Granola Butter Chocolate Chip Cookies



  • 2 cups almond flour

  • 1/4 cup dairy free yogurt (I used Forager Project Vanilla)

  • 1/4 cup granola butter (can sub almond butter)

  • 1/4 cup maple syrup

  • 1/4 cup avocado oil

  • 1 tsp vanilla

  • 1 crushed up chocolate bar

  • 1/2 tsp baking powder


  1. Combine all wet ingredients first and mix well to create a smooth mixture

  2. Add in the dry ingredients and mix well for the thicker batter

  3. Crush up the chocolate bar and mix it into the dough

  4. Use a small ice cream scoop or a 1 tbsp measuring cup to scoop out evenly sized batter balls and place on a non-stick baking sheet. I measured out about 24 cookies!

  5. Roll each ball evenly and press flat to create the cookie shapes. These cookies will not spread too much, so pressing them into shape before works best

  6. Bake at 350 for about 17-20 minutes. I like my cookies extra soft so I did 16 minutes

  7. Remove from the oven and (optional) press one cube of chocolate into the middle of each cookie. Cool and enjoy!