Almond, chocolate and salt is one of my favorite flavor combinations. These cookies are held together with almond butter and just a little bit of olive oil, so they are rich and moist, and full of healthy fats. And vegan!

Almond Butter Chocolate Chip Cookies

adapted from peanut butter cookie recipe on 101 Cookbooks

1  1/2 cups unbleached all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking soda

3/4 teaspoon fine grain sea salt

1 cup almond butter

3/4 cup tubinado sugar

1/3 cup extra virgin olive oil

1 1/2 teaspoons vanilla extract

1/2 teaspoon cinnamon (optional)

1 tablespoon molasses, stirred into 1/4 cup warm water

3/4 cup dark chocolate chips, or chopped dark chocolate


Preheat oven to 350 degrees

This is a thick, sticky batter! The best way to go about this is to just dump everything in a bowl and go at it with (clean) hands. Don’t overmix, just make sure the everything is incorporated.

Place large rounded spoonfuls onto a greased cookie sheet. Flatten the dough balls with your hands or a spatula. If I hadn’t run out of sugar, I would have sprinkled a bit on top of each cookie before baking to get a crunchy top.

Bake for about 12 minutes, until the tops turn golden brown. The cookies are very delicate when hot; carefully transfer to a rack and try to wait until they are cool to eat!