These Almond Butter Chocolate Chip Cookies are perfect for a gluten-free, low-carb dessert. You can’t go wrong with chewy keto cookies topped with sugar-free chocolate!
Chocolate Chip Cookies with Almond Butter
These flourless cookies are made deliciously chewy with a generous dose of creamy almond butter! These gluten free cookies don’t require any chilling before baking, so you can whip up this low carb dessert in no time, too.
Already naturally grain free and gluten free, use a keto-friendly sweetener to make this cookie recipe safe for diabetics and low-carb dieters alike! Almond Butter Chocolate Chip Cookies have fewer than 100 calories and just 1.5 net carbs each, so these are a great go-to dessert recipe for potlucks, parties, and more. Melted chocolate chips on top add that perfect indulgent last step, turning these good cookies into AMAZING cookies!
Ingredients for Chocolate Chip Almond Butter Cookies
Here’s a quick overview of what you’ll need for this recipe. For exact measurements, keep scrolling down to the printable recipe card.
- Almond Butter: The better quality almond butter, the better quality your cookies will have! If you’re watching your carbs, double check the label to make sure yours doesn’t have a lot of added sugars.
- Sweetener: you will need brown sugar, so a brown sugar monk fruit is the perfect keto option.
- Egg: Large. I have no experience with egg substitutes in this recipe, so I cannot provide any advice on alternatives.
- Baking Powder and Salt: These work together to provide lift and rise to the cookies — Otherwise yours will be flat and less chewy.
- Vanilla extract: This complements the almond butter nicely and rounds out the flavor.
- Chocolate Chips: Lily’s chocolate chips have no added sugar and are gluten free. I used dark chocolate, but you could use your favorite variety.
How to make Almond Butter Cookies with Chocolate Chips
You’re only about 15 minutes away from the best almond butter cookies! These are so simple, but I’ve included a step-by-step guide to make it even easier.
In a mixing bowl, combine the almond butter, sweetener, egg, baking powder, salt, and vanilla. Mix until thoroughly combined into a thick, scoopable dough.
Use a small ice cream or cookie scoop, place cookie dough onto a silicone-lined baking sheet. My cookie scoop measures 1.5 inches in diameter, and this makes 18 cookies.
Note: Leave these formed as scoops and do not press them down. The dough will spread as it cooks, so adding any pressure may cause them to spread too much.
Bake the cookies at 350 degrees F for 10-13 minutes. Remove the cookies when they have spread and browned around the edges. The center may look slightly doughy and that is okay, the cookies will finish cooking on the baking sheet.
Place Chocolate Chips
Immediately after removing the cookies from the oven, start placing chocolate chips. The residual heat will help the chocolate chips melt into the cookie, creating a beautiful, gooey, delicious treat. If you’re concerned these won’t melt, just pop them back into the oven (TURNED OFF) for 15-30 seconds.
Allow the cookies to cool for 10 minutes on the baking sheet then transfer them to a wire rack. Sprinkle with sea salt if desired.
Almond Butter Chocolate Chip Cookies can be stored in an airtight container on the counter for 5-7 days. These don’t need to be refrigerated, so wrap them up individually and toss them into lunch boxes for sweet afternoon treats!
This recipe is easy to freeze, both before and after cooking! Simply mix together the dough, scoop, and then freeze those individual scoops (not touching) on a baking sheet. After 1-2 hours, transfer scoops to a freezer bag and enjoy within 6 months.
After baking, allow cookies to cool completely before transferring to a freezer-safe container. Cooked cookies will keep 3-6 months, but they have the best texture the sooner you eat them.
If you love these almond butter cookies, you’ll love these gluten-free desserts:
- Flourless Peanut Butter Chocolate Chip Cookies – Same cookies but using thick peanut butter instead of almond butter! Just 3.3 net carbs each.
- Lemon Cookies with White Chocolate Macadamia Nuts – Absolutely bursting with bright flavor, and under 2 net carbs each!
- Keto Chocolate Cookies – These use coconut flour instead of almond flour for a completely nut-free, gluten-free keto friendly cookie.
- Keto Cookie Dough Bites – If you like to enjoy the cookie before the baking, this is perfect for you. Each edible no-cook bite is just 1.2 net carbs.
- Keto Cake Mix Cookies – If you have a boxed mix for a keto cake, you can use that instead to make these soft, sweet cookies!
- The BEST Gluten Free Cookie Recipes
Can I add the chocolate chips before cooking?
Yes, you can. The cookie dough is quite thick, so it can be difficult to evenly fold in the chocolate chips, but the cookies will bake fine with the chocolate chips. I prefer to add chocolate chips after baking so that I can have some with and some without chocolate, and I can easily make sure the chocolate is evenly distributed.
Can I make this recipe with peanut butter?
Yes, you can make flourless cookies using peanut butter! Here’s a great version of these low-carb, gluten free cookies using peanut butter instead of almond butter.
Almond Butter Chocolate Chip Cookies
These Almond Butter Chocolate Chip cookies are perfect for a gluten-free, low-carb dessert. You can't go wrong with chewy keto cookies loaded with sugar-free chocolate!
- 1 cup creamy almond butter*
- 1 cup brown sugar monk fruit (or regular brown sugar if not keto)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 egg, beaten
- 1/2 cup Lily's sugar free chocolate chips
- Preheat the oven to 350 degrees F.
- Combine the almond butter, sweetener, egg, baking powder, salt, and vanilla in a mixing bowl. Mix until thoroughly combined.
- Use a small ice cream or cookie scoop (1.5 inches in diameter) to place the cookie dough onto a greased or silicone-lined baking sheet. Add chocolate chips** to each cookie, but don't press them down with too much pressure or the cookies may spread too much.
- Bake the cookies at 350 degrees F for 10-13 minutes. Remove the cookies when they have browned around the edges. It's okay if the center still looks slightly doughy; the cookies will finish cooking on the baking sheet.
- Allow the cookies to cool for 10 minutes on the baking sheet then transfer them to a wire rack. Sprinkle with sea salt if desired.
*Mix almond butter very, very well before measuring out for cookies.
**0If you prefer, you can fold the chocolate chips in with the cookie dough, but it is very thick and can be difficult to evenly distribute the chips. That's why I individually added the chocolate to each cookie.
Nutrition Information:Yield: 18 Serving Size: 1 cookie
Amount Per Serving: Calories: 90Total Fat: 8gCholesterol: 10.3mgSodium: 100.6mgCarbohydrates: 2.9gNet Carbohydrates: 1.5gFiber: 1.4gSugar: 0.9gProtein: 3.3g