This Almond Butter Chocolate Chip Cookies recipe comes together in less than 5 minutes, and is naturally gluten free & vegan.
For a healthy Peanut Butter Cookie, click here!
Look no further. This flourless cookie recipe is your new go-to for an easy, crowd-pleasing, allergen-friendly recipe.
It requires only 5 simple pantry staples, which you can mix together in a matter of minutes.
These cookies are naturally gluten free, grain free, dairy free, vegan, and refined sugar free. They could even fit the “Paleo” category, depending on whether you’d consider Coconut Sugar compliant.
Don’t let those buzzwords deter you though. Gluten-eaters and non-vegans will love these cookies just as much. They are perfectly chewy, flavorful, and filled with nuggets of
gold chocolate. Its a win-win for people of all dietary needs!
Almond Butter Cookie Ingredients
Almond Butter – The main ingredient in these Almond Butter cookies, of course! If you want to try a nut free version, Sunflower Seed Butter or Tahini (this is by far the best brand), would be great options.
Almond Milk – Almond Milk keeps these cookies moist, as well as vegan. Note, if you are not vegan, you can also use regular milk or even buttermilk. Or, if you prefer a different plant based milk, go ahead and use that too!
Coconut Flour – Just 2 Tablespoons of Coconut Flour helps these cookies keep their shape. Coconut Flour absorbs a lot of moisture, so a little goes a long way. Do not try to sub Almond Flour or Oat Flour here.
Coconut Sugar – Usually, I prefer to use Maple Syrup or Honey as a sweetener in my recipes (like my Healthy Carrot Cake), but the Coconut Sugar crystals keep these cookies airy and light. A liquid sweetener would weigh them down and make a much denser cookie.
Baking powder – This helps the cookies with their texture, and helps them rise. So, I would not skip! (In a pinch, you could. The cookies will be a bit flat but still delicious).
Sea Salt – No chocolate dessert is ever really complete without a finishing touch of sea salt! Get these Sea Salt Flakes, if you’re really feeling fancy!
Use a Silicone Spatula! Baking with nut butter as the base makes this cookie dough STICKY. Can’t you tell from the unbaked photo up top (left)? Luckily, silicone spatulas have made dealing with sticky messes about 100 x easier than a wooden spoon or plastic spoon. If you don’t have one, I recommend this one you can order off Amazon.
Do not overmix. Coconut flour is a delicate and absorbent flour. It just needs to be mixed in with everything else, then you can stop! No need to keep mixing, or you make get crumbly cookies.
Taste-test the dough (if you want to). Firstly, because its vegan and you can. Secondly, to make sure you get the flavor and sweetness you want. If you want a sweeter cookie, add more coconut sugar. If you want to add some more complex flavors, try adding some shredded coconut or vanilla extract.
Use runny almond butter. Clumpy or solid almond butter will be difficult to mix well. If your almond butter is clumpy or old, try running it through a blender or food processor before measuring into the cookie dough as a quick fix. As always, this is my favorite handy dandy basic food processor.
Have fun with these! Bake them with friends, for friends, or with your kids. They are so simple and so allergen-friendly, everyone can enjoy them and anyone can make ’em! Almond Butter Chocolate Chip Cookies are the best.
You are going to LOVE these naturally gluten free cookies, I promise. The inspiration for these cookies came from my Best Ever Peanut Butter Cookies recipe, which is one of the most popular recipes on the blog! I subbed in Almond Butter instead, adjusted some ratios, and added chocolate chips. Ahhh-mazing.
Pin this recipe for later!
For more simple baking ideas, check out these Healthy Treat Recipes:
Almond Butter Chocolate Chip Cookies
- Silicone Spatula
- Mixing bowl
- Measuring cups
- 3/4 Cup Almond Butter
- 1/4 Cup Almond Milk
- 1/3 Cup Coconut Sugar
- 1.5 Tbsp Coconut Flour
- 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1/4 Cup Chocolate Chips
- Preheat oven to 375 and line a baking sheet with parchment paper or a Silpat mat.
- In a bowl, mix together the almond butter, almond milk, and coconut sugar. Once combined, gently fold in the coconut flour, baking powder, and salt. Finally, gently fold in the chocolate chips.
- Roll into balls and place on a baking sheet. The mixture will be very sticky. Wetting your hands will help!
- Bake in the oven for 10 – 12 minutes. Make sure your cookies don't burn!
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