Chocolate Chunk Almond Butter Cookies

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These Chocolate Chunk Almond Butter Cookies are a deliciously satisfying chewy, soft, pillowy cookie recipe! Also, yes, we’re going all in with two types of chocolate. Because why not, I ask you? This decadent treat is allergen-friendly, too! {Paleo-Friendly}


  • 1 cup almond butter
  • 1/3 cup maple syrup
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla
  • 1 egg
  • 1/3 cup coconut sugar
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 2/3 cup chocolate chunks (I use Enjoy Life brand)
  • 1/3 cup chocolate chips (I use Enjoy Life brand)


  1. Set oven to 350 degrees. Line two baking sheets with parchment paper and set aside. 
  2. In a large mixing bowl, combine the almond butter, maple syrup, almond milk, vanilla, and egg. Using an electric mixer, blend on low speed until ingredients are combined. In a separate bowl, combine the coconut sugar, almond flour, coconut flour, baking soda, and sea salt. With your electric mixer on a LOW to MEDIUM setting, gradually pour the dry ingredients into the wet ingredients and blend until combined. You may need to stir or knead by hand if the dough is too thick or sticky for the mixer. 
  3. Next, pour in the chocolate chunks and chocolate chips. As above, either blend them in with the electric mixer on LOW speed or stir/knead in by hand. Place dough in the refrigerator, covered, for at least 30 minutes. You can also let the batter chill overnight, if you’d like, and bake your cookies the next day. 
  4. After the dough has had a chance to set, using a teaspoon scoop it into balls and place them several inches apart on the parchment-line cookie sheet. Gently press them into small, rounded cookies. Place the baking sheet in the oven and bake for approximately 10 minutes. Remove from oven and set aside to cool. These cookies are soft until they’ve had a chance to set. So be careful not to remove them from the baking sheet too quickly. If you have just one baking sheet, then you can gently slide the cookie-lined parchment paper off the baking sheet to then prepare the next batch of cookies. 
  5. Store in an airtight container and enjoy within two days.


Recipe variations

  • Sub another nut butter. Please keep in mind that nut butters vary in consistency so you may need to chill a thinner batter for a longer period of time or stir more vigorously for a thicker dough. 
  • Swap out milks. If you prefer cashew milk or rice milk, for example, then go for it. Because this already tends to be a thicker dough, you’ll want to stick with thinner, runnier milks as opposed to thicker options (like full-fat coconut milk). 
  • Make this a paleo-friendly cookie. If you want to make this cookie paleo, then use paleo-friendly chocolate chunks and chips. To find a brand near you or to order online, I suggest doing a quick internet search for “paleo chocolate chunks” and “paleo chocolate chunks.”

Best practices for a soft, fluffy, chewy cookie

  • Chill the dough. This is going to be a sticky, chewy cookie recipe. Chilling the dough will make it much easier to work with. Shape the cookies before baking. These cookies will rise slightly, but for the most part, the way they go into the oven will be the way they come out of the oven. I first roll them into small balls, using a teaspoon, place them on the cookie sheet, and then flatten them into a cookie, similar to what you might do with a snickerdoodle or sugar cookie. You CAN skip this step and instead create a drop cookie, if you’d like, or if you forget to press them into place on the baking sheet. 
  • Bake one sheet of cookies at a time. Also, don’t overfill the baking sheet. If it’s crowded with cookies, then they will have a harder time baking through. And while each batch is baking, I put the remaining dough back into the refrigerator so it has more time to chill. 
  • Let them cool before transferring. These cookies are grain-free, gluten-free, dairy-free, and soy-free, so they are going to have a different consistency than traditional cookies. Gingerly remove them from the baking sheet once they’ve cooled. 
  • Use allergen-free chocolate chunks/chips or dark chocolate pieces. I have used Chatfield’s, Enjoy Life, and Nestle. For a strictly paleo version, select paleo-friendly chocolate. HU is a brand I’ve used. Paleo chocolate is decidedly not as sweet as allergen-friendly chocolate. But it will definitely still work in this recipe, albeit with a slightly different flavor.