These Almond Butter Chocolate Chip Cookies are the best flourless Paleo cookies! This recipe uses almond butter rather than flour and is low carb, keto friendly, grain free, gluten free and dairy free. These cookies are chewy, easy to make and store well in the freezer.
There’s something about the smell of freshly baked cookies that will bring anyone into the kitchen. It’s such a nostalgic smell that brings back happy memories for most people. Isn’t that why some realtors bake a batch of cookies before an open house??
I mean, who could resist a freshly baked plate full of cookies; slightly crisp on the outside, chewy on the inside and packed full of melted chocolate chips?!
These Almond Butter Chocolate Chip Cookies are sure to get the attention of anyone nearby. And better yet, these Paleo cookies are actually healthy! They are:
- only 7 ingredients
- gluten free
- grain free
- dairy free
When I first made this recipe, years ago, my son came running into the kitchen and hovered over me like a hawk; circling overhead, waiting for the perfect kill. Meaning, he scanned each and every cookie while I took photos, patiently waiting for his chance to grab one. It’s no surprise that he’d been eyeing the cookie with the most chocolate chips!
And after that first bite? Yes, I could tell that he’d gladly take another. So, safe the say these cookies are kid approved. They don’t taste healthy. They taste like the real deal – which is exactly what you need when it comes to a chocolate chip cookie!
Ingredients in Almond Butter Chocolate Chip Cookies
These Paleo chocolate chip cookies are gluten free, dairy free and sweetened with coconut sugar. To make them, you’ll need the following:
- 1 large egg
- almond butter (I used no-stir, unsalted, unsweetened)
- coconut sugar (or monk fruit sweetener for keto)
- vanilla extract
- baking soda
- dark chocolate (chocolate chips or chopped chocolate)
- flaked sea salt (optional)
How to Make Almond Butter chocolate Chip Cookies
The dough is made in one bowl, thoroughly mixed and then baked in the oven for only 10 minutes! So simple, easy and absolutely delicious.
Here’s the step by step process:
First, preheat your oven to 350 degrees F.
Crack the egg in a medium sized mixing bowl and whisk with a fork. Add in almond butter, coconut sugar and vanilla. Then add in baking soda. After the batter is thoroughly mixed, fold the chocolate into the batter.
Use a small cookie scoop 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 a few minutes, then transfer them to a wire cooling rack.
How to Store Almond Butter Chocolate Chip Cookies
These cookies can be stored at room temperature for a couple days or in the fridge or freezer. I actually prefer them stored in the freezer. They defrost quickly and keep their chewy texture.
More Paleo Chocolate Chip Cookies
For more Paleo chocolate chip cookie recipes, check these out:
- Tigernut Flour Chocolate Chip Cookies
- Vanilla Protein Chocolate Chip Cookies
- Chocolate Chip Tahini Cookies
Simple, gluten free chocolate chip cookies made with almond butter.
- Preheat oven to 350 degrees F.
- In medium-sized mixing bowl, whisk egg with a fork.
- Mix in almond butter, coconut sugar and vanilla.
- Mix in baking soda.
- Fold 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 from oven and sprinkle flaked salt on cookies.
- Cool a few minutes on the baking sheet, then transfer to a cooling rack.
*sub granulated sweetener (like monk fruit) for keto
**The dough is soft and oily, so I recommend using a cookie scoop rather than a spoon to place the dough on the pan.
Keywords: cookies, chocolate chip cookies, dessert, Paleo, Keto, almond butter