Soft and chewy almond butter cookies made with chocolate chips. Bet you can’t eat just one!
Almond Butter Chocolate Chip Cookies
Ingredients Makes: 20 to 22 cookies
1 cup almond butter ~or~ almond meal + 2 Tbsp coconut oil *See recipe link below
1 cup raw organic sugar ~or~ coconut sugar
1 cup all-purpose flour
1/2 tsp baking soda
1/5 tsp sea salt
3 Tbsp chocolate chips
Preheat oven. Preheat the oven to 325°F.
Combine wet ingredients. In a medium bowl, cream together the almond butter, sugar and a mixed egg until well combined.
Combine dry ingredients. In a separate bowl, sift flour, baking soda, and sea salt.
Combine wet and dry ingredients. Stir the dry ingredients into the almond butter mixture. Dough can now be put in the refrigerator for an hour to harden and make it easier to handle.
Form the cookies. Form the dough into walnut-sized balls (or use a cookie scoop) and place them 2 inches apart on a baking sheet. Press them down with a fork to make a crosshatch pattern.
Bake. Bake for 10 to 12 minutes until they are just set and no longer shiny, and the edges are just barely starting to brown. Don’t over bake them or they won’t be soft and chewy.
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. Store in an airtight container for up to 5 days.
Recipe shared by: J. Marshall
- How-To Make Almond Milk recipe here! (*Almond meal is made from almonds during the process of producing almond milk; learn more here.)
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