Flourless Double Chocolate Almond Butter Cookies are naturally gluten-free, rich, chewy, and satisfying! Made with healthy ingredients like almond butter, oats, cocoa, and dark chocolate, they are easy to make in less than fifteen minutes.
Most nights, I enjoy something sweet before bed. Since I am still nursing my nine month-old baby, I like to keep my food choices as wholesome and nutrient-dense as possible. I have been eating my fair share of energy balls, granola bars, and protein bars… always with a glass of whole milk as a bedtime snack.
Last week, a craving for double chocolate cookies struck. I wanted to keep things on the healthier side, so I thought back to a flourless peanut butter cookie recipe that I had tried a few months back. I made a couple of tweaks, swapping the peanut butter for almond butter and adding cocoa. These flourless double chocolate almond butter cookies were the delicious result!
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Why You’ll Love These Cookies
- Naturally Gluten-Free: Almond butter and oats form the base of this recipe, and they contain no flour, so they are naturally gluten-free. If you have celiac disease, be sure to buy gluten-free certified oats.
- Wholesome and Satisfying: You know how some cookies are so addictive that you quickly find yourself eating two, three, or more in one sitting? Not the case with these ones. These cookies are made with wholesome ingredients, so they are very satisfying.
- Easy: They come together in less than fifteen minutes and only one bowl is needed!
- No chilling required: Many cookie recipes require the dough to be chilled for at least 30 minutes before baking. Not so with these cookies. You can bake them as soon as the dough is mixed up.
Ingredients You’ll Need
Below is an overview of the ingredients you’ll need for these cookies. Scroll down to the recipe card for exact quantities.
- Almond Butter: Smooth, drippy almond butter forms the base of this recipe. Do not use the dry almond butter that tends to stay at the bottom of the jar. This will result in dry cookies.
- Brown Sugar: Used to sweeten the cookies. Brown sugar results in moist, chewy dark chocolate cookies, which is what we want.
- Eggs: Two large eggs to help bind the cookies together.
- Salted Butter: Just two tablespoons of salted butter helps to keep these cookies moist and chewy.
- Vanilla Extract: A classic cookie ingredient used to enhance flavour and sweetness.
- Baking Soda: Helps the cookies rise and is a pH enhancer to promote browning, spreading, and chewiness.
- Sea Salt: Enhances the dark chocolate flavour.
- Cocoa: Makes these cookies double chocolate, along with chocolate chips.
- Quick-Cooking Rolled Oats: You can use old fashioned (large flake) rolled oats, but I prefer the texture of quick-cooking rolled oats in these cookies.
- Chocolate Chips: Use semisweet or dark chocolate chips… or milk chocolate chips if you want a more indulgent cookie!
- Natural Candy-Coated Chocolate: Totally optional for topping the cookies, but fun for kids! I use Unreal Snacks brand.
Instructions
- Step 1: Preheat the oven to 350 F. Line a large, rimmed baking sheet with parchment paper. Combine the almond butter, brown sugar, eggs, melted butter, and vanilla in a large mixing bowl.
- Step 2: Stir until combined.
- Step 3: Add the baking soda and salt, followed by the cocoa and quick-cooking rolled oats.
- Step 4: Stir to combine.
5. Step 5: Add the chocolate chips and stir to incorporate.
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6. Step 6: Roll the dough into balls, using about 1 ½ tablespoons of dough per cookie, and place on the prepared baking sheet. Leave a couple of inches between each cookie. Lightly flatten with your fingers and press in a few more chocolate chips or candy-coated chocolate, if desired. Bake for 10-12 minutes. (I baked mine for 11.) Remove from the oven and let cool for five minutes before carefully transferring to a wire rack.
Hint: These cookies become more sturdy as they cool. Because they contain no flour or gluten, they seem delicate when they first come out of the oven.
Substitutions
- Almond Butter – instead of almond butter, you can use cashew butter.
- Brown Sugar – you can replace brown sugar with coconut sugar. However, the cookies will be more dry since coconut sugar is not as moist as brown sugar.
- Butter – to make these cookies dairy-free, you can use coconut oil instead of butter.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Mixing bowl
- Measuring cups and spoons
- Mixing spoon
Storage and Freezing Instructions
To store: You can store these cookies in an airtight container at room temperature for five days. They become softer the longer that they sit at room temperature due to the almond butter. You can also refrigerate them for up to a week and a half.
To freeze: Freeze in an airtight container for up to two months.
Allison’s Top Tips
Only use drippy almond butter or cashew butter in this recipe. Do not use dry almond butter as the cookies will turn out dry and crumbly instead of soft and chewy.
Ensure that there is adequate space between the cookies on the pan to allow them to spread.
FAQ
No, you cannot freeze the cookie dough. However, you can freeze the cookies once they are baked and cooled. You can also cover and refrigerate the cookie dough for 24 hours, then proceed with baking the cookies.
It depends on the ingredients used. These cookies are definitely on the healthy side since they are made with whole food ingredients like almond butter, cocoa, butter, eggs, oats, and dark chocolate.
More Healthy Desserts with Chocolate
Looking for other healthy dessert recipes with chocolate? Try these:
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Print
Flourless Double Chocolate Almond Butter Cookies
- Total Time: 18 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Flourless Double Chocolate Almond Butter Cookies are naturally gluten-free, rich, chewy, and satisfying! Made with healthy ingredients like almond butter, oats, cocoa, and dark chocolate, they are easy to make in less than fifteen minutes.
Ingredients
- 1 cup drippy almond butter
- 2 large eggs
- ⅔ cup light brown sugar
- 2 tablespoons salted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup quick-cooking rolled oats
- ⅓ cup cocoa
- ¾ cup dark or semisweet chocolate chips, plus more for topping
- Optional: Candy-coated chocolate, such as Unreal Snacks brand, for topping
Instructions
- Preheat the oven to 350 F. Line a large, rimmed baking sheet with parchment paper. Combine the almond butter, brown sugar, eggs, melted butter, and vanilla in a large mixing bowl.
- Stir until combined.
- Add the baking soda and salt, followed by the quick-cooking rolled oats and cocoa. Stir to combine.
- Add the chocolate chips and stir to incorporate.
- Roll the dough into balls, using about 1 ½ tablespoons of dough per ball. Place on the prepared baking sheet, leaving a couple of inches between each ball.
- Lightly flatten the balls with your fingers and press a few more chocolate chips or candy-coated chocolate into them, if desired.
- Bake for 10-12 minutes. (I baked them for 11 minutes.)
- Cool on the pan for 5 minutes, then carefully transfer to a wire rack to allow them to cool completely.
Notes
To store: You can store these cookies in an airtight container at room temperature for five days. They become softer the longer that they sit at room temperature due to the almond butter. You can also refrigerate them for up to a week and a half
To freeze: Freeze in an airtight container for up to two months.
Substitutions: Sub cashew butter for almond butter if desired. You can also replace the quick-cooking oats with regular large flake rolled oats.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Bake
Nutrition
- Serving Size: 1 cookie
- Calories: 183
- Sugar: 11.9 g
- Sodium: 111.3 mg
- Fat: 11.2 g
- Saturated Fat: 3.1 g
- Carbohydrates: 18.4 g
- Fiber: 2.8 g
- Protein: 4.7 g
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