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You are here Home » Vegan Almond Butter Chocolate Chip Cookies + Life Update

24 Comments · April 5, 2020

Vegan Almond Butter Chocolate Chip Cookies + Life Update

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These vegan almond butter chocolate chip cookies are also oil-free and gluten-free. Made with just six ingredients (plus salt + water), you're likely to have all the ingredients on hand. They bake up crisp on the outside with soft, chewy, and super chocolaty interiors.

Vegan Almond Butter Chocolate Chip Cookies

How are you?? If you have a moment to comment or email ([email protected]), I'd love to hear how things are going in your life during these unprecedented times.

It's been lovely connecting with so many of you on Instagram during these isolated times. Connection is so clearly prevailing despite the physical barriers between us.

As many of you know, I've temporarily transitioned to being in full-time mom mode for the time being so that we could do our part in fully isolating. Of course this means I have a whole lot less time to work.

I'm adoring this unexpected time with Sloane, but I do miss work so very much. For so many of us, myself included, having a creative outlet is immensely important for well being. Work is my main creative outlet.

Thankfully, Sloane also enjoys cooking. So, we've been averaging three cooking sessions a week which affords me enough of creative space to keep my mind at ease.

Speaking of work and life, there are two important updates I've been meaning to share with you.

One update I haven't been ready to share until now and the other I've continually delayed on, because it felt rather trivial and unimportant given all that's been unfolding in the world.

And yet while the world feels as if it's on pause, life continues to unfold for all of us. And I've realized it's ok, good even, to acknowledge the changes and milestones just as we always have before.

At least that's my penciled-in outlook at the moment. 📝

And so here we have it, two life updates...

I'm really building this up, aren't I?

Life Update 1.0

The first thing I want to share is that a little over a month ago, I made the decision to leave The Good Space and continue to pursue all things psychology and spirituality under my own name. Francesca (my co-founder) is now running TGS on her own.

Going forward, you can find all the writings I did for TGS on my new site—ashleymelillo.com. I've also linked the new site here in the main menu under the title of "Spirituality + Psychology" to make it easy to hop to if you're into that sort of thing. If you didn't follow TGS to begin with and have no idea what I'm talking about, no worries! I'm still in the process of determining what, exactly, my plan is beyond continuing the writings, but the Universe has been whispering, and I've been listening. ✨ If there's anything in particular you'd like to see, you know where to reach me. Also, if you'd like to follow along on Instagram, I recently started a separate account which you can find here.

Vegan Almond Butter Chocolate Chip Cookies

Life Update 2.0

We're expecting our second little one in October! 💗

It's still early-ish, but all has been well and steady thus far, and if something devastating happened at this point, I'd share with you even if I hadn't announced it.

When I was pregnant with Sloane, I waited until I was 18 weeks along to announce it. But waiting to share has been harder this time around. Perhaps because I've pushed myself in recent years to become more comfortable with embracing the vulnerability that joy elicits (thanks, Brené Brown).

And I don't want to live life waiting to share happy news until I'm certain the other shoe won't drop. Because there is no guarantee, there is no certainty.

And that damn shoe could always drop.

But at least for now, it's on my foot, and I'm happy to have it there.

I think that's a wrap on the news and updates. Let's chat cookies... 🍪

Vegan Almond Butter Chocolate Chip Cookies

Almond Butter Chocolate Chip Cookies

These cookies originally had a grander destiny etched into their fate. The recipe was nestled into my cookbook manuscript, but I had to cut over 60 recipes from the initial draft because I had way, way, WAY too many.

Even after all the cuts, my publisher still had to add 20 additional pages to the book at the last minute during editing, and I'm sure you've noticed the petite font in the book. It was the only way to fit everything.

If I had to do it all over again, I'd either have pushed for a longer book or bigger pages (but the author only has so much control over these sorts of details) or I'd have gotten real tough about which recipes made the final cut. But at the time, each recipe felt like an important piece of my heart.

Anyway though, back to these cookies...

I fell in love with these on first bake and then continued to test, test, test, test, test them repeatedly... because that's what you do when you're writing a cookbook.

Point being: I've made these cookies countless times, and I adore them. But when push came to shove, I asked myself, "Does the world really need another chocolate chip cookie recipe taking up space in this cookbook?" And the answer was, "Nope," so I cut them.

I'd intended to share the recipe here posthaste after the book came out, but with all the hubbub and chaos of the book launch I must have forgotten. And then I apparently continued to forget for four more years until I found the recipe buried in my "tested but cut" cookbook recipe file in Evernote the other day.

