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’s my version of chocolate chip almond butter cookies. They are flourless, made with almond butter and cocoa powder. Chocolate chips are mixed into the batter, combined with vanilla and vinegar. The small touch of vinegar brings out the natural flavors of the chocolate.
Although there is no flour, butter or processed ingredients, these cookies bake up chewy on the inside and crisp on the edges. It’s 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. Nut free option
Makes about 20 large cookies
- 1 cup smooth almond butter, no sugar added. For nut free option, see notes.
- 3/4 cup organic cane sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 1/2 cup + 1 tablespoon 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 cocoa powder. Mix for 1-2 minutes until cocoa powder is evenly blended into almond butter. Scrape down sides. Increase speed to medium, add in eggs, one at a time. Add vanilla and vinegar until a smooth batter forms. Stir in chocolate chips.
Using a small ice cream scooper (zeroll brand -.70 size) or spoon, roll into balls and place dough onto parchment lined baking sheet. Gently press down a bit. Leave enough space for cookies to spread out. I fit about 9 cookies onto a 9×13 baking sheet.
Sprinkle with a little Maldon salt, if desired.
Bake for about 10-12 minutes. Rotate pan once to ensure even baking. Cookies will look under baked and soft when out of oven. Cool on baking sheet for ten minutes. They will solidify once cool. Transfer to cooling rack for five more minutes.
- Make sure almond butter is soft and has been sitting out at room temperature for a few hours before baking. If not at room temperature, it will be harder to mix and you will get chunks of almond butter throughout your cookie.
- Remainder dough freezes well. Use scoop to portion into balls. Place on a baking tray in freezer until firm, about an hour. Store in a freezer safe bag. Bake straight from freezer. Baking time might be a few minutes longer.
- Substitute any nut butter ( just make sure it is the kind without any added sugar)
- To make nut free, substitute sunflower seed butter. Make sure you use a no sugar added butter or add less sugar ( about 2/3 c) to above recipe.