Almond Butter Chocolate Chip Cookies
Flourless chocolate chip cookies made with almond butter! Just 6 ingredients, and one bowl. Make these almond butter chocolate chip cookies today! These almond butter chocolate chip cookies are every bit as delicious as your old tried and true version.
Flourless Chocolate Chip Cookies
Did you know that you don’t always need flour to make cookies? I’ve made peanut butter cookies without flour before and I thought why not try it with almond butter and throw in some chocolate chips? The results were pretty darn good!
Can You Substitute Peanut Butter with Almond Butter?
Yes, you can! Both nut butters work very well in this recipe, so choose your favorite and roll with it. Next time I make these, I’m going to try cashew butter. Have you experimented with different nut butters?
Can These Cookies be Made Ahead of Time?
My best advice for making these ahead of time is to make the dough, roll it into a tube, then wrap it in plastic wrap to store in the fridge until you are ready to slice and bake them. The dough will keep in the fridge for up to a week.
To freeze, make the dough, then roll it into a tube, wrap it in plastic wrap, then place into a sealable bag. It will keep in the freezer for a month or two. When ready to make, thaw overnight in the fridge, then follow the instructions to bake.
How to Make Almond Butter Chocolate Chip Cookies
I bet you’ve probably got all of the ingredients for these cookies right now!
- Almond Butter or your favorite nut butter
- Egg
- Baking Soda
- Sugar
- Vanilla
- Chocolate Chips
Almond Butter Chocolate Chip Cookies Recipe
Flourless and only 6 ingredients!!
Ingredients
- 1 Egg
- 1 tsp Baking soda
- 1/2 cup Granulated sweetener of choice, (I used granulated Stevia; could also use brown sugar or regular)
- 1 cup Almond butter, (Feel free to use any kind of nut butter)
- 2 tsp Vanilla extract
- 1 cup Chocolate chips, (I used a combo of dark chunks and minis - get creative and use your favorite!)
Instructions
- Preheat oven to 350
- Line a baking sheet with parchment paper
- In a medium bowl, add egg and whisk
- Add baking soda, sugar, almond butter, and extract - mix until incorporated
- Stir in chips
- Want that chunky bakery look to your cookies? Using a large spoon, scoop and roll about 2T of the dough into a ball, separate the top and bottom of the ball by giving it a little twist. Flip the halves and stick them back together so that the rough sides are now on the top and bottom, and place them on the parchment-lined baking sheet.
- Bake for 8-10 minutes without over-baking. Cookies will look undercooked when they come out but will continue to cook when you let them cool on the baking sheet for approximately 10 minutes.
- Remove carefully to a cooling rack to cool completely.
- ENJOY!
Nutrition Information
Yield 1 Serving Size 1 gramsAmount Per Serving Unsaturated Fat 0g
If you make these gluten-free cookies, snap a pic, share it and tag me on Instagram @ahealthymakeover – I love to see your creations!
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