Better late than never.

Vegan Almond Butter Chocolate Chip Cookies

How to Make Almond Butter Chocolate Chip Cookies

These vegan almond butter chocolate chip cookies are naturally gluten-free and oil-free, and they're so, so, SO easy to make.

You'll need just six ingredients (plus water + salt):

Almond butter.
Coconut sugar.
Vanilla.
Oat flour.
Baking soda.
Chocolate chips.

You can use a hand mixture or a stand mixer. The dough comes together in less than 10 minutes, gets rolled out in about 5, and is done baking in approximately 12.

The cookies themselves are crisp on the outside with chewy-tender insides. Their flavor is nutty and super chocolaty.

I recommend adding the full ⅔ cup chocolate chips to really embrace their chocolaty nature, but feel free to taper that amount if you prefer your chocolate chip cookies a bit less chocolaty. Which hey, some people do.

Sloane on the other hand prefers to pick out the chocolate and hand me the cookie. Not complaining.

Vegan Almond Butter Chocolate Chip Cookies

I hope you love this recipe as much as I do! 💗 If you make these vegan almond butter chocolate chip cookies, let me know! Leave a comment, rate the recipe, and don’t forget to tag a photo #blissfulbasil on Instagram.

Vegan Almond Butter Chocolate Chip Cookies
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5 from 5 votes

Vegan Almond Butter Chocolate Chip Cookies

These vegan almond butter chocolate chip cookies are also oil-free and gluten-free. Made with just six ingredients (plus salt + water), you're likely to have all the ingredients on hand. They bake up crisp on the outside with soft, chewy, and super chocolaty interiors.
Course Cookies, Dessert
Keyword oil-free, plant-based, vegan
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 14 cookies
Author Ashley Melillo | Blissful Basil

Ingredients

  • 1 cup natural almond butter*, thoroughly stirred before measuring
  • 1 cup coconut sugar**
  • ¼ cup filtered water
  • 1 ½ teaspoons vanilla extract
  • 1 cup oat flour (store-bought or homemade)
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • ⅔ cup chocolate chips or chocolate chunks (or less to taste)

Instructions

  • Preheat oven to 350F. Line two cookie sheets with parchment paper.
  • Add the almond butter and coconut sugar to a large mixing bowl, and use a hand mixer or stand mixer to cream together for 30 seconds on high. Add the water and vanilla extract and beat for another 20 seconds.
  • In a medium mixing bowl, whisk together the oat flour, baking soda, and sea salt. Slowly add the dry ingredients to the wet and beat until just incorporated. The dough will be oily.
  • Stir in chocolate chips.
  • Form into balls (about 2 tablespoons of dough—a cookie scoop works best for this because the dough is quite oily, but you can also use your hands), and transfer to the cookie sheets. Leave about two inches of space between each ball of dough.
  • Bake for 10 to 14 minutes, or until just turning golden brown on the bottom.
  • Let cool for 10 to 15 minutes on the pans. Then, transfer to a wire cooling rack to cool completely.
  • These cookies are best warm from the oven when their crispy exteriors are intact, but can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Notes

* Nut free option: These will work with sunflower butter, BUT please keep in mind that sunflower seeds/sunflower butter react with baking soda in a bizarre but natural way and your cookies can take on a green hue because of the reaction. It's not mold and they're totally safe to eat, but just FYI!
** I haven't tested these cookies using other types of sugar, but I'd imagine other types could work. If you're brave enough to give another type of sugar a try and have a moment to share your results, I'd love to hear how it works out (and will update the notes section here to inform others). Thank you!

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Comments

  1. Kelly | Maverick Baking says

    April 05, 2020 at 8:29 am

    These look absolutely delicious, love the cheeky chocolate smears in the pictures too!

    Reply
    • Ashley says

      April 05, 2020 at 9:23 am

      Thanks, Kelly!

      Reply
  2. Ashley says

    April 05, 2020 at 5:03 pm

    Congrats on all of this wonderful news! Cookies, a new site/Insta and a baby all in one post?! Craziness! Thanks for all of your delish recipes and words of wisdom - we all need all the light, love and yummy foods we can get during quarantine =)

    Reply
    • Ashley says

      April 06, 2020 at 8:32 am

      Thank you, thank you, Ashley! Very much appreciate your continued support and kindness. Thank you for taking the time to comment. :)

      Reply
  3. Adrian Hygge says

    April 05, 2020 at 10:30 pm

    Ashley, congratulations on all that is being birthed this year! And, these cookies look like the perfect way to celebrate 🎉!

