Almond Butter Chocolate Chip Cookies


I’m so excited to share this recipe! These are some of the tastiest cookies I have ever made.  They come out just the way I like ’em–thin and gooey.  And the best part about this recipe is that no one will believe they are VEGAN cookies!  I actually used homemade almond butter for this recipe since I had some left over–puts a whole new spin on the phrase “from scratch”.


1/2 cup almond butter

1/2 cup maple syrup

2 1/2 tbsp melted coconut oil

1 tsp almond extract

1 cup oat flour

1/2 tsp baking soda

1/2 tsp salt

1/2 cup dark chocolate chips


Preheat oven to 350 degrees.

In a medium bowl mix almond butter, maple syrup, coconut oil and almond extract well.  In a separate bowl, mix together dry ingredients excluding the chocolate chips.  Add dry mixture to wet mixture and stir until combined.  Next, fold in chocolate chips.  Allow mixture to stand for about five minutes.  Then drop by tablespoon onto parchment lined baking sheet and bake for 8-10 minutes or until edges are golden brown.  I tried to roll the dough into balls, but the dough is a little too sticky.  I baked them for 9 minutes and they came out perfect!  Allow to cool for about ten minutes.  Then devour!

Makes 18 cookies.

Tip: To make the cookies gluten free use gluten free oat flour.  Substitute the almond extract for vanilla extract if you’re not in love with the almond flavor.  Substitute the chocolate chips for slivered almonds if you don’t like chocolate…I know you people DO exist…