A gluten-free twist on chocolate chip cookies, these almond butter-based cookies are an easy-to-make crowd-pleaser.
Written by The Healthline Editorial Team on December 18, 2024
(Source: Healthline)
Gluten-free
- Dairy-free
- Low Carb
- Snack
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
These easy-to-make cookies are gluten-free and dairy-free. They’re also low in carbohydrates, coming in at just under 15 grams of carbohydrates per serving. The almond butter gives them a nice nutty flavor that pairs perfectly with the chocolate, and the brown sugar adds just the right amount of sweetness.
Choosing your chocolate
When choosing a chocolate, look for a dark chocolate that is 70% cocoa or higher. The higher the percentage of cocoa, the darker the chocolate. A really dark chocolate may taste bitter to some people, so it’s a good idea to test out different percentages to find one that suits your taste.
Keep in mind that when darker chocolate is used in baking, the sweetness of the dough can balance out some of the chocolate’s bitterness.
You shouldn’t feel limited to chocolate chips, either. For most recipes that call for chocolate chips, including this one, you can instead buy a chocolate bar and chop the chocolate into chunks if you prefer. This will lead to less-uniform chocolate pieces in your cookies but will give you more control over the type and brand of chocolate you use.
Almond Butter Chocolate Chunk Cookies
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
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Ingredients:
Makes 20 servings
- 1 egg
- 1/4 tsp salt
- 1 cup almond butter
- 1/2 cup light brown sugar, packed into the measuring cup
- 1/3 cup dark chocolate chips
- Optional: 1/2 tsp almond extract
Instructions:
- Step 1:
Preheat the oven to 375°F (190°C) and line 2 sheet pans with parchment paper.
- Step 2:
In a medium bowl, whisk together egg and salt.
- Step 3:
Stir in sugar, almond butter, chocolate chips, and almond extract (if using) until well combined. The dough should be moist and moldable.
- Step 4:
Using a cookie scoop, a tablespoon, or your hands, form dough into small balls, about the size of a walnut. Place dough balls on the prepared pans, spacing them about 2 inches apart. Use a fork to flatten each cookie in a crosshatch pattern. Reshape the edges into a circle if needed.
- Step 5:
Bake for 8 to 10 minutes, until the cookies have set and are lightly golden. Remove the pans from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
- Step 6:
Repeat with any remaining dough.
Nutrition Facts
Servings Per Recipe: 20 cookies
Amount Per Serving
| Calories | 138 |
| Total fats | 8.25 g |
| Saturated fat | 1.17 g |
| Trans fat | |
| Total carbohydrates | 14.95 g |
| Dietary fiber | 1.48 g |
| Added sugars | 12.67 g |
| Sodium | 33.77 g |
| Protein |