“These cookies are a perfect companion to a glass of milk or cup of joe. They are naturally gluten free and refined sugar free, and use a creamy almond butter base and dairy free semi-sweet chocolate chips. They’re almost like a mysterious mix between a peanut butter cookie and chocolate chip cookie, while remaining entirely delicious.”
I’m always on a mission to make a healthier cookie. I have many chocolate chip cookies to share and I’m excited to finally share this flourless chocolate chip cookie recipe with you!
My husband came home one day and asked if I could make some chocolate chip cookies for someone in the office. It was Bob’s birthday the next day and the man doesn’t eat anything but homemade chocolate chip cookies. I’m not kidding. He doesn’t eat lunch at work. Does he drink water? That remains a mystery. I sometimes bring the guys (and lady) coffee as a surprise, and I bring Bob coffee even though I know he probably won’t drink it. But I can’t show up with coffee for everyone but him. It feels wrong. So I do it anyway.
So naturally, because this is the way nature works in Bob’s world of food, the only good and righteous thing to make for his birthday would be chocolate chip cookies. So I made these. And my husband vetoed them because they tasted too much like peanut butter cookies, and we were worried Bob would also veto them. So I made a batch of my olive oil chocolate chip cookies instead, and didn’t send these. You weren’t expecting that, were you?
Well, just because these little pretties were regrettably denied access to Bob’s heart doesn’t mean these are lacking in any which way. They are delicious. For a flourless cookie, oh my. They’re decadent, chewy, buttery (almond buttery, to be exact), and chocolatey. The sea salt on the top takes it all the way home.
These cookies are a perfect companion to a glass of milk or cup of joe. They are naturally gluten free and refined sugar free, and use a creamy almond butter base and dairy free semi-sweet chocolate chips. They’re almost like a mysterious mix between a peanut butter cookie and chocolate chip cookie, while remaining entirely delicious.
I’ve been loving the “scooped“ look of cookies lately. They are much cleaner and easier than rolling cookie dough in your hands, and I use this to get them all the same size. These cookie dough scoop/balls do not need to be chilled before baking, so you’re that much closer to being able to eat them.
These flourless cookies are lightly sweetened. I used unrefined coconut sugar which is similar to brown sugar, with a slight caramel flavor. I also used almond butter, but you can sub any type of natural nut butter you prefer. Make sure you use a nut butter that is made with literally just nuts and no added sugar. If yours separates a bit (oil on top), then mix it very thoroughly before using in these chocolate chip cookies.
Once these come out of the oven, they will not look done. When touched, they will feel undercooked. You need to let them cool on the pan for 10-15 minutes before moving to a cooling rack. Trust me. They will continue to cook and solidify on the pan.
Once cooked, these delicious and beautiful flourless cookies will be gone before you know it! And don’t forget to snap a pic and share when you make these. Use the hashtag #thekuhlmanappetite and tag @thekuhlmanappetite in the photo, so that I will see it!
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Flourless Chocolate Chip Almond Butter Cookies
- Prep Time: 10
- Cook Time: 13 min
- Total Time: 23
- Yield: 12 cookies 1x
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Pin RecipeDescription
These cookies are a perfect companion to a glass of milk or cup of joe. They are naturally gluten free and refined sugar free, and use a creamy almond butter base and dairy free semi-sweet chocolate chips. They’re almost like a mysterious mix between a peanut butter cookie and chocolate chip cookie, while remaining entirely delicious. They’re decadent, chewy, buttery (almond buttery, to be exact), and chocolatey. The sea salt on the top takes it all the way home.
Ingredients
- 1 cup creamy almond butter
- 1/2 cup mini semi sweet chocolate chips
- 2/3 cup coconut sugar
- 1 egg
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Instructions
- Preheat oven to 350F degrees and line a baking sheet with parchment paper. Whisk egg and vanilla in a large mixing bowl until combined.
- Add coconut sugar, almond butter, baking soda, and sea salt and mix until fully combined. Fold in chocolate chips.
- Using a cookie scooper, scoop cookie dough onto prepared cookie sheet, about 2 inches apart.
- Bake for about 13 minutes. Let cool completely (about 10 minutes) before removing to a cooling rack. The cookies will not feel done, but they will firm up as they cool. Store in an airtight container in the refrigerator for up to a week.
Notes
You can sub brown sugar for coconut sugar.
You can sub any creamy nut butter of your choice.
You can freeze baked cookies in a freezer bag for up to 1 month.
You can flash freeze the uncooked cookie dough scoops on a wax paper lined plate and then freeze in a freezer bag for up to 1 month. When ready to bake, remove from freezer and set frozen scoops on parchment lined baking sheet. Let defrost while often preheats. Bake for 15-20 minutes, watching carefully. Bake times from frozen will vary.
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