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These Almond Butter Chocolate Chip Cookies are made with just five ingredients and are completely guilt-free. The main ingredient is almond butter, meaning they're flourless and therefore gluten free and paleo-friendly!
Originally published: February 2015 // Updated: November 2019
Who doesn't love a healthy cookie recipe? That's exactly what these almond butter chocolate chip cookies are, but they are GOOD. Soft and chewy and totally guilt-free. Oh, and did I mention paleo-friendly, too?
On their own, these cookies aren't super sweet. As you can see from the ingredient list, the only sugar in them is honey, and the chocolate too. But, that's kind of the point. These cookies are better for you, and you can feel good eating them! With that said, I've included the option to add a little coconut sugar if you do want them to be a bit sweeter, so keep that in mind when making these.
Miguel and I both thought they were perfect as-is, and that the chocolate adds the perfect amount of sweetness. This cookie recipe truly couldn't be easier to make!
WHY YOU NEED THESE ALMOND BUTTER CHOCOLATE CHIP COOKIES
- They're made with just 5 ingredients, all of which you probably have on hand
- The main ingredient is almond butter, meaning they're flourless and therefore gluten free
- The whole recipe comes together in under 20 minutes!
HOW TO MAKE FLOURLESS CHOCOLATE CHIP COOKIES
First thing's first, and that is that not all almond butter is created equally. I wish it was, but that's just not the case. If you're a regular consumer of almond butter, you know that every brand has a slightly different texture. I'm going to go out on a limb and say that ANY almond butter will work, but that I've only tried this recipe with two kinds of almond butter 1) Whole Foods 365 creamy almond butter and B) Trader Joe's creamy almond butter (NOT the raw kind).
The reason this matters is because almond butter is the main ingredient, so it's important to use the "right" one. The reason I like both almond butters above is because they're not too thick, and therefore easy to stir.
Ok, now that we got that out of the way, let's talk about how to make these super easy cookies.
First, whisk the eggs together in a large bowl. Then, add the almond butter and honey. While you can absolutely stir this by hand, I prefer using my electric hand mixer. Last, stir in the baking soda. At this point, you should have cookie dough.
NOTE: If you want the cookies to be a little bit sweeter, feel free to add one or two tablespoons of coconut sugar to the dough. Otherwise, the only sweetener in this recipe is honey. Oh, and the chocolate of course.
For most chocolate chip cookie recipes, I prefer using chopped chocolate. Why? Because I find that it melts better and you're guaranteed to get some chocolate with every bite. Stir in the chocolate by hand, then use your hands to form the cookie dough into balls, placing them right onto the baking sheet.
The last step is to gently press down on the cookies before placing them in the oven and baking them, which will make the texture even better.
HOW TO STORE COOKIES
Store these cookies in an air-tight container at room temperature for up to 3 days. Alternatively, you can freeze them and enjoy them at a later date. If you decide to go this route, wait until the cookies have completely cooled, then place them in a plastic freezer-safe bag and keep them in the freezer for up to three months.
OTHER HEALTHY DESSERT RECIPES
*If you make these cookies, I'd love it if you could leave a review below. THANK YOU!
Flourless Almond Butter Chocolate Chip Cookies
- Preheat oven to 350°.
- Whisk eggs together in a large bowl; then, add the almond butter and honey and stir to combine (you can do this by hand but I like to use my electric mixer). Last, add the baking soda.
- Stir in the chopped chocolate (or chocolate chips) by hand.
- Use your hands to form cookie dough into balls, placing them directly onto a nonstick baking sheet. Then gently press down on the cookies, flattening them out a bit.
- Bake for 11-13 minutes, or until edges are set.
- Leave cookies on the baking sheet for 2-3 minutes, then transfer them to a cooling rack.