Almond Butter Chocolate Chip Cookies ~
Chewy and sweet almond butter cookies studded with dark chocolate.
Almond Butter Cookie Recipe
I love this almond butter chocolate chip cookie recipe for its chewy texture and easy preparation. With just a few simple ingredients, these cookies come together quickly, perfect for those spontaneous sweet tooth moments. I wasn’t even planning on baking today, but I had a cookie craving and found everything I needed right in my pantry.
As an after-school snack or a comforting dessert, these chewy chocolate chip cookies hit the spot every time.
Ingredients for Almond Butter Chocolate Chip Cookies
You will need the following:
- 1 vegan egg replacer, equivalent of 1 egg (Bob’s Red Mill recommended)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup dark brown sugar, packed
- 3/4 cup granulated sugar
- 3/4 cup creamy almond butter
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chips
Ingredient Notes
- Vegan Egg Replacer: I used Bob’s Red Mill, but any brand you prefer should work just fine.
- All-Purpose Flour: The go-to flour for a classic cookie texture.
- Baking Soda and Salt: Essential for that perfect rise and balance of flavors.
- Butter: I use vegan butter, but regular butter works, too, if you’re not keeping it dairy-free.
- Dark Brown Sugar: Provides a rich, maple syrup-like sweetness, adding depth to the cookie’s flavor.
- Granulated Sugar: White sugar for sweetness and that crisp edge. Coconut sugar can also be used, although it may make the cookies darker and give a stronger molasses-like flavor.
- Almond Butter: Creamy almond butter adds a subtle nuttiness and richness to these cookies.
- Vanilla Extract: Pure vanilla extract infuses the cookies with warm, fragrant undertones.
- Dark Chocolate Chips:Dark chocolate chips are my personal preference for these chewy cookies, but you can also chop up a dark chocolate bar or use chocolate chunks for a bit of variety.
How to Make Almond Butter Chocolate Chip Cookies
STEP ONE: Preheat the Oven. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside. Prepare the vegan egg replacer according to the package directions, then set it aside.
STEP TWO: Mix Dry Ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
STEP THREE: Cream Butter and Sugars. In a stand mixer with a paddle attachment or in a medium mixing bowl with a hand mixer, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy.
STEP FOUR: Add Wet Ingredients. Add the almond butter, prepared egg replacer, and vanilla extract. Continue mixing until everything is well combined.
STEP FIVE: Incorporate Dry Ingredients. Gradually add the flour mixture to the wet ingredients and mix until just combined. Be careful not to overmix.
STEP SIX: Fold in Chocolate Chips. Gently stir in the chocolate chips until evenly distributed throughout the dough.
STEP SEVEN: Portion and Bake. Scoop the dough into portions, approximately 1 heaping tablespoon each, and place them onto the prepared baking sheet. Make sure there’s at least 2 inches of space between the cookie dough balls.
STEP EIGHT: Bake. Bake for 10 minutes, or until the edges are golden brown. The centers may still look a little soft, but they’ll firm up as they cool.
STEP NINE: Cool. Let the cookies rest for 15 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
FAQ
- Can I use a different egg replacer? Yes, you can use a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water.
- What if I have a nut allergy? You can substitute sunflower seed butter for the almond butter.
Storage
- Store baked cookies iin an airtight container at room temperature.
More Cookie Recipes You’ll Love!
- Vegan Almond Cookies
- Soft Peanut Butter Cookies
- Dark Chocolate Crinkle Cookies
- Sea Salt Chocolate Chip Cookies
- Vegan Molasses Cookies
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Almond Butter Chocolate Chip Cookies
Ingredients
- 1 vegan egg replacer equivalent of 1 egg (Bob’s Red Mill recommended)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 3/4 cup dark brown sugar packed
- 3/4 cup granulated sugar
- 3/4 cup creamy almond butter
- 2 teaspoons vanilla extract
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside. Prepare the vegan egg replacer according to the package directions, then set it aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a stand mixer with a paddle attachment or in a medium mixing bowl with a hand mixer, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy.
- Add the almond butter, prepared egg replacer, and vanilla extract. Continue mixing until everything is well combined.
- Gradually add the flour mixture to the wet ingredients and mix until just combined. Be careful not to overmix.
- Gently stir in the chocolate chips until evenly distributed throughout the dough.
- Scoop the dough into portions, approximately 1 heaping tablespoon each, and place them onto the prepared baking sheet. Make sure there’s at least 2 inches of space between the cookie dough balls.
- Bake for 10 minutes, or until the edges are golden brown. The centers may still look a little soft, but they’ll firm up as they cool.
- Let the cookies rest for 15 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
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