You know how you have an indulgent chocolate chip cookie recipe you make for parties, special occasions and those just because moments?
What about those everyday life moments? Those times when you want a little something sweet at 3pm but don’t want to find yourself devouring a creme-filled donut because you’re saving that for a different occasion. Or how about when you’re craving chocolate after dinner but don’t want to go all out with a triple decker chocolate cheesecake for dessert.
FREE Ultimate Guide to Cookie Baking
Sign up below and get a FREE printable e-book with my best tips & tricks for baking perfect cookies every time!
Most nights after dinner I find myself in a constant dessert dilemma aka CDD; it’s the urge to have a late night sweet treat, but also the want for it to be made with ingredients I can feel good about eating. Indulgences are fine, but most of the time, I want to put feel-good food in my body. That’s why I love baking at home–I can make food with ingredients I already have in my pantry.
When I baked these chocolate almond butter cookies last week, I was astounded by how delicious they were. They legit taste like a fudge brownie aka damn good and fudgy.
Ingredients in chocolate almond butter cookies
I call these almond butter cookies every day cookies because they only take 15 minutes to make and taste like they came straight from the bakery. They’re also paleo, gluten free and dairy free. And no, they don’t have a strong almond butter taste; this is especially good for those of you who despise almond butter because all you taste with these cookies is rich chocolate fudge flavor. Here are the ingredients you need:
- almond butter: I highly recommend using an almond butter that contains just almonds (or almonds & salt!)
- coconut sugar: you can use either coconut sugar or brown sugar. Brown sugar will make these slightly more fudgy.
- eggs: you’ll need two eggs. I haven’t tested these with flax eggs but I think it would work well.
- coconut oil: just a teaspoon to help with the fudge factor.
- vanilla: a touch of vanilla extract for flavor.
- unsweetened cocoa powder: I love to use unsweetened cocoa powder in this recipe.
- baking soda: just a tiny bit!
- salt: a pinch of salt for flavor. If your almond butter is salted, feel free to skip.
- chocolate chips: you can use whatever chocolate chips you’d like. I love to use dark chocolate chips, but you can also use a dark chocolate bar chopped up, or even dairy free chocolate chips.
I like to finish these cookies off with sprinkle a little fancy sea salt over the tops. It makes them look like they just came from a bakery!
To make these almond butter cookies vegan: I haven’t tried it but you could try subbing two flax eggs in place of the regular eggs.
Make these almond butter cookies your own
You can easily make these almond butter cookies your own with fun add-ins! Here are some suggestions to use:
- 1/4 cup chopped walnuts + 1/3 cup chopped dark chocolate
- 1/3 cup white chocolate chips + 1/4 cup chopped macadamia nuts
- 1/3 cup butterscotch chips
- 1 teaspoon espresso powder + 1/3 cup dark chocolate chips
- 1/3 cup dried cherries + 1/3 cup dark chocolate chips
How to store & freeze almond butter cookies
These chocolate almond butter cookies are the perfect treat to freeze for later and enjoy whenever you need a snack or sweet treat.
- To store the almond butter cookies: feel free to keep these cookies in an airtight container at room temperature for up to 5 days. They’ll get softer each day due to the almond butter.
- To freeze the cookies: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy!
More healthy cookie recipes to try:
The Best Gluten Free Chocolate Chip Cookies You’ll Ever Eat
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
Healthier Flourless Monster Cookies
Almond Flour Chocolate Chip Cookies
Almond Flour Chocolate Sugar Cookies with Velvet Chocolate Frosting
I know you guys are going to LOVE these! They are especially good with a cup of coffee in the afternoon, or a glass of vanilla almond milk to dunk them in. Enjoy! xo.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Flourless Paleo Chocolate Almond Butter Cookies
Ingredients
- 1 cup creamy natural almond butter (use the runny kind with only almonds as an ingredient)
- 1 teaspoon melted coconut oil
- 1/2 cup coconut sugar (or brown sugar)
- 1 teaspoon vanilla extract
- 2 eggs, slightly beaten
- 1/3 cup unsweetened cocoa powder (pick a good-quality cocoa powder)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips (dairy free or vegan, if desired)
- Maldon sea salt, for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, combine almond butter, coconut oil, coconut sugar, vanilla and eggs until smooth. Add in cocoa powder, baking soda and salt; mix until smooth and well combined. Fold in chocolate chips.
