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Almond Butter Chocolate Chip Cookies from Gina Harney’s HIIT It!

Servings: 12 Cookies


  • 2 cups spelt flour or your favorite gluten-free mix
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup vegan chocolate chips I used mini chips from Enjoy Life
  • 3/4 cup pure maple syrup
  • 1/2 cup raw almond butter crunchy or creamy
  • 1/4 cup canola oil
  • 1 1/2 tablespoons vanilla extract
  • 1 teaspoon molasses


  • Preheat your oven to 350F and line a standard cookie sheet with parchment paper.
  • Combine the flour, baking powder, cinnamon, baking soda, and salt until thoroughly mixed, and then add your chocolate chips. Stir to combine.
  • Combine the maple syrup, almond butter, canola oil, vanilla, and molasses in a separate bowl and add to the dry ingredients. Form ball-shaped pieces of dough into slightly flattened cookies on the baking sheet. The mix will be sticky, so do what you can.
  • Bake for 11 minutes, remove from oven and allow the cookies to remain on the baking sheet for one minute longer, then transfer to wire racks to cool.