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Gluten Free Dark Chocolate Almond Butter Cookies

Gluten Free Dark Chocolate Almond Butter Cookies

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Adjust Servings:
0.5 cup Creamy Almond Butter
0.5 cup Light Brown Sugar
0.5 teaspoon Sea Salt
0.5 teaspoon Baking Powder
1 large Egg
0.25 cup Unsweetened Cocoa Powder
0.5 cup, chopped Dark Chocolate
optional Maldon Sea Salt Flakes

Gluten Free Dark Chocolate Almond Butter Cookies

  • 25 minutes
  • Serves 12
  • Easy




Sweet and soft gluten free dark chocolate almond butter cookies.

Although I am not gluten free, these flourless dark chocolate almond flour cookies are on the cookie making list at all times.

Using almond flour in baked goods result in a soft and tender crumb.

The best part about these is that all of the ingredients are added to the food processor which does all the work for you.

Since the main ingredient is almond butter no extra oil or butter is added!

I recommend using light brown sugar as it has some molasses which give these cookies great texture but regular sugar will work as well!

You can also substitute with coconut sugar. It will not be as sweet so I recommend adding 3/4 cup of coconut sugar.

If you are dairy free, keep in mind that most dark chocolate still has traces of milk, however, there are a lot of brands that have vegan chocolate.

These can be found in most health food stores.

In case you were wondering, any kind of creamy nut butter works with this recipe! Peanut butter or walnut butter are great options.

Please leave your review for these gluten free dark chocolate almond butter cookies in the comment section below.

Check out these gluten free chocolate sweet treats:
Gluten Free Almond Butter Cookies
Gluten Free Chocolate Banana Bread
Coconut Almond Coconut Truffles



Preheat Oven and Make Cookie Batter

Preheat your oven to 350°F.

Add all of the ingredients, except for the chopped dark chocolate to a food processor and pulse until well combined. It should form into a dough ball.

Next, add the chopped dark chocolate or dark chocolate chips and pulse a couple more times so the chocolate is equally distributed.


Scoop & Bake

Using a small 1.5 tablespoon ice cream scoop, scoop the cookie dough balls and place them on a parchment lined baking sheet.

Leave about 2 inches of space in between each cookie dough ball.

Bake the cookies in your preheated oven for 10-12 minutes.

After the cookies come out of the oven, sprinkle each cookie with some sea salt flakes or maldon salt.


Allow To Cool

Although you will want to eat these cookies right after they come out of the oven, I highly recommend holding off as they taste better when fully cooled.

These cookies can be stored in an air-tight container on your kitchen counter for up to 4 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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14 Comments Hide Comments

You came up with this cookie recipe and I love Your version of Gluten Free Dark Chocolate Almond Butter Cookies!
They look absolutely delicious 🙂

Sooo, I am not sure I can make these because I think I would just eat the batter straight out of the blender. Lols! Really though, these sound and look amazing. Gonna try them!

These are the most decadent and delicious looking cookies! I can practically taste the chocolate chunks in them. Love that they are gluten free too!

These cookies look amazing… like the perfect marriage between a brownie and cookie. I am definitely adding these to our holiday baking list!

I love this recipe. It is so easy to follow!!!! I am so behind with baking cookies. I think I’ll start with these cookies, please. Thanks for sharing your recipe!

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