Chocolate Almond Butter Cookies

Chocolate Almond Butter Cookies are easy to make, naturally gluten-free and dairy-free, and come together with just 6 ingredients!

If you're looking for a flourless chocolate cookie, then I highly recommend making these Chocolate Almond Butter Cookies.

This healthy cookie recipe is similar to my regular almond butter cookies with the addition of cocoa powder to make a wonderfully chocolatey cookie.

🥘 Ingredients

• Almond butter: I prefer the creamy kind, and you'll need it to be at room temperature. I find this best with Justin's brand almond butter (I get it on Thrive Market, here's my link for 40% off your first order) but any almond butter will work. If your almond butter has a lot of oil on top, pour it off before you scoop it to make these cookies (normally I'd say mix it in).
• Honey or another sweetener: I like to use honey, but maple syrup, white sugar, or your preferred sweetener will work. You can adjust the sweetener to your liking. If using something other than honey, maple, or white sugar, you'll have to experiment with the amount.
• Cocoa powder: Cocoa powder makes it chocolatey, of course! I use baking cocoa, you can also use cacao powder, cocoa powder's raw cousin
• Eggs: You'll need 2 eggs to bind this together. You can also use 2 flax eggs, but they'll be a bit crumbly.
• Vanilla extract: Vanilla adds a gourmet sweetness without adding extra sugar. Always use the best vanilla you can afford, it makes a difference! I use Madagascar Vanilla from Savory Spice Shop
• Baking soda: Baking soda helps make them fluffy (use baking soda, not baking powder)
• A pinch of sea salt (I use Real Salt): Salt helps sweet things taste sweeter. If your almond butter already tastes salty, you can skip this. By the way, salt is not usually counted as an ingredient in the number of ingredients, that's why it says 6 ingredients here 🙂
• See the printable recipe card below for the recipe and detailed instructions.

👩‍🍳 How to Make Chocolate Almond Butter Cookies

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper for easy clean up.
• Add all ingredients to a large mixing bowl and mix together on medium-high with a hand mixer for 60-90 seconds, or until the mixture comes together like a thick dough. It should be very thick and sticky. You can also do this with a sturdy wooden spoon.
• Form dough into ping pong size balls, rolling gently with wet hands to form. You’ll need to rinse and wet your hands every second or third cookie since the dough is very sticky.
• Place 8 dough balls on each parchment-lined cookie sheet spaced about 2 inches apart.
• Bake each sheet of cookies for 10-11 minutes or until the bottoms of the cookies are lightly golden brown. Let cool for 5-10 minutes before serving.

⏲️ Baking time

10-12 minutes.

All ovens are different, and your climate and the almond butter you use can affect baking time. Look for the cookies to be a light golden brown on the bottom and set in the middle.

👪 Serving size

This recipe makes 16 regular-size cookies. You can also make 32 smaller cookies in batches if you prefer.

🍪 Variations

• You can leave out the chocolate as I do here for regular almond butter cookies.
• Mix-ins: This recipe can accommodate up to a cup of chocolate chips (or butterscotch chips or white chocolate chips) mixed in after the dough is made.
• Egg-free: You can make this egg-free by using 2 flax eggs instead of regular eggs.
• Vegan: Use the flax eggs as mentioned above, and maple syrup instead of honey.
• Allergy-friendly: This chocolate almond butter cookie recipe is already gluten-free and dairy-free.

Nutrition

As mentioned above, chocolate almond butter cookies are naturally gluten-free and dairy-free. See the tips above under Variations to make them egg-free or vegan, if you prefer.

As written, these cookies are already lower in carbs because they don't contain any flour. You can adjust the amount of sweetener used if you'd like to reduce the sugar. With regards to sweeteners, these cookies are very flexible.

To make these extra low-carb, simply leave out the sweetener altogether. Some people like to bake low-carb cookies with stevia or other sugar substitutes. I find them to taste bad so don't cook with them. Instead, I'd just leave out the sugar altogether if you need a very low-carb cookie.

Storage

Store cookies in an airtight container for up to 5 days.

Chocolate almond butter cookies also freeze well in an airtight container for up to 3 months; I would use a freezer bag with the air squeezed out, but I've never had any leftovers to freeze!

Savings

I buy almost all of my pantry ingredients, including almond butter, honey, maple syrup, and more, on ThriveMarket.com because of their commitment to quality and savings. Thrive Market is an online grocer specializing in natural foods. They cut our the middle-men to give you the best prices on brands you already buy.

Here's my partner code for 40% off your first order (plus free shipping on orders over $50). I highly recommend it.

Print