Choc chip almond butter cookies
Prep time
Cook time
Total time
Serves: 16-20 small cookies
  • ½ cup gluten free oats
  • ½ cup ground almonds
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ cup brown sugar or coconut sugar
  • 1 cup almond butter
  • ½ cup aquafaba (water from a can of organic chickpeas)
  • 1 tsp vanilla extract
  • ⅓ cup dairy free chocolate chips
  1. Preheat oven to 180•c and line 2 baking sheets with baking paper.
  2. Add aquafaba to a clean, large mixing bowl and whisk for 7-10 mins until stiff peaks form.
  3. Add sugar, almond butter and vanilla extract to a food processor and blend until thoroughly combined. Fold through the whipped aquafaba.
  4. In a medium bowl, mix oats, ground almonds, cinnamon, nutmeg, salt and baking soda. Add to the wet ingredients and stir briefly to combine. The mixture will be thick and sticky.
  5. Drop 1 tbsp of dough onto prepared baking tray and gently flatten, use the back of a spoon if it's sticky. Press choc chips into the cookies and bake for 9-11 minutes until golden. Remove and allow to cool on the trays, they'll firm up a little. Keep in an airtight tin for up to 4 days.
Recipe by Bo's Kitchen at