Gluten-Free Almond Butter Cookies

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This Gluten-Free Almond Butter Cookies are so delicious and you’d never know that there is NO flour, oil, or butter in the recipe. You won’t be able to eat just one!


As a longtime peanut butter lover, this past summer I finally decided to branch out and try Almond Butter as a healthier alternative. While nothing could ever surpass Peanut Butter in my mind, I do have to admit that I’ve got a pretty serious soft spot for almond butter now.

Lately, I’ve been eating almond butter with everything: bananas, toast, smoothies, pancakes, you name it! But, I will only eat one kind — the “grind your own” from Whole Foods. It is delicious, perfect, and totally overpriced. But WHO CARES. It’s THAT good.

Gluten-Free Almond Butter Cookies Recipe - Little Chef Big Appetite

Now, I bring you Gluten Free Almond Butter Cookies. No flour. Nada. Just a whole lot of Almond Butter goodness.

Gluten-Free Almond Butter Cookies Recipe - Little Chef Big Appetite

And plenty of dark chocolate chips for good measure.

Gluten-Free Almond Butter Cookies Recipe - Little Chef Big Appetite

Oh, and did I mention there is no butter or oil? BOOYAH!

Gluten-Free Almond Butter Cookies Recipe - Little Chef Big Appetite

Healthy, nutty, chewy, chocolatey, yummy. You know you want to take a bite.


Gluten-Free Almond Butter Cookies
Prep time
Cook time
Total time
  • 1 cup almond butter (I prefer the fresh stuff from Whole Foods, but any will do)
  • ½ cup packed light brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 Tablespoon agave nectar (honey or maple syrup are fine, too)
  • 2 teaspoons vanilla
  • ½ teaspoon salt
  • ½ cup slivered roasted almonds (optional)
  • ½ cup dark chocolate chips (or a good bar of dark chocolate, chopped)
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, stir together the almond butter and brown sugar. Add the egg, baking soda, agave, vanilla, and salt and mix well. Then add the almonds and dark chocolate.
  3. Using a Tablespoon, scoop out small scoops of dough and roll in your hands to form a ball. Place the balls on the baking sheet, making sure to allow at least 1 in. of space between the cookies (they spread a lot in the oven). Bake 9-10 minutes until lightly browned. Remove from oven and let cool on the baking sheet for 2 minutes. Then, using a spatula, transfer the cookies to a wire rack to cool completely.


  • Gabby
    September 2, 2013 - 9:02 pm | Permalink

    These are my favorite!! Stuck at home and definitely going make these 🙂

    • littlechefbigappetite
      September 2, 2013 - 9:37 pm | Permalink

      Thanks Gabby! And I hope you feel better soon!

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  • Christine @ Cooking with Cakes
    July 29, 2014 - 12:31 pm | Permalink

    oh my goodness these look totally delish!!!! love me some almond butter (esp homemade!), this is fabo girrrl!

    • Rachel (littlechefbigappetite)
      July 29, 2014 - 12:38 pm | Permalink

      Thanks, Christine! I know, AB is soooo addicting!

  • Roger
    March 19, 2015 - 7:16 am | Permalink

    First attempt was part success..lack of cooking skills showed, ending in a slab rather than round cookies. I know you said to leave space but how much. Also, struggled with CUPS Britain uses weight.

    I will definitely make some more very scrummy thanks Rachel.


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