Almond Butter Chocolate Chip Cookies {Gluten-Free}

by jenna on August 20, 2012

These are the most delicious “healthy” cookies that I’ve ever tasted.

Not that I tend to talk in superlatives or anything. Hah! It drives Adam crazy but I don’t care.

Seriously though….my friend and yoga teacher, Anna, made these cookies for us during a yoga team meeting the other week and I couldn’t wait to go home and remake them myself! They are vegan, gluten-free and could even be eaten for breakfast in a pinch {let’s be honest, you can totally eat these for breakfast. Even when you are not technically “in a pinch”}.

These cookies are full of good-for-you things, like almond butter, ground flax, hearty oats and dark chocolate! I don’t know about you, but in my world dark chocolate counts as as a healthy snack. And there’s no flour, either—making them perfect for our gluten-free friends!

I took a bag of these on my recent trip last week to Oregon to share with my blogging buddies. Not to toot my own horn or anything, but I think they were a hit. Cause, you know, you can never have too many snacks. Especially when you are eating your way through Southern Oregon. I’m telling you—you can never go wrong when traveling with cookies in your purse.  Rachel was actually texting me last night for the recipe because she wanted to make them for her kids today!

They’d be perfect for school snacks, especially since they are peanut-free. Peanut-free and gluten-free!

The best part though? The CHEW.

These guys are insanely chewy.

And they keep so well, too! I like them cold, straight out of the fridge, but I think they also would make great ice cream sandwiches.

For breakfast. Duh.

Almond Butter Chocolate Chip Cookies {Gluten-Free}

makes about 2 dozen cookies

Print this recipe!

Ingredients:

1/4 cup coconut oil, room temperature

3/4 cup granulated sugar

3/4 cup brown sugar

1 1/4 tsp baking soda

1/2 tsp cinnamon

3/4 tsp salt

3 cups gluten-free oats (or old fashioned)

1 10-oz bag dark chocolate chips

1 cup almond butter

2 tbsp ground flax mixed with 6 tbsp warm water

2 tsp vanilla extract

Directions:

Preheat oven to 350 degrees.

Cream together the coconut oil, almond butter, granulated sugar and brown sugar until well blended. Add vanilla extract and ground flax + water water mixture. Keep beating until everything is combined.

In another bowl, mix together the oats, baking soda, salt and cinnamon. Add to wet ingredients along with chocolate chips. Mix until just combined—be careful not to overmix!

Roll small balls of dough and place three inches apart on a silpat or parchment paper-lined sheet tray. Do not flatten dough balls. Bake for 10-12 minutes until puffy. Let cool for 5 minutes on sheet tray before transferring to cooling rack to cool completely.

Time:

30 minutes

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{ 88 comments… read them below or add one }

Jess August 20, 2012 at 3:16 am

Sometimes a good superlative is in order! These look fantastic, Jenna!

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Jenn August 20, 2012 at 3:33 am

Haha – of course they’re good – they’re full of sugar!

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Cassie @ Back to Her Roots August 21, 2012 at 4:51 am

I thought the same thing. I imagine these are totally delicious and yummy and I kinda want to eat a whole bunch of ‘em. But I wouldn’t consider them “healthy” with that much refined sugar. Great in moderation, though! And I guess it’s up to everyone to determine their own definition of “healthy”. I’m personally on a charge to kick added sugar out of my life (because I’m way addicted to the sweet stuff), so that’s coming from my skewed standpoint, obviously.

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Amy August 22, 2012 at 6:05 am

General rule of thumb (which you may already know) for sugar in recipes: 9 times out of 10 you can eliminate or replace up to a third or half of the sugar called for in a recipe.

I’m with you on eliminating sugar but it’s seriously in just about everything! :/

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Kristen August 22, 2012 at 9:49 am

Of course they’re full of sugar. They’re cookies. And “healthy” is in parentheses for a reason. If you’re avoiding sugar, that’s cool, but I wouldn’t expect this blog to ever have any low-sugar recipes, and that’s why we love it!

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Anne August 20, 2012 at 4:39 am

Oh. My. Gosh. Oatmeal/Chocolate Chip cookies are probable my favorite things on earth, I cannot wait to throw some rasins or chopped figs in and make these!!!

Frozen oat cookies are always better than room temperature ones :)

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Spencer August 20, 2012 at 4:44 am

Looks delicious! I love a good cookie and this recipe looks fantastic. Would love to try one.

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Michelle @ Eat Move Balance August 20, 2012 at 4:44 am

as soon as I saw delicious, healthy and cookie, I was sold! and I just made a batch of almond butter yesterday. perfect! :)

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megan @ whatmegansmaking August 20, 2012 at 4:55 am

They look great! I can see why they were a hit with your friends. :)

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Angela @ Eat Spin Run Repeat August 20, 2012 at 4:57 am

Wow, these look and sound amazing! I agree, a cookie MUST have a good chew factor. Might have to bake up a batch today… you know, in case I’m “in a pinch” later this week. ;)

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Ellen August 20, 2012 at 5:21 am

Thanks for the gluten free recipe! I’ll have to try it. They look delicious!