- Roll dough into large balls (about 2 tablespoons) and place on baking sheet. Flatten each dough ball with the palm of your hand so they're about 1/4th inch thick. Bake for 8-10 minutes or until edges are set. Do not overbake or they will dry out.
- Once done baking, remove baking sheet from oven and allow cookies to cool on the sheet for 5-10 minutes before transferring to a wire rack to finish cooling. Sprinkle each cookie with a little sea salt. Makes 12 cookies.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
185 comments
The ‘everyday cookie’ name has me sold…stopping off to get some chocolate chips on my way home now. Halloween may have been the other day but I still love a little healthy somethin’ somethin’ after my meals 🙂
Yum!!! They look sooo delicious!
Amazing! Need to make these ASAP!
Omg these are PURE GOLD. I always have to have my “everyday” cookie in the house, which is usually your Whole Wheat Olive Oil Chocolate Chip Cookies! I honestly make those every week. Now I’ll have to try these bad boys as my afternoon snack! 🙂
Enjoy!!!
Oh heck yes!
Could you substitute honey for the coconut sugar?
I haven’t tested it but I would recommend reducing to 1/4 or 1/3 cup if you do try it.
I just made it with a half cup of honey and they turned out so fudgey and perfect!
I made them with two ripe bananas instead of the sugar and they are delicious. I also add pecans and coconut flakes!
That sounds amazing!
NEED
Do they cook at the end on the wire rack in the oven? If so how long? Thanks!
Hi Jen! Nope, they just cool on the wire rack. 🙂
love this! do you think it would still taste good if i subbed the coconut oil for olive oil or another oil?
Yes, I would probably recommend grapeseed oil if you have that. Otherwise you can simply leave out and still get great results. 🙂
Is roasted almond butter ok, or is it better with raw?
Made your pumpkin paleo brownies last night…delicious!
So so happy you liked the brownies. These should be made with roasted almond butter because it enhances the flavor.
These look so good! They will be great to make and bring for holiday parties ☺️
http://www.hyggewellness.com
These look delicious! I need to pick up some chocolate chips so that I can make these immediately!! Oh my, woah!
I will probably sub the coconut sugar for organic brown sugar at a 1:1 ratio. Do you think that would work out alright?
These are the best cookies ever!! I used only 1/4 cup coconut sugar, since it was all I had. Making more this weekend.
Always looking for new cookie recipes for the holidays – this one is topping the charts!
These were absolutely delicious! I’m knew to the health world and I was a little hesitant but these are amazing! One question, mine were very crumbly. Is there a way to prevent that when I make them next?
Hi! Did you use homemade almond butter or a creamy kind with just almonds?
I had the same issue with them being crumbly. Do you think using 2 eggs instead would work? I love the flavor of them but they fall apart easily.
I used a very running almond butter from Trader Joe’s to make these so perhaps that’s why they turned out so well every time I made them. I think perhaps you could use two eggs and have them turn out fine though if you’re having issues with the texture!
I just made these and they are so good! I used honey because I made these on a whim and didn’t have coconut sugar (plus it’s snowing here and I didn’t want to go out). My almond butter was very dry so I did have peanut/almond butter. Also had to crush up a dark chocolate bar because no chips on hand. I love how your recipes are so easy to play around with. Thank you again for another great recipe 🙂
We just finished making these! I used half almond butter and half sun butter and then used andes mint chips instead of regular chocolate chips. I think the runny sun butter made mine flatten out a little but they are still delicious!
Will definitely make these again! With my family of 6 they didn’t last long. 😉
I’ve never seen runny almond butter … does it have oil in it?
I just made these for the first time and they are INCREDIBLE!! The only major modification I made was adding half the coconut sugar and I was pleasantly surprised that they are plenty sweet without the other 1/4 cup 🙂 I also ended up adding a few splashes of almond milk (I think my almond butter wasn’t well mixed and therefore a little too dry). I used 1 tbsp to measure out each cookie and they still turned out perfect. Thank you so much for the recipe! I’m sure it’s going to be used many more times in the future!
