I’m laying off sugar, so I didn’t have chocolate chips. I used a Lily’s coconut dark chocolate bar. (It’s sweetened with stevia and the coconut chocolate chunks worked really well with the almond butter.) I wish I could show you a photo.
I even threw in a few walnuts. YUM! The batter was so good… I had to shew everyone out of the kitchen in order to bake them! I will make these again very soon. They’re almost gone! 🌟🌟🌟🌟🌟