Do you know a delicious chocolate chip cookie recipe for parties, special occasions, and moments?
How about that? everyday moments of life? When you want something sweet at 3pm, or when you want chocolate after dinner but don’t want to eat a three-layer chocolate cheesecake for dessert.
Most nights after dinner, I’m looking for a sweet treat that has enough nutritious ingredients to make me feel good. When I first baked without flour Chocolate Almond Butter Cookies A few years ago, I I was surprised How delicious it was. It tastes like a fudge brownie and has become one of my go-to after dinner dishes.
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Ingredients for Chocolate Almond Butter Cookies
I call these almond butter cookies. everyday Because the cookies only take 15 minutes to make and taste as good as they came straight from the bakery. They are also paleo, gluten-free, and dairy-free! The materials you need are:
- Almond Butter: We recommend using almond butter that contains only almonds (or almonds and salt!). The flavor is subtle, allowing the cookies to maximize their fudge flavor.
- Coconut Sugar: You can use coconut sugar or brown sugar. The brown sugar makes this a little fudgier.
- egg: To bake cookies you will need two eggs.
- Coconut Oil: Just a teaspoon of coconut oil adds an extra fudge factor.
- Baking essentials: Vanilla extract, baking soda, and a pinch of salt for flavor (unless you sprinkle salt on the almond butter).
- Unsweetened cocoa powder: I like to use unsweetened cocoa powder in this recipe, but you can use cacao powder as well.
- Chocolate Chips: You can use any chocolate chips you like. I like to use dark chocolate chips, but you could also use chopped dark chocolate bars or even dairy-free chocolate chips.
Can you make it vegan?
I’ve never used flax eggs in these cookies, but I think they would be great!
A Note on Nut Butter Options
You can replace the almond butter with cashew butter if you like. However, I do not recommend using peanut butter in this recipe as it will make the cookies dry.
To keep it nut-free: Use sunflower sweet butter.
Enjoy a variety of mix-ins
These fun add-ons make it easy to make these healthy chocolate almond butter cookies your own! Here are some suggestions you can use:
Storage and Freezing Tips
- To save: Store these cookies in an airtight container at room temperature for up to 5 days. Thanks to the almond butter, it will get softer and softer every day.
- freeze: Make sure the cookies are completely cooled, place them in an airtight container or freezer bag lined with wax or parchment paper, and store them in the freezer for up to 2 months. I like to place the cookies in a single layer to prevent them from breaking. When you are ready to eat, just thaw at room temperature and eat!
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I know you guys are going to love this! It’s especially great with a cup of coffee in the afternoon or with a glass of vanilla almond milk. Enjoy! xo.
that
ambitious kitchen
cookbook
125 Incredibly Healthy, Sometimes Indulgent, and Never Boring Recipes for Every Meal of the Day
Flourless Chocolate Almond Butter Cookies
by
Delicious Flourless Chocolate Almond Butter Cookies are made grain-free and gluten-free with just a few simple, healthy ingredients. It’s the perfect, easy sweet treat that takes only 15 minutes to make and tastes just like a fudge brownie!
ingredient
- 1 cup (256g) Creamy natural almond butter (use a thinner type made only from almonds)
- 1 teaspoon melted coconut oil
- ½ cup (77g) coconut sugar (or brown sugar)
- 1 teaspoon vanilla extract
- 2 Egg, slightly beaten
- ⅓ cup (27g) unsweetened cocoa powder (choose good quality cocoa powder)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup (60g) dark chocolate chips (dairy or vegan if desired)
- Maldon sea salt, sprinkled on top
guideline
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a medium bowl, mix almond butter, coconut oil, coconut sugar, vanilla, and eggs until smooth. Add cocoa powder, baking soda, and salt. Mix until smooth and well combined. Fold in the chocolate chips.
Form the dough into large balls (about 2 tablespoons) and place on a baking sheet. Flatten each dough ball between the palms of your hands until it is about 1/4 inch thick. Bake for 8-10 minutes or until edges are set. Do not overbake. Otherwise it will dry out.
Once baking is complete, remove the baking sheet from the oven and let the cookies cool on the sheet for 5 to 10 minutes, then transfer to a wire rack to cool. Sprinkle a little sea salt on each cookie. Makes 12 cookies.
Recipe Notes
If you have a nut allergy, try adding sunflower seed butter.
To make it vegan: I could probably eat two eggs and the result would still be delicious.
To freeze cookies: Make sure the cookies are completely cooled, place them in an airtight container or freezer bag lined with wax or parchment paper, and store them in the freezer for up to 2 months. I like to place the cookies in a single layer to prevent them from breaking. When you are ready to eat, just thaw at room temperature and eat!
nutrition
clothing material: 1cookiecalorie: 172knifecarbohydrate: 16.4gprotein: 4.9gprovince: 11.9gSaturated Fat: 2.7gfiber: 2.8gsugar: 12.2g
Recipe by Monique Volz // Ambitious Kitchen | Photo: Eat Love Eats
This post was originally published on March 9, 2020, and republished on April 15, 2026.
