Almond Butter Chocolate Chip Cookies are from back when I was playing with a technique of browning flour in butter and making a roux of sorts to add to cookie dough. It was a fun experiment, but I decided to go a different direction with this recipe and turn it into gluten-free thick chocolate chip (or chocolate chunk) cookies made with almond butter.
Coconut and Almond Flour
Instead of using the browned butter and flour technique to dry out the batter, I just incorporated some coconut flour, which is a very drying ingredient. To keep the cookies gluten free, I used almond flour, along with baking powder, baking soda and a little xanthan gum. And then there's the almond butter, which helps structure and adds flavor.
No Mixer Required
These new cookies are lower in sugar, gluten-free, chewy and a little crispy on the outside. They're very easy to make if you happen to have all of the ingredients on hand, and there's no electric mixer required!
Hazelnut Meal Version
There are all kinds of easy variations you can do by changing up the nut flour and using different types of chocolate chips or chunk. The hazelnut meal version is particularly good. For the hazelnut version, just use the same weight of hazelnut meal in place of almond flour. The cookies will be darker in appearance.
Freezing the Cookies
These are good when freshly baked, but especially good frozen and thawed. The chocolate sets and the inside goes from being chewy to more firm and crumbly, which I prefer.
Recipe
Almond Butter Chocolate Chip Cookies
Ingredients
- 3 tablespoons unsalted butter, melted and cooled** (42 grams)
- 2 tablespoons granulated sugar (25 grams)
- 2 tablespoons packed dark or light brown sugar (25 grams)
- 2 tablespoons almond butter (32 grams)
- 1 ½ teaspoon vanilla extract
- 1 large egg (50 grams)
- ½ cup almond flour or hazelnut meal (56- 62 grams)
- 2 tablespoons coconut flour (17 grams)
- ¼ teaspoon xanthan gum
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet or bittersweet chocolate chips
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In a mixing bowl, using a wooden spoon or heavy duty scraper, beat together the cooled melted butter, both sugars, almond butter, vanilla and egg until smooth.
- Combine almond flour, coconut flour, xanthan gum, baking powder, baking soda and salt and stir until fully mixed. Add the almond flour mixture to the butter mixture and stir to make a soft dough. Stir in the chocolate chips.
- Using a small or medium size cookie scoop, scoop up balls of dough and arrange about 2 ½ inches apart on a parchment lined baking sheet. Press tops down slightly.
- Bake for 10-12 minutes (check at 10). Let cool on the baking sheet for about 3 minutes, then transfer to a wire rack. The baking times may vary. I like them pretty brown, but if you'd prefer paler then check early.
- These are a bit soft right out of the oven, but as the cool the texture firms up and they become crumbly. They're even better if you let them cool, then freeze. You can store them in the freezer and sneak some frozen ones or bring them back to room temperature.
Anna says
Anonymous, that's a great idea. Also, thanks for trying these. I'm worried the step of cooking the flour and butter is putting people off, but I think it really makes a difference.
Anonymous says
I triad a variation on these, where I eliminated chocolate chips, then sandwiched dark chocolate ganache between two cookies.. it was a deconstructed chocolate chip cookie.. yummm
Louise says
Another fabulous recipe Anna. I must admit my curiosity has been tantalized by your mixing method. I may just have to try this soon.
Thanks for sharing...
Maria says
Oh yum!! I am sure I would love these!
Lisa Ernst says
Marantha Almond Butter is my favorite also, I love the creamy texture. I make my husband a whole wheat "kitchen sink" type cookie with almond butter for the fat. He loves them, but they taste a little too "healthy" for me. I'm looking forward to trying your roux method for my next batch of chocolate chip cookies. I think I'll also add in a little almond butter. Great idea.
Barbara Hahn says
Anna, I made a mini tart crust recently where you made a roux in a skillet, but it had pecans in the roux. This was really a different approach to making pastry dough for me.
Candy says
Yum! These look right up my alley!
Rina says
Wow, these look really similar to the thin and crispy chocolate chip cookies at Tartine (SF)! I can't wait to try the oatmeal version. I wonder if it would work in a gingersnap cookie as well. Might be a little strange.
Biz says
Yum, I love almond butter!
clumbsycookie says
I bet you're gonna get your extra crunch oatmeal cookie from this! Faux roux AND almond butter must have made these excelent! I wouldn't mind the roasted almond butter for myself.
Anna says
Katrina. Yumma? 😉
VG, they are really good.
Joanna, this brand of almond butter tasted better than I expected. It's extremely smooth, like peanut butter.
Snookydoodle, if you are then so am I.
snookydoodle says
these look yummy too. I like all types of cookies. i m a pig 😉
Joanna says
i use that same almond butter. it's really good on sandwiches with agave nectar!!
these cookies look delicious. does the almond butter replace some of the butter in the recipe or is it just there for flavor?
either way, these sound unique. almond is such a distinct flavor.
VeggieGirl says
I usually prefer soft & chewy cookies, but those look fabulous!!
Katrina says
A yumma lookin' ccc! You go with that roux!