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No flour, no butter, and no white sugar. WHAT?? That’s right – these almond butter dark chocolate chip cookies do the trick.
We’re doing these really awesome fundraisers at work, and a co-worker of mine made an AH-MAH-ZING cookie – an Almond Butter Dark Chocolate Chip Cookie.
Like, so good that I had to text her for the recipe. When she told me that it was flour-less, butter-less and void of white sugar (without the weird taste that fake sugar often has), I was like “stop the presses, gotta make this now.” I couldn’t believe it.
I experimented with her recipe just a little bit. I loved how her recipe was chewy and I wanted a little bit more texture. Bryan LOVED it – peep the recipe below.
This recipe uses coconut sugar instead of white sugar.
While coconut sugar has just slightly fewer calories than white sugar, you should still treat it like white sugar when you’re diabetic.
It is lower glycemic index than white sugar, and your body may absorb it slowly, but it could still cause a spike for you, especially when you’re insulin resistant. These are still best in moderation.
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Almond Butter Dark Chocolate Chip Cookies
- Total Time: 25 minutes
- Yield: 15 cookies 1x
Ingredients
- 1 cup almond butter
- 3/4 cup coconut sugar (or other sugar)
- 1 egg + 1 yolk
- 2 tablespoons vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark chocolate chips (or any chocolate of your choice)
- 2 tablespoons of almond flour
- Optional: flaky sea salt
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Whisk together the egg and yolk, vanilla until combined fully.
- Drop in the almond butter, sugar, baking soda, and salt together until well combined.
- Add in your Almond flour.
- Mix everything until it’s all combined.
- Fold in chocolate chips.
- Place slightly flattened balls onto cookie sheet using a cookie scoop and bake 9 – 11 minutes. These spread out a bit so make sure they have some space.
- Cool for at least 3 minutes on cookie sheet before transferring to a cooling rack. You’ll notice the cookies will flatten out. You can also sprinkle some flaky sea salt on these cookies as they cool – just a little
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Cookies
14 Responses
These look and sound amazing! I have to try them ASAP!
Love it! Perfect for a clean eating diet!
I love substituting coconut sugar in baked goodies! These cookies look delectable, I would have a problem eating them in moderation…especially when they’re warm right out of the oven! I can’t wait to try this recipe!
I know! The first time I made them it was SO hard to keep myself away! I had to give away the first batch :)!
These cookies look SO delicious! I can’t believe they’re paleo, i have to try this recipe. Thanks for sharing 🙂
You’re welcome! I used chocolate chips, with un-paleo-ed them, but the cookie dough itself is paleo. I am so excited to try this with walnuts, or almonds for some crunch!
Thank you for this recipe! I made paleo chocolate chip cookies w/ a different recipe last weekend and they did not go as planned lol. I’ll have to try this one out!
Hannah
http://www.preppyandposhblog.com
You’ll have to let me know how they come out, Hannah! I wanted to make sure it was fail-proof, so I tried 3 times to make sure they were perfect :). A few peeps on my Youtube Channel said they came out great!
Those look better than most chocolate chip cookies! (And are healthier, too :))
Much healthier! I can’t wait to try subbing the fats for things like avocado or coconut oil to see how it changes the makeup of the cookie!
I love paleo recipes and your cookies look delicious! Almond butter makes everything better!!
Seriously, Christina! Almond butter was a little hidden gem for me! I also recently found out about caramel almond butter which does well in this recipe (but does disqualify the dough from being paleo!)
Wow! This looks so good. Hard to believe it contains no sugar. Definitely a healthy, yummy bite!
Louisa || La Passion Voutee
Coconut sugar is a wonderful thing! You get the sweetness you need, but because it’s a low glycemic index food, it absorbs in your blood stream much more slowly, which causes a minimal spike in your blood sugar.