Almond Butter Dark Chocolate Chip Cookies

b l o g

Almond Butter Dark Chocolate Chip Cookies

Share This Post:

Share on facebook
Share on pinterest
Share on twitter
Share on print
Share on email

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.

Almond Butter Dark Chocolate Chip Cookies

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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Almond Butter Dark Chocolate Chip Cookies


  • Author: Mila Clarke Buckley
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 15 cookies 1x

Ingredients

Scale
  • 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

  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. Whisk together the egg and yolk, vanilla until combined fully.
  3. Drop in the almond butter, sugar, baking soda, and salt together until well combined.
  4. Add in your Almond flour.
  5. Mix everything until it’s all combined.
  6. Fold in chocolate chips.
  7. 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.
  8. 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
  • Category: Dessert
  • Method: Baking
  • Cuisine: Cookies

15 Responses

  1. 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!

    1. I know! The first time I made them it was SO hard to keep myself away! I had to give away the first batch :)!

    1. 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!

    1. 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!

    1. 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!

    1. 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!)

    1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

mil standing in kitchen setting table

Hi! I'm Mila.

I’m a millennial woman living with LADA (Latent Autoimmune Diabetes in Adults) after a type 2 diabetes misdiagnosis.  I love food, travel and my kitchen!

Hangry Woman is for anyone with diabetes – regardless of type.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals

More to Dish

Cutting Into Pie
Houston Food Guide

Where to celebrate Pi Day in Houston

Math nerds, UNITE! I’m not a math nerd, but Pi Day is among us, and I don’t know about you but I’m always up for …

Read More →
Jamaican oxtail in a bowl close up
Bryan's Picks

Jamaican Oxtail

Jamaican Oxtail perfected in the pressure cooker. With this authentic recipe, tender oxtail is on the table in less than an hour.

Read More →
blog banner - income report (3)
Blogging & Social Media Tips

February/March 2020 income report

I honestly can’t believe that April is already here. Where did the time even go? It’s incredible how quickly time seems to pass when life …

Read More →
More to love

another serving

Dont go,

You're leaving without your freebie

Or, keep browsing to find
what you're looking for.

Healthy, tasty foods!

Sign up for good-for-you recipes!