Salted Almond Butter Chocolate Chip Cookies [Gluten Free, Paleo]

Flourless almond butter cookies made with just a few simple ingredients that are soft, gooey, gluten-free, and paleo friendly. Sweetened with coconut sugar and lots of dark chocolate, these salty-sweet cookies are the perfect anytime snack!

Sometimes, you just need a cookie.

Now is one of those times.

Today we’re making a riff on the popular 5-ingredient peanut butter cookies that are alllll over the internet, but instead of peanut butter we’re using almond butter, swapping the cane sugar for caramel-tasting coconut sugar, adding lots of dark chocolate chips, and a heavy handed sprinkle of flaky sea salt.

They’re gooey, chocolatey, not-too-sweet, and perfectly salty.

AKA the kind of cookie I want to eat 24/7.

I may have eaten one of them as a breakfast appetizer today (you know…just a little something while I decide what I want to actually eat for breakfast), have been loving them as an afternoon treat with a (decaf) latte, and Peanut is pretty sure they’re supposed to be puppy treats because she can’t.stop.sniffing.them.

To make these cookies, you’ll need:

Almond Butter. The runny, all-natural kind; it forms the structure and nutty flavor base of these cookies.

Coconut Sugar. AKA Coconut palm sugar, this dark brown sugar is less sweet than cane sugar and has a more complex, caramel-like flavor that I think is so dreamy in cookies.

An Egg. Just one, to help bind everything together. If you want to keep these cookies vegan, a flax egg works here, too. Just mix 1 Tablespoon of ground flax with 3 Tablespoons of water and let it sit for 5 minutes before using.

Vanilla. Because duh. You could leave it out, but don’t; vanilla makes everything better.

Sea Salt (both fine AND flaky) to go inside and on top of the cookies, and tip them into salty-sweet territory.

Dark Chocolate Chips. The darker, the better (according to my tastebuds). I like using these giant wafers, these bittersweet chips (<–affiliate links), or even just chopping up a bar of dark choc from my ever expanding stash of chocolate.

Baking Powder AND Soda, because we want these babies plump up a bit.

If you’re a fan of chocolate and almond butter, you are going to FLIP over these cookies- I love them because they taste great, but they also happen to be gluten and grain free, naturally sweetened, and can easily be made vegan with a simple swap for the egg.

If you make them, let me know what you think! Leave a comment below, or take a picture of your Salted Almond Butter Chocolate Chip Cookies and share it with me on Instagram so I can see! Happy baking, friends!

Salted Almond Butter Chocolate Chip Cookies [Gluten Free, Paleo]

Time: 25 minutes
Yields: 12-15 cookies

Ingredients:

• 1 cup almond butter (the all-natural, drippy kind)
• 1/2 cup coconut sugar
• 1 large egg (or sub a ‘flax egg’ for a vegan option)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup dark chocolate chips
• Flaky sea salt, for topping

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper (just for easier clean-up, not needed to stop them from sticking!)
2. In a large bowl, stir together the almond butter, coconut sugar, egg, and vanilla with a sturdy wooden spoon. Add the baking powder/soda, sea salt, and chocolate chips, and stir well to combine.
3. Scoop cookies onto baking sheet using a small cookie scoop (or by the heaping tablespoon-full), keeping 2 inches of space between each cookie. You should get between 12-15 cookies from the batter, which will all fit on a standard sheet pan.
4. Bake for 10-12 minutes, or until cookies are golden around the edges and just set in the middle. Let cool on the pan for 5-10 minutes before serving, as these cookies are still quite crumbly when warm, but hold their shape well once cooled.
5. Store leftovers in an airtight container at room temperature for up to 3 days.

Be sure to check out my Shop page to purchase some of my favorite ingredients and kitchen equipment used in this recipe!

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