These gluten-free Chocolate Almond Butter Cookies are made with a few simple ingredients and they’re ready in 15 minutes.
After two long weeks, we (Thomas and me) are finally feeling much better. We had a strong cold. Actually, I’m still not 100% good, but Thomas is better and it makes me feel very happy! I love seeing him full of energy playing around again 😉
So, today I’m sharing with you the easiest cookie recipe in the world. Yes, it sounds like I am exaggerating, right? But it’s true! I’m not kidding. It only took me 15 minutes from prep to bake these goodies. If you have all the ingredients in your kitchen, you just need to measure the ingredients, throw everything in the bowl, mix to combine, and bake them. So easy! Just like my Cranberry Almond Chocolate Chip Cookies and Coconut Flour Chocolate Chip Cookies.
Before you jump to the recipe I just would like to give you some tips:
First, you have to use a very creamy almond butter to prevent the cookies from being crumbly. Otherwise, they may fall apart easily. Don’t have almond butter? Try these Low-Carb Peanut Butter Cookies instead! Second, if you don’t have chocolate chips on hand, you can still make these cookies just by crushing up a dark chocolate bar. Last, you can use any other type of oil here. I used coconut oil because it was what I had in my pantry. However, you can use canola oil, avocado oil, grape seed oil, and so on. But, I don’t recommend you use olive oil because the flavor can be a little bit too strong with this recipe.
Want more cookie recipes? Try these 12 Healthy Gluten-free Cookies Recipes (Web Story)!
Chocolate Almond Butter Cookies
Ingredients
- 1 cup natural almond butter
- 1 teaspoon melted coconut oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg slightly beaten
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- ½ cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk all the ingredients together, except the chocolate chips.
- When all the ingredients are combined, add the chocolate chips and fold in.
- Scoop out 1 tablespoon of the batter and roll dough into balls.
- Place on the tray with silicone mat or parchment paper and flat each dough ball with the palm of your hand.
- Bake for 8-10 minutes.
- Let them cool completely to remove from the baking sheet. Makes 18 cookies.
Notes
- Adapted from Ambitious Kitchen.
- Natural almond butter tend to separate in the jar. Make sure to mix the nut butter well before using it.
- Use a cookie scoop for perfectly even cookies.
- You can save a few chocolate chips to press on top of the cookies before you bake them.
- To store: Store the chocolate almond butter cookies for up to 5 days in an airtight container in the fridge.
- To freeze: After baking, flash freeze the cookies before transferring them to a freezer-safe bag for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Cookie Recipes:
Healthy Peanut Butter Oatmeal Cookies
Peanut Butter White Chocolate Chip Cookies
Chocolatey and nut buttery is basically my ideal cookie. Your pics are so pretty!!
Totally agree with you 😉
These cookies look amazing! Love all of the melty chocolate in them!
Glad you like them 😉
Does it matter if you use Creamy or Chunky Almond butter?
No, you can use both.