Almond Butter Cookies with Chocolate Chips and Coconut
These almond butter cookies are so good! They are packed with coconut, almonds and chocolate chunks making each bite flavorful.
Ever baked with almond butter? If not, now is the time to start. I made almond butter cookies with chocolate chips and shredded coconut and they were divine. These chewy, yet smooth cookies have bites of surprising flavors that pair perfectly with almond butter.
Almond butter is an excellent stand in for peanut butter. It has a milder taste, while not sacrificing any nutty flavor, and has a slightly rougher texture, which in my opinion is more satisfying to eat. So I asked myself, how would almond butter perform in cookies?
Almond butter did not let me down. These chewy cookies have a subtle flavor that for those who are not familiar with almond butter would have trouble putting their finger on. But that sneaky flavor keeps you coming back for more. It’s not overwhelming like peanut butter typically is, but instead it’s a sophisticated nutty flavor that settles well in cookies.
How to make almond butter cookies
- Preheat oven to 350° F. Line baking sheets with parchment paper.
- Whisk dry ingredients in a medium bowl. Set aside.
- Beat wet ingredients with an electric mixer.
- Mix in dry ingredients, then chocolate chips, coconut and chopped almonds.
- Shape cookie dough into balls and place on baking sheet.
- Bake cookies until golden brown, about 12 minutes.
My favorite tool to use for cookies is this medium cookie scoop. It guarantees the same size cookies with each scoop!
Frequently Asked Questions
Natural almond butter works best for this recipe. I used the Trader Joe’s brand.
Yes, you can omit the shredded coconut if preferred.
I have not tried this recipe with almond flour. It has more fat content than all purpose flour so I imagine the cookies will turn out differently.
Once cooled, place cookies in an airtight container and store at room temperature for up to 1 week.
Wrap dough with plastic wrap or store in an airtight container. Freeze for up to 3 months. Defrost in the refrigerator before baking.
Related recipes
Almond butter is a unique ingredient that can be used in various recipes. If you are gluten-free, try this flourless almond butter cookie recipe. They are chewy and full of chocolate chips! I personally love the idea of using it in almond butter granola to put on yogurt or in trail mix. For a quick snack, try homemade granola bars (a no-baked recipe) or almond butter energy balls (also made with coconut!)
These almond butter cookies will have your friends asking for this recipe—you have my word! It’s hard to resist a cookie packed with chocolate chips and shredded coconut. The mix-ins pair so well with the rich almond butter. If you tried this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media.
Almond Butter Cookies with Chocolate Chips
Ingredients
- 1 ½ cups (187 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- ¾ cup (180 g) almond butter
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup (60 g) unsweetened coconut flakes
- ½ cup (70 g) whole almonds, coarsely chopped
- ¾ cup (127 g) semisweet chocolate chips
Instructions
- Preheat oven to 350° F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a standing mixer, cream together butter, almond butter, and sugars until light and fluffy, about 4 minutes. Add egg and vanilla, then beat until well incorporated.
- Slowly add the flour mixture to the creamed butters and sugars, and mix on a low speed until just combined. Stir in the chopped almonds, coconut and chocolate chips.
- Use a medium cookie scoop to scoop dough (about 1 1/2 tablespoons) and roll into a balls. Place on prepared baking sheets about 2 inches apart. Bake until lightly golden around the edges but still quite soft in the center, 12 to 14 minutes. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack and allow to cool completely.
Notes
Inspired by a Community Pick recipe submitted by Sarah Fioritto on Food52.
