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Almond butter cookies

Hello Hello,

New cookie recipe today, melting, chocolatey and super easy to make!

Small ingredient in addition to almond puree or almond butter.

Did you know?

Almond puree belongs to the oilseed puree family, just like sunflower, walnut, hazelnut, sesame, soy or peanut puree.

It is therefore rich in lipids but mainly in unsaturated fatty acids. These good fats are necessary for the body because they help lower bad cholesterol levels and maintain the cardiovascular system.

Oilseed purees are also full of protein: there are 20g of protein per 100g of product. They are therefore an excellent alternative to meat in vegetarian diets and are very popular with athletes.

Puree of whole or white almonds helps fight against the most frequent deficiencies: phosphorus, calcium, magnesium, iron or potassium ...

Rich in B vitamins, such as niacin (vitamin B3), it brings energy to the body. Consuming it regularly therefore avoids the slackness of everyday life.

Likewise, it is rich in vitamin E, known for its anti-oxidant properties which help limit over time damage to cells.


The necessary ingredients are almond puree/butter, coconut oil, blond sugar, vanilla sugar, vegetable milk, flour, cornstarch or tapioca starch, baking powder, baking soda, salt, dark chocolate (in chips).

The necessary utensils are a kitchen scale, a measuring cup, an electric whisk, a wooden spoon (or tablespoon), tablespoon and teaspoon, a baking sheet, baking paper.


This almond puree cookie recipe is:

  • Milk free

  • Eggs free

  • Protein

  • Easy and quick to make

  • Chocolate

  • Melting

  • Perfect for breakfast or a snack during the day



  • 125g of almond puree

  • 100g of melted coconut oil

  • 150g of blond sugar

  • 1 sachet of vanilla sugar

  • 50ml of vegetable milk (here soya)

  • 160g of flour

  • 3 tsp tapioca starch

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 140g of dark chocolate chips

- Preheat the oven to 180 ° c.

- In a large bowl, mix with an electric whisk the almond purée/butter, coconut oil and blond sugar, then add the vanilla sugar and the milk - mix well.

- Incorporate the baking powder, baking soda, starch, salt and flour while stirring with a wooden spoon.

- Add the dark chocolate chips, mix.

- Using an ice cream scoop, or if you don't have one like me, you can use a tablespoon and shape balls with your hands - form balls and put them in the baking sheet, covered with baking paper. Space the balls well because during cooking they will flatten.

- Bake at 180 ° C for 15 to 20min (depending on the oven), when the edges of the cookies are golden, take them out of the oven.

- Let cool so that they solidify completely, the best is to put them on a grid.

Good tasting !

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