Almond Butter Chocolate Chip Cookies, Gluten-Free and Dairy-Free

IMG_4811 This recipe is so fast and so simple–just six ingredients and no complicated steps or clean-up. Although they aren’t as healthy as some of my other cookie recipes–they do have quite a bit of fat from the almond butter and they do have coconut sugar–they are still “healthier” than a standard cookie. They are higher in protein and have a lower glycemic load because the recipe calls for coconut sugar, not white sugar.

These cookies were a huge hit with my entire family. The taste is in between a chocolate chip cookie and a peanut butter cookie.

Important note: These cookies contain an egg and so are NOT vegan. I have not tried subbing a chia or flax egg; if you do, please share your results in the comments.

Almond Butter Chocolate Chip Cookies, Gluten- and Dairy-Free
Prep time
Cook time
Total time
A simple and delicious cookie that is free of gluten and dairy.
Recipe type: Dessert
Serves: 21 cookies
  • 1 cup unsalted almond butter (I used Trader Joe's brand)
  • ¾ cup coconut sugar
  • 1 large egg
  • ½ tsp baking soda
  • pinch of sea salt
  • ⅓-1/2 cup chocolate chips, depending on preference
  1. Preheat oven to 325 degrees.
  2. Combine the first five ingredients together in a bowl and mix well. Stir in chocolate chips.
  3. Line a baking sheet with parchment paper and drop cookie batter by rounded tablespoonfuls onto sheet.
  4. Bake for 8-11 minutes or until lightly browned. They go quickly from "done" to "overdone," so watch them at the end.
  5. Let cool for at least 10 minutes until firm.
  6. Enjoy with a glass of almond, cashew, or coconut milk!

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