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5 from 1 vote

Soft and Chewy Almond Butter Chocolate Chip Cookies

from kristineskitchenblog.com
Soft and Chewy Almond Butter Chocolate Chip Cookies made with oats, white whole wheat flour and just ¼ cup of butter! These healthier chewy chocolate chip cookies are so addicting!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 36 cookies
Calories: 117kcal


  • 1 cup white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup old fashioned oats
  • ¼ cup unsalted butter softened but still cool
  • 1 cup almond butter
  • ¾ cup pure maple syrup
  • 1 egg
  • 1 teaspoon vanilla
  • ¾ cup bittersweet chocolate chips


  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • In a medium bowl, whisk together white whole wheat flour, baking soda and salt. Stir in oats.
  • Beat together butter and almond butter with an electric mixer. Scrape down sides of bowl.
  • Add pure maple syrup, egg and vanilla. Beat until well combined, scraping down the sides of the bowl as needed.
  • Mix in dry ingredients on low speed.
  • Stir in chocolate chips. Cover and chill dough for 2 hours.
  • Scoop dough by rounded teaspoonfuls and place on the prepared baking sheet, about 2 inches apart. Press a few extra chocolate chips into the top of each cookie, if desired.
  • Bake for 8-11 minutes, until centers are just set. Be careful not to overbake. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • Cookies are best stored in the freezer after the first day. They soften up quite a bit on the second day. Cookies will last in the freezer for up to 3 months.


Serving: 1cookie | Calories: 117kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 69mg | Fiber: 2g | Sugar: 5g
Nutrition information is only an estimate.
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