Flourless Almond Butter Chocolate Chip Cookies (Gluten Free, Paleo + Vegan)

Name: Flourless Almond Butter Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup smooth almond butter (you can use any nut or seed butter of you choice); ½ cup coconut sugar; 1 egg or flax egg; 1 teaspoon baking soda; ½ cup mini dark chocolate chips

Chocolate· Cookies· Dairy Free· Desserts· Gluten Free· Paleo· Recipe Index· Refined Sugar Free· Vegan

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These naturally Flourless Almond Butter Chocolate Chip Cookies are so tender that they melt in your mouth! These flavorful cookies have just 5 ingredients and they are gluten-free, Paleo, refined sugar-free and vegan. This post is sponsored by Di Oro Living.

Before I started making healthier treats full time, I didn’t like telling people when a recipe was Paleo, gluten-free, and vegan, because the people who don’t need or choose to follow those diets usually just dismiss them as not as good as “real desserts.”

So I stopped telling people, and would just let them assume the healthy desserts I would give them were full of all the bad for you stuff. Guess what? It was RARE that someone ever noticed, or called me out, or didn’t devour the treat because it tastes “too healthy.”

These Flourless Almond Butter Chocolate Chip Cookies have been a staple around here for a while, and although they’re on the healthy side, no one would ever turn one down for being “too healthy.” In fact, these cookies are so rich and decadent, I bet no one will guess they’re made so simply, with such wholesome ingredients.

They also SO easy to make (just five ingredients!!!) and are so tender that they just melt in your mouth. They’re moist and soft and just a little crumbly. I used to make these back in college and my housemates would always DEVOUR them, and these days my family and friends do the same. We’re all always sad when these are all gone.

Now, before we talk about those 5 ingredients, I’ve got to mention my newest favorite cookie baking tool – Di Oro’s Nonstick Baking Mat! I’ve been using this for all sorts of cookies lately, and they all bake to even perfection and slide off without any issue.

I’ve historically been a parchment paper girl, but I love that this baking mat helps me reduce waste and it’s way easier to clean than other baking mats I’ve owned. I think it’s because it’s thicker than any of the others, which helps it hold up super well and makes it easy to work with. When I’m not baking on it, I just roll it up and it’s super small to store. Because Di Oro loves you guys and wants you all to try it, they’ve got a super low price deal on Amazon right now – just click here to order! And if you do, be sure to leave a review – Di Oro and I would both love to hear your thoughts on this new product :)

Flourless Almond Butter Chocolate Chip Cookies…oh YES, please!

Alright – now onto the COOKIES!!! Let’s talk about those five simple ingredients, how they come together, what they can and can’t be replaced with, and all that good stuff!

First up: almond butter! This is important since it’s the base of the cookie and provides the structure the cookies need to be flourless. I used plain creamy almond butter but realistically, you could use any kind or flavor of nut butter you choose. Just make sure the nut butter isn’t too thin and that all of the oils are fully incorporated into the nut butter or you’ll have oily cookies. If you’re allergic to nuts, use sunflower seed butter (perfect if your allergic to nuts) to keep these nut-free.

To sweeten, I used coconut sugar. It’s my favorite for cookies because it allows the cookies to get nice crispy edges and a chewy texture. It’s a low glycemic sweetener, so it doesn’t cause such big spikes in blood sugar like traditional sweeteners. But, more importantly, it performs so well in baked goods as a replacement for granulated sugar and lends such a delicious caramel flavor.

For the cookies you’re looking at, I used a flax egg, but in the past, I’ve made these with a real egg too. Both work very similarly, so use a flax egg if you’re vegan, and a real egg if not. A little bit of baking soda helps these get nice, thick, and puffy.

Last but certainly not least, we’ve got chocolate. I ended up using a combo of regular sized chocolate chips and mini ones. Of course, you can also chop up a chocolate bar if you want some big chunks in there instead.

Once you have your ingredients, it’s as simple as stir and bake. I recommend waiting 15 minutes between the stirring and the baking to let the ingredients settle together. This isn’t mandatory, but I noticed that the cookies that came from the dough that sat for a little while baked up a bit thicker and smoother. The oils and sugars had a bit of a chance to mingle and react to each other and it made things even more delicious. So if you have the patience, wait it out (seriously, it’s only 15 minutes).

Make these, love them, and share them with the people that you love. They’ll love you for it. Enjoy!

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Remember to #bakerita if you try the recipe!

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