These Chocolate Chip Almond Butter Cookies only require six ingredients, are dairy- and gluten-free…and still manage to be decadent and rich!
Ready in 15 minutes
I’d like to introduce you to, quite possibly, my favorite cookie in the entire world. And if you’ve ever had my Mama’s crazy awesome chocolate chip cookies, you’d know it’s really saying something to elevate these babies above those.
The reason I love these almond butter cookies so much isn’t just because they taste amazing (they so do), but it’s also because, at just six ingredients total, they are beautifully simple, and actually kinda healthy. But not in a “I’m chewing on a piece of cardboard that’s supposed to taste like a cookie” kind of healthy. An actual, honest-to-god, decadent, richy, chocolatey, chewy, just-happens-to-be-healthier kind of healthy.
I first tasted these cookies in 2010, when my über-health-conscious sister-in-law brought me one she’d made (she hand-delivered it to me in a little baggie at my mother-in-law’s kitchen table, in fact). I was totally bowled over—especially when she told me they had no flour in them at all!
These almond butter cookies are buttery and tender and sweet and rich and chocolatey. They are naturally gluten-free and dairy-free (if you choose vegan chocolate chips). I’ve been making and loving them ever since!
These cookies are totally flourless—and I’m not just talking using a flour substitute here—no weird flours or meals or gums or crazy additives that you have to find from a specialty health food store. Even without the flour, they bake into gloriously soft pillows of deliciousness.
In fact, they are so soft and tender, that when you pull them out of the oven, you’ll think there is no way they are ever going to solidify, but I promise they will. Unlike a lot of cookies, you’ll want to let these babies cool completely on the cookie sheet before moving them. And don’t even think about baking them until they are solid—if you do, when they cool, they’ll be hard as bricks (trust me, been there). Nothing a dip in a cold glass of almond milk can’t fix, but it’s better to err on the side of too soft. For me, they are ready at right around 10 minutes in my oven.
If you’re tempted to try to sub in a more natural sweetener (say, honey or maple syrup) for the sugar in this recipe, fight the urge. I’ve tried it, and it just doesn’t work. You need a dry sweetener to make the texture of this batter stick together. If you’re looking for a more natural option, try coconut sugar, turbinado sugar, or sucanat—which are all less processed than straight up granulated white sugar. But remember: sugar is sugar no matter the form, so try not to wolf down the entire batch of almond butter cookies on one sitting, k? It’ll be hard, because yum, but try.
And before you ask, yes, you sure can use peanut butter (or sunflower butter) in place of the almond butter! Just make sure to use unsweetened, natural nut butter without additives.
But, before you go swapping out the almond butter, let me tell you that I’m not a big fan of almond butter—I have texture issues with it—but I love it in these cookies. These cookies are pretty much the only thing I use almond butter in. Enjoy!
Chocolate Chip Almond Butter Cookies
These Chocolate Chip Almond Butter Cookies only require six ingredients, are dairy- and gluten-free...and still manage to be decadent and rich!
- 1 cup unsweetened almond butter
- 2/3 cup granulated sugar (coconut sugar, turbinado, and sucanat all work, too)
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup semisweet chocolate chips (use vegan if dairy-free)
- Preheat oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium-size mixing bowl, combine all ingredients until smooth and creamy. A hand mixer or stand mixer might make this a little easier.
- Scoop rounded tablespoonfuls onto the baking sheet, and press down with the bottom of a glass slightly to spread out.
- Bake in preheated oven for 9-12 minutes, or until the cookies are beginning to crack on the edges and look slightly brown. They will still be very soft—do not wait until cookies set-up to take them out of the oven. You don’t want to overbake these, so err on the side of underdone.
- Let cool for 15 minutes or so on the baking sheet before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week.