Almond Butter Choc Chip Cookies

Almond Butter Choc Chip Cookies - Quirky Cooking

This is a recipe I developed years ago, that I make now and then for a treat – they can be made gluten-free or with spelt flour, and they’re really yummy – just ask the kids 🙂 If you’d like to make your own gluten-free flour, I have a recipe on this page: Wheat Substitutes.

The almond butter adds some protein and calcium, which is a plus. I make the almond butter first with this recipe, then add the other ingredients. You could use any nuts, or pre-made nut butter – macadamia, cashew, peanut – and you could also add some chopped pecans or walnuts if you like. Yum! 

If you don’t have a Thermomix, you can just mix the dough in a mixer or by hand.

For a nut free version, just use sunflower seed butter instead of the almond butter. For an egg free version, use ‘chia eggs’ instead of eggs (see recipe).

The dough can be made ahead, rolled into a log and wrapped in greaseproof paper, then placed in the freezer until you ‘need’ some cookies. To use, thaw the dough for 10 minutes or so, then slice into 1cm thick rounds, place on a baking tray and pop them in the oven. It’s great to have some in the freezer for when visitors drop by!

Note: You can find fine sea salt for this recipe in my online store here!

Almond Butter Choc Chip Cookies - Quirky Cooking

Almond Butter Choc Chip Cookies - Quirky Cooking

 
Almond Butter Choc Chip Cookies - Quirky Cooking
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Almond Butter Choc Chip Cookies

Ingredients

Scale

150g almond butter (or sunflower seed butter)

70g coconut sugar or Rapadura

80g raw honey

2 eggs (or 2 Tbsp ground chia seeds mixed with 6 Tbsp water)

100g coconut oil or soft butter

1/2 tsp vanilla powder

250g plain gluten free flour or unbleached spelt flour

1/2 tsp fine sea salt

1/2 tsp bicarb soda (baking soda)

100150g dark choc chips or dark chocolate chopped roughly

Instructions

  1. Preheat oven to 180C.
  2. Place nut butter, sugar, honey, eggs, oil or butter, and vanilla into mixing bowl and mix 30 sec/speed 6.
  3. Add flour, salt, and bicarb soda and mix 10 sec/speed 6. Scrape down sides of bowl with spatula and mix again, 10 sec/speed 6.
  4. Add chocolate chips/chunks and mix 15 sec/reverse/speed 3.
  5. Place tablespoonfuls of the dough onto lined baking trays, leaving 5cm between each so they have room to spread.
  6. Bake approx. 15-20 mins at 180C, or until lightly browned. Cool on trays, then remove to a sealed container.

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18 thoughts on “Almond Butter Choc Chip Cookies

  1. Anonymous says:

    Jo, I have recently discovered your blog. You’ve got some yummy looking recipes on here! I’ve just made the almond choc chip cookies. Scrumptious! Just wondering about the amount of olive oil though, is 230g a typo? I didn’t put this much in. Thank you so much for the recipe! Looking forward to trying all of your recipes at some stage 🙂
    KC

  2. Jo Whitton says:

    Hi KC – glad you liked them! I do use that much oil, but you can probably use less, they just may be more ‘cakey’ – how did you find they turned out? Next time I’ll try them with less too! Thanks, Jo.

  3. Anonymous says:

    I don’t know how much oil I ended up putting in, but I put some oil in and mixed it, then added a little bit more til everything was blended nicely. I guess they were a little more cakey than most biscuits, but in saying that, I loved the texture and thought they were the best I’ve ever made! 😀 I also liked that they weren’t a sickly sweet biscuit – loved the combination of honey and rapadura. Next on my list is to try your chocolate mouse. Thanks, KC

  4. Bek says:

    Hi Jo, I had to come and let you know that my kids LOVE these cookies. The batch works out to be quite expensive with all the ingredients but to cut down on costs I divide the dough into 4 and then roll them into a log, wrap them in glad wrap and put them in the freezer. It is fantastic as I am able to get a good dozen cookies out of each roll and I only have to make it up once.

  5. Jo Whitton says:

    Sure, use coconut oil, that would work well! I’ll add it to the recipe.

    Bek, so glad you’re enjoying it – it does make a lot, doesn’t it!!

    Glad you liked them, KC! For a crunchier biscuit, you could use coconut oil instead of oil. 🙂

  6. Anonymous says:

    Hi Jo. Would love to try these but don’t have spelt flour. Can I substitue with plain or SR flour and do I need to adjust the quantity?

  7. Anonymous says:

    I’ve tried this today.
    The dough is divine!!!
    Mine was VERY sticky, so almost difficult to even get the spoon through. Any way to get it a bit more runny?
    I used half coconut oil & half grape seed oil for the 250g.
    Put half the dough in freezer straight away after reading comments.
    Tried to add chopped up raw chocolate (Jo’s recipe) instead of choc chips (I didn’t have any).
    The chocolate already started to melt in the process off getting it into the dough with the spoon.
    This then created quite a mess on the baking tray in the oven.
    Cookies are still fantastic, a bit of a chocolate-blend-almond-butter cookie so to speak.
    Might need to cool dough next time if using chocolate again.
    Or any other ideas how to use self-made chocolate bits instead of choc chips?
    Thank you, Insa

  8. Anonymous says:

    I have found that if I put the biscuits in the dehydrator after baking they go really really crispy and keep for ages. No need to freeze.

  9. Brigitte Zappia says:

    Hi Jo,
    Made these yummy bikkies tonight, I had teenagers eating mixture before it made it to the oven! I actually forgot to put the honey in, but they still tasted really good! Can you please tell me if the honey does anything to the mixture? I found my raw mix to be quite oily and crumbly, but was able to squeeze a ball shape and press down.
    Will try these again with honey, anyway!
    Thankyou for all of your wonderful recipes and advice
    Regards, Brigitte

  10. MumMon says:

    I’m a bit late to the party – 11 years since the first comments!!
    We only had very bitter choc chips (70% cocoa). I left them out on the second batch and the kids loved them!! Now we want to try with no rapadura and see if they’re sweet enough with honey only. Also keen to see if we can make a grain free version with coconut flour… experimenting in progress!

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