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Baked cookies on a cookie sheet.
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Almond Butter Chocolate Chip Cookies (Gluten-Free, Vegan)

These Almond Butter Chocolate Chip Cookies are a one-bowl recipe made with almond flour and other pantry ingredients for one delicious chewy cookie! Gluten-free, dairy-free, and egg-free.
Course Dessert
Cuisine American
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 24 cookies
Calories 123kcal
Author Tessa

Ingredients

  • 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons warm water
  • ¾ cup (180g) all-natural unsalted creamy almond butter
  • ½ cup (122ml) maple syrup
  • 1 cup (105g) almond flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon pure vanilla extract
  • ¾ cup (120g, 4.5oz) dairy-free chocolate chips I use Enjoy Life brand
  • sea salt for sprinkling

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Prepare flax egg, set aside. Line cookie sheet with parchment paper.
  • In a large bowl, whisk almond butter, maple syrup, and flax egg together. Add almond flour, baking powder, baking soda, salt, and vanilla extract. Stir to combine.
  • Fold in chocolate chips. Cover bowl and chill in refrigerator for 30 minutes.
  • Using a tablespoon, scoop cookie dough and gently roll into a loose ball with your hands. (If dough doesn't roll into a loose ball, add a bit more almond flour.)
    The dough will be sticky, spray your hands will cooking spray as needed to make rolling easier. Place ball on cookie sheet. Sprinkle with sea salt. Continue with remaining dough placing them in even rows on cookie sheet.
  • Bake for 10-12 minutes or until cookies start to look golden on top (I found 11 minutes was perfect for my oven). Allow to rest on cookie sheet for 2-3 minute before removing with a spatula and placing on wire rack. Leave on the wire rack until completely cool.

Notes

  • Natural nut butters will separate. Make sure to stir well before measuring.
  • Chilling the cookie dough is essential. Otherwise, the dough will be too wet and it will be difficult to achieve a round shape.
  • For best results, allow cookies to cool entirely before serving. Almond flour cookies tend to be more delicate than traditional cookies with wheat flour.
To store: Cool the cookies completely on a cooling rack before storing them. Store in an airtight container at room temperature for 3-4 days. Layer with parchment paper to prevent sticking. For a longer shelf-life, refrigerate for up to one week. 
For extended storage, freeze until solid on a cookie sheet. Then transfer frozen cookies to an airtight container or freezer-safe bags. Thaw at room temperature or in the refrigerator when ready to eat.

Nutrition

Calories: 123kcal | Carbohydrates: 11g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 81mg | Potassium: 77mg | Fiber: 2g | Sugar: 7g | Vitamin A: 0.1IU | Vitamin C: 0.003mg | Calcium: 58mg | Iron: 1mg