Chewy Almond Butter Cookies with Chocolate Chunks

Dreamy chocolate chunk almond butter cookies made with oats, butter, brown sugar, creamy almond butter, and maple syrup — soft, chewy, and impossibly satisfying.

Best Almond Butter Cookies

These almond butter oatmeal cookies are a twist on classic peanut-butter oat cookies, made without any wheat flour and packed with oaty texture and rich almond flavor. They bake up tender and chewy with pockets of melty chocolate — perfect for a breakfast treat with coffee, an afternoon snack, or a shareable dessert.

What You Need

• Butter: Melted unsalted butter adds richness and helps the cookies spread slightly while baking.
• Brown sugar: Light brown sugar provides sweetness and moisture. It helps create a softer, chewier crumb.
• Maple syrup: A small amount adds flavor depth and contributes to a tender, chewy texture.
• Egg: One large egg binds the dough and helps with structure.
• Creamy almond butter: Use a smooth, stir-to-blend almond butter that is pourable — this ensures an even texture in the dough.
• Vanilla: Vanilla extract enhances the nutty almond flavor and complements the chocolate.
• Quick-cooking oats: These absorb moisture quickly and create the ideal oat texture without needing additional flour.
• Baking soda: A small rise agent to keep the cookies light and slightly puffy.
• Chocolate chunks: Generous chocolate pieces deliver melty bites throughout; chips or chopped bars both work well.

What kind of almond butter is best?

Choose an all-natural, unsweetened, creamy almond butter that becomes smooth when stirred. Avoid overly thick or dry spreads; you want a drippy texture so the dough mixes evenly. Popular grocery brands that offer suitable creamy almond butters include Trader Joe’s, Good & Gather, 365, and Kirkland.

How to Make Almond Butter Cookies

1. Preheat and prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment or lightly grease it.
2. Cream butter and sugar: In a mixing bowl, combine melted butter and light brown sugar, mixing until smooth and lump-free.
3. Add wet ingredients: Stir in maple syrup, the egg, creamy almond butter, and vanilla until fully incorporated.
4. Mix dry ingredients: Add a pinch of salt, the quick-cooking oats, and baking soda. Mix until a cohesive dough forms, then fold in chocolate chunks.
5. Chill: Refrigerate the dough for about 20 minutes to firm it up — chilled dough holds shape better and yields chewier centers.
6. Shape and bake: Scoop roughly 2 tablespoons of dough and roll into balls. Place them on the sheet, flatten slightly, and bake 9–11 minutes at 350°F, until the edges begin to turn golden.
7. Cool to set: Let cookies rest a few minutes on the pan before transferring to a wire rack. Allow them to cool for at least 20–30 minutes to finish setting; they’ll firm up as they cool.

Variations

Swap the nut butter: Substitute peanut butter or cashew butter 1:1 for a familiar twist or milder flavor.

No chocolate: Omit the chocolate for a simple almond butter-oat cookie; they’re naturally sweet on their own.

Refined sugar-free: Replace light brown sugar with coconut sugar to reduce refined sugar while maintaining caramel-like notes.

Storage

Once fully cooled, store the cookies in an airtight container at room temperature away from direct sunlight. They will stay fresh for up to 5 days. For the best texture, place a sheet of parchment between layers to prevent sticking.

How to Freeze These Cookies

1. Cool the cookies completely.
2. Place them in a freezer-safe container or bag, layering with parchment to avoid sticking and removing as much air as possible.
3. Freeze for up to 3 months. Thaw at room temperature before serving.

Chocolate Chunk Almond Butter Cookies

The most perfect almond butter cookies with generous chocolate chunks — chewy, gooey, and delicious.

By: Lee Funke

Prep: 30 mins   Cook: 10 mins   Total: 40 mins   Servings: 16

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 of salt
• 2.5 cups quick-cooking oats (use certified gluten-free oats if needed)
• 1 teaspoon baking soda
• 1 cup chocolate chunks
• Flaky sea salt for topping (optional)

Instructions

1. Preheat the oven to 350ºF and prepare a baking sheet with parchment or nonstick spray.
2. In a bowl, combine melted butter and brown sugar until smooth and lump-free.
3. Add maple syrup, the egg, almond butter, and vanilla; mix until evenly combined.
4. Stir in salt, quick-cooking oats, and baking soda. Fold in the chocolate chunks.
5. Refrigerate the dough for 20 minutes to firm up.
6. Scoop 2 tablespoons of dough, roll into balls, and place on the baking sheet. Slightly press each ball to form a cookie shape.
7. Bake at 350ºF for 9–11 minutes, until the edges begin to turn golden. Remove from oven and let rest a few minutes on the baking sheet, then transfer to a wire rack to cool for at least 20 minutes.

Tips & Notes

• Oats: Quick-cooking oats produce the softest texture, but rolled oats work fine if you prefer a chewier bite. You can also use a combination of both.
• Texture: The dough may feel a bit wet before chilling — this is normal. Chilling helps the cookies set and keeps them from spreading too thin.
• Topping: A sprinkle of flaky sea salt after baking brightens the flavors and balances the sweetness.

Nutrition (per cookie, approximate)

Calories: 196 kcal, Carbohydrates: 21 g, Protein: 4 g, Fat: 12 g, Fiber: 1 g, Sugar: 15 g