Hello I was just getting ready to make these cookies, can I use semi sweet instead of dark chocolate chips ?
Thankfully I baked just one first, and was able to alter the recipe in time. It was so crumbly and dry, it was a bit like sawdust. (My almond butter was not runny at all, and it was pure almonds.) I added an extra egg and a few tablespoons of honey, hoping to get some moisture, and that helped considerably.I wouldn’t call them fabulous, but a good cookie if you’re Paleo or the full GAPS diet.
The cookie start to crumble falling apart as you eat them , also they have a very strong taste. Not great for kids or parties. I will not make these again .
These taste incredible! I subbed Xylitol sweetener for the coconut sugar for less calories and carbs and used Aldi’s almond butter. Texture was soft and crumbly, but improved somewhat after cooling and I didn’t mind since they were so delicious! I plan making these again. Thanks for a great recipe!
These are fabulous, and as quick and easy as advertised. I’m about to make them again with peanut butter, because I used up all my almond butter. They are very crumbly, but I put them in the freezer and ate them slightly thawed- worked perfectly.
I try not to keep chocolate chips in the house because I will eat them by the handful. 🙂 But I made these (without the chips) in a chocolate craving three days ago and again today for 4th of July celebrations! SO GOOD. After reading all the comments about crumbly cookies, I used my best judgment with the texture and ended up adding about an extra 2 TBSP of coconut oil to the mixture since my “pure” almond butter was still rather dry. They came out perfect. Soft to be sure, but that’s what I love about them. I get more of the almond butter taste up front but they linger with the deepest chocolatey fudge taste. Excellent. Thanks for my new go-to Paleo treat!
Wow! They were completely delicious and so easy to make!! I’m vegan so instead of using eggs I used chia, for those who don’t know how to use it: Whisk together the 1 tbs of chia and 3 tbs of water until well combined, then place in the fridge to set for 15 minutes. Use as you would an egg in many of your favorite baking recipes. Thank you for such a tasty recipe!! <3
I'm your follower now on!
Amazing! And yes a chia egg is perfect for baking! Welcome to Ambitious Kitchen 🙂
These were SO GOOD. I made them with honey and a flax egg and oh my gosh, they turned out so good. Allergic to eggs so that is why I went the flax egg route, but used honey since I didn’t have any coconut sugar left- turned out AMAZING. I also melted my almond butter and coconut oil together and then put the mixture in the fridge before rolling into balls and sprinkled with sea salt before baking, but my goodness, seriously the most amazing fudgey treat 🙂
Delicious! So glad you enjoyed (and flax eggs are perfect in here!)
We made these tonight and they’re INCREDIBLE!!! Super soft and chewy…soooo good! I added pecan pieces to them as well for a bit of crunch!
Amazing! I’m so glad you enjoyed them 🙂 The pecan pieces sound delicious.
Followed the recipe but mine still turned out crumbly but yummy. Second time, I used 6tbsp light colored maple syrup(not a strong maple flavor) instead of coconut sugar and they were PERFECT!!!
5 Stars⭐️
I’m glad that swap worked out for you! Enjoy!!
Just made these! They are absolutely delicious (like all your other recipes!) and they’re toddler approved 😉
PLEASE make a book with your fav recipes! I’d love to have a paper version of all your recipes!
So happy to hear that! Love when the kiddos enjoy them 🙂 And I HOPE in the future! Stay tuned!
These are amazing! I used ghee instead of coconut oil and a flax egg, and omitted the chips. They are crumbly, but in the most tender, delicious way!
Delicious! Glad those swaps worked out for you 🙂
Crazy good!!
Yes!! Glad you liked them!
My family and I love your recipes. Thank you for sharing them with us. Would it work to replace unsweetened cocoa powder with cacao?
Thanks Cathy! So glad you all enjoy them 🙂 Cacao should work in here!
Followed the recipe exactly. I did add pecans because i think they belong in everything. They are easy to prepare and totally delicious.
