These easy almond butter chocolate chip cookies have just 5 ingredients and no flour, butter, or refined sugar. They take just minutes to whip up so you can have warm, gooey, melty, gluten-free chocolate chip cookies anytime!
I love a simple cookie. This easy one-bowl, 5-ingredient chocolate chip cookie recipe is perfect when you need a quick dessert. I usually make giant-size cookies (less scooping!), so they are in the oven in just a few minutes. And they disappear just as quickly.
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These almond butter chocolate chip cookies have become a favorite at my house. They are so fast and easy—and they are sure to satisfy your cookie craving. Just watch the recipe video below to see how simple it is to make them!
I've tried these cookies with several different brands of almond butter, and it really does make a difference in how the cookies turn out. My favorite is Trader Joe's Crunchy Almond Butter (the salted version). This recipe uses the whole jar, so no measuring is required.
The crunchy almond butter adds chopped nuts without having to chop them. And it's salty enough that you don't need to add salt to the cookies. (If you do use an unsalted almond butter, just be sure to add a pinch of fine sea salt to the batter.)
To make it even easier, stir the jar with a nut butter mixer. This little gadget is my new favorite kitchen tool. It screws onto the top of the jar and mixes the oil back into the almond butter without splashing.
These gluten-free chocolate chip cookies are amazing warm and gooey, right out of the oven. To take them over the top, make an ice cream sandwich with two giant-size cookies and a scoop of your favorite flavor of ice cream—dairy-free, of course!
How to make Almond Butter Chocolate Chip Cookies
These 5-ingredient almond butter chocolate chip cookies are gluten, grain, and dairy-free.
- 2 eggs
- 1 cup coconut sugar
- 1-1/2 teaspoons baking soda
- 1 16-ounce jar crunchy almond butter, salted or about 1-3/4 cups
- 1 cup gluten-free, dairy-free mini chocolate chips or use a mix of dark chocolate morsels and mini chips
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Preheat oven to 350 degrees.
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Whisk eggs, coconut sugar and baking soda in medium bowl until smooth. Stir in almond butter, then fold in chocolate chips.
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Scoop dough onto parchment-lined baking sheets and flatten cookies.
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Bake 10 - 12 minutes until edges start to brown.
Recommended for this recipe:
More easy cookies and brownies
Easy Paleo Brownies (flourless)
One Bowl Coconut Flour Brownies (nut free)
Paleo Hazelnut Cookies (egg free)
Paleo Pecan Sandies Cookie Recipe (vegan)
These look amazing! When I was nursing my son I couldn’t have soy or dairy but was ALWAYS craving chocolate chip cookies. These are awesoem!
Thanks Morgan! I hope you enjoy them!
These sound delicious! A cookie that’s healthy? Yes, Please! 🙂
Those look delicious!! Pinning them to try! 🙂 Thank you for sharing with us at the #HomeMattersParty
I just made my first batch of these cookies and they are Ah-may-zing! Perfect amount of sweetness, great texture. I’ll be making them again for Christmas!
Yay! Glad you love them Jamie! I’m making them for Christmas too 🙂
I only use Barney Butter due to a peanut allergy. (Or Sunbutter) Have you tried with Barney Butter? Just checking on which variety (I have bare). Sunbutter would be fun if they turn green (chlorophyl) for St. Pats 🙂
Hi Anne, I have not tried these with Barney Butter. If you use a variety that’s unsalted, you’ll need to add a little salt to the cookie dough. Also, I like the texture using crunchy almond butter. Sunbutter would be fun for St Patrick’s Day!
Perfect- they taste amazing and were so easy to make- have already shared the recipe with my sons girlfriend who is gluten intolerant
Yay! I’m so glad you love them, Cathy – and thanks for sharing 🙂
These taste INSANE. So easy to make! My husband, who does not eat paleo, kept exclaiming how they taste exactly like “real” chocolate chip cookies. I only made half a recipe and it still made a ton of cookies.
Hi I just made a batch of these. I didn’t use the backing soda because I wanted them more flat (like what you show) and they still didn’t come out thin. They are more puffy and dome shaped. Should I have put the backing soda in to make them thiner?