Almond Butter Stuffed Cookies

In college we both worked at the student-run cafe on campus making coffee and baking cookies. We would often branch out from the cafe's recipe book and bring in recipes for vegan and healthy treats. We started making these cookies that had a sweet peanut butter filling inside a chocolate cookie and they were a huge hit. While they were vegan, they were still loaded with sugar, canola oil, regular flour, and peanut butter - all ingredients that we stay away from now. In order to recreate those delicious cookies, we came up with these Almond Butter Stuffed Cookies that are vegan, gluten-free, refined sugar free, and even better than the original.


We love almond butter and chocolate and cookies, so when you put them all together you can't really go wrong! The creamy almond butter filling is a little caramel-y and has a touch of cinnamon for some spice. We decided to keep the filling unsweetened to maintain a natural nutty flavor. The chocolate cookie dough is simply sweet, totally fudgy, and will melt in your mouth. The hardest thing about these cookies is trying to not eat the dough while you're making them.


The end result of these Almond Butter Stuffed Cookies is something soft and doughy and pretty amazing, but they do take a little bit of care during assembly. To make things easier, we recommend chilling the almond butter mixture in the fridge for about 10 minutes before assembly so that it's easier to work with. As you wrap the chocolate cookie dough around the almond butter filling, it might break slightly but do your best to cover it all. To be honest, we weren't sure how the final result would look, but we liked the rustic look of the almond butter filling oozing out of the cookie! These truly are STUFFED;)



Almond Butter Filling

2/3 cup creamy almond butter

2 1/2 tsp. coconut flour

1 tsp. cinnamon

1/2 tsp. lucuma powder

1/2 tsp. vanilla extract

Chocolate Cookie

1/2 cup + 2 Tbsp. coconut oil, melted

1 cup coconut sugar

1/2 cup + 2 Tbsp. non-dairy milk

1/4 cup maple syrup

1/2 tsp. vanilla extract

1 1/4 cups Bob's Red Mill GF Baking Mix

1/2 cup cacao powder

1/2 tsp. baking soda

1/4 tsp. salt


Preheat your oven to 350˚ and line two baking sheets with parchment paper.

Almond Butter Filling

  1. Combine all ingredients in a small bowl and stir well to combine.
  2. Mixture should be thick and slightly sticky.
  3. Place in your fridge for about 10 minutes while you make the chocolate cookie dough.

Chocolate Cookie

  1. Using your mixer (or hand-held mixer), combine the coconut oil, coconut sugar, non-dairy milk, maple syrup, and vanilla extract.
  2. Add remaining dry ingredients to the bowl and mix to combine.
  3. Dough should be slightly crumbly but hold together when pressed.


  1. Remove Almond Butter Filling from the fridge. Form small balls (about a heaping teaspoon size) and place on a plate. If filling is too sticky, keep your hands slightly wet when forming the balls.
  2. Using a small-medium cookie scoop, scoop some of the Chocolate Cookie dough into your hand and press it flat.
  3. Place one Almond Butter Filling ball in the center of the cookie dough.
  4. Carefully fold the cookie around the almond butter, sealing any cracks as you go.
  5. Place cookie on the lined baking sheet.
  6. Continue until all the cookie dough is used up.
  7. You may have left over Almond Butter Filling to snack on while these bake!
  8. Bake for 18-20 minutes until edges start to firm up, but cookies still look gooey and soft to the touch.
  9. Let cool completely before eating - this is important for cookies to stay together!