Decadent, gooey, and impossible to resist, these almond cookies are everything you want from a dessert. Made with just 6 simple ingredients, they’re the perfect indulgence for when a cookie craving hits. Think Ben’s Cookies, but made in your kitchen with wholesome ingredients and zero fuss.
The combination of almond flour, creamy almond butter, and a touch of maple syrup creates a rich, nutty base that’s perfectly balanced by chunks of melted chocolate. The texture? Soft and gooey on the inside, with just the right amount of chew. This one-bowl recipe is so easy, it’s dangerous. Scoop, shape, bake, and you’re just minutes away from pure cookie bliss. Once you’ve tried these, you’ll never look back. Perfect as a snack, dessert, or just because.
Tips
- Use smooth almond butter for the best texture. If yours is too thick, warm it slightly to help it mix better.
- Let the dough chill for at least 30 minutes. This helps the cookies hold their shape and gives that soft, gooey centre.
- Don’t overbake – they should look slightly underdone when you take them out. They’ll continue to firm up as they cool.
- Slightly wet your hands to shape the cookies if the dough is sticky.
- Let them cool fully before lifting – they’re delicate while warm but turn perfectly fudgy once set.
- Salt: You can add a pinch of salt either in the mixture before baking or, like I did, sprinkle it on top of the cookies once they’re out of the oven. This small touch elevates the flavour, balancing the sweetness and making each bite even more delicious!
Swaps
Almond flour: Swap with oat flour or ground hazelnuts for a different flavour.
Almond butter: Swap with peanut butter or cashew butter—just note the flavour will change.
Maple syrup: Swap with honey or date syrup.
Choc chips: Swap with chopped dark chocolate or raisins for a less sweet option.
Egg: Swap with a flax egg, I haven’t tried this version yet but flaxegg has always worked for me.
Baking soda: Swap with 1 tsp baking powder (texture will be slightly different, but still good).
Storage
Room temperature: Store in an airtight container for up to 2 days.
Fridge: For longer freshness, store in the fridge for up to 4-5 days. Let the cookies come to room temperature before enjoying.
Freezer: You can freeze the cookies for up to 3 months. Just wrap them individually in cling film or parchment paper, then place them in a freezer-safe bag. To enjoy, thaw at room temperature or warm up in the oven for a few minutes for that fresh-baked taste!
More Cookie Recipes
- Sesame Tahini Cookies
- Healthy & Easy Pecan Cookies
- 3-Ingredient Almond Cookies
- 4 Ingredients Flourless Chickpea Cookies
6-Ingredient Chocolate Chip Almond Cookies
Ingredients
- 80 g almond flour
- 140 g almond butter
- 80 g maple syrup
- 50 g choc chips
- 1 egg
- 1 tsp baking soda
Instructions
- In a bowl add almond butter, almond flour and maple syrup. Mix.
- Add the chocolate chips and mix.
- Refrigerate 30mins the add egg and baking soda. Mix well.
- Scoop it up with a spoon and transfer to a baking tray. Shape into cookies, first with the spoon and then helping with your hands.
- Bake at 180C for 8 minutes.
- Once out of the oven, let it cool down and enjoy.