Chocolate Chunk Almond Butter Cookies
Published 8/28/2021 • Updated 12/4/2024
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Dreamy chocolate chunk almond butter cookies made with oats, butter, brown sugar, creamy almond butter, and maple syrup.
Best Almond Butter Cookies
Say hello to the most ooey-gooey almond butter cookies you’ll ever eat. This almond butter cookie recipe is a spin-off of our famous Peanut Butter Oatmeal Cookies and we know you’re going to LOVE them.
My favorite thing to do is eat one of these cookies for breakfast with a big cup of French press coffee. Mmm mm so good! They’re perfectly sweet, oaty, and an excellent alternative to peanut butter cookies.
All the details
Naturally gluten-free: because these cookies are made with an oatmeal base, they’re naturally gluten-free. If you are strictly g/f, just make sure to buy certified gluten-free oatmeal
Soft & chewy: if you’re a soft and chewy cookie kind of person, then you must make these! They come out so perfect.
Peanut-free: can’t do peanuts? These almond butter oatmeal cookies are for you!
Flourless: No flour of any kind is used to make these cookies.
What You Need
- Butter: the basis of every great cookie starts with butter.
- Brown sugar: brown sugar is used as the primary sweetener in these cookies. We prefer light brown sugar.
- Maple syrup: maple syrup is used to add a little bit of warmth, but to also help with that chewy texture.
- Egg: 1 large egg is needed for these cookies.
- Creamy almond butter: make sure to use a creamy almond butter that is nice and drippy. You may have to stir your almond butter first before using it.
- Vanilla: vanilla extract enhances the almond flavor.
- Quick cooking oats: quick cooking oats allow these cookies to come together without any added flour. They’re 100% whole grain and delish.
- Baking soda: baking sodea helps these cookies rise and expand.
- Chocolate chunks: don’t forget the chocolate chunks! Feel free to use chocolate chips or chunks.
What kind of almond butter is best?
Make sure to find an almond butter that is all-natural, creamy, unsweetened, and drippy. Here are some of our favorite brands:
- Trader Joe’s
- Good and Gather
- 365
- Kirkland
How to Make Almond Butter Cookies
- Cream butter & sugar: first, use a hand or stand mixer to cream the butter and brown sugar until there are no lumps.
- Add wet: add in the wet ingredients and mix.
- Add dry: add in the dry ingredients and mix again until your dough is formed
- Refrigerate: refrigerate dough for around 20 minutes to set.
- Bake: roll dough into balls and then slightly press them down into a cookie shape. Bake at 350ºF for 9-11 minutes.
- Let cool: transfer cookies to a cooling rack and let cool for 30 minutes.
a quick tip
Make sure to let your cookies cool completely before eating or they might fall apart!
Variations
Swap the nut butter: we’ve made this recipe with peanut butter and have had readers make it with cashew butter as well. Swap the nut butter 1:1.
Ditch the chocolate: I’ve made the cookies countless times without chocolate chips or chocolate chunks and they come out sweet enough and tasty.
Make it refined sugar-free: swap the brown sugar for coconut sugar to make this recipe refined sugar-free.
Storage
Make sure to let your almond butter chocolate chunk cookies cool completely. Then, store in an airtight container in a cool, dark place for up to 5 days.
How to Freeze These Cookies
- Let cookies cool completely.
- Place them into a gallon-size freezer-safe bag and remove as much air as possible. Seal.
- Freeze for up to 3 months.
Chocolate Chunk Almond Butter Cookies
Ingredients
- 1/4 cup melted unsalted butter
- 1/2 cup light brown sugar, packed
- 2 tablespoons maple syrup
- 1 large egg
- 1/2 cup creamy almond butter
- 1 teaspoon vanilla extract
- pinch salt
- 2.5 cups quick-cooking oats, gluten-free if desired*
- 1 teaspoon baking soda
- 1 cup chocolate chunks
- flakey sea salt, for topping
Instructions
- First, preheat the oven to 350ºF and spray a baking sheet with non-stick cooking spray.
- Next, combine melted butter and brown sugar until there are no lumps. Then, add maple syrup, egg, almond butter, and vanilla and mix again.
- Add salt, quick-cooking oats, and baking soda and mix until everything is combined. Add in chocolate chunks and mix.
- Refrigerate dough for 20 minutes to set.
- Scoop 2 tablespoons of cookie dough into your hands and form it into a ball. Place it onto the cookie sheet and slightly press down to form a cookie shape. The batter will feel a bit wet, but they will be so soft and chewy when done baking!*
- Repeat the process above until you’ve fit 6 cookies on your baking sheet.
- Bake cookies at 350ºF for 9-11 minutes or until they begin to turn golden brown.
- Remove cookies and let cool for a couple of minutes on the baking sheet before transferring to a wire rack to continue cooling for at least 20 minutes to firm up.
Tips & Notes
- oats: we’ve made this recipe with both quick-cooking and rolled oats. Feel free to use one or the other or a combo of both.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
Can you tell me the quantity of cookies this recipe makes. It shows 16 servings, but this recipe has 5 cups of oats. It seems like this recipe, as it is listed, would be more than 16 cookies.
Made these when I was craving oatmeal chocolate chip cookies, and had some cashew butter that I needed to use up. They turned out SOOO good! The only substitution I used was cashew butter instead of almond butter, but only because that’s what I had on hand. Definitely will be making these again!
They look amazing!
I used Myokis non dairy butter and added roaster sliced almond. These were so yummy. I would make them again!
Yours turned out so cute!
These were great!
I added almond extract to be mix and then rolled some of the cookies in coconut prior to baking!