Soft Baked Choc Chip Almond Butter Cookies

Soft Baked Choc Chip Almond Butter Cookies


  • 1 egg
  • 1/2 cup of almond butter
  • 1 tablespoon of maple syrup
  • 1 tablespoon of coconut oil, melted and cooled
  • 1 teaspoon of vanilla
  • 1 cup of almond flour/meal
  • 2 tablespoons of Beforeyouspeak Vanilla Creamer
  • 1/4 cup of monk fruit sweetener or coconut sugar
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of Beforeyouspeak Performance Coffee
  • 1 pinch of salt
  • Dark chocolate – chips or chopped – measure with your heart

Optional add-ins

  • 1-2 scoops of collagen
  • 1 teaspoon of Maca


  1. Place egg, almond butter, coconut oil, maple syrup and vanilla into a bowl and stir until smooth, creamy and well combined.
  2. Add almond flour, vanilla creamer, baking powder, baking soda, coffee, and salt and stir to combine.
  3. Fold in your chocolate, if using. Place your cookie dough in the fridge for 30 minutes to chill (or freezer for 10-15) DO NOT SKIP THIS STEP. This is what helps your cookies maintain their shape and ensures they get that dreamy chewy texture!
  4. Once your dough has chilled, you’re ready to bake.
  5. Preheat your oven to 175°C, line a baking tray with baking paper (or a silpat mat) and set aside.
  6. Use a cookie scoop or spoon to portion out your dough and roll into desired shape and size.
  7. Bake smaller cookies for 6-8 minutes – larger cookies for 8-10. They should still be slightly soft.
  8. Set them aside to cool for 2-3 minutes
  9. Enjoy!


Recipe by Emma Swanston (@emsswanston)