1. Can I use peanut butter instead of almond butter?

Yes! If you're out of almond butter, peanut butter is a great substitute . It creates a firmer texture and a more classic, salty-sweet flavor. Either option works well in almond butter chocolate chip cookies , depending on your taste preference.

2. How do I make almond butter chocolate chip cookies vegan?

Swap the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use dairy-free chocolate chips. While the cookies may be slightly softer, they’ll still deliver the same chewy texture almond butter chocolate chip cookies are known for.

3. Can I freeze almond butter chocolate chip cookies?

Absolutely. These cookies freeze beautifully, baked or unbaked. Freeze dough balls on a tray, transfer to a freezer-safe bag, and bake directly from frozen. Or freeze baked cookies and thaw when ready to eat— almond butter chocolate chip cookies stay chewy even after freezing.

4. What kind of almond butter should I use?

For the best results, use a smooth, unsweetened almond butter. Stir thoroughly to incorporate any oil, especially with natural varieties. Chunky almond butter adds texture but might slightly alter how your almond butter chocolate chip cookies bake.

5. Why are my cookies spreading too much?

Too much oil in the almond butter can cause spreading. If your dough looks greasy, blot it lightly with a paper towel before baking. Chilling the dough briefly can also help control spread, especially when making almond butter chocolate chip cookies with natural nut butters.

Almond Butter Chocolate Chip Cookies – 5-Ingredient Irresistible Delight

Description

These almond butter chocolate chip cookies are soft, chewy, and loaded with chocolate—made with just 5 simple ingredients and no flour! Naturally gluten-free, ready in 30 minutes, and perfect for satisfying your sweet tooth in a healthier way.

Ingredients

Scale

1 cup (250g) almond butter (smooth, well-stirred)
1/2 cup (90g) light or dark brown sugar (or coconut sugar)
1 large egg
1 teaspoon baking soda
1/2 teaspoon pure vanilla extract (optional)
1 cup (190g) semi-sweet or dark chocolate chips

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Instructions

Preheat oven to 350°F (177°C). Line two baking sheets with parchment or silicone mats.
In a medium bowl, whisk the egg. Mix in almond butter until smooth.
Stir in brown sugar, baking soda, and vanilla (if using).
Fold in chocolate chips. Scoop about 1.5 tablespoons per cookie onto baking sheet.
Gently press each dough ball with a spoon. Blot if oily. Add extra chips on top if desired.
Bake for 10–12 minutes. Cookies will look soft—don’t overbake!
Cool on baking sheet for 10 minutes, then transfer to a wire rack.

Notes

Dough may appear oily due to natural almond butter—this is normal.

Store in an airtight container for up to 7 days.

Freeze baked cookies or raw dough for up to 3 months.

For a vegan version, use a flax egg and dairy-free chips.

Substitute peanut or sunflower seed butter as desired.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 13g
Sodium: 90mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 5g
Cholesterol: 15mg