These gluten free almond butter cookies are soft and chewy on the inside with a slightly crisp exterior. They're made with almond butter in stead of flour, sweetened with coconut sugar and loaded with chunks of dark chocolate. This almond butter cookie recipe is not only gluten free, but dairy free, paleo and keto as well.
There's nothing better than fresh baked chocolate chip cookies! Even better? When the cookies are flourless and only require 6 ingredients.
These gluten free almond butter cookies are everything you could want in a chocolate chip cookie. They're soft and chewy on the inside with a slightly crisp exterior and each bite is loaded with chunks of gooey chocolate.
While I love these cookies just after baking, they are great right out of the freezer too - the perfect reason to have an "emergency" stash on hand 😉
These almond butter chocolate chip cookies are made with 6 ingredients and are great for most diets. They're gluten free, dairy free, paleo and keto friendly.
Why You'll Love these Almond Butter Cookies
- made with simple ingredients: only 6 ingredients needed
- gluten free and grain free: these are flourless chocolate chip cookies
- dairy free: no butter or milk
- paleo and keto friendly: made with low carb, real food ingredients
Ingredients
This recipe for flourless almond butter cookies requires just 6 simple ingredients. Here's a list of what you need:
- large egg - needed to bind the ingredients
- almond butter - I used no-stir, unsalted, unsweetened almond butter. Any type will work, but a runnier almond butter will slightly change the cookie texture.
- coconut sugar - to sweeten the cookies. For a keto version, swap the coconut sugar for monk fruit sweetener
- vanilla extract - for flavor
- baking soda - to help the cookies spread
- dark chocolate - I chopped up a dark chocolate bar, but chocolate chips work too.
- flaked sea salt - optional ingredient for a little extra crunch and flavor
How to Make Almond Butter Chocolate Chip Cookies
The dough for these almond butter cookies is mixed in one bowl and then baked in the oven for just 10 minutes. So simple! Here are the steps:
- First, preheat your oven to 350 degrees F.
- Crack the egg in a medium sized mixing bowl and whisk with a fork.
- Add in the almond butter, coconut sugar and vanilla and whisk until smooth.
- Then add in baking soda.
- After the batter is thoroughly mixed, fold the chocolate into the batter.
- Use a small cookie scoop (one rounded tablespoon per cookie) to scoop the dough onto a baking sheet. I suggest a cookie scoop as supposed to a spoon since the batter is soft and oily. Each cookie is about one rounded tablespoon in size, making 10-12 cookies.
- Place the cookies in the oven and bake at 350 degrees for 10 minutes.
- After baking, add a pinch of flaked salt on top of the cookies. Cool them on the pan for a few minutes, then transfer them to a wire cooling rack.
Storage
These chocolate chip almond butter cookies can be stored at room temperature for a couple days, in the fridge up to one week, or freezer up to two months. I actually prefer them stored in the freezer. They defrost quickly and keep their chewy texture.
FAQ
No, you can use any almond butter you want, but it will slightly change the texture of the cookies.
Yes! Swap the coconut sugar for monk fruit sweetener (or any other sugar-free granulated sugar) and make sure to use keto-friendly chocolate chips.
More Gluten Free Cookie Recipes
For more gluten free and paleo cookie recipes, check these out:
Gluten Free Almond Butter Cookies (Flourless, Paleo)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 10-12 cookies 1x
Description
These almond butter cookies are gluten free, dairy free, paleo and keto. They're made with almond butter, sweetened with coconut sugar and loaded with dark chocolate chunks.
Ingredients
- 1 large egg
- ½ cup no-stir almond butter
(unsalted, unsweetened) - ¼ cup coconut sugar (monk fruit sweetener for keto)
- 1 tsp vanilla extract
- ½ tsp baking soda
- 1-2 oz dark chocolate, chopped (or chocolate chips)
- flaked sea salt
(unsalted, unsweetened)Instructions
- Preheat your oven to 350 degrees F.
- In medium-sized mixing bowl, whisk the egg with a fork.
- Mix in almond butter, coconut sugar and vanilla until you have a smooth, well-mixed dough.
- Mix in baking soda.
- Fold the chopped chocolate into the dough.
- Use a small cookie scoop (about 1 rounded tablespoon per cookie) to scoop the dough onto a baking sheet*
- Bake at 350 degrees for 10 minutes.
- Remove the cookies from the oven and sprinkle them with a pinch of flaked sea salt (optional).
- Cool a few minutes on the baking sheet, then transfer them to a wire cooling rack.
- Cookies are best stored in a baggie in the freezer.
Notes
*The dough is soft and oily, so I recommend using a cookie scoop rather than a spoon to place the dough on the pan.
Donna Boyce
The Cooke’s are delicious thanks so much
Kate
My cookies turned out well in taste but the bake was a little off - they almost got a shell on the outside of them as they baked. Is that normal or did I do something wrong? Thanks!!!
Katie
You may have over-mixed the dough.
Katie
These are my favorite chocolate chip cookies! Enjoy!
Nikol H Mack
Hello, the cookies were good however they came out kind of fluffy. What did I do wrong?
Katie
The cookies should be fluffy right out of the oven and then settle as they cool.
Barbara A Lopez
hi,
I added a bit of ground coconut. about 1/2 way through i put my hand in icy cold water and smashed down the dough while the cookies were baking.
They didn't look so pretty but they were tasty and soft and chewy
Teresa
They came out great. My 17yr old likes them so it’s a five star thanks for the recipe
Katie
So glad you guys enjoyed them 🙂 Thank you for taking the time to leave a review!