Awesome! I absolutely love this recipe too!
Tried once, was awful. So strong the chocolate taste. Did it again with haf of the cocoa measured plus some orange juice and it was better.
Strange that the chocolate was overpowering the first time around – I’ve never had that issue. Glad you found a swap that worked for you!
I followed the recipe exactly and my cookies turned out flat 🙁
Strange! It could be the oil content in your almond butter? I’m not 100% sure.
Just made these and they turned out amazing! I followed the recipe to a T, including the runny almond butter, and they turned out PERFECT. Thanks Monique! 🙂
So happy to hear that! One of my fav cookies 🙂 Glad you enjoyed!
I made these today. They are awesome. Also o felt satisfied with a couple of cookies. No sugar spike. I am going to try topping with crushed pecans or hazelnuts next time.
I’m glad you liked these! You’re totally right – these are perfect for curbing that sweet tooth without the sugar spike. Crushed nuts sound delicious!
I just made a double batch of these. I left out the coconut oil, used 3/4 cup brown sugar, and 1 cup chocolate chips. I used regular organic eggs and only had 1/3 cup cocoa powder left, and they are so fudgy and delicious!! I ground a little sea salt on each and that is the perfect finish. MMMMMMMM!!!
I’m glad those swaps worked out for you! Such a great healthy treat.
Can I substitute the eggs for flax eggs? Would it work?
That should work!
i used one flax egg and one unsweetened applesauce egg and was happy
Great!
Applesauce egg, I love that! I made DIY applesauce yesterday and I now have 4 applesauce eggs, 1/2C each, How large are your applesauce eggs?
I made these this morning with crunchy almond butter and they are unbelievable. Best chocolate cookie!
Delicious!!
Has anyone tried making these with less baking soda? I used 1 teaspoon, as noted, and the cookies have a distinct baking soda taste. I thought it seems like quite a bit as I was adding it to the bowl, since there’s not much dough. They’re still good… but I really taste the soda 🙁
So sorry! You are right, the recipe was incorrectly written and the baking soda amount is now updated.
These are delicious! Made them with sunflower seed butter and they were sooooo good!
Perfect! Glad you loved them 🙂
Mmmm these were SO GOOD!! Like fudgy brownies!!
YES love them!!
This is the best cookie recipe ever and believe me this not my first rodeo!
Amazing!! So happy to hear that.
Hi. These cookies sound amazing. Can they be freezed after cooking?
Yes that should work!
I made these yesterday for my family and they were amazing!! I used a very runny nut butter (with shredded coconut mixed in) and 1/4 of honey instead of coconut sugar (didn’t have it at the time) and they still turned out super fudgey and delicious. I will definitely be making these again soon!
I recently became gluten and dairy free and love the versatility of your recipes! Thanks so much 🙂
Glad those swaps worked out! Hope you find some more gf/df recipes you love here too 🙂
I have never left a recipe reply/review before, but I don’t think I can help it. These are easily the best cookies I have ever made.
I used 3/4 cup almond butter with 1/4 cup peanut butter. I also substituted 1/3 cup maple syrup since I didn’t have coconut sugar. Then, because the mixture was a bit runny, I added some coconut flour to thicken it.
I enjoyed my cookies with a glass of unsweetened almond milk and a smile on my face 🙂 Thank you for such a delicious (and adaptable) recipe!
Amazing! So glad you loved these and thanks so much for your comment 🙂
Peanut butter changes the texture. The cookie is more dense. Still delicious, but much different. I used about 3/4 almond butter and 1/4 peanut butter bc I ran out of almond butter. I would think using only peanut butter would make for a super dense cookie that leaves you needing a sip of milk after every bite. Definitely prefer almond butter. I do love this recipe, though. I make it often. Would like to try cashew butter just to see how it tastes.
Noted on the texture change! It also depends on what type of peanut butter you’re using. Let me know how it goes with cashew butter, too!
Love this recipe! I modified by adding additional eggs and adding almond flour to thicken and subbed walnuts for the chocolate chips. Mine came out quite fudgey, which I liked, and were excellent frozen!
