These almond chocolate chip cookies are so good you’ll eat them for breakfast, lunch and dinner! Oh, and did I mention you won’t feel guilty, because they are full of wholesome ingredients? Win!

Made with almond butter, coconut flour, honey and sliced almonds, they are gluten free, grain free, dairy free, egg free and have no refined sugar. One batch makes 9 soft cookies studded with dairy free chocolate chips.

Almond Chocolate Chip Cookies (Paleo and Grain Free)

The Best Grain Free Chocolate Chip Cookies (Paleo and Egg Free)

So I typically try to eat little to no grains, refined sugar and dairy (I LOVE dairy, but it doesn’t love me). Some people call it eating paleo; I just call it how I eat! It’s how I eat if I want to feel my best, and I definitely always want to feel my best.

Whether it’s lifting weights or washing dishes, I want to have abundant energy, and in order for that to happen I know I have to fuel myself with delicious, wholesome foods. So when I first made these cookies, I was so excited that the ingredients came together so beautifully and how delicious they turned out.

Not only are they paleo, they are egg allergy friendly too! The ingredients include coconut flour, almond butter (yum!), honey and almonds. Super good and super good for you!

I’ve eaten these as a dessert, but I have also grabbed one in the morning to enjoy with my tea. They have protein and fiber and a little sweetness, oh, and chocolate! Who doesn’t love chocolate? They also kind of remind me of the peanut butter cookies I had when I was younger, which is a bonus!

Why You’ll Love These Almond Butter Cookies

Gluten, egg and dairy free. No gluten, grains, eggs or dairy when you use dairy free chocolate chips, so more people at the table can enjoy them.
No refined sugar. Honey is the only sweetener in the dough.
One bowl, one step. Everything goes into the mixer at once.
Small batch. The recipe makes 9 cookies, perfect for a quick treat.

Ingredients You’ll Need

Here is what goes into these almond butter chocolate chip cookies and why each one matters. Exact amounts are in the recipe card below.

Almond butter: The base of the dough. It replaces both the butter and the eggs, giving the cookies richness, structure and a toasty almond flavor. Use a creamy, well stirred almond butter; if it has separated, mix the oil back in first so the dough isn’t dry.
Coconut flour: A grain free flour made from dried coconut. It is very absorbent, so a small amount goes a long way and soaks up the moisture from the almond butter and honey. It can’t be swapped one for one with other flours.
Honey: Sweetens the cookies without refined sugar and helps hold the dough together. Maple syrup works if you prefer.
Vanilla: Rounds out the nutty, chocolatey flavor. Pure vanilla extract tastes warmer and fuller than imitation vanilla.
Salt: A pinch makes the almond and chocolate taste deeper and keeps the honey from tasting flat.
Baking powder: Gives the cookies a little lift so they bake up soft instead of dense. If you need them strictly gluten free, check that your baking powder is labeled gluten free.
Almond milk: Loosens the dough just enough so it mixes smoothly and scoops easily.
Coconut oil: A teaspoon of melted coconut oil adds moisture and a soft, tender bite.
Sliced almonds: Half go into the dough and half get pressed on top for crunch and a pretty finish.
Dairy free chocolate chips: Semisweet or bittersweet. If you can handle dairy, you can use regular chocolate chips instead!

Almond Butter Chocolate Chip Cookies Recipe - No Diets Allowed #Food #Foodie #Cookies

How to Make Almond Chocolate Chip Cookies

Mix the dough. In the bowl of a mixer, add the almond butter, coconut flour, honey, vanilla, salt, baking powder, almond milk and melted coconut oil. Beat on medium low for one or two minutes, until everything is combined into a thick, soft dough.
Add the mix ins. Add half of the sliced almonds and all of the chocolate chips and mix on low just until they are spread through the dough. The dough will be thick and a little sticky, which is exactly right.
Scoop. Scoop the dough with a size 50 cookie scoop onto a lined baking sheet. You should get about 9 cookies. Leave a couple of inches between them, and lightly wet your fingers if the dough sticks while you shape them.
Top with almonds. Divide the remaining sliced almonds between the cookies, sprinkling them on top and pressing down so they stick.
Chill. Chill the cookies in the fridge for half an hour or in the freezer for 15 minutes while you preheat the oven to 350°F. Chilling firms up the almond butter so the cookies hold their shape.
Bake. Bake the chilled cookies for 10 to 12 minutes, until the edges are set and lightly golden. Let them cool on the pan for a few minutes, since they are soft and delicate when hot and firm up as they cool.

Tip: Don’t skip the chill. Half an hour in the fridge or 15 minutes in the freezer while the oven preheats helps these cookies bake up thick and soft.

Ways to Customize These Cookies

Use regular chocolate chips. If you can handle dairy, regular semisweet chips work great.
Change the nut butter. Cashew butter or sunflower seed butter work in place of almond butter.
Swap the sweetener. Use maple syrup instead of honey.
Add a sprinkle of sea salt. A few flakes on top before baking make the chocolate pop.

Gluten Free Chocolate Chip Cookie FAQs

Are these cookies paleo? Yes. They are made with almond butter, coconut flour, honey and almonds, with no grains, dairy or refined sugar, as long as you use dairy free chocolate chips.
Are they egg free? Yes. There are no eggs at all, which makes them egg allergy friendly. The almond butter holds them together.
Can I use almond flour instead of coconut flour? Not one for one. Coconut flour absorbs far more liquid, so swapping it would change the texture.
Why chill the dough before baking? Chilling firms the almond butter and coconut oil so the cookies don’t spread too much in the oven.
How many cookies does this make? About 9 cookies using a size 50 cookie scoop.
Are these nut free? No. Almond butter, sliced almonds and almond milk are all tree nut ingredients, so these are not safe for anyone with a nut allergy.
Why are my cookies crumbly? Coconut flour soaks up a lot of moisture. Measure it by spooning it into the cup and leveling it off, and make sure your almond butter is well stirred and creamy.
Do they spread much? Very little. Press the tops gently when you add the almonds if you want flatter cookies.
How do I store them? They store well in an airtight container, if they last that long!
Can I eat these for breakfast? I have! With protein, fiber and just a little sweetness, one goes nicely with a cup of tea in the morning.

Gluten Free Chocolate Chip Cookies

Lisa

Gluten free chocolate chip cookies made with almond butter, coconut flour, honey and sliced almonds, with no eggs, dairy, grains or refined sugar. A wholesome treat that makes 9 cookies.

Print Recipe Pin Recipe

Ingredients

½ cup almond butter
¼ cup coconut flour
3 tablespoons honey
½ teaspoon vanilla
Pinch of salt
2 teaspoons baking powder
2 tablespoons almond milk
1 teaspoon melted coconut oil
¼ cup sliced almonds divided
¼ cup diary free semi-sweet or bittersweet chocolate chips

Instructions

In the bowl of a mixer add all but last two ingredients. Beat on medium-low for one or two minutes, until all ingredients are combined. Add half of the sliced almonds and the chocolate chips. Scoop with a size 50 cookie scoop. Divide the remaining sliced almonds between the cookies, sprinkle them on top and pressing down to stick. Chill in the fridge for half an hour or in the freezer for 15 minutes, while you pre-heat the oven. Pre-heat the oven to 350ºF and bake chilled cookies for 10-12 minutes.

Notes

If you can handle dairy, you can use regular chocolate chips instead!

Made these almond chocolate chip cookies? Leave a star rating in the recipe card and let us know in the comments below how they turned out. Go make these amazing cookies, feel full of energy and have an awesome day!