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–+ servings
Almond butter chocolate chip cookies opened and lined together on baking sheet.

Almond Butter Chocolate Chip Cookies (Crisp & Chewy)

Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling: 10 minutes
Total Time: 30 minutes
Servings: 15 cookies
Author: Nico Pallotta

  • 1 cup (250 g) almond butter
  • ½ cup (50 g) sugar white or brown
  • ¼ cup (25 g) oat flour or blended oats
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • 1 pinch salt
  • ½ cup (90 g) dark chocolate chips

  • Mix the dough: If needed, blend rolled oats into a fine flour.
    Add 1 cup almond butter, ½ cup sugar, ¼ cup oat flour, 1 large egg, 1 teaspoon vanilla extract, ½ teaspoon baking soda, and 1 pinch salt to a bowl.
    Stir with a sturdy spoon until you have a thick dough, then mix in ½ cup dark chocolate chips.
    Step 1 Thick almond butter cookie dough mixed with mini chocolate chips
  • Shape the cookies: Scoop about 1½ tablespoons of dough per cookie and roll into balls with your hands.
    Place on a parchment-lined baking sheet, leaving space between them.
    Tip: Natural almond butter varies a lot in consistency. If yours is runny, roll the dough into balls and leave them—the cookies will spread as they bake. If your almond butter is thick and the dough feels dry and very firm, gently flatten the balls into thick cookie shapes before baking, as they may not spread as much.
    Step 2 Cookie dough balls spaced apart on a parchment-lined baking sheet.
  • Bake: Bake at 350°F (180°C) for 10 to 11 minutes, until the edges are set and lightly golden but the centers are still soft.
    Step 3 Freshly baked cookies with golden edges and soft crinkled centers.
  • Cool: Let the cookies cool on the baking sheet for 10 minutes. They’ll flatten slightly and firm up as they cool.
    Transfer to a wire rack to cool completely.
    Step 4 Almond butter chocolate chip cookies cooling and setting.
Substitutions
  • Almond butter → Natural peanut butter; flatten the cookies before baking and expect a drier, more crumbly texture.
  • Sugar → White, brown, or coconut sugar.
  • Egg → No substitution recommended.
  • Vanilla extract → Almond extract or omit.
  • Oat flour → Finely blended rolled oats or all-purpose flour.
  • Baking soda → No substitution recommended.
  • Salt → Omit if using salted almond butter.
  • Mini dark chocolate chips → Regular semi-sweet chips, dark chocolate chips, or chopped dark chocolate.
 
Tips
  • Adjust for your almond butter: Natural almond butter varies in consistency. With runny almond butter, leave the dough balls round and they’ll spread as they bake. If yours is thick and the dough feels very firm, gently flatten them first.
  • Stir the almond butter well: Mix any separated oil back in before measuring.
  • Don’t skip the oat flour: It controls spreading while keeping the centers chewy.
  • Make your own oat flour: Finely blend rolled oats if needed.
  • Expect a dense dough: Use a sturdy spoon and mix just until combined.
  • Roll, don’t flatten: The dough balls will spread naturally as they bake.
  • Give them space: Leave a couple of inches between cookies.
  • Don’t overbake: Pull them when the edges are set but the centers are still soft.
  • Let them cool: Give them 10 minutes on the baking sheet to flatten, crinkle, and firm up.
  • Too runny? Add a little extra oat flour if the dough won’t hold a ball.
  • Keep them gluten-free: Use certified gluten-free oats and chocolate chips.
  • Storage: Keep cooled cookies airtight at room temperature for about 4 days, refrigerate for up to a week, or freeze for up to 3 months.
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