Chocolate Chip Almond Butter Cookies are gluten free, flourless and made with just 4 healthier ingredients. They are chewy and delicious!
Why you'll love almond butter cookies:
All you need is almond butter, an egg, coconut sugar and chocolate chips for this recipe!
You will have no idea that these cookies are flourless. They are perfectly chewy, sweet and addictive.
You don't need to separate the wet and dry ingredients. Throw all the ingredients into one bowl and combine.
Ingredients:
natural creamy almond butter - Make sure the oil is completely stirred and well incorporated. The almond butter should have a nice drippy consistency.
egg - I have not tested this recipe without an egg or an egg replacement.
coconut sugar - You can also use cane sugar.
dark chocolate chips
flaky sea salt - optional
A complete list of ingredients, amounts and instructions is located on the recipe card below.
How to make chocolate chip almond butter cookies:
This is an overview of the recipe with photos. Complete instructions are located on the recipe card below.
Add the almond butter, egg, coconut sugar and dark chocolate chips into a mixing bowl.
Use a silicone spatula to combine the ingredients until a cookie dough has formed.
Cover and refrigerate the dough for 30 minutes.
Preheat the oven to 350 degrees F.
Line a cookie sheet with parchment paper and set it aside.
Once the dough has chilled, form the cookies.
Use a 1 tablespoon cookie scoop.
Scoop and roll the dough into balls in between your hands.
Then, press the dough balls in between your hands gently to flatten them into round disks. Don't press them down so they are very thin.
Place them on the cookie sheet lined with parchment paper.
Bake for 8-10 minutes at 350 degrees F.
Let them cool on the cookie sheet for 2-3 minutes. Add flaky sea salt if you would like. You can also add a few chocolate chips on top. They will melt and look beautiful.
Transfer to a cooling rack to cool completely. The cookies will harden as they cool.
Recipe pro-tips:
Natural creamy almond butter is more oily than a commercial almond butter. Ensure the oil sitting at the top of the almond butter jar is completely stirred and well incorporated. This recipe will not work if the oil is separated or if the almond butter is thick.
If you don't like almond butter, you can use natural creamy peanut butter. The same rules above apply to the peanut butter.
These cookies don't spread in the oven. It's important to form the dough into round disks, but don't press them down so they are very thin.
It's very easy to overbake these cookies. Check at 8 minutes. You will know they are done when they are golden on the bottom, but still soft. They will harden as they cool.
Recipe FAQs:
Yes you can! This recipe is a perfect one if you're sick of plain old peanut butter cookies.
It has a neutral nutty flavor, it's a great binder and offers the addition of healthy fats to your baked goods.
Storage instructions:
Store the cookies in an airtight container on the counter for a couple of days.
Place the cookies into a freezer safe container or freezer safe zip-top storage bag and store in the freezer for up to 3 months.
Chocolate Chip Almond Butter Cookies
Ingredients
- 1 cup natural creamy almond butter - Make sure the oil is completely stirred and well incorporated. The almond butter should have a nice drippy consistency.
- 1 egg - I have not tested this recipe without an egg or an egg replacement.
- ¾ cup coconut sugar - You can also use cane sugar.
- ⅓ cup dark chocolate chips
- 1 sprinkle flaky sea salt - optional
Instructions
- Add the almond butter, egg, coconut sugar and dark chocolate chips into a mixing bowl.
- Use a silicone spatula to combine the ingredients until a cookie dough has formed. Cover and refrigerate the dough for 30 minutes.
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- Once the dough has chilled, form the cookies. Use a 1 tablespoon cookie scoop. Scoop and roll the dough into balls in between your hands.
- Then, press the dough balls in between your hands gently to flatten them into round disks. Don't press them down so they are very thin. Place them on the cookie sheet lined with parchment paper.
- Bake for 8-10 minutes at 350 degrees F. Let them cool on the cookie sheet for 2-3 minutes. Add flaky sea salt if you would like. You can also add a few chocolate chips on top. They will melt and look beautiful. Transfer to a cooling rack to cool completely. The cookies will harden as they cool.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Stephanie
I buy the “grind your own” almond butter from the bulk barn. It is not runny at all. Could I add a little canola/vegetable oil to it to make it runny, or what do you suggest?
You could probably toss it in a high speed food processor with a little oil and get it to a runny consistency or you can use natural creamy peanut butter.