If you’re craving soft, chewy cookies that are vegan-friendly, decadent, and wholesome, these Vegan Almond Butter & Dark Chocolate Chip Cookies are your new favorite treat. Made without dairy or eggs, yet packed with rich almond flavor and melty dark chocolate, these cookies are a perfect plant-based indulgence that everyone will love.

Whether you’re vegan, allergic to dairy, or simply want a healthier twist on classic chocolate chip cookies, this recipe delivers mouthwatering flavor, soft texture, and easy preparation.

⭐ Why You’ll Love These Cookies

Completely vegan and dairy-free

Soft, chewy, and naturally rich
Protein-packed from almond butter
Sweetened lightly, perfect for guilt-free indulgence

Quick and easy to make
Perfect for lunchboxes, snack time, or dessert
No refined butter or eggs required

Freezer-friendly and easy to store

These cookies prove that plant-based treats can be just as indulgent as traditional cookies.

🥜 Why Almond Butter Works Perfectly in Cookies

Almond butter is not just delicious—it’s a healthier alternative to butter or peanut butter:

Adds rich, nutty flavor
Provides healthy fats and protein
Keeps cookies moist and chewy

Naturally vegan, dairy-free, and nutrient-dense
Pairs beautifully with dark chocolate

Using almond butter creates a chewy texture and satisfying nutty undertone in every bite.

🍫 Dark Chocolate Chips: The Perfect Complement

Dark chocolate chips are ideal because they:

Add rich chocolate flavor without excessive sugar
Provide antioxidants (flavonoids)

Balance the nutty almond butter perfectly
Stay melty in the oven without burning
Make cookies taste decadent yet slightly healthier

The combination of almond butter and dark chocolate is classic, indulgent, and deeply satisfying.

🛒 Ingredients for Vegan Almond Butter & Dark Chocolate Chip Cookies

Dry Ingredients

1 cup almond flour or all-purpose flour
½ teaspoon baking soda

¼ teaspoon salt

Wet Ingredients

½ cup almond butter (smooth or crunchy)
¼ cup coconut oil, melted

¼ cup maple syrup or agave nectar
1 teaspoon vanilla extract
2–3 tablespoons non-dairy milk (almond, oat, soy, etc.)

Add-ins

½ cup vegan dark chocolate chips
Optional: 2 tablespoons chopped nuts (almonds, pecans, walnuts)

👩‍🍳 How to Make Vegan Almond Butter & Dark Chocolate Chip Cookies (Step-by-Step)

Step 1: Preheat Oven & Prepare Baking Sheet

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Step 3: Mix Wet Ingredients

In a separate bowl, combine almond butter, melted coconut oil, maple syrup, vanilla extract, and non-dairy milk. Mix until smooth and creamy.

Step 4: Combine Wet & Dry Ingredients

Gradually add dry ingredients to the wet mixture. Stir until a thick cookie dough forms. If the dough is too dry, add a teaspoon of non-dairy milk at a time.

Step 5: Fold in Chocolate Chips

Gently fold in vegan dark chocolate chips and optional nuts.

Step 6: Shape Cookies

Use a spoon or cookie scoop to form 12–14 evenly sized balls. Place them on the prepared baking sheet. Flatten slightly with the back of a spoon or your fingers.

Step 7: Bake

Bake for 10–12 minutes until cookies are lightly golden at the edges but still soft in the center.

Step 8: Cool & Serve

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or store in an airtight container.

🍪 Texture & Flavor Profile

Texture: Soft, chewy, slightly dense
Flavor: Rich almond butter, deep chocolate, subtle sweetness

Aroma: Nutty, chocolatey, inviting
Finish: Moist and satisfying, melts in your mouth

These cookies are perfectly chewy with just the right amount of sweetness.

✅ Health Benefits

Vegan-friendly and dairy-free
High in plant-based protein and healthy fats
Lower in refined sugar compared to traditional cookies

Provides fiber and micronutrients from almond butter
Allergy-friendly (dairy-free, egg-free, can be gluten-free with almond flour)

It’s a treat that feels indulgent yet nourishing.

🔄 Delicious Variations

1. Double Chocolate Almond Cookies

Add 2 tablespoons cocoa powder for a richer chocolate flavor.

2. Almond Butter & Cinnamon Cookies

Sprinkle cinnamon into the dough for warmth.

