Go Back

Almond Butter, Maple and Chocolate Chunk Cookies

Jillian Hatsumi
Course Cookies


  • 1/2 cup almond butter
  • 1/2 cup maple syrup
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 and 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chunks/chips*


  • In a stand mixer fitted with the paddle attachment, beat the almond butter, maple syrup, and brown sugar together until combined. Mix in the egg, followed by the vanilla.
  • Add the flour, baking soda, and salt, mixing until just combined. Stir in the chocolate chunks. Cover with plastic wrap and refrigerate for at least 2 hours.
  • Preheat the oven to 350ºF. Line a cookie sheet with parchment paper. Roll dough into balls and place them 2 inches apart on the cookie sheet. Flatten just slightly before placing them into the oven to bake for 8-10 minutes.
  • Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.


*I like to reserve about a 1/4 cup of the chocolate chunks for pressing into the tops of each cookie just before baking them in the oven.