Glad those swaps worked out! Love them fudgy and cold, too 🙂
These were DELICIOUS! The only thing stopping me from eating all of them is my children’s reaction in the morning. I didn’t have any almond butter but some organic raw cashews that I bought by mistake. I followed the homemade almond butter recipe but used the cashews instead and it is so creamy and delicious I will be making it again!! So many options for dipping things into the cashew butter, seriously. If you have not tried it, you will not be disappointed!
Amazing! So glad you loved them – great idea with cashew butter!
Quick question, do I have to refrigerate the cashew butter?
I don’t usually refrigerate mine, but check the label on the brand you are using 🙂
So simple and quick to make such a delicious batch of cookies.
So I made these tonight and they were absolutely delicious. I followed the recipe exactly and they came out perfect. I will be making more of your recipes. I feel like I was eating a gourmet chocolate cookie- I am a baker and I can never eat my baked goods cause I don’t do sugar/butter/flour etc. but this was amazing.
Love that! I’m so glad you found this recipe!
I followed the recipe exactly, and these were the best dang cookies! Everyone I shared them with was blown away, and I’m making a second batch now. They’re kind of a cross between a brownie and a cookie, and are hands down my favorite no flour cookie recipe. 💗
Amazing! So happy you loved them 🙂
I cant even these look so so good!! Your recipes are so inspiring and delicious! I love everything you do! I cannot wait to make these!
idk if you like macaroons but here is a killer recipe for them!
https://familyfoodfreezer.com/a-french-macaroon-recipe-for-beginners/
They’re delicious! Enjoy 🙂
I’m hooked on making your brown butter chocolate chip cookies (made 3rd batch in 2 weeks last night) but may have to give these a go! Look delicious 🙂
Love those! Let me know if you give these a try 🙂 they’re amazing!
These are the best cookies ever! I didn’t have cocoa powder but I substituted it with melted baking chocolate and OMG- the gooey-ness wS incredible! They taste like a perfect brownie!
I’m glad they held up with the melted chocolate! Great dessert 🙂
Ooooooh- absolutely divine! Made it exactly how you posted and it was perfection!
My almost 5 year old Luved them👌 Thanx for such tasty healthful recipes, (I’ve made many of em!)
Amazing! So happy you and your kiddo loved these 🙂
These are so amazing and were SO easy!!! I definitely making these again and again.
Yes!! One of my fav cookie recipes 🙂 glad you enjoyed!
For my first batch, these were dry despite using drippy peanut butter in half the batch and drippy almond butter in the other half. I added a little liquid stevia to sweeten it up more. I made a second batch and cut the oven time by two minutes and that seemed to work! Btw my oven does have a thermometer in it so I don’t think it was a temperature issue.
Peanut butter should not be exchanged with almond butter in this recipe as peanut butter is much drier and contains less natural oil. That’s likely why they were dry in that batch!
I passionately hate the flavor of coconut oil. Can I substitute something else?
You can use butter or vegan butter!
I used crunchy almond butter, and it was sooo good!
Yum that sounds amazing!
These were delicious! I’m a chocolate fan & the recipe makes 12 big cookies, so I think even next time I would make them a bit smaller. Otherwise the texture was good, sweetness was good too. Next time I’m trying them with walnuts!
Glad you loved them! Great idea to add walnuts 🙂
SO GOOD, SO EASY!
I subbed cacao powder for the cocoa powder, and they still turned out chocolatey and delicious!
Perfect! So happy you loved them!
Fudgy and delicious! I threw in some peanut butter chips I had lying around.
Yum that sounds amazing!!
YAAASSSSSSS! These cookies are amazing! I made them exactly as the recipe is shown. No modifications. Easy, delicious. This is my go to cookie recipe from now on.
The best!! Glad you love them!
such a great and satisfying chocolate flavor – definitely don’t overbake – keep that fudgy center!
Absolutely! So delicious 🙂
We really love making these with our Dad and this is the 2nd time we’ve used this recipe we think it is brilliant and we love experimenting with different extra’s and filling it has been great fun!
Amazing! So happy you all love these ones 🙂
I just made these cookies and they are AMAZING!!! So fudgy and have the best texture!! Will be on my cookie rotation for sure!!!
