These Gluten Free Almond Butter Cookies are allergy friendly and don’t require any butter or oil. Each bite is packed with almond butter and chocolate chips for a healthier cookie that the whole family will love.
I initially posted this recipe waaaay back in 2013, and I finally gave it a (much overdue) facelift this week. The original photos were taken on an old iPhone, before I had a DSLR camera, and posted to my tumblr blog – oh how times have changed!
This used to be my go-to cookie recipe, and honestly I am not sure why it fell to the wayside, because it is so darn delicious! I especially love that this recipe is naturally grain free and dairy free, because it makes it easy to serve to people with a variety of dietary restrictions.
Almond butter contains a good amount of (healthy) fat, so the recipe doesn’t require any additional butter or oil, and magically these cookies hold together without flour or a grain.
For these Gluten-Free Almond Butter Cookies, you will need:
Chocolate Chips (I love these allergy-friendly ones)
This recipe is an oldie, but certainly a goodie, and I hope that you give it a try! I love to see your recreations on Instagram. Make sure to tag me @littlechefbigappetite.
These Gluten Free Almond Butter Cookies are also grain free and dairy free. They don't require any butter or oil, and each bite is packed with almond butter and chocolate chips. It's a delicious, healthier cookie the whole family will love.
- 1 cup almond butter, unsweetened and unsalted
- 1/2 + 1/8 cups coconut sugar (OR 1/2 cup packed light brown sugar)
- 1 egg
- 1 Tablespoon honey or maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup dark chocolate chips
- 1/4 cup slivered toasted almonds (optional)
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Roll the cookie dough into the size of golf balls and place the balls on the baking sheet. Leave at least 1.5 inches of space between the cookies as they spread in the oven.
Bake the cookies 10-12 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.
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Recipe and photos updated in August 2019.