Chewy, soft, flourless, gluten free, and completely irresistible 5 ingredient healthier chocolate chip cookies made with maple almond butter, dark chocolate, and not much else!
My whole entire current life is in this photo.
Or, wait. It’s actually in this super dramatic melty chocolate one.
You see, I’ve been making these maple almond butter chocolate chip cookies for the past 2 weeks straight. I think… maybe… 6 batches so far? Yeah, that sounds about right. I first made them after whipping up my salted maple roasted almond butter the other week. Whoa. That’s actually a total lie. I made today’s cookies the SECOND time I made my maple almond butter. Because the first maple almond butter situation landed itself on toast and spoons. But regardless, it was 2 weeks ago and I’ve eaten my weight in them since. The good news? They’re pretty healthy, so making 6 batches in 14 days is completely allowed.
I brought a couple batches up to Vermont, then made more the other day to shoot a new video. (Below! Below!) Let’s talk about making the cookies real quick before we get to the video. These maple almond butter chocolate chunk cookies are actually very easy. For starters, you only need 5 simple ingredients. There’s no mixer involved, no cookie dough chilling, no flour, no grains, nada. They’re basically a version of my almond butter chocolate chip cookies just upgraded with added flavor (the roasted maple!) and magical sea salt sprinkles, I mean sparkles, on top.
You’ll need the maple almond butter I posted the other day and just a couple other little ingredients. I like to use chopped dark chocolate and coconut sugar to slightly sweeten them. Baking with coconut sugar is a little new to me, so I’m not the best person to ask for details. I do know that it’s an unrefined sugar made from the sap of coconut palm and that it’s also sold as coconut palm sugar. If you’re looking to reduce the amount of refined sugar in your daily eating, try exploring it! It’s really, really yum in today’s cookies. I’ve also tried it as a replacement for brown sugar in my whole wheat pancakes recipe and my chocolate pumpkin muffins recipe. Both incredible. I get my coconut sugar from Trader Joes.
Today, you’ll only need 1/3 cup of coconut sugar for the entire recipe. One thing to note is that these maple almond butter chocolate chunk cookies aren’t super duper sweet. Still enough to satisfy, but not total sugar bombs like these guilty pleasures. Plus all those pools of melty dark chocolate and sprinkles of sea salt. ♥
Another item to note is that these almond butter cookies are immensely chewy and a little grainy. Not in a bad way, of course, but it’s just all the homemade almond butter in there. If you like texture, you’ll love these.
I like cookies extra soft style, so I slightly underbake them– if you prefer a crispier cookie, simply bake the cookies for a little longer. That’s true with nearly all chocolate chip cookies, so if you or someone in your family wants a crispy cookie– bake longer. But set a timer. Don’t forget about them. They’ll begin to smoke. Don’t wanna talk about it.
Let me show you how to make them!
Maple Almond Butter Chocolate Chunk Cookies
Chewy, soft, completely irresistible 5 ingredient healthier chocolate chip cookies made with maple almond butter, dark chocolate, and not much else!
- 1 large egg
- 1 cup (250g) maple almond butter, at room temperature or cold (not warm)1
- 1/3 cup coconut sugar (or light/dark brown sugar or even maple sugar)2
- 1 teaspoon baking soda
- 3/4 cup (140g) chopped dark chocolate or chocolate chips
- sea salt for sprinkling
- Preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk the egg until beaten. Mix in the almond butter, coconut sugar, and baking soda. Mix everything together very well. Depending how thick and/or cold your almond butter is, you'll have to use some arm muscles. Fold in the chocolate chunks until combined-- save a couple for step 3.
- Scoop the dough, about 1.5 Tablespoons each, onto the prepared baking sheet. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your almond butter-- mine usually are-- blot each with a paper towel. Press a couple chunks onto the tops of each cookie dough mound (this is just for looks and those pools of melted chocolate on top!).
- Bake for 10 minutes. The cookies will look very soft-- that's ok! For crispier cookies, bake up to 12 minutes. Sprinkle each cookie with sea salt immediately after coming out of the oven. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.
- Make ahead tip: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.
- I encourage you to use my homemade maple almond butter. If not, you can use commercial almond butter (Justin's brand makes a tasty maple almond butter!). However, the type of almond butter you use will alter the cookies texture slightly. Be sure to stir in any excess oil on top of the natural brands, and get it completely mixed in. Otherwise, your cookies will spread too much. An equal amount of peanut butter or other nut butter can be used instead of almond butter.
- Instead of coconut sugar, you can use light brown sugar, dark brown sugar, or maple sugar. Do not use a liquid sweetener like maple syrup, honey, or agave.
Did you make a recipe?
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.