3. Nut & Seed Crunch

Add chopped pecans, pumpkin seeds, or sunflower seeds for extra texture.

4. Sea Salt Chocolate Almond Cookies

Sprinkle flaky sea salt on top before baking for a sweet-salty flavor boost.

5. Peanut Butter & Chocolate Swap

Swap almond butter for peanut butter for a classic twist.

✅ Pro Tips for Perfect Cookies

Use room-temperature almond butter for easier mixing

Don’t over-bake—cookies continue to firm up as they cool
Use parchment paper or silicone mats to prevent sticking
Flatten cookies slightly before baking for even cooking

Store in an airtight container to maintain softness

❄️ Storage & Freezing

Refrigerator

Store in an airtight container for 5–7 days.

Freezer

Freeze baked cookies for 2–3 months. Thaw at room temperature or warm briefly in the oven.

Form cookie balls and freeze raw dough. Bake directly from frozen, adding 1–2 extra minutes to the baking time.

🥛 What to Serve With These Cookies

Almond milk, oat milk, or soy milk
Hot coffee or tea

Vegan hot chocolate
Fruit smoothie or bowl

These cookies pair beautifully with warm or chilled beverages for a cozy treat.

❤️ Why These Vegan Cookies Are So Popular

Quick and simple to make
Soft, chewy, and indulgent without dairy or eggs
Perfect for plant-based diets or dietary restrictions

Great for kids, lunchboxes, and parties
Naturally nutrient-rich from almond butter
Guilt-free sweet treat with deep chocolate flavor

They are the perfect balance of healthy and indulgent.

🧾 Quick Recipe Overview

Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 22 minutes
Servings: 12–14 cookies

Main Ingredients: Almond butter, dark chocolate chips, coconut oil, maple syrup
Best For: Vegan dessert, snack, or treat

❓ Frequently Asked Questions (FAQ)

Can I use peanut butter instead of almond butter?
Yes, peanut butter works beautifully as a substitute.

Are these cookies gluten-free?
If you use almond flour or a certified gluten-free flour blend, yes.

Can I make these without chocolate chips?
Yes, you can replace with chopped dried fruit or nuts.

Can I freeze the cookie dough?
Absolutely—freeze raw cookie balls and bake from frozen.

Are these cookies soft or crunchy?
They are soft and chewy with a slightly golden edge.

✅ Final Thoughts

Vegan Almond Butter & Dark Chocolate Chip Cookies are the ultimate plant-based indulgence. Soft, chewy, rich in flavor, and satisfying, these cookies are perfect for anyone seeking a dairy-free, egg-free, and delicious treat.

Whether for dessert, snacks, or a cozy afternoon tea, this recipe proves that vegan baking can be just as decadent and satisfying as traditional cookies.

Vegan Almond Butter & Dark Chocolate Chip Cookies – Soft, Chewy & Irresistibly Healthy

Author: WAFA LI

Print Recipe

Ingredients

• ¾ cup creamy almond butter (unsweetened, no-stir—well-mixed)
• ¼ cup pure maple syrup (or agave for neutral taste)
• 1 tbsp coconut oil, melted (helps bind & adds crisp edge)
• 1 tsp vanilla extract
• ¾ cup all-purpose flour (or ½ cup almond flour + ¼ cup oat flour for grain-free)
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup vegan dark chocolate chunks (70%+, chopped bar for melty pockets)
• Flaky sea salt for finishing

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
In a bowl, whisk almond butter, maple syrup, coconut oil, and vanilla until smooth and glossy.
Stir in flour, baking soda, and salt—mix just until a soft dough forms. Fold in chocolate chunks.

Chill dough 15 mins (helps prevent overspreading).
Scoop 1½-tbsp mounds; place 2″ apart on sheet. Flatten slightly with wet fingers (dough is sticky!).
Bake 10–12 mins—edges golden, centers still soft (they’ll firm as they cool).

Immediately sprinkle with flaky sea salt. Cool on sheet 10 mins (centers stay chewy).

PREP TIME & NUTRITION :
Prep Time: 10 mins (+15 chill), Cook Time: 11 mins, Total Time: 36 mins, Yield: 12 cookies
Calories: 160, Net Carbs: 15g, Fats: 10g, Protein: 4g
✅ Grain-free option: Use almond + oat flour blend — net carbs drop to ~6g/cookie.
✅ Refined sugar–free, dairy-free, egg-free, and soy-free (check chocolate label).