So happy to hear that!!
These are amazing! I used almond butter from the machine at our local co-op. I don’t think they need any changes but if you are trying to have even less sugar I think they would be just as good without the chocolate chips. Delicious! Thank you!
Perfect! Glad you loved these!
Made these yesterday and they were a hit. Rated them 10/10. Delicious and fudgey! Would never know they were GF or that a main ingredient is almond butter! Recommended 100%
Love that! The perfect treat 🙂
I really like this recipe. Its so fast and easy to make if you’re craving something sweet. I’ve made it twice so far. The first time I made them, I didnt have coconut sugar or brown sugar, but I did have maple syrup, which worked well. They were very fudgy in the middle which was delicious!
This time I used coconut sugar as the recipe states and they were also delicious. The texture was slightly less fudgy but still a very nice texture.
I’m glad the maple syrup still worked out! Such a great treat 🙂
I’ve made theses several times. Some with chocolate chips and some with walnuts and chocolate chips. Perfect everytime!
Delicious! Happy to hear that 🙂
These were very good, and even better the next day. I didn’t have coconut sugar so I subbed golden monkfruit (lakanto) for the sweetener. I also added a couple tablespoons of finely shredded unsweetened coconut.
I’m glad that worked out well! Such a great treat 🙂
I’m going to make this. So does it make 12 cookies?
Yes!
I just made these. They made 16 cookies in a regular size. They are very delicious with a brownie gooey consistency. Given that I haven’t eaten virtually any sugar in the past few months, I did find the 1/2 cup coconut sugar to be too sweet, and next batch, will halve the sugar. I didn’t measure the chocolate chips, and put in way less than called for, but these can also add to too much sweetness. Actually, given its consistency, I really couldn’t taste the chocolate chips. In half the recipe, I added cacao nibs, but couldn’t taste those either!
I wouldn’t suggest doing less sugar, but do let us know how they turn out!
I’ve just baked the flourless paleo chocolate almond cookies. Wow! What a treat!
My husband and I LOVED them! They are easy to bake, perfect for a gluten-free diet and taste delicious – melt-in-the-mouth double chocolate cookies! Not too sweet either, which my husband prefers.
My one observation was that making the uncooked ‘cookie balls’ 2 tablespoons per ball, to then flatten out into a cookie (biscuit), shape, makes for a very large cookie, when baked. I personally only managed to make 6 cookies rather than the 12 suggested in the recipe.
However, we managed a whole cookie each, so not such a hardship!
Thank you for an easy and fabulously tasty recipe.
Amazing! So glad you both loved them. And noted on the cookie sizing here, too!
Absolutely amazing! We made these while out of town and did a couple simple subs. We only had 1/2 cup of almond butter so we used peanut butter for the other 1/2. We didn’t have coconut sugar here so we used brown sugar. Lastly, we used cacao powder instead of cocoa powder. They were a hit! I will be making these regularly! Thanks for the great recipe 💛
Perfect! I’m glad that worked out well 🙂
Some of the best cookies I’ve ever made!!! Delish!
I just made these cookies and they are literally the best thing that has ever happened to me. They are sooooo good. They are soft on the inside and kind of crispy on the outside. They are pretty similar to macarons. I’m in love!
Thank you so much for sharing this recipe!
Love that! So happy you loved them!
So yummy! Great texture (used Costco almond butter) and added a teaspoon of mint extract for a Christmas spin 🙂
Love that idea! Glad you enjoyed 🙂
Yum yum yum! These are so fudgy and chewy. I was pleasantly surprised at how big the cookies turned out, which I love because with the healthy ingredients one is satisfying enough 🙂 Next time I’ll try them with peppermint extract for a holiday spin as someone else suggested.
Absolutely! Let me know how it goes with peppermint 🙂
I love baking. Love it. Like, I bake almost every day and multiple times a day, if I’m particularly stressed. My doctor just recommended a Paleo diet to help out with my recent autoimmune disease and POTS diagnosis. Suffice it to say, as a baker, I was devastated.
