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Almond Butter Dark Chocolate Chip Cookies

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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.

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.

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Almond Butter Dark Chocolate Chip Cookies


  • Author: Mila Clarke Buckley
  • Total Time: 25 minutes
  • Yield: 15 cookies 1x
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Ingredients

Units Scale


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
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Cookies
About Mila

Hi! I'm Mila.

I’m earning my Master’s degree in Applied nutrition.

I’m currently an Integrative Nutrition Health Coach living with  LADA (Latent Autoimmune Diabetes in Adults, a slow-progressing form of autoimmune Type 1 diabetes) I love food, travel, and my kitchen, and teaching you about diabetes self-management.

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 and tips on diabetes self-care.

Be sure to download my FREE Diabetes Community App Glucose Guide, or reach out for FREE 1:1 diabetes health and habit coaching.

How can I help with your diabetes management?

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14 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.

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