Almond Butter Cookie Bars

Say hello to warm and gooey almond butter cookie bars with chocolate chips! They have classic chewy cookie edges, with soft, fudgy centers.

These are absolutely divine with a glass of milk, and they disappear quickly in our kitchen (even though there’s just two of us). 🙂

These cookie bars taste a lot like chocolate chip cookies, but with a light almond flavor that really elevates the classic dessert. Plus, they’re made in bar form, so there’s no need to scoop out cookie dough into individual portions. Just press dough into the pan, bake, and slice!

flat lay of cookie bars and a glass of milk

Chocolate Chip Cookie Bars with Almond Butter

I’m a big almond butter fan, but I haven’t used it a ton when it comes to baking. I had some extra almond butter leftover from making this almond butter yogurt bark, so I wanted to experiment with it in a baked dessert!

I love the texture it gives these bars, and the fact that it has a low-key delicious flavor that’s not quite so overpowering as peanut butter.

These almond butter bars have a crackly top (just like your favorite brownies or blondies), but with a similar taste and texture to chocolate chip cookies. One might say they’re the best of both worlds. 😉

Looking for another just as tasty version of these cookie bars? Try these peanut butter chocolate chip bars!

What type of almond butter should I use?

You can use any kind of almond butter for these bars, with a slight caveat.

Drippy almond butter (the kind you need to stir) is ideal for the perfect texture. But, you can also use the thicker almond butter that’s just ground up almonds – you’ll just need to blend it with a tablespoon of oil (like canola oil, avocado oil, or melted coconut oil) before adding it to the cookie dough. That way, it’ll be the right consistency!

Have extra almond butter? Try these almond butter coconut truffles! Or check out this post for more tasty almond butter desserts.

stack of chocolate chip almond butter cookie bars on parchment paper

Can I use white sugar instead of brown sugar?

I love using brown sugar in these bars because it brings out a delicious, caramelized flavor. But, white granulated sugar will work in a pinch. You can also use a combination of the two.

How to Make Almond Butter Cookie Bars

Making these almond butter bars is simple!

Start by whisking together the dry ingredients.

In a separate bowl, whisk the melted butter and brown sugar until the sugar is dissolved. Add in the egg, egg yolk, almond butter, and vanilla extract and whisk until combined.

Then, sift the dry ingredients into the wet ingredients, and stir with a spatula until just combined. Gently fold in the chocolate chips.

chocolate chip almond butter cookie bars with a glass of milk

Spoon the dough into a parchment paper-lined square baking pan and smooth out on top with a spatula. (Feel free to scatter extra chocolate chips on top, if you want!). Then, bake at 350 degrees F until the edges are golden brown. (Usually around 30-35 minutes).

Once cool, slice into bars and dig in!

Cookie Bar Baking Tips

Here are a few tips for success when baking these cookie bars!

  • Make sure to line your baking pan with parchment paper (or grease it well) to make removal easier
  • Whisk the hot butter and sugar together vigorously for at least a minute (this helps create that crackly top!)
  • Use room temperature eggs
  • Don’t over-mix the dough once you add the flour
  • Avoid over-baking, especially if you want bars with a fudgy texture!
close up of sliced almond butter cookie bars

Storage Tips

Once the bars are completely cool, place them in an airtight container and store them at room temperature for up to 3 days. As with classic chocolate chip cookies, these have the best texture the same day they’re made (because they harden a bit over time).

These can also be individually wrapped and frozen for 3-6 months.

Mix-In Ideas

One of my favorite things about cookies and bars: you can throw in tons of yummy mix-ins! Here are some ideas for these cookie bars:

  • chopped nuts
  • crushed Oreos or Biscoff cookies
  • sunflower seeds
  • crushed pretzels
  • dried fruit
  • butterscotch chips
chocolate chip cookie bars on parchment paper

I’m already craving these again…excuse me while I go whip up another batch. 🙂 Look out for my peanut butter version of these bars – coming soon!

If you make these almond butter bars, I’d love if you shared your thoughts with a rating and comment below.

More cookies and dessert bars to try:

Almond Butter Cookie Bars

Warm and gooey almond butter cookie bars with chocolate chips have classic chewy cookie edges, with soft, fudgy centers. Divine with a glass of milk!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 9 bars


  • 1 cup all-purpose flour (spooned and leveled)
  • ½ tsp baking powder
  • ½ tsp salt
  • 6 Tbsp unsalted butter, melted (3/4 stick)
  • 1 cup brown sugar
  • 1 large egg (room temperature)
  • 1 egg yolk (room temperature)
  • ½ cup almond butter*
  • 1 tsp vanilla extract
  • ½ cup chocolate chips (plus more for topping, if desired)


  • Preheat the oven to 350° Fahrenheit (176° Celsius). Line an 8×8-inch square baking pan with parchment paper. Set aside.
  • In a medium bowl, whisk together dry ingredients (except chocolate chips). Set aside.
  • In a large bowl, vigorously whisk melted butter and brown sugar for at least 1 minute. Add the egg, egg yolk, almond butter, and vanilla extract. Whisk until combined.
  • Sift the dry ingredients into the wet ingredients. Stir with a spatula until just combined, with no flour streaks. Gently fold in chocolate chips.
  • Press the dough into the baking pan. (Use the spatula to make sure it's even on top.) Bake for 30-35 minutes, until the edges are golden brown and it's just set in the center.
  • Let cool, then slice into bars!


*If using almond butter that’s JUST ground almonds (thick, not drippy), blend your 1/2 cup of almond butter with 1 tablespoon of oil (avocado oil, canola oil, or melted coconut oil) before adding it to the dough. This will ensure it has the right consistency.
How to Separate an Egg Yolk: gently crack an egg on the rim of a bowl (as close to the center of the shell as you can). Pull the egg shell halves apart over the bowl, letting the yolk settle in one half. Let the egg whites run over the edge of the egg shell half. Then, carefully transfer the yolk into the other shell half, letting more egg whites run off. Repeat until most of the egg white is gone and just the yolk remains.
Keyword almond butter, bars, chocolate chips, cookies

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