    Reply
    • Ashley says

      April 06, 2020 at 8:31 am

      Thank you, Adrian!! So appreciate your support. :)

      Reply
  4. Leila says

    April 06, 2020 at 6:33 am

    Congratulation Ashley!
    All the best in future endeavors with your own web page and developments. Especially congratulation for your pregancy and good wishes for your family ❤
    Cookies look great

    Reply
    • Ashley says

      April 06, 2020 at 8:31 am

      Thanks so much, Leila! Grateful for your kindness and continued support. Hope you're staying safe and taking care!

      Reply
  5. Lauren says

    April 06, 2020 at 9:04 am

    Congratulations, Ashley! I love that you're sharing the news and pushing through the fear. That's something I struggle with as well, so I can relate! Cookies look awesome too, and the world ALWAYS needs more chocolate chip cookies! :)

    Reply
    • Ashley says

      April 06, 2020 at 2:58 pm

      So wonderful to hear from you, Lauren! And thank you. :) I hope you and your family are doing well and taking care during this time.

      Reply
  6. Sue says

    April 06, 2020 at 12:50 pm

    Love your great news Ashley!! Thanks for sharing. ❤️
    I look forward to future updates. And thanks for the recipe; I’ll probably make the cookies this week.

    Reply
    • Ashley says

      April 06, 2020 at 2:57 pm

      Thank you for receiving, Sue! I'll be sure to keep you updated. :) Hope you enjoy the cookies!

      Reply
  7. Esther says

    April 07, 2020 at 11:47 pm

    Oh, congratulations on your pregnancy! It's so wonderful to hear happy news at a time like this. My own October baby is 7 now, and she and her brother and sister will be keen to make these cookies one day soon.
    Best wishes for smooth sailing until this little one arrives.

    Reply
    • Ashley says

      April 08, 2020 at 9:05 am

      Thank you, Esther! It feels so nice to have shared the news. I hope you and your little loved ones enjoy the cookies. Take care and happy baking! :)

      Reply
  8. Mai says

    July 22, 2020 at 7:00 pm

    5 stars
    Love this recipe, thanks for sharing it. I used light brown sugar since that was all I had at home and reduced the quantity to about 1/3 cup. Turned out a little crumbly but still yummy!

    Reply
    • Ashley says

      July 23, 2020 at 10:24 am

      Happy to hear you enjoyed them, Mai! Thanks for taking time out of your day to share your rating and thoughts—means so much. :)

      Reply
  9. Debora Tallio says

    September 15, 2020 at 12:43 pm

    5 stars
    Easy and Delicious. I used date sugar instead of coconut sugar so reduced the oat flour to just 1 cup. Thanks for the recipe!

    Reply
    • Ashley says

      September 15, 2020 at 7:05 pm

      So glad you enjoyed the recipe, Debora! And helpful to know it worked with date sugar when the oat flour was reduced to a cup. Thanks for taking the time to come back and share your feedback and adjustments. Means a lot to me and is helpful for others making the recipe, too. :)

      Reply
  10. Shannon Beattie says

    January 30, 2021 at 11:55 am

    5 stars
    My son and I just made these and we used monkfruit sweetener and stevia sweetened chocolate chips, they were amazing. Didn't last very long thought everyone in the house ate them within 2 hours!

    Reply
    • Ashley says

      February 01, 2021 at 7:20 pm

      Happy to hear you and your family enjoyed the recipe, Shannon! Also wonderful to know that they turned out using monk fruit and stevia sweetened chocolate chips. Thanks for taking time out of your day to come back and share your thoughts and rating—means so much.

      Reply
  11. Ariana says

    March 24, 2021 at 4:02 am

    5 stars
    These were so delicious! I made them with half the amount of normal cane sugar rather than coconut sugar, and also subbed flour for a gf flour blend. They turned out perfect! They were so fluffy and perfectly cooked. I did bake them for a couple extra minutes though. These were probably one of the best cookies I’ve made, and will definitely be making these in the future :) Thanks for such a great recipe!

    Reply
    • Ashley says

      April 07, 2021 at 10:15 am

      So happy to hear you enjoyed the cookies so much, Ariana! Such kind and cheerful feedback to receive—thanks for sharing it. :)

      Reply
  12. lana says

    October 20, 2021 at 10:01 pm

    5 stars
    can i use oatmilk instead of water? i don’t like the taste that water leaves in baking lol

    Reply
    • Ashley says

      February 04, 2022 at 7:20 pm

      Hi, Lana! Yes, you can substitute oat milk.

      Reply

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