If you’re vegan or gluten free, these almond butter chocolate chip cookies are for you! The rich, nutty taste of the almond butter pairs perfectly with the deliciously sweet chocolate. Made without any flours or dairy, these cookies are the best for satisfying your sweet tooth if you're on a dairy free or gluten free diet.
What almond butter to use in this recipe
Almond butter is amazing. It’s got a richer and nuttier flavour than peanut butter. When it’s paired with chocolate - it’s a match made in heaven!
If you’re wondering what almond butter to use in this recipe, you have a few options:
- Homemade almond butter. Making your own almond butter at home could not be any easier. It’s just one ingredient - almonds! Using a high speed blender or food processor, grind and blend the almonds until they become a nutty, buttery paste.
- Natural almond butter. If you aren’t into making your own almond butter, you can definitely purchase one. I always recommend natural nut butters, as they should only contain one ingredient - nuts! Natural almond butter will separate, so it will need to be mixed thoroughly before using. It’s worth it, trust me!
- Other almond butters. These almond butters may contain nuts, but also additional additives and preservatives, such as palm oil or sugars. While you still definitely can purchase this, if you have the option - I’d go for the natural kind instead.
Tips for using natural almond butter
Natural almond butter separates, it’s a fact of life. Except sometimes that annoying bit of oil gets EVERYWHERE. What to do?
Here’s my tip when dealing with drippy natural almond butter. Whether it’s homemade or store bought, keep the container of almond butter upside down in the fridge. This causes the oils to rise to the top (which is really the bottom of the container). When you go to use it, the oils are at the bottom of the jar, which makes mixing less messy!
What to substitute if you don't eat almond butter
Don’t like almond butter? It’s ok, I won’t hold it against you. You can always sub in another nut butter of your choice into this recipe!
Can’t eat nuts? I feel for you! You can always substitute sunflower seed butter. We love sunflower seed butter in this house, so I can attest that the recipe is just as amazing with it!
Tips for making great almond butter chocolate chip cookies
Here are some quick tips on how to make nutty, chocolatey, delicious almond butter chocolate chip cookies:
- Let your flax egg sit for at least 10 minutes. If you’ve never made a flax egg before, it’s super simple. One tablespoon of ground flax seed plus 3 tablespoons of water. It acts as a binder in egg-free recipes, so by letting it sit for 10 minutes, the flaxseed will thicken and do its job properly.
- Make sure your almond butter is well-mixed. Since the oils separate in natural butters, you’ll have to give your almond butter a quick stir before you use it. It’s a good habit to get into so you don’t end up with dry, crusty almond butter at the bottom of the jar.
- Don’t be afraid of rogue chocolate chips. The cookie dough for this recipe gets sticky once the oats are added and the chocolate chips might think they’re too good to hang out inside the dough. If you’re finding they are falling out of your spoonfuls when you put them on your baking sheet, just gather them up and stuff them on the top of your cookies. All that chocolatey goodness on top is amazing!
Here’s what you need to make almond butter chocolate chip cookies:
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoon water)
- coconut oil, melted
- almond butter
- coconut sugar
- vanilla extract
- baking soda
- baking powder
- gluten free rolled oats
- dairy free chocolate chips
How to make this recipe
After making your flax egg, preheat your oven to 350℉. Start to grind your gluten free rolled oats into a coarse meal using a food processor. Several pulses will do the job, since a mix of larger and smaller pieces will hold everything together.
In your single bowl, mix together your coconut oil and almond butter to make a silky smooth mixture. Afterwards, add in the remaining ingredients. Mix well until your dough is wet and sticky then add in the chocolate chips.
Drop 2 tbsp-sized spoonfuls of dough onto a parchment-lined baking sheet. Bake in the oven for 10-12 minutes until the cookies are slightly spreading and golden brown. Let them cool for a few minutes once they are done. (If you can wait that long!)
Once cooled, store the cookies in the fridge for 3-5 days. Keeping them cool prevents the almond butter from melting and going rancid. (Always store your nut butters in the fridge for this reason, too!)
For longer term storage, freeze cookies in an airtight container or tightly wrapped in plastic for about a month. Thaw the cookies overnight in the fridge, or just leave them on the counter to warm up.
Almond Butter Chocolate Chip Cookies
- 1 flax egg 1 flax egg = 1 tablespoon ground flaxseed + 3 tablespoons water
- ¼ cup coconut oil melted
- ¼ cup almond butter
- ⅓ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups gluten free rolled oats ground into a coarse meal
- ⅓ cup dairy free chocolate chips
- Prepare your flax egg by combining ground flaxseed and water. Let it hang out for 10 minutes. Meanwhile, preheat your oven to 350℉.
- Grind oats into a coarse meal using a food processor. There should be a mix of finely ground oats, some smaller pieces, and a few whole flakes. Set them aside for use in a later step.
- In a medium-sized bowl, mix together coconut oil and almond butter until silky smooth.
- Add in coconut sugar, vanilla, flax egg, baking soda, baking powder, and salt. Mix well.
- Add in oats and mix until everything looks wet. The cookie dough will start to get a bit sticky when this happens. Mix in chocolate chips.
- Drop 2 tbsp-sized spoonfuls of dough onto a parchment-lined baking sheet. The cookies will spread a bit, so about 2 inches of space between them is good.
- Bake in the oven for 10-12 minutes until slightly spreading and golden brown. Cool on a baking sheet for a few minutes. (If you can wait that long!)
- To make it nut-free: use sunflower seed butter instead of almond butter.
- Storage: Store for 3-5 days in the fridge, to prevent the almond butter from melting and going rancid. For longer term storage, freeze in an airtight container or plastic wrap for up to a month.