These Almond Butter Chocolate Chip Cookies combine almond flour and simple pantry ingredients to produce a chewy, satisfying cookie. They are naturally gluten-free, dairy-free, and egg-free — a great option when you want a treat that feels a little healthier without sacrificing flavor.
If you crave cookies but prefer a dessert made from wholesome ingredients, these chocolate chip almond butter cookies are an excellent choice. Creamy almond butter, pure maple syrup, and almond flour form a tender, moist base that yields soft, chewy cookies studded with dairy-free chocolate chips.
Why you’ll love this recipe
- Made with simple pantry staples
- One-bowl, easy-to-follow method
- Gluten-free, dairy-free, and vegan-friendly
Ingredients and substitutions
Quick notes on the main ingredients. The full ingredient list and exact measurements appear in the recipe section below.
Almond butter — Use a natural, unsweetened almond butter. It serves as the binder in this egg-free recipe and replaces butter or oil to create a chewy texture. Cashew butter can be used as a substitute if needed.
Ground flaxseed — Mixed with warm water to make a “flax egg,” ground flax acts as a plant-based binder. If you only have whole flaxseed, grind it first to get the best texture and binding power.
Pure maple syrup — This liquid sweetener provides sweetness and moisture and replaces refined sugar in the dough.
Almond flour — Finely ground almond flour creates a tender crumb and soft cookie. Measure carefully for best results.
Pure vanilla extract — A small amount brightens the cookie flavor and complements the chocolate chips.
Dairy-free chocolate chips — Choose a vegan-friendly chocolate chip for a fully dairy-free cookie. Semi-sweet or dark chips work well; chocolate chunks are a nice alternative for more melty pockets of chocolate.
Step-by-step instructions
Before you start: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 1: Prepare the flax egg by whisking 1 tablespoon ground flaxseed with 3 tablespoons warm water; set it aside to thicken for a few minutes. Line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together the almond butter, maple syrup, and the prepared flax egg until smooth. Add almond flour, baking powder, baking soda, salt, and vanilla extract. Stir until combined, then gently fold in the chocolate chips. Cover and chill the dough in the refrigerator for about 30 minutes; chilling firms the dough and makes scooping easier.
Step 3: Use a tablespoon or a #40 cookie scoop to portion the dough. Gently roll each portion into a loose ball. If the dough is too sticky to shape, spray your hands lightly with cooking spray or add a bit more almond flour, a teaspoon at a time.
Step 4: Place the dough balls on the prepared baking sheet and lightly sprinkle each with flaky sea salt. Bake for 10–12 minutes, until the tops begin to look golden. Let the cookies rest on the baking sheet for 2–3 minutes, then transfer them to a wire rack to cool completely. Almond flour cookies are more delicate while warm, so allow them to cool fully for the best texture.
Helpful tips
- Natural almond butter separates; stir it well before measuring to ensure consistent texture.
- Chilling the dough is important. It firms the mixture so the cookies hold their shape while baking.
- Let cookies cool completely on a wire rack before storing or serving to avoid crumbling.
How to store
Cool cookies completely on a rack before storing. Keep them in an airtight container at room temperature for 3–4 days, with parchment paper between layers to prevent sticking. For longer storage, refrigerate up to one week.
To freeze, first freeze the cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag. Thaw at room temperature or in the refrigerator before serving.
Gluten-free baking
Nut butters and seed butters are especially useful in gluten-free baking. They act as binders, replace added fat, and contribute a pleasant chewiness. Using almond flour plus almond butter in place of wheat flour yields soft, tender cookies that still hold together well when handled carefully.
If you enjoy flourless or nut-butter-based cookies, try experimenting with different nut or seed butters and chocolate types — each variation gives a slightly different flavor and texture.
FAQs
Yes. Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Transfer frozen dough balls to an airtight container or freezer-safe bag and store up to three months. Bake from frozen, adding a minute or two to the bake time as needed, or thaw before baking.
You can substitute natural peanut butter in a 1:1 ratio. The texture will be similar, though the flavor will of course be peanut-forward.
Sunflower seed butter works as a 1:1 substitute, but be aware that when combined with baking soda, sunflower seed butter can sometimes cause a greenish tint in the dough. This is harmless but may alter the appearance.
More gluten-free cookie recipes
-
Gluten-Free Cowboy Cookies (Vegan)
-
Gluten-Free No Bake Cookies (Dairy-Free)
-
Healthy Gluten-Free Monster Cookies
-
Tahini Chocolate Chip Cookies (Gluten-Free)
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📖 Recipe
Almond Butter Chocolate Chip Cookies (Gluten-Free, Vegan)
One-bowl almond butter cookies made with almond flour, maple syrup, and dairy-free chocolate chips for chewy, soft cookies that are gluten-free and vegan.
Ingredients
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water)
- ¾ cup (180g) natural unsalted creamy almond butter
- ½ cup (122ml) pure maple syrup
- 1 cup (105g) almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
- ¾ cup (120g) dairy-free chocolate chips
- Sea salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Prepare the flax egg and set it aside. Line a cookie sheet with parchment paper.
- In a large bowl, whisk the almond butter, maple syrup, and flax egg until smooth. Add almond flour, baking powder, baking soda, salt, and vanilla extract. Stir to combine.
- Fold in the dairy-free chocolate chips. Cover the bowl and chill the dough in the refrigerator for 30 minutes to firm up.
- Using a tablespoon or cookie scoop, portion dough and roll into loose balls. Spray hands lightly with cooking spray if needed to prevent sticking. Place dough balls on the prepared baking sheet and sprinkle with sea salt.
- Bake for 10–12 minutes, until the tops look slightly golden. Let cookies rest on the baking sheet for 2–3 minutes, then move to a wire rack to cool completely before serving.
Notes
- Stir natural nut butters well before measuring because the oil separates.
- Chilling the dough is essential for shaping and achieving the best texture.
- Allow cookies to cool completely; almond flour cookies are more delicate while warm.
Storage: Store cooled cookies in an airtight container at room temperature for 3–4 days or refrigerate up to one week. For long-term storage, freeze on a baking sheet until solid, then transfer to a freezer-safe container for up to three months.
Nutrition (per cookie)
Calories: 123 | Carbohydrates: 11 g | Protein: 3 g | Fat: 9 g | Fiber: 2 g | Sugar: 7 g