These Almond Butter Chocolate Chip Cookies combine almond flour and simple pantry ingredients to make a chewy, satisfying cookie that is gluten-free, dairy-free, and egg-free. They are sweetened with maple syrup and made with creamy almond butter for a rich, nutty flavor and tender texture.
If you’re craving chocolate chip cookies but want a healthier option, these almond butter cookies are an easy, one-bowl solution. They come together with a few pantry staples, chill briefly, and bake into golden, soft cookies studded with dairy-free chocolate chips.
Why you’ll love this recipe
- Made with simple pantry ingredients
- Quick and easy one-bowl method
- Gluten-free, dairy-free, and vegan-friendly
Ingredients and substitutions
Below are notes on the main ingredients. The full ingredient list and measurements are provided in the recipe section further down.
Almond butter – Use a natural, unsalted creamy almond butter. It acts as the binder and the fat in this egg-free, flourless cookie. Cashew butter or natural peanut butter can be used as 1:1 substitutes, though flavors will vary.
Ground flaxseed – Make a flax “egg” by mixing ground flaxseed with warm water; this binds the dough in place of eggs. If you only have whole flaxseed, grind it in a coffee grinder first.
Pure maple syrup – Maple syrup replaces refined sugar and keeps the cookies moist while adding gentle sweetness and caramel notes.
Almond flour – Fine almond flour creates a tender, moist crumb and gives these cookies their soft, slightly dense texture. Measure carefully for best results.
Pure vanilla extract – Enhances the cookie flavor; use a good-quality vanilla for the best aroma.
Dairy-free chocolate chips – Choose vegan-friendly chocolate chips or chunks. Semi-sweet or dark chocolate works well and balances the nutty almond butter.
Step-by-step instructions
Before you start: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 1: Make the flax egg by combining 1 tablespoon ground flaxseed with 3 tablespoons warm water. Stir and let sit for a few minutes until slightly thickened. Line a baking sheet with parchment.
Step 2: In a large bowl, whisk together 3/4 cup creamy almond butter, 1/2 cup maple syrup, and the prepared flax egg. Add 1 cup almond flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon pure vanilla extract. Stir until combined, then fold in 3/4 cup dairy-free chocolate chips. Cover and chill the dough for 30 minutes to firm up.
Step 3: Scoop the dough by tablespoonfuls and gently roll into loose balls. If the dough is too sticky to shape, add a little more almond flour, a teaspoon at a time, until it holds together. Lightly spray or wet your hands to make rolling easier if needed.
Step 4: Arrange the dough balls on the prepared sheet, leaving space between each. Sprinkle a pinch of sea salt over each cookie for contrast. Bake 10–12 minutes, until the tops are just beginning to turn golden. Let cookies rest on the baking sheet 2–3 minutes, then transfer to a wire rack to cool completely.
Helpful tips
- Stir natural almond butter well before measuring since it often separates.
- Chilling the dough is important; it firms the mixture so cookies hold their shape and develop a chewier texture.
- Allow cookies to cool completely before serving; almond flour cookies are more delicate and set as they cool.
- If you prefer a crisper cookie, bake a minute or two longer, watching carefully so they don’t overbrown.
How to store
Cool cookies completely, then store in an airtight container at room temperature for 3–4 days. Place parchment between layers to prevent sticking. For longer storage, refrigerate up to one week.
To freeze, arrange cookies on a sheet to freeze solid, then transfer to a freezer-safe container or bag. Thaw at room temperature or in the refrigerator when ready to enjoy.
Gluten-free baking
Nut butters and seed butters are useful in gluten-free baking because they provide both fat and structure. In these cookies, almond butter replaces both butter and eggs, producing a chewy, satisfying texture without flour. If you experiment with other nut or seed butters, expect slight differences in flavor and appearance.
FAQs
Yes. Form the dough into balls, freeze them on a sheet until solid, then transfer to a freezer-safe container. Bake from frozen, adding a minute or two to the baking time, or thaw and bake as directed.
Can I substitute peanut butter for almond butter?
Yes. Natural peanut butter works as a 1:1 substitute and will yield a peanut butter–flavored cookie with a similar texture.
Can I use sunflower seed butter?
Sunflower seed butter can be used in a 1:1 swap, but it sometimes reacts with baking soda and produces a slightly green tint. It’s safe to eat but may change the cookie’s color.
More gluten-free cookie recipes
If you enjoy these cookies, try other gluten-free options such as cowboy-style cookies, no-bake chocolate oat cookies, almond butter monster cookies, and tahini chocolate chip cookies. Each recipe highlights different gluten-free flours and nut or seed butters for variety.
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Recipe
Almond Butter Chocolate Chip Cookies (Gluten-Free, Vegan)
A one-bowl cookie made with almond butter and almond flour for soft, chewy chocolate chip cookies that are gluten-free, dairy-free, and egg-free.
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan
Prep Time: 25 minutes • Cook Time: 12 minutes • Total Time: 37 minutes
Servings: 24 cookies • Calories: 123 kcal
Author: Tessa
Ingredients
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water)
- 3/4 cup (180g) all-natural unsalted creamy almond butter
- 1/2 cup (122ml) maple syrup
- 1 cup (105g) almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 3/4 cup (120g) dairy-free chocolate chips
- Sea salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Prepare the flax egg and line a baking sheet with parchment paper.
- In a large bowl, whisk almond butter, maple syrup, and the flax egg. Add almond flour, baking powder, baking soda, salt, and vanilla. Stir until combined.
- Fold in chocolate chips, cover, and chill the dough for 30 minutes.
- Scoop tablespoon-sized portions and roll into loose balls. Place on the baking sheet, sprinkle with sea salt, and bake 10–12 minutes until lightly golden on top.
- Let rest on the baking sheet 2–3 minutes before transferring to a wire rack to cool completely.
Notes
- Stir natural nut butters before measuring to recombine oils.
- Chill the dough to make shaping easier and to achieve a chewier texture.
- Allow cookies to cool completely; almond flour cookies firm up as they cool and are more delicate than wheat-based cookies.
Nutrition (per cookie)
Calories: 123 • Carbohydrates: 11 g • Protein: 3 g • Fat: 9 g • Fiber: 2 g • Sugar: 7 g