And then I found this recipe. Let me tell you, I will probably be baking a batch of these each week. I used Base Culture’s Gingerbread Almond Butter (’tis the season) and some salted dark chocolate chips. DELISH. Thank you so much for this recipe and for making this new dietary adventure a little bit more comfortable.
So glad you found this recipe! You’ll have to check out my other gluten free treats here 🙂
I live in Denver, so I added 2 tablespoons of almond mild and increased the temp to 365 to keep them from drying out. They are delicious!
Perfect! Glad you enjoyed 🙂
Absolutely thrilled with how these cam out. I substituted the coconut sugar for light brown sugar and healthy tbsp of molasses to make it my own. Thank you for the recipe!
Perfect! Glad you loved them!
Thank you for this fantastic recipe! I was looking for an easy recipe to use up some of my homemade almond butter that didn’t turn out quite as smooth as I had anticipated. I ended up getting 21 cookies from this recipe using a 1 1/2 tbsp cookie scoop and have already taste-tested 4 of them! These are “healthy” cookies, after all, aren’t they? I used slightly more than a cup of almond butter, went with the brown sugar option, and pressed the chocolate chips on top before baking. These are the perfect flourless, fudgy, brownie-like cookie!
Amazing! So glad that worked out well!
I’ve made these a few times now and love them so much! They’re not too sweet, so I love them as an on the go snack or as a daily dessert option. I think good chocolate chips are key to making these great- I tried them once without (accidentally forgot to add them in), and they definitely weren’t as gooey and chocolate-y. I think they’d also be great with some other mix ins like coconut!
The batter ended up being so runny I made them into brownies instead! But loved the taste!
made with flax eggs instead of regular eggs and came out so delicious!!
Perfect! Glad you enjoyed 🙂
Sooooo yummy!!! Super soft and fudgy 🙂 My new favorite cookies
I’m so glad!
All I can say is YUM! I didn’t have eggs so I made flax eggs and used 1/2cup almond butter 1/2cup cashew butter and they turned out great. They were super fudgy and I will definitely make again!
Perfect! Glad you enjoyed!
Wow! Wow! And again, WOW! This recipe is so bomb!! It’s amazing and I can’t wait to try your other recipes now! I never used almond butter in baking and was shocked how it all came together so beautifully. Thank you so much!! Adding this to my book of favorite recipes now! 🤤 ❤️
So happy to hear you loved these cookies! Yay!!
Delicious flour-less cookies! I used cashew butter and two flax eggs since I’m allergic to eggs and was very pleased with the taste and texture. Baked for 10 mins and let them rest for 5 mins before putting on the cooling rack. I always use the Good Life Dark Chocolate Chunks in these recipes. Yum yum!
Yum! These are so easy and so delish- used brown sugar (bit less than half a cup) and 1/4 cup chocolate chips, and 1 regular egg + 1 flax egg. They turned out great – made about 20 medium sized cookies- not too sweet, but super satisfying. Highly recommend!
This recipe is perfect. The end result is a delicious cookie that you would never know does not have flour.
I’m so happy that you’re loving them, Rebekah!! 🙂
These cookies are wonderful. For the sweetener, I used brown sugar. They are very tender and melt in your mouth so good. Also, I added raisins and butterscotch morsels. So so yummy. Nice treat. Thank you!!
Happy to hear they came out amazing! Thanks so much for the review 🙂
I used sunbutter that had sugar in it, so I reduced the coconut sugar to 1/3 cup. I baked for 8 minutes and cooled on the tray for 10 minutes—yummy!
Glad that worked well! 🙂
I really loved this recipe. It was so easy. I swapped the coconut oil for olive oil because it was what I had (extra virgin) and also swapped the almond butter for creamy cashew butter, which was also lovely. I added a few extra chocolate chips as well. I also chilled the dough for a bit in the oven to give it a bit more form when I rolled them into balls. This recipe is a hit. Everyone loved them.
These are so easy to make and UNREAL. No one believes they’re paleo.
These were so delicious. I made them using two add ins. I added espresso powder and chopped walnuts. These are definitely going to be in my cookie rotation.
Love that! Glad you enjoyed!