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Almond Butter Chocolate Chip Cookies (Gluten-Free)

almond butter chocolate chip cookies low sugar

My almond butter chocolate chip cookies are going to be your new favorite healthy dessert option!

There’s something about these cookies that is just amazingly delicious, and they also have 3g protein in each cookie. Make these just once and everyone will be asking for almond butter chocolate chip cookies over and over again!

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almond butter chocolate chip cookies with kirkland brand almond butter

What makes these almond butter cookies diabetes friendly?

These cookies have a lot going for them in addition to being delicious. What makes almond butter chocolate chip cookies blood sugar friendly? Well, they are:

  • Lower in sugar than traditional chocolate chip cookies (only 6g sugar compared to +10g in a typical cookie)
  • Higher in protein than typical cookies thanks to the almond butter, and the oats and almond flour combination.
  • Lower in saturated fat thanks to the almond butter we use instead of regular butter.

Are these gluten free almond butter cookies?

Yes! My almond butter chocolate chip cookies are gluten free if you use gluten free oats. All of the other ingredients are naturally gluten free. These cookies are also dairy free if that applies to your situation.

chocolate chip cookies on white plate with almond butter

Almond butter cookies with almond flour… I know it’s lots of almonds

The abundance of almonds in this recipe is what makes them a bit higher in protein compared to traditional cookies. And as we discuss often here, protein in meals and snacks (and desserts!) is a great way to help promote stable blood sugars after you eat.

Is almond butter good for baking?

I love the neutral taste of almond butter. Using other nut butters can significantly change the flavor of a recipe. Almond butter is fairly adaptable and doesn’t have an overly powerful flavor profile. It works great as a butter replacement and adds protein and plant based fats to your baked good recipes.

swirl of almond butter and almond butter chocolate chip cookies on plate

How to make the best almond butter chocolate chip cookies

Just like every other recipe I make, when you’re ready to make almond butter chocolate chip cookies, go ahead and get all of the ingredients you’re going to need out and have them ready to go on the counter. 

Remember, with baked goods we always want that oven piping hot when we put it in the oven so preheat your oven to 375 degrees F right when you start. 

Combine your almond flour and oats in a blender or food processor and grind them together until a uniform powder forms. Add this mixture to a medium size mixing bowl along with the baking powder, baking soda, and salt. Then, you’ll whisk this mixture together and set it aside. 

Now, we combine the wet ingredients… Combine the almond butter (make sure it’s at room temperature), brown sugar, eggs, and vanilla extract in a second bowl and whisk them together thoroughly to combine. 

Transfer this wet mixture to the bowl with the dry mixture and stir it all together until fully combined using a rubber spatula. 

Add your chocolate chips and stir until combined. This may take a little bit of elbow grease 🙂

Scoop your dough into 24 equal sized balls and space them about 2 inches apart on your baking sheets. Gently press the dough balls down with your fingers to flatten them slightly. 

Bake the cookies for 9-10 minutes or until the tops the cookies start to turn slightly golden brown. 

Remove the cookies form the oven and let them cool for about 10 minutes before transferring them to a wire rack to cool. 

Store almond butter chocolate chip cookies in an airtight container on the counter for up to 5 days, or freeze for up to 3 months.

three chocolate chip cookies with low sugar

Almond butter chocolate chip cookie recipe tips

Here’s a few tips I have for making almond butter chocolate chip cookies:

  • Use parchment paper to line your baking sheets. The cookies will slide off easily and it makes for a super easy clean up.
  • You can reduce the brown sugar in this recipe to 1/3 cup or 1/4 cup for an even lower sugar cookie.
  • Try using a no sugar added chocolate chip instead of traditional chocolate chips for another way to lower the sugar content. 
  • Don’t skip the step to blend the almond flour and oats together. This ensures you have a nice uniform texture to your cookies. 
  • If you prefer flatter cookies, reduce the baking powder to 1/2 tsp.
  • For a rounder more snowball shaped cookie, skip the step of pressing the cookies down.
almond butter chocolate chip cookies with kirkland brand almond butter
My almond butter chocolate chip cookies are going to be your new favorite healthy dessert option!
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Rate this recipe!

4.88 from 16 votes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
Diet: Diabetic, Gluten Free
Keyword: Chocolate chip cookies, dairy free, gluten free
Servings: 24 cookies
Carbohydrates: 11g

Ingredients

  • ½ cup almond flour
  • cup rolled oats ground into a powder (use gluten free if needed)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • cup unsweetened almond butter
  • ½ cup brown sugar reduce to 1/3 cup if desired
  • 2 large eggs
  • 1 tsp vanilla extract
  • cup chocolate chips

Instructions

  • Preheat your oven to 375 degrees F. Line two baking sheets with parchment paper.
  • Combine your almond flour and oats in a blender or food processor and grind them together until a uniform powder forms.
  • Add this mixture to a medium size mixing bowl along with the baking powder, baking soda, and salt. Whisk this mixture together and set it aside.
  • Combine the almond butter, brown sugar, eggs, and vanilla extract in a second bowl and whisk thoroughly to combine.
  • Transfer the wet mixture to the bowl with the dry mixture and stir together until fully combined using a rubber spatula.
  • Add your chocolate chips and stir until combined.
  • Scoop your dough into 24 equal sized balls and space them about 2 inches apart on your baking sheets. Gently press the dough balls down with your fingers to flatten them slightly.
  • Bake the cookies for 9-10 minutes or until the tops of the cookies start to turn slightly golden brown.
  • Remove the cookies from the oven and let them cool for about 10 minutes before transferring them to a wire rack.
  • Store in an airtight container on the counter for up to 5 days, or freeze for up to 3 months.

Notes

The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.

Nutrition

Serving: 1cookie | Calories: 113kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 1.5g | Sodium: 80mg | Fiber: 1g | Sugar: 6g
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!

Healthy almond butter cookies and more

Interested in more healthy cookie recipes? Try these:

And don’t forget to order your copy of my newest cookbook (coming May 2022 and available for pre-order now), The Easy Diabetes Desserts Cookbook!

the easy diabetes dessert cookbook vertical image

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6 Responses

  1. Is it possible to make them without eggs? With flax eggs or egg replacer?? Would be interested to learn how they turn out if anyone has tried it. Vegan here.

    1. I have tried flax eggs with a similar recipe that uses almond meal as the base flour for the cookies and they turned out great. I would make the flax eggs first and let them sit for 5-10 min to thicken up before mixing the other ingredients.

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