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Almond Butter Cookie Dough

Flourless Almond Butter Chocolate Chip Cookies

Soft and chewy flourless almond butter chocolate chip cookies made with simple pantry ingredients. An easy gluten-free cookie recipe with rich almond butter flavor and plenty of chocolate chips.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 16 cookies
Course: Dessert
Calories: 175
Ingredients Method

Ingredients
  

  • 1 large egg
  • 1 cup creamy almond butter stir well before measuring
  • 1/2 cup light brown sugar-lightly packed or dark brown sugar or coconut sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup dark chocolate chips
  • 1/4 cup finely chopped nuts I used pecans -optional

Method
 

  1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk the egg. Add the almond butter, brown sugar, baking soda and vanilla, stirring until well combined. Fold in the chocolate chips and chopped pecans.
  2. Scoop the dough into tablespoon-sized mounds onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each mound and press a few extra chocolate chips onto the tops of the cookies. Bake for 10 minutes. The cookies will still look soft in the center. For slightly crispier edges, bake for 11 to 13 minutes.
  3. Let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
    4. Stir the almond butter well before measuring, especially if the oil has separated. The dough will be quite thick, which helps create the cookies' soft centers and crisp edges.