5 ingredient Almond Butter Chocolate Chip Cookies | Dairy Free, Gluten Free, Flour Free

Recently I was able to try to start adding egg back into my diet as my youngest gets older and we are doing food introduction with him.  I wasn’t sure what I wanted to make first and I remember making these a while back and they jumped back into my mind again, they are so good and require only 5 ingredients.

Since we don’t manage any tree nut allergies in our home we use a lot of almond butter in our day-t0-day diets.  If you are allergic to almonds this cookie isn’t for you (sorry!)

These cookies are gluten free though, and require no flour.  For sugar I like to use coconut sugar, and for the chocolate chips I always go with our dairy-free and vegan favorites, Enjoy Life Foods.

I love how simple these cookies are to make and require no use of a hand mixer.  

For almond butter, you can use a jarred almond butter or make your own.  I do find when I make my own almond butter for it to be a little more drier and also grainer, so if you are using your own made almond butter I suggest adding a little oil in it to help with this.

These cookies are so good and packed a good amount of protein from the almond butter, that I may or may not have snuck some of these for breakfast one morning!

Enjoy this recipe below and leave a comment if you give them a try, I love to hear from my readers. 

Almond Butter Chocolate Chip Cookies - Gluten-Free, Dairy Free
Write a review
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
  1. 1 cup almond butter
  2. 1/2 cup coconut palm sugar
  3. 1 egg, beaten
  4. 1/2 t vanilla extract
  5. 1/2 cup semi-sweet (dairy-free) chocolate chips
  1. Preheat oven to 350℉.
  2. In a medium-sized bowl, cream together the almond butter, the egg, and the vanilla extract until smooth.
  3. Fold in the coconut sugar and blend until combined.
  4. Taking dough as one tablespoon at a time, roll the dough into one and a quarter-inch balls.
  5. Place balls on a parchment paper lined cookie sheet. Using a fork, slightly flatten the balls slightly to about a half-inch thick.
  6. Bake for 10-12 minutes or until golden brown.
  7. Remove from the oven, let sit on the tray for 2 minutes and then more to cool to a wired rack.
  1. Use vegan / dairy-free chocolate chips to make these dairy-free if desired.
Busy Bee Kate http://busybeekate.com/

Tags: , , , ,

Related Posts

Previous Post Next Post

Leave a Reply

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