These chocolate chip almond butter cookies are soft and chewy with a warm hint of cinnamon. Naturally gluten free and simple to make, they’re a healthier cookie everyone will enjoy.
I love baking and indulging in sweets, but after a season of rich desserts it’s nice to make something a little lighter. These chocolate chip almond butter cookies deliver big flavor—soft, chewy, with cinnamon and dark chocolate—while being naturally gluten free and optionally free of refined sugar depending on the chocolate you use.
Compared to other flourless cookie recipes I’ve tried, like flourless peanut butter cookies, this almond butter version might be my new favorite healthier cookie. They taste like cinnamon-coated chocolate almonds in a fudgy cookie form, and best of all they’re incredibly easy to make.
Quick overview of the method:
- In a bowl, stir together almond butter, coconut palm sugar, the egg, and vanilla.
- Add baking soda and cinnamon, mixing until combined.
- Fold in chocolate chips or cocoa nibs.
- Form dough into small balls and bake.
I like sprinkling a little coarse salt on top before baking for a salty-sweet contrast, but that’s optional. To make these vegan, replace the egg with a flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit until gelled.
Here’s why you’ll love these chocolate chip almond butter cookies:
- One-bowl, simple recipe
- Soft and chewy texture
- Warm cinnamon and dark chocolate notes
- Gluten free
- No refined sugar if you use dark chocolate or cocoa nibs
- Ready from start to finish in about 30 minutes
- Easy to make vegan
- Delicious and satisfying
Although these are a healthier alternative, they still fully satisfy cookie cravings. Almond butter adds protein and flavor, making these feel a little more substantial than a typical cookie.
Not a nutritionist, but I can vouch for how tasty they are.
Chocolate Chip Almond Butter Cookies
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Ingredients
- 1 cup almond butter, well stirred
- 2/3 cup palm sugar
- 1 large egg, or 1 tbsp flaxseed mixed with 3 tbsp water
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 cup chocolate chips, or cocoa nibs
Instructions
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Preheat the oven to 350°F (175°C).
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Line cookie sheets with parchment paper or a silicone mat.
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In a medium bowl, stir together the almond butter, palm sugar, egg (or flax egg), and vanilla until smooth.
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Mix in the baking soda and cinnamon, then fold in the chocolate chips.
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Form dough into balls about 1 to 1.5 tablespoons each. Place them about 2 inches apart on the baking sheet and flatten slightly.
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Bake for 8–10 minutes, until edges are set but centers remain soft. Optionally sprinkle with coarse salt while still warm. Cool on a rack.
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