You know how you have an indulgent chocolate chip cookie recipe you make for parties, special occasions, and those just because moments?
What about those everyday life moments? Those times when you want a little something sweet at 3pm, or when you’re craving chocolate after dinner but don’t want to go all out with a triple-decker chocolate cheesecake for dessert.
Most nights after dinner, I’m looking for a sweet treat with more nourishing ingredients that I can feel good about. When I first baked these flourless chocolate almond butter cookies years ago, I was astounded by how delicious they were. They legit taste like a fudge brownie, and quickly became one of my go-to after dinner treats.
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Ingredients in chocolate almond butter cookies
I call these almond butter cookies every day cookies because they only take 15 minutes to make and taste like they came straight from the bakery. They’re also paleo, gluten-free, and dairy-free! Here are the ingredients you need:
- Almond butter: I highly recommend using an almond butter that contains just almonds (or almonds & salt!) It’s subtle in flavor, so the cookies get that maximum fudge taste.
- Coconut sugar: you can use either coconut sugar or brown sugar. Brown sugar will make these slightly more fudgy.
- Eggs: you’ll need two eggs to bake the cookies up.
- Coconut oil: just a teaspoon of coconut oil gives them extra fudge factor.
- Baking staples: touch of vanilla extract for flavor, baking soda, and a pinch of salt (unless your almond butter is salted).
- Unsweetened cocoa powder: I love to use unsweetened cocoa powder in this recipe, but you can also use cacao powder.
- Chocolate chips: you can use whatever chocolate chips you’d like. I love to use dark chocolate chips, but you can also use a dark chocolate bar chopped up, or even dairy-free chocolate chips.
Can I make them vegan?
I haven’t tried it using flax eggs in these cookies, but I think they should work just fine!
A note on nut butter options
Feel free to swap the almond butter for cashew butter if you’d like, but note that I do not recommend using peanut butter in this recipe as it could dry the cookies out.
To keep them nut-free: use sunflower sweet butter.
Have fun with different mix-ins
You can easily make these healthy chocolate almond butter cookies your own with fun add-ins! Here are some suggestions to use:
Storing & freezing tips
- To store: feel free to keep these cookies in an airtight container at room temperature for up to 5 days. They’ll get softer and fudgier each day due to the almond butter.
- To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy!
Tools you’ll need
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More cookie recipes to try
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I know you guys are going to LOVE these! They are especially good with a cup of coffee in the afternoon, or a glass of vanilla almond milk to dunk them in. Enjoy! xo.
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Flourless Chocolate Almond Butter Cookies
by
Delicious flourless chocolate almond butter cookies made grain and gluten-free with a handful of simple, healthy ingredients. The perfect easy sweet treat that takes just 15 minutes to make and tastes like a fudgy brownie!
Ingredients
- 1 cup (256 grams) creamy natural almond butter (use the runny kind with only almonds as an ingredient)
- 1 teaspoon melted coconut oil
- ½ cup (77 grams) coconut sugar (or brown sugar)
- 1 teaspoon vanilla extract
- 2 eggs, slightly beaten
- ⅓ cup (27 grams) unsweetened cocoa powder (pick a good-quality cocoa powder)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup (60 grams) dark chocolate chips (dairy-free or vegan, if desired)
- Maldon sea salt, for sprinkling on top
Instructions
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
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In a medium bowl, combine almond butter, coconut oil, coconut sugar, vanilla and eggs until smooth. Add in cocoa powder, baking soda and salt; mix until smooth and well combined. Fold in chocolate chips.
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Roll dough into large balls (about 2 tablespoons) and place on baking sheet. Flatten each dough ball with the palm of your hand so they’re about 1/4th inch thick. Bake for 8-10 minutes or until edges are set. Do not overbake or they will dry out.
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Once done baking, remove baking sheet from oven and allow cookies to cool on the sheet for 5-10 minutes before transferring to a wire rack to finish cooling. Sprinkle each cookie with a little sea salt. Makes 12 cookies.
Recipe Notes
If you have a nut allergy, try subbing sunflower seed butter.
To make these vegan: I think you could try two flax eggs and the results would still be delicious.
To freeze the cookies: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy!
Nutrition
Serving: 1cookieCalories: 172calCarbohydrates: 16.4gProtein: 4.9gFat: 11.9gSaturated Fat: 2.7gFiber: 2.8gSugar: 12.2g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on March 9th, 2020, and republished on April 15th, 2026.
