Chocolate-Chip Almond Butter Cookies {Vegan & Gluten-Free}


Disclaimer: these are not breakfast cookies!  Even though they are loaded with two kinds of oats, slightly sweetened with pure maple syrup and chewy from almond butter, they are not meant for breakfast.  So don’t grab one as you pass the cookie jar at 8 a.m. Try not to eat the leftover bits and pieces from the half of a cookie your husband took on his way to work in the morning.  And finally, don’t eat them with your coffee or you may never actually eat a real breakfast again.  Contrary to what I just said, I have probably eaten at least two of these cookies for breakfast everyday since I made them a few days ago.  They’re just so darn good.

Now, I do not have Celiac disease nor do I strictly follow a gluten-free diet, but I do love experimenting with different flours in my baking.  You should see my pantry; it’s kind of obscene.  So, these cookies use a combination of sweet rice flour and buckwheat flour, both of which are necessary for the earthy flavor and delicate texture.  The quick-cooking oats give them some chew while the old-fashioned oats add some substance and the combination of maple syrup with almond butter just always seems to work together. Plus they are studded with chunks of chocolate and topped with flaky salt.  Always top your cookies with flaky salt.

I decided to wait until my husband ate about three of these before I told him they were both vegan and gluten-free…and he still kept eating them!  I will tell you that is a good sign because he doesn’t like me to change up a good thing like a simple chocolate chip cookie.

**Note: Sweet rice flour is more of a specialty flour that is not easily substituted.  It’s made from a variety of “sticky rice” that lends itself well to gluten-free baking due to its superb binding qualities and high starch content.**




  • ½ cup sweet rice flour
  • ½ cup buckwheat flour
  • ½ cup old-fashioned rolled oats + an extra handful for the tops
  • ½ cup quick-cooking {baby} oats
  • 1 tsp baking soda
  • ½ tsp fine sea salt {¼ tsp if almond butter is salted}
  • ½ tsp cardamom
    • I love this using this spice and it always adds a unique flavor, however feel free to leave it out if it’s not available
  • 1 cup smooth, unsalted almond butter
  • ¾ cup + 2 tbs 100% pure maple syrup
  • 6 tbs coconut oil, melted & cooled
  • 1 tsp vanilla extract
  • 1 ½ cups coarsly chopped bittersweet chocolate {I prefer 65-70%} + extra chunks for the tops
  • flaky sea salt, for the tops

Preheat oven to 350 degrees and line two to three baking sheets with parchment paper.

In a medium bowl, whisk together sweet rice and buckwheat flours, old-fashioned and baby oats, baking soda and salt.  In another bowl, stir together almond butter, maple syrup, coconut oil and vanilla extract.

Add the dry ingredients to the wet ingredients and stir until combined with a wooden spoon. Then stir vigorously for about 20 seconds to help create a chewier texture. Stir in the chocolate.

Form the dough in to 1 ½ inch balls and place at least 2 inches apart on baking sheets.  I topped each cookie with flaky salt, some oats and a chunk or two of chocolate.

Bake the cookies, rotating the pans from front to back after five minutes, until the cookies are puffed and slightly cracked on top, set around the sides, 10-12 minutes.  Cool on pan for at least five minutes, then transfer to wire rack and let cool completely. They will be soft and seem undone at first but will firm as they cool.

Will keep for about three days in an airtight container– if they last that long!


{not changed a bit from The Bojon Gourmet}