These are chewy cookies made with creamy almond butter and coconut flour, and laced with rich chocolate chips that simply melt in your mouth. Ready from scratch in just 30 minutes, these cookies are perfect for holiday baking, and a must-have on your Christmas cookie tray! Gluten-free and dairy-free too.
- Preheat and Line: Preheat oven to 350F (180C) and arrange the oven rack to the middle position. Line a large baking sheet with parchment paper or a silpat.
- Whisk Almond Butter, Sugar, Vegan Butter and Eggs: In a large mixing bowl, mix almond butter, cane sugar, melted vegan butter and eggs together until combined.
- Sift In Dry Ingredients: Add the coconut flour, baking powder and salt to the large bowl, and stir until you get a homogeneous dough.
- Fold in Chocolate Chips: Fold in Gently fold in the dark chocolate chips until they are evenly distributed in the dough.
- Scoop Dough onto Baking Sheet: Using a small cookie scoop, scoop the dough by teaspoon and place on prepared baking sheet, leaving about 3 inches of space between each cookie.
- Bake Until Ready: Bake for 15 minutes or until cookies are brown on the edges.
Almond Butter: Make sure to use unsalted creamy almond butter so you don’t get salty cookies. Alternatively, feel free to use another type of unsalted nut butter (such as cashew butter, sunflower seed butter, peanut butter).
Sugar: I used cane sugar, but you may also use white sugar, light brown sugar, dark brown sugar, or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero-glycemic index and will not raise your blood sugar).
Vegan Butter: I used vegan butter to keep this recipe dairy-free. You may also use melted coconut oil instead (Tip: For baking, I prefer to use refined coconut oil (which has a neutral flavor), as opposed to extra virgin coconut oil (which has a strong coconut taste and smell)). Alternatively, if you are not lactose-intolerant, feel free to use normal melted butter instead.
Eggs: In this recipe, the eggs help to bind the ingredients together. I have not tried this recipe without eggs, so I don’t know how that would turn out. However, if you are allergic to eggs, you may try replacing the eggs with an egg substitute such as acquafaba or an egg-replacer. (If you do make this recipe without eggs, please let me know how it goes in the comments below, I’d love to know!)
Coconut Flour: Coconut flour is highly-absorbent, so please bear in mind that a little coconut flour goes a long way. Do not add more than the recipe calls for.
Baking Powder: Baking powder is the only leavening agent in this almond chocolate chip cookie recipe, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Storing/Freezing: To store, place the cooled cookies in an airtight container and store at room temperature for up to 4 days. To freeze, place the cooled in a freezer-safe container or ziplock bag (separating each layer with parchment paper) and freeze for up to 2 months. Before eating, reheat the frozen cookies on a baking tray in the oven at 350F (180C) for 5 to 7 minutes before serving.
Note: This recipe was originally posted in December 2015, but has since been republished to include clearer step-by-step instructions, as well as recipe notes and substitutions.
Adapted from: Ambitious Kitchen
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Cookies
- Cuisine: Grain-free, Gluten-free