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Gingerbread Chocolate Chip Almond Butter Cookies on a black plate.
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Gingerbread Chocolate Chip Almond Butter Cookies

These one bowl, easy to make Gingerbread Chocolate Chip Almond Butter Cookies are perfect if you're wanting a more wholesome holiday treat!
Prep Time15 minutes
Cook Time9 minutes
Total Time24 minutes
Course: Cookies + Bars
Cuisine: American
Keyword: almond butter, cookies, gingerbread
Servings: 11 cookies
Author: Danae Halliday

Ingredients

Cookies

  • 6 tablespoons almond butter, use one with a thick consistency like Justin's.
  • 1/4 cup coconut sugar, or brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cardamom, optional
  • 1/2 teaspoon baking soda
  • 1 egg yolk, room temperature
  • 1 1/2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips dairy-free or regular

Spiced Sugar Coating

  • 1 1/2 tablespoons turbinado sugar use coconut sugar for Paleo or omit sugar coating
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground allspice

Instructions

  • In a medium sized bowl, whisk together the almond butter, coconut sugar, spices, baking soda, egg, molasses and vanilla. Once combined use a rubber spatula to fold in the mini chocolate chips. The dough will be thick and sticky so you'll have to work them in.
  • Scrape down the sides of the bowl with the rubber spatula and form the dough into large ball. Cover the bowl with plastic wrap and chill in the freezer for 15 minutes.
  • Preheat oven to 350° F. and line a baking sheet with parchment paper.
  • Make the spiced sugar coating by combining all the ingredients in a small bowl. 
  • Once the dough has chilled. Scoop out a tablespoon of the dough and roll it into ball between the palms of your hands, then roll it around in spiced sugar until it's coated. Place on the baking sheet, then repeat the process, spacing the dough balls approximately 3 inches apart.
  • Bake the cookies on the middle rack of the oven for 7-9 minutes, watching closely. They will appear soft when removed from the oven, but will set up after cooling.
  • Immediately after removing the cookies from the oven, gently press down on them to flatten slightly. Leave the cookies on the baking sheet to cool for 2-3 minutes before removing them to cool completely on a wire rack. 

Notes


Nutrition

Calories: 115kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 57mg | Potassium: 117mg | Fiber: 1g | Sugar: 12g | Vitamin A: 34IU | Calcium: 50mg | Iron: 1mg