Paleo Almond Butter Chocolate Chip Cookies
These cookies prove that skipping grains and refined sugar doesn't mean skipping dessert. Almond butter and almond flour form the base of a thick, fudgy dough that bakes up with golden edges and a soft, chewy center — no all-purpose flour required. Coconut sugar and a touch of maple syrup bring just the right amount of sweetness without any cane sugar in sight, and dairy-free chocolate chips keep every bite completely on track. The dough doesn't spread much on its own, so you'll press each ball down before baking, which gives you that satisfying, bakery-style look with very little effort. A pinch of flaky sea salt on top before they go into the oven takes the whole thing to another level. The batch makes 16 cookies, so there's plenty to share — or stash for the week ahead. Let them cool fully on the pan before moving them, because they firm up beautifully and the texture is worth the wait.
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Learn more →Ingredients
16 servings
- 1 cup almond butter, well stirred
- ½ cup almond flour
- ⅓ cup coconut sugar
- 2 tbsp maple syrup
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup dairy free chocolate chips
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the almond butter, almond flour, coconut sugar, maple syrup, egg, vanilla extract, baking soda, and fine sea salt. Stir until a uniform, thick dough forms with no streaks.
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