Almond butter cookies are soft, chewy and filled with chocolate chunks. This easy recipe is flourless so it's naturally gluten free and it's also paleo-approved. I'm also sharing a keto option! You'll love this no chill, simple cookie.
A chewy chocolate chip cookie is something everyone should know how to make! They're a staple to make with kids, take to gatherings or just enjoy on a weeknight. I've got my famous chocolate chip pudding cookies and the best coconut flour cookies, but I thought it was about time to make almond butter cookies.
What makes these almond butter cookies so good:
- Flourless: there's no flour at all in this recipe, which makes it naturally gluten free.
- No chilling: bake the cookies right away so you can have them when you want them.
- One bowl: it's all mixed in one bowl, so that means easy clean up!
- Fits into many diets: it's naturally gluten free but it's also paleo and can be made keto too (see recipe notes).
- Versatile: you can use any nut butter you like if you don't have almond butter.
Almond butter vs. peanut butter:
Is almond butter healthier than peanut butter?
Peanut butter and almond butter have similar nutritional values (fats, carbs and protein). However, almond butter conatins more vitamins, minerals and fiber. Additionally, peanuts are considered a legume, which can be bothersome to some people's guts, which is why almond are approved for the paleo diet.
Be sure to check the ingredient list for added sugar in either almond or peanut butter.
Can you sub almond butter for peanut butter in cookies?
Yes you can almost always swap almond butter for peanut butter in a recipe because they have the same consistency and fat content. Just be sure to use an equivalent "stir" or "no stir" product.
Which almond butter to use:
Any almond butter will work for this recipe, but may yield slightly different results.
- Homemade almond butter: if you want to blend almonds in your food processor for 10-15 minutes to create your own almond butter you can! Always a great option.
- No stir creamy almond butter: this is almond butter that you find that the store that doesn't need to be stirred and is my favorite choice for this recipe.
- Drippy ("stir") almond butter: this is also a store bought almond butter, but it will be the kind that is separated and there will be some liquid on top. Be sure to mix it really well before making the cookies. This type will yield slightly flatter cookies.
Ingredients you need (there's only 7!):
- Creamy almond butter (I prefer no stir almond butter)
- Coconut sugar (could also use brown sugar)
- Baking soda
- Dark chocolate chunks (I like Enjoy Life or Lily's)
How to make almond butter cookies:
- Beat the almond butter and coconut sugar together until smooth then add the egg, vanilla, baking soda and salt and beat again until combined, about 2 minutes.
- Stir in dark chocolate chunks then use a large cookie scoop or heaping tablespoon to drop cookies on a parchment-lined baking sheet.
- Bake at 350°F for 7-9 minutes. Remove from the oven and sprinkle with sea salt if desired. Allow to cool on the baking sheet for 10 minutes to set then transfer to a cooling rack to cool completely.
- Remove cookies from oven and allow to cool on baking sheet for two minutes. Transfer to wire rack to cool completely.
Before baking: Make the cookie dough, place them on cookie sheet then put them in the freezer for 10-20 minutes. Transfer the frozen dough to a ziplock bag. Bake cookies from frozen, just add 1-2 extra minutes of bake time.
After baking: Allow the baked cookies to cool completely then store in an air tight container and freezer for up to 3 months.
If you love this recipe as much as I do, don't forget to leave a star and review! And follow me on Instagram so we can connect!
More paleo cookies:
Flourless Chocolate Chunk Almond Butter Cookies [Paleo | Keto Option]
- 1 cup creamy almond butter (no stir almond butter is best)
- ¾ cup coconut sugar
- 1 large egg room temperature
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup chocolate chunks plus more for topping (I like to use Lily’s or Enjoy Life)
- Flaky sea salt for topping
- Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl with your hand mixer or in the bowl of a stand mixer, beat the almond butter and coconut sugar together on high speed until smooth creamy and smooth, 2-3 minutes. It may look lumpy at first but keep beating because it will come together.
- Add the egg, vanilla, baking soda and salt and mix until combined, 1-2 minutes. Add the chocolate chunks and stir together with rubber spatula or wooden spoon to combine.
- Use a large cookie scoop or heaping tablespoon to drop the cookie dough onto the prepared baking sheet 2 inches apart. Place a few more chocolate chunks on top of each piece of dough then bake cookies for 7-9 minutes, being careful not to overbake.
- Remove the cookies from the oven and allow them to cool on the baking sheet for ten minutes to set. Transfer to a wire rack to cool completely.