These chocolate chip almond butter cookies are an alternative to a classic chocolate chip cookie. They’re free from; gluten, dairy & flour.
In our house, the only cookies that are ever requested and eaten are Grandma Nancy’s chocolate chip cookies (and the macaroons from my last post). Grandma’s cookies are always the best but I’m always on the hunt for more options.
Here is my version of chocolate chip almond butter cookies. They are flourless, made only with heart healthy almond butter and raw cacao powder. Dark chocolate chips are mixed into the batter, combined with a little vanilla and white vinegar. The small touch of vinegar brings out the natural flavors of the chocolate. And a little dark chocolate never hurt anyone. It actually has health benefits!
I dare say this cookie is healthy even though there is no flour, butter or processed ingredients. Sugar is still used although less than in traditional cookies. Your guests will not miss the flour or butter. They won’t even notice because this cookie delivers great flavor. It bakes up chewy on the inside and crisp on the edges. It is also very easy and quick to make.
It’s a great back pocket recipe that can also be served with ice cream or eaten alone for dessert. My friends and family gobbled them up. They requested I make more next time. They might even be the perfect cookie to leave out for Santa.
If you try it, let me know how it works out. Happy Holidays ❤️
Chocolate Chip Almond Butter Cookies
Free from: Gluten, Dairy, Grain, Soy
Makes about 20 large cookies
- 1 cup almond butter, no sugar added ( I use Barney Butter Bare), room temperature.
- 3/4 cup organic cane sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup raw cacao powder (or cocoa powder)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 teaspoon white vinegar
- 1/2 c + 1 tbl dark chocolate chips (I use Enjoy Life brand)
- flaky sea salt, like Maldon for garnish( optional)
Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper.
Using a stand mixer or electric beaters, on low setting, mix almond butter and sugar until combined, about 1 minute. Add baking soda, salt and cacao powder. Mix for 1-2 minutes until cacao powder is evenly blended into the almond butter. Scrape down sides. Increase speed to medium, add in eggs, one at a time, vanilla and vinegar until a smooth batter forms. Stir in chocolate chips.
Using a small ice cream scooper (zeroll brand -.70 size) or spoon, place dough onto parchment lined baking sheet. Leave enough space for cookies to spread out. I fit about 9 cookies onto a 9×13 baking sheet.
Bake for about 11-12 minutes. Rotate the pan once to ensure even baking. The cookies will look underbaked and soft when you take them out of the oven. Let them cool on baking sheet for ten minutes. They will solidify as they cool. Transfer to a cooling rack for five more minutes. Sprinkle lightly with Maldon salt, if desired.
- Make sure almond butter has been sitting out at room temperature for at least 2-3 hours before baking. If it is not at room temperature, it will be harder to mix and you will get chunks of almond butter throughout your cookie.
- If you do not want to make the whole batch, freeze remainder dough. Use scoop to portion into balls. Place on a baking tray in the freezer for 1 hour. Store in a freezer safe bag, placing back into freezer. Bring to room temperature when you are ready to bake again.
- Substitute any nut butter of choice ( just make sure it is the kind without any added sugar)