Almond Butter Chocolate Cookies
These Almond Butter Chocolate Cookies are the perfect combination of sweet and salty, and with a little chocolate button on top, they are pure cookie heaven! Crunchy on the outside and a little gooey in the middle, these cookies are dreamy and so easy to make. You can have them baked and ready to eat in only 8 minutes.
This almond butter chocolate cookie recipe is so good, that you and your tribe will be coming back for more and more. I bet no one would believe these contain no refined sugar, flour, dairy or eggs and are 100% plant-based! These cookies are so soft and chewy because I use almond butter.
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Almond Butter Chocolate Cookies
Ingredients
- 125 g Almond Butter
- 60 ml Maple Syrup
- 0.5 tsp Vanilla Extract
- 40 g Ground Almonds
- 1 tbsp Cocoa Powder
- 1/4 tsp Salt
Topping (optional)
- 8 Chocolate Chips (dark or milk chocolate chips, drops or buttons)
- 0.25 tsp Sea Salt Flakes
Instructions
- Preheat the oven to 180°C fan and line a baking tray with greaseproof paper.
- In a mixing bowl, combine the almond butter, maple syrup and vanilla extract until smooth. Add the ground almonds, cocoa powder and salt, and mix together.
- Divide the dough into 8 pieces, rolling each piece into a ball. Place onto the baking tray and squish down with a fork to flatten. Top with either a chocolate button, a square of chocolate and/or a sprinkle of flaky sea salt.
- Bake for 8-12 minutes (depending on the heat of your oven), and cool before serving.
Notes
- Nut-free – swap the almond butter for light tahini (sesame paste) or sunflower butter.
- These cookies will keep for up to 5 days in an airtight container.
- They can also be made ahead and frozen; leave to defrost for 15 minutes before eating.
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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Hi, if I use cacao instead of cocoa, would I need to tweak other ingredients – is cacao significantly more bitter than cocoa or the amounts could just be a direct switch and keep everything else the same? Thanks!
Hi Juliet – they taste almost the same – you can add a little more maple syrup if you feel the dough needs more sweetness.
These are WONDERFUL!! So quick and easy to make, delicious, and so nutritious – even my super fussy eater likes them! Brilliant protein snack for the whole family 🙂
Could I use peanut butter? X
Yes absolutely – you can also use cashew or hazelnut butter, or even tahini (sesame paste) for a child with a nut allergy
Made these tonight, they are AMAZING. So simple and so quick, and such a good alternative to the UPF biscuits that the supermarkets are full of. Will definitely be making these again very soon!
We all loved these! I will double quantities next time as they were so easy and quick but vanished ! In fact our toddler loved making them as I put all the ingredients out in seconds and all he had to do was combine them and mix and then he loved arranging chocolate drops on top .
Thank you !
It’s easy and delicious ❤️