These Almond Butter Chocolate Chip Cookies are made with almond flour and other pantry ingredients for one delicious chewy cookie! Gluten-free, dairy-free, and egg-free.
If you have a cookie craving but want more of a healthy dessert, these chocolate chip almond butter cookies are for you! Creamy almond butter, maple syrup, and almond flour create a chewy texture and the most delicious cookies.
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Why you'll love this recipe
- Simple ingredients
- Easy recipe
- Made with pantry staples
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Almond butter - Natural almond butter works twofold in this recipe. It works as a binder to make gluten-free and vegan cookies without eggs. It also acts as a substitute for butter or coconut oil in these chocolate chip cookies. Cashew butter makes a great substitute.
Ground flaxseed - A coffee grinder works well if you only have whole flaxseed. Ground flax also works as a binder in these flourless chocolate chip cookies.
Pure maple syrup - This natural sweetener is swapped for white sugar for a healthier cookie!
Almond flour - This gluten-free flour creates a moist and tender crumb for deliciously soft cookies. Find it at most grocery stores in the baking or gluten-free aisle or online retailers.
Pure vanilla extract - Essential for making a chocolate chip cookie recipe! A quality vanilla extract is best.
Dairy-free chocolate chips - Use your favorite vegan chocolate chips to keep this recipe dairy-free. Semi-sweet or dark chocolate chips or even chocolate chunks! Mix things up with some white chocolate chips. I often use the EnjoyLife brand.
Step-by-step instructions
Before you start: Preheat oven to 350 degrees Fahrenheit.
Step 1: Prepare the flax egg, and set aside. Line the cookie sheet with parchment paper.
Step 2: In a large bowl, whisk nut butter, maple syrup, and flax egg together. Add almond flour, baking powder, baking soda, salt, and vanilla extract. Stir to combine. Fold in chocolate chips. Chill in the refrigerator for 30 minutes.
Step 3: Using a tablespoon or #40 cookie scoop, scoop cookie dough and gently roll it into a loose ball with your hands.
Step 4: Place the cookie dough balls on the cookie sheet. Sprinkle with sea salt. Bake for 10-12 minutes or until cookies start to look golden on top.
Helpful tips
- Natural almond butter will separate. Make sure to stir it well before measuring.
- Chilling the almond butter cookie dough is essential. Otherwise, the dough will be too wet and it will be difficult to achieve a round shape.
- For best results, allow cookies to cool entirely before serving. Almond flour cookies tend to be more delicate than traditional cookies with wheat flour.
How to store
Cool the cookies completely on a cooling rack before storing them. Store in an airtight container at room temperature for 3-4 days. Layer with parchment paper to prevent sticking. For a longer shelf-life, refrigerate for up to one week.
For extended storage, freeze until solid on a cookie sheet. Then transfer frozen cookies to an airtight container or freezer-safe bags. Thaw at room temperature or in the refrigerator when ready to eat.
Gluten-free baking
I always think nut butter and seed butter are a magic ingredient in gluten-free baking. It binds, can sub in as the fat (butter or oil), and creates a great chewy texture.
Take these chocolate-dipped cashew almond butter cookies from Running to the Kitchen. They make for a deliciously chewy cookie, no flour necessary!
Or these scrumptious ultimate breakfast cookies from Baked made with nut butter. Heartbeet Kitchen's incredible flourless almond butter cookies are just that. Incredibly good!
FAQs
Yes! You can freeze the cookie dough by placing cookie dough balls on a baking sheet and freezing until solid. Transfer frozen balls to an airtight container or freezer-safe bag and freeze for up to 3 months.
You can swap in natural peanut butter for the same amount called for in the recipe. This will make it a peanut butter cookie with chocolate chips!
The short answer is yes, you can substitute sunflower butter in a 1:1 ratio. But, when sunflower butter is combined with baking soda it causes the batter to become green in color. It is safe to eat but probably is not the look you are going for!
In search of even more healthier treats and snacks? This gluten-free almond granola from would make a great breakfast or snack option. And these paleo chocolate chip cookies should also be on your list!
More gluten-free cookie recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Almond Butter Chocolate Chip Cookies (Gluten-Free, Vegan)
Ingredients
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons warm water
- ¾ cup (180g) all-natural unsalted creamy almond butter
- ½ cup (122ml) maple syrup
- 1 cup (105g) almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
- ¾ cup (120g, 4.5oz) dairy-free chocolate chips I use Enjoy Life brand
- sea salt for sprinkling
Instructions
- Preheat oven to 350 degrees Fahrenheit. Prepare flax egg, set aside. Line cookie sheet with parchment paper.
- In a large bowl, whisk almond butter, maple syrup, and flax egg together. Add almond flour, baking powder, baking soda, salt, and vanilla extract. Stir to combine.
- Fold in chocolate chips. Cover bowl and chill in refrigerator for 30 minutes.
- Using a tablespoon, scoop cookie dough and gently roll into a loose ball with your hands. (If dough doesn't roll into a loose ball, add a bit more almond flour.) The dough will be sticky, spray your hands will cooking spray as needed to make rolling easier. Place ball on cookie sheet. Sprinkle with sea salt. Continue with remaining dough placing them in even rows on cookie sheet.
- Bake for 10-12 minutes or until cookies start to look golden on top (I found 11 minutes was perfect for my oven). Allow to rest on cookie sheet for 2-3 minute before removing with a spatula and placing on wire rack. Leave on the wire rack until completely cool.
Notes
- Natural nut butters will separate. Make sure to stir well before measuring.
- Chilling the cookie dough is essential. Otherwise, the dough will be too wet and it will be difficult to achieve a round shape.
- For best results, allow cookies to cool entirely before serving. Almond flour cookies tend to be more delicate than traditional cookies with wheat flour.
Priya
These were delicious! The whole family loved them.
Tessa
Thanks so much, Priya!
Tracey Parker
Would it be possible to use Cashew butter instead of the Almond butter?
Tessa
Hi Tracey! I think cashew butter would work just fine as an almond butter sub!
Ashley
I wonder if you could use oat flour instead of almond flour, with the drought in California I try to limit my use of almonds as much as i can!
Tessa
Hi Ashley! Totally understandable. Since the almond flour called for is under a cup, I think that should work for you. Or you could try half almond, half oat flour. I would suggest chilling them for at least 30 minutes to an hour. Hope that helps!
Tessa
Hi Lisa! That is fantastic to hear. The chocolate chip/coconut flake combo sounds excellent with this recipe too. I'm so glad you like them!
Lisa Loney
Hi! I just made these with a couple of changes. I used a chicken egg, and added 1/2 cup of coconut flakes in with the chocolate chips, just like one of your other cookie recipe's calls for. They are so delicious! Thank you for this. I love that it's refined-sugar free. The cookies puff up and spread out just the right amount in the oven.
Mary Ann | The Beach House Kitchen
With bathing suit season fast approaching, I NEED a recipe like this one Tessa! Can't wait to try it!
Tessa
That's right! And one we can keep making come winter! ;)
Melissa @ Insider The Kitchen
I legit love you for this recipe! Trying it today!
Tessa
Yay! I hope you love it! :)