Author: Easy almond butter cookies with chocolate chips for keto, paleo, and GAPS dieters! These are the best flourless, healthy almond butter cookies made with no sugar at all (not even coconut sugar), only maple syrup! Try this recipe today!
Chocolate Chip Almond Butter Cookies
I’m not going to lie, I love cookies! It’s hard not to when they are packed with protein and healthy fats, right?
These almond butter chocolate chip cookies are not as dense as “regular” chocolate chip cookies, but they have the same fluffy texture without falling apart.
They are super easy to pull together and are perfect for paleo, keto, and GAPS diets! Basically, this recipe for almond butter cookies is the ultimate diet hack!
Most almond butter cookie recipes that I found included coconut sugar, which is not great for keto or GAPS diets.
So, I set out to develop my own almond butter cookie recipe that could be made with maple syrup or honey instead!
Took a bit of tweaking, but we got them just right – the perfect almond butter chocolate chip cookie for paleo, keto, and GAPS!
Step One:
If you’re opening a new jar of almond butter, be sure to mix it really well before using it for this recipe!
Next, take your almond butter and mix it well with the maple syrup and egg.
Step Two:
Add the rest of the ingredients, EXCEPT for the chocolate chips.
Mix until well combined, let sit for 5-10 minutes so the coconut flour can fully absorb as much moisture as it’s going to.
Add the chocolate chips and mix well.
Step Three:
Pre-heat the oven to 350°F and line a baking sheet with parchment paper.
Scoop 1 tablespoon balls of dough onto the tray.
Yes, it’s sticky and runny still, but it shouldn’t spread too much on the tray.
If it spread a lot before baking, scoop it all back into the bowl and add another tablespoon of coconut flour. Allow it to rest again for 5 minutes, then scoop again.
Bake for 10-12 minutes.
Step Four:
Allow the cookies to cool for about 3-5 minutes before moving them!
They will flatten slightly after cooling, but should be basically the same shape as when they came out of the oven.
They become more dense as they cool, and we have found that they are almost the same texture as regular flour cookies by the next day!
Step Five:
Store in a container at room temperature for about 5-7 days (if they last that long!). Enjoy!
RELATED: Almond Flour Blueberry Muffins
Almond Butter Chocolate Chip Cookies
Ingredients
- 1 cup almond butter
- 1 egg
- 2 tbsp coconut or zucchini flour*
- 1/2 cup maple syrup**
- 1 tsp baking soda
- 1 tsp vanilla
- 2/3 cup chocolate chips***
Instructions
- Add almond butter to a medium bowl and mix it well with the maple syrup and egg.
- Add the rest of the ingredients, EXCEPT for the chocolate chips.Mix until well combined, let sit for 5-10 minutes. Add the chocolate chips and mix well.
- Pre-heat the oven to 350°F.Scoop 1 tablespoon balls of dough onto a lined baking tray.
- Bake for 10-12 minutes. Allow to cool for 3-5 minutes before moving them from the tray.
Notes
Almond Butter Cookies FAQ
Wondering a few things about this almond butter cookie recipe? Here are a few of our most frequently asked questions that may help!
My cookies flattened out completely! What happened?
Depending on the almond butter used, the oil content or sugar content may affect the final shape of the cookies. We’ve found that no matter the shape, they are still delicious!
Do you have the carb count?
Yep! Here is the nutritional information for these almond butter chocolate chip cookies, at 1 cookie per serving.
My nutritional information is different than yours, why?
It’s crazy to me, but different almond butters have different nutritional facts. It seems like it should all be the same!
- The various brands I used for this recipe are as follows:
- Kirkland’s Organic Almond Butter (we get it at Costco)
- Azure Standard Grade A Robust Maple Syrup
- Bob’s Red Mill Organic Coconut Flour
- H.E.B. 70% Cacao Dark Chocolate Chips (we also use honey sweetened chocolate chips here, but I don’t have the nutritional info for them!)
What is zucchini flour?
Great question! It’s simply dehydrated and ground zucchini! Here’s exactly how we make it our own zucchini flour!
It’s a great way to sneak vegetables into your food without your kids (or husband) know about it! We use zucchini flour as a direct replacement for coconut flour as often as we can! It’s a 1 for 1 replacement and needs no modifications to use in place of coconut flour.
Have another question? Ask me in the comments!
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