Almond Butter Chocolate Chip Cookies
Ready to eat in less than 30 minutes, these almond butter chocolate chip cookies are easy to make and packed with texture and flavor. They have a subtle richness from the almond butter, a chewy texture from the coconut and a crunchy aspect thanks to the chopped almonds.
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 your tastebuds will love!
Why You’ll Love This Recipe
- Great alternative to peanut butter. Almond butter has a milder taste, while not sacrificing any nutty flavor, and has a slightly rougher texture.
- Lots of tasty mix-ins! The dough has chopped almonds, shredded coconut and chocolate chunks throughout.
- Versatile recipe. If you want a simpler cookie, skip the mix-ins and just enjoy the melt-in-your-mouth effect of almond butter.
- Unique flavor. It’s not overwhelming like peanut butter typically is, but instead it’s a sophisticated nutty flavor that settles well in cookies. This makes these cookies one-of-a-kind.
- No chilling the dough! The cookies are ready to eat in less than 30 minutes.
- Almond butter: Use creamy all natural almond butter. If the oil separated, give it a good stir before measuring.
- Almonds: For extra crunch, mix in almonds to the dough. I suggest roughly chopping them first so they are in every bite!
- Shredded coconut: I prefer unsweetened shredded coconut for baking since there is usually sugar added separately. However, if you like the extra sweetness, then use sweetened shredded coconut!
- Chocolate chips: Use your favorite semisweet or dark chocolate chips!
- Brown sugar: This creates a chewy effect in cookies. I used light brown, but dark brown may be substituted.
- Butter: Use unsalted butter at room temperature. It works with the almond butter to make a rich flavor and tender texture.
Swap out the mix-ins. You can make these cookies with no mix-ins, some of the mix-ins or all three! Alternatively, you can substitute the chocolate chips with white chocolate chips or caramel chips. Other options include walnuts, pecans, dried fruit or M&M’s.
Make thumbprint cookies. I suggest doing this without the mix-ins so the cookies don’t fall apart when adding the indent. Roll the dough into balls and refrigerate them for 30 minutes before baking (this will make them thicker and chewier). As soon as the cookies come out of the oven, use the back of a teaspoon to add an indent in the center to add jam. Alternatively, you can press the cookies with a chocolate kiss like I do for my peanut butter blossoms.
Add a crisscross. Again, this usually works better with out any mix in’s. After rolling the dough into balls, use a fork to add a crosshatch pattern on top.
Make ice cream sandwiches. After the cookies have cooled, place them in the freezer to harden. Match them up in pairs, add a scoop of vanilla ice cream and sandwich together!
How to Make Almond Butter Cookies
- Whisk dry ingredients—flour, baking soda and salt—in a medium bowl. Set aside.
- Combine wet ingredients. Beat sugar, brown sugar, butter and almond butter until light and fluffy. Add egg and vanilla, then mix until combined.
- Mix in dry ingredients, then stir in chocolate chips, coconut and chopped almonds.
- Shape cookie dough into balls and place on baking sheet. Bake cookies at 350° F until golden brown, about 12 minutes.
Use a kitchen scale to measure ingredients. It’s much more accurate than measuring cups! If you don’t have a scale, spoon the flour into a measuring cup and level with a knife (don’t pack it down).
Use room temperature ingredients. They will mix more easily and create a consistent dough. As a result, the cookies will have a better texture!
Choose the right almond butter. I used Trader Joe’s all natural almond butter. It’s super important to stir it so it’s smooth before using. You do not want it to be dry or stiff!
Store cookies after they have completely cooled. They will keep in an airtight container and store at room temperature for up to 1 week.
Freeze cookie dough with plastic wrap or store in an airtight container. Freeze for up to 3 months. Defrost in the refrigerator before baking. Alternatively, you can flash freeze the cookie dough balls and place in an airtight container in the freezer. Bake from frozen for 14 to 16 minutes.
Make ahead the dough and keep in the refrigerator for up to 48 hours. Let the dough sit on the counter until soft enough to scoop.
Natural almond butter works best for this recipe. I used the Trader Joe’s brand, but 365 by Whole Foods or Barney’s are also good options. You want a runny consistency (not no-stir).
Yes, you can omit the shredded coconut if preferred.
Yes, cup-for-cup gluten-free flour will work in this recipe. I do not recommend almond flour or coconut flour. They have a different fat content that will effect the ratio of ingredients in the cookies.
Yes, but I suggest the all natural creamy peanut butter that separates with the oil on top. This is a similar consistency to the almond butter used in the recipe so the results will be similar.
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Get the Recipe: Almond Butter Chocolate Chip Cookies
- 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) all natural 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
- 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 wet ingredients, and mix on a low speed until just combined. Stir in the chopped almonds, coconut and chocolate chips by hand.
- 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.
Inspired by a Community Pick recipe submitted by Sarah Fioritto on Food52.