These Almond Butter Chocolate Chip Cookies are soft and chewy almond butter cookies loaded with semi sweet chocolate chips and topped with a flaky sea salt. This sweet and salty cookie is one that you will become obsessed with!
If you're looking for more sweet and salty combos, check out my Rye Chocolate Chip Cookies, Eggless Sea Salt Dark Chocolate Chunk Cookies, or my Eggless Sea Salt Dark Chocolate Honey Cookies! These are all among my favorite sweet and salty cookies!
I made these cookies by accident, love when that happens! I was actually trying to make another recipe, and I aded in butter (thinking I knew what I was doing) then realized I added in too much butter. Therefore, having to pivot with the amount of butter and sugar I had in my mixing bowl. And I had just bought organic almond butter and I was making almond butter toast, so I decided right then and there that I'd be make almond butter cookies. So here we are with a classic Almond Butter Chocolate Chip Cookie recipe!
Why You'll Love This Recipe
These soft and chewy almond butter cookies are loaded with semi sweet chocolate chips and I topped them with flaky sea salt – my fave! So you have a sweet and salty cookie that's good for breakfast or dessert!
Ingredients for Almond Butter Chocolate Chip Cookies
Organic Salted Butter
I use salted butter in these cookies. You can also use unsalted butter, if that’s what you have, but add an additional 1/4 teaspoon of salt to the recipe.
Organic Cane Sugar
I use organic cane sugar in this recipe. You can buy organic cane sugar at any grocery store these days! One of my favorite brands is Florida Crystals.
Organic Light Brown Sugar
I use organic light brown sugar in these cookies for a lighter flavor, as almond butter has a lighter flavor. But, if you have dark brown sugar you can use that in its place as well. The only difference between light and dark brown sugar is the amount of molasses. So, if you use dark brown sugar the flavor will be more rich as there is more molasses.
Organic Almond Butter
I use organic almond butter, which you can also be substituted for any other kind of nut butter you have such as peanut butter, cashew butter, or hazelnut butter.
I use organic large eggs in this recipe. If you have only medium or extra large then be sure to weigh your eggs, one egg weighs 50 grams. Crack the eggs (crack 3 eggs if you have medium or 2 eggs if you have extra large) and whisk them, weigh them (100 grams since we need 2 eggs). Then you can store the extra in the fridge for breakfast tomorrow. Just make sure to store extra egg in an airtight container so it doesn’t dry out.
Organic All Purpose Flour
I use all purpose flour in these cookies. This is the most common type of flour you can find at the grocery store, and I bet you can find organic flour at your grocery store if you look! You'll find it's not that much more expensive, and you might even find it on sale.
Organic Semi Sweet Chocolate Chips
I use semi sweet chocolate chips in these cookies as I like the balance of flavor they provide especially with the sea salt. If you have milk chocolate or dark chocolate, you can use those as well. You can even use white chocolate chips!
Flaky Sea Salt
I too these cookies with a flaky sea salt. I’ve sweet and salty cookies! And I like using the large flaky sea salt as I like the way it looks, and it’s delicious. But it will still be delicious if you just have fine sea salt you can sprinkle that on top too.
Can I use peanut butter instead of almond butter?
Yes, you can use peanut butter or cashew butter instead of almond butter in these cookies. Any kind of nut butter you love would be delicious!
What if I don't have flaky sea salt?
If you don't have flaky sea salt, you can use regular sea salt on top. All they need is just a sprinkle to get that sweet and salty flavor! I just prefer the look of flaky sea salt for finishing salt, but any salt will work!
How should I store these cookies?
These are soft and chewy cookies, so they need to be stored in an airtight container. You can use a tupperware, airtight cookie jar, or zip bag.
Can I freeze these cookies?
Yes! You can definitely freeze these cookies. I put them in an airtight container and then just place that in the freezer. They thaw out in minutes if you just leave them out on the counter. And, if you like warm cookies you can even microwave them for a few seconds.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Almond Butter Chocolate Chip CookiesDifficulty: Easy
Soft and chewy, these Almond Butter Chocolate Chip Cookies are topped with a flaky sea salt for a sweet and salty cookie!
1/2 cup (113 grams) organic
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) organic packed light brown sugar
1 teaspoon organic vanilla extract
226 grams (1 cup) organic almond butter
2 organic large eggs
160 grams (1 1/4 cups) organic all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
Flaky sea salt
- Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter, then continue to mix for 5 minutes.
- Add the eggs and almond butter and mix for just 3 to 4 rotations.
- Add the flour, baking soda, and sea salt to a separate bowl and whisk together. Add to the butter mixture and mix on low until almost combined and you can still see bits of flour. Then add the chocolate chips and mix on low until combined.
- Using your hands, form the dough into 24 balls and place on prepared cookie sheets at least 1-inch apart. Flatten them slightly so they are about 2-inches in diameter.
- Bake for 11 to 13 minutes or until cracked and set. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the cookie sheets.
- Store in an airtight container for up to 7 days.
- Gluten Free – Replace the all purpose flour with 177 grams (1 cup plus 2 tablespoons) organic gluten free flour blend.
- High Altitude – Bake at 375°F for 8 to 10 minutes or until cracked and set.
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Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!