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These almond butter chocolate chip cookies are naturally gluten free, packed with nutty flavor, and loaded with melty dark chocolate in every bite. Made without any flour, these cookies have a rich, soft center and slightly crisp edges, making them perfect for anyone looking for a simple, high-protein treat that satisfies a cookie craving.
Why I Love These Almond Butter Cookies!
These almond butter chocolate chip cookies come together in just a few minutes and only require a handful of pantry staples. The almond butter acts as the base, so there’s no need for flour, making this recipe ideal for those following a gluten free lifestyle.
If you love delicious gluten-free desserts, you have to try these chocolate chunk protein muffins or this cottage cheese chocolate mousse.
Recipe Ingredients
- Egg – Helps bind the ingredients and gives the cookies structure.
- Almond butter – Use a smooth, unsweetened homamde almond butter for best results.
- Light brown sugar – Adds sweetness and a soft texture.
- Baking soda – Gives the cookies a light lift.
- Vanilla extract – Enhances the warm, nutty flavor.
- Cinnamon – Adds depth and warmth to the cookie.
- Dark chocolate chips – The star ingredient for gooey chocolate in every bite.
Variations
- Swap almond butter for peanut butter or cashew butter.
- Use white chocolate or chopped chocolate bars instead of dark chips.
- Add a pinch of sea salt on top before baking for a sweet-salty twist.
How to Make Almond Butter Chocolate Chip Cookies
- Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats. In a mixing bowl, whisk the egg until fully beaten.
- Add the almond butter, 1/2 cup of the brown sugar, baking soda, vanilla extract, and cinnamon. Stir everything together until the dough is well combined.
- Fold in the dark chocolate chips until evenly distributed throughout the dough.
- Scoop about 1.5 tablespoons of dough for each cookie and place on the prepared baking sheets. Flatten each cookie slightly with the back of the spoon. If the dough looks oily, gently blot with a paper towel.
- Bake for 10-12 minutes, depending on your preferred level of doneness. For softer cookies, bake closer to 10 minutes.
- Immediately after removing from the oven, sprinkle the tops with the remaining brown sugar and press in a few extra chocolate chips.
Tips for Making the Best Almond Butter Cookies
- Use natural almond butter – Thicker almond butters can lead to a drier dough, while drippy almond butter creates a smoother texture. Use this recipe for my homemade, easy almond butter.
- Don’t overbake – The cookies will continue to set on the baking sheet after coming out of the oven.
- For extra texture – Stir in chopped nuts like walnuts or pecans for added crunch.
Almond Butter Cookie Recipe FAQs
Yes, this recipe is naturally gluten free as it contains no flour. Just make sure your baking soda and chocolate chips are certified gluten free if needed.
Absolutely. Store them in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. You can also freeze them for up to 3 months.
To enjoy warm, microwave a cookie for about 10 seconds to bring back the gooey chocolate center.
Yes, but it will give the cookies a more textured bite. Make sure to stir well before measuring.
They can be! Just use dairy-free chocolate chips to keep the entire recipe dairy free.
These almond butter chocolate chip cookies are easy to make and even easier to enjoy. They’re the perfect quick treat for anyone craving something sweet, wholesome, and chocolatey.
More Gluten Free Dessert Recipes:
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Almond Butter Chocolate Chip Cookies
Ingredients
- 250 grams almond butter (about 1 cup)
- 1 large egg
- 120 grams brown sugar (1/2 cup plus 2 Tablespoons)
- 1/2 teaspoon baking soda
- 1/4 teaspoon pure vanilla extract
- 190 grams dark chocolate chips (about 1 cup)
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats. In a mixing bowl, whisk 1 large egg until fully beaten.
- Add 250 grams almond butter (about 1 cup), 1/2 cup of the brown sugar, 1/2 teaspoon baking soda, 1/4 teaspoon pure vanilla extract, and 1/2 teaspoon cinnamon. Stir everything together until the dough is well combined.
- Fold in 190 grams dark chocolate chips (about 1 cup) until evenly distributed throughout the dough.
- Scoop about 1.5 tablespoons of dough for each cookie and place on the prepared baking sheets. Flatten each cookie slightly with the back of the spoon. If the dough looks oily, gently blot with a paper towel.
- Bake for 10-12 minutes, depending on your preferred level of doneness. For softer cookies, bake closer to 10 minutes.
- Immediately after removing from the oven, sprinkle the tops with the remaining brown sugar and press in a few extra chocolate chips.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These gluten-free almond butter chocolate chip cookies are so yummy and easy to make.