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Healthy Almond Butter-Chocolate Chip Cookies

These delicious anytime cookies are vegan, gluten-free and made with a handful of real ingredients. It’s hard to resist gobbling them once you’ve taste one. 

Enjoy these as a quick breakfast with milk  or coffee or as a anytime snack. 

This may be classified as one of the best healthiest cookies EVER!!!

Just sayin. 

No really!!!

A simpler version of these cookies first appeared here

So darn tasty and most importantly adored by many. 

Chewy, crisp, creamy, sweet and nutty. 



Skill level – Easy

Healthy Almond Butter-Chocolate Chip Cookies


1 very ripe banana (medium – large), mashed

1 cup old fashioned oats

1/2 cup almond butter, divided

1/4 + 3 tablespoons semi-sweet chocolate chips, divided

1/4 cup sliced almonds

1/4 cup dried cranberries

1/4 teaspoon vegetable oil


1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2. Stir 1 mashed banana, 1 cup oats, 1/4 cup almond butter, 1/4 cup chocolate chips, 1/4 cup sliced almonds, 1/4 cup dried cranberries together in a medium bowl, until well combined.

3. Spoon 2 tablespoons measure dough on the prepared baking sheet, spacing evenly apart (cookies will not expand). Using your fingers or the back of a spoon, pat them gently into 2-inch circles, leaving a shallow middle.

4. Spoon about 1/2 to 1 teaspoon almond butter in the middle of each cookie. 

5. Bake cookies in the middle rack of the oven for 25-30 minutes, until golden brown (turn pan around halfway through baking). (It took 28 minutes for me)

6. Place pan on a wire rack to cool completely.

7. Place remaining 3 tablespoons chocolate chips and 1/4 teaspoon vegetable oil in a small microwavable bowl. Microwave on high for 30-40 seconds, until completely melted and smooth (stir once after 20 seconds). Transfer melted chocolate into a ziplock bag, snip of a tiny corner and drizzle on top of cookies. Alternatively, you can drizzle with a spoon or a fork. 

8. Set cookies aside until chocolate is set.

Cookies are best eaten within a day or two.  

Makes about 14 cookies


Since the sweetness comes mainly from the banana, use a very ripe one. 

I used no-stir Barney almond butter <– one of my favorites

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