There is nothing better than a freshly baked chocolate chip cookie that’s crisp on the outside, but moist on the inside. Let’s be honest. There’s nothing better than a classic chocolate chip cookie. Period. These Vegan Almond Butter Chocolate Chip Cookies are made with simple swaps for a healthier bite, without sacrificing the decadence of the real thing.
My grandmother is known for her signature chocolate chip cookies. She is never in short supply, consistently baking and freezing cookies to have on hand at a moment’s notice.
The thing about my grandmother’s cookies is that they are bite-sized. Before you know it, you’ve easily polished off five cookies as an appetizer before dinner. Those of you with a sweet tooth will understand when I say that there is little self-control when there are chocolate chip cookies in the house.
RELATED: Looking for other sweet treat recipes? Check out some of my favorites here.
I’ve been wanting to come up with a healthier alternative to the signature chocolate chip cookie for a while now, but to be honest, I wasn’t fully confident in my baking skills. My track record isn’t the greatest.
After playing around with a few different recipes, I was finally able to tweak it enough to create my own winning combination. I even put it to the test by enlisting some of my most brutally honest, healthy “junk” food skeptics, and it passed!
Let’s compare the nutritional data to see just how big of a difference a few simple swaps can make.
Traditional Chocolate Chip Cookies
- 234 Calories
- 12g Total Fat (6g Saturated Fat)
- 30g Total Carbohydrates
- 17g Sugars
- 3g Protein
(The Best) Vegan Almond Butter Chocolate Chip Cookies
- 145 Calories
- 11g Total Fat (4g Saturated Fat – from coconut oil)
- 8g Total Carbohydrates
- 5g Sugars
- 3g Protein
So you can see that it’s possible to significantly reduce the overall carbohydrates and sugar with the following swaps:
- Almond flour instead of all-purpose flour
- Coconut sugar instead of cane sugar (and reduce overall amount)
- Dark chocolate chips instead of semi-sweet chocolate chips
Don’t get me wrong. I’m all for going for the real deal when the occasion is right. But I wanted to find a way to enjoy one of my favorite desserts on a more consistent basis and still feel good after eating one. Okay, maybe two or three.
These Vegan Almond Butter Chocolate Chip Cookies are just as delicious as they are good for you. Enjoy them warm with a glass of milk, or keep them in the freezer and enjoy them chilled. They will be what sweet dreams are made of either way.Print
- ¼ cup virgin, unrefined coconut oil, melted
- ¼ cup coconut sugar
- 3 tablespoons aquafaba (the liquid from the garbanzo bean can)*
- 2 tablespoons almond butter
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 ⅔ cup almond flour
- ¾ cup vegan dark chocolate chips
- Preheat the oven to 350F.
- To a large mixing bowl, add the coconut oil, coconut sugar, aquafaba, almond butter, salt and baking powder. Stir to combine. Add the almond flour and mix again. Add half of the chocolate chips and mix into the cookie dough. Add the other half of the chocolate chips to a shallow bowl.
- Scoop out rounded tablespoon amounts of dough, roll in a ball, then flatten slightly to form a cookie shape. Press into the bowl of chocolate chips to coat the top of the cookie. Place on a parchment-lined baking sheet. Repeat until the dough is gone, placing the cookies 2” apart.
- Bake for 15 minutes, or until slightly golden brown and tops are beginning to crack. Remove from the oven and allow to cool slightly to firm up before serving.
If you don’t have a can of garbanzo beans on hand, you can substitute the aquafaba for 1 egg.
Keywords: gluten free, chocolate chip cookies, vegan baking, dessert, low carb, low sugar, cookies