Espresso Almond Butter Chocolate Chip Cookies

Espresso Almond Butter Chocolate Chip Cookies

Espresso Almond Butter Chocolate Chip Cookies

Prep time

10 mins

Cook time

12 mins

Total time

22 mins


Author: Maddie Ross

Serves: 18 cookies


  • ¾ cup all purpose flour
  • ¼ tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ cup melted ghee (or butter)
  • ¾ cup brown sugar
  • ½ cup Wild Friends Vanilla Espresso Almond Butter (or regular almond butter + 1 tsp espresso powder)
  • 2 tsp vanilla extract
  • 2 cups quick oats (not old fashioned oats)
  • 1¼ cup semi sweet chocolate chips



  1. Preheat oven to 350 F.
  2. In a large bowl, mix together flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the melted butter and brown sugar. Add in the almond butter and vanilla and stir until smooth. Finally whisk in the egg.
  4. Fold the dry ingredients into the wet, then add in the oats and chocolate chips.
  5. Spoon 2 tbsp scoops of cookie dough onto a parchment lined baking sheet, leaving room between the cookies, so they don't spread into each other.
  6. Bake cookies for 11-12 minutes, flipping halfway through baking time. Allow cookies to cool for 10 minutes on the baking sheet before transferring to a wire cooling rack to completely cool.



*Recipe adapted from Sally's Baking Addiction