Hands down my favorite cookie recipe yet! They won’t last long, especially if you have some almond mylk to dunk ’em in.

Chocolate Chip Almond Butter Cookies [Vegan, Gluten-Free]





Cooking Time




  • 1/2 cup gluten-free oats
  • 1/2 cup ground almonds
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup brown sugar or coconut sugar
  • 1 cup almond butter
  • 1/2 cup aquafaba (water from a can of organic chickpeas)
  • 1 teaspoon vanilla extract
  • 1/2 cup dairy free chocolate chips


  1. Preheat oven to 350°F and line 2 baking sheets with baking paper.
  2. Add aquafaba to a clean, large mixing bowl and whisk for 7-10 mins until stiff peaks form.
  3. Add sugar, almond butter, and vanilla extract to a food processor and blend until thoroughly combined. Fold through the whipped aquafaba.
  4. In a medium bowl, mix oats, ground almonds, cinnamon, nutmeg, salt and baking soda. Add to the wet ingredients and stir briefly to combine. The mixture will be thick and sticky.
  5. Drop 1 tbsp of dough onto the prepared baking tray and gently flatten, use the back of a spoon if it's sticky. Press choc chips into the cookies and bake for 9-11 minutes until golden. Remove and allow to cool on the trays, they'll firm up a little. Keep in an airtight tin for up to 4 days.

Nutritional Information

Per Serving: Calories: 156 | Carbs: 13 g | Fat: 11 g | Protein: 3 g | Sodium: 17 mg | Sugar: 8 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.