Almond butter chocolate chip cookies, GF
Prep time
Cook time
Total time
Recipe type: Cookies, GF
Serves: 16 cookies
  • 1 cup almond butter (250 ml)
  • ¾ cup coconut sugar (or ½ cup raw cane sugar)
  • 1 large egg (or 1 tbsp chia seeds + 3 tbsp water)
  • ½ cup ground almonds (or chickpea flour or coconut flour)
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • pinch of salt
  • ½ cup dark chocolate, chopped
  • Note: you can use ½ cup coconut sugar instead of ¾ for less sweet cookies.
  • 1 cup = 250 ml
  1. Preheat oven to 175 C (350 F). Line a large baking tray with a parchment paper.
  2. In a large mixing bowl mix using an electric mixer almond butter and coconut sugar until well combined.
  3. Add ground almonds, egg, baking soda, vanilla, cinnamon and salt and mix a bit more until is all combined and creamy.
  4. Stir in chopped chocolate and mix with a wooden spoon.
  5. Using 1-1.5 tbsp of batter per cookie, make little balls with your hands and put them on a baking tray. Leave enough space in between the cookies as they will spread slightly.
  6. Bake for 10 minutes and remove from the oven. They will look very soft and under-baked but that is how they should look as they will harden as they cool down.
  7. Leave them 1 minute on the tray and than gently (they will still be very soft!) transfer to wire rack until they completely cool down and harden.
  8. Store in a metal box / airtight container and enjoy!
Recipe by Travelling oven at