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Joelle (on a pink typewriter) August 20, 2012 at 5:33 am

Yesssss, cookies for breakfast are a must.

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jenna August 20, 2012 at 5:35 am

yum! i love anything almond butter! looks soo good for breakfast :)

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Corrie Anne August 20, 2012 at 5:41 am

I love this idea… healthy cookies with “normal” ingredients. I don’t even have to have any extra flours on hand!! :) Happy Monday to me!

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Rachel @ Baked by Rachel August 20, 2012 at 5:47 am

I wish I had a cookie for breakfast now. Such torture!

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Angela @ Happy Fit Mama August 20, 2012 at 5:49 am

If there’s oats in a cookie, it’s definitely a breakfast food. ;)

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Sarah (The Social Eater) August 20, 2012 at 6:18 am

Well, those just look delicious (and something I’d eat for breakfast, snacks, and dessert even when not in a pinch!).
Any ideas on companies who sell fair trade chocolate chips? You seem like a person who would know…but if not, I think a broken up chocolate bar (or two!) would work well:-).

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Heather Michelle August 20, 2012 at 6:20 am

These look wonderful. Can’t wait to make them!!

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amy walters, aDESIGNdock August 20, 2012 at 6:27 am

This recipe looks fantastic! Dark chocolate is most DEFINITELY a “health food” in my world. Glad you agree ; )

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Bev @ Bev Cooks August 20, 2012 at 6:31 am

I’ll take 5 trillion.

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Maria August 20, 2012 at 6:44 am

I am SO glad I got to taste these cookies….SO good! I want one now!! Miss you girl! xo

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kim@hungryhealthygirl August 20, 2012 at 6:48 am

Soft and chewy chocolate chip cookies are the best!! That’s quite a bit of almond butter……they must be delicious!

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Tracey Evans August 20, 2012 at 6:52 am

Oh so good! I’m making these asap! :)

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Elisabeth August 20, 2012 at 7:00 am

I think I love you. I have one kid with celiac disease and one kid who is vegan. Do you know how rare it is to find a recipe that suits BOTH of them? Thank you, thank you, thank you!

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jenna August 20, 2012 at 7:16 am

You’re welcome!!! I am so happy this works for you guys…that was my intent! :)

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Averie @ Averie Cooks August 20, 2012 at 7:04 am

Jenna – these are genius! I love that you made them vegan and GF. I have been wanting to play around with using coconut oil, creamed with sugar, instead of butter, but need to wait until the weather cools off and my coconut oil solidifies at room temp.

And the chocolate is just oozing off the screen and the chewy factor…mmm, Sold!!!

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Moni Meals August 20, 2012 at 7:21 am

Really great cookie recipe. I like the coconut oil and flax that you used. Hope to make theses ASAP! Thanks Jenna.

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Alex @ Healthy Life Happy Wife August 20, 2012 at 7:24 am

Looks great! Love chocolate chip cookies – pinned this & can’t wait to try them!

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Allyn August 20, 2012 at 7:36 am

I think I’ll try to make them tonight with sunflower seed butter, since sweet husband is allergic to all nuts.

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allie@sweetpotatobites.com August 20, 2012 at 8:13 am

i love chewy cookies – this looks like a great recipe! may have to try a version with peanut butter as well…

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Sara August 20, 2012 at 9:07 am

Is there any other oil I could use? I have all the other ingredients in my pantry. Thanks!

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jenna August 20, 2012 at 9:13 am

you could use butter! I haven’t tested with canola oil so I’m not sure how a liquid oil like that would work.

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Caroline L. August 20, 2012 at 9:45 am

Nothing better than something that is both delicious and healthy! These look unbelievable!

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Andrea @ The Skinny Chronicles August 20, 2012 at 9:45 am

Ah man. Those look good. Maybe throw in some dried cherries? (I’ve been on a major dried cherry kick…) Although I am sure they are perfect just the way they are.

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RunEatRepeat August 20, 2012 at 9:51 am

Hey Jenna :) Do they taste coconut-y at all because of the oil? I’m not a big coconut person.

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jenna August 21, 2012 at 3:47 pm

They don’t taste coconut-y at all! :)

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Rachel - A Southern Fairytale August 20, 2012 at 10:07 am

My kids are SO excited about these that they’re willing to clean their rooms and fold laundry in order to get to make these! ;-) hee hee

These are soo yummy! Can’t wait! I’ll be texting you pics when we make them :-)

MWAH! Miss ya already!

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Sam @ Better With Sprinkles August 20, 2012 at 10:23 am

I would be all over these for a dessert….or snack…or breakfast. Pretty much all the time. :-)

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Elizabeth August 20, 2012 at 11:34 am

Could I use 2 eggs instead of the flax and water?

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jenna August 20, 2012 at 11:37 am

Yes!

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Carissa August 20, 2012 at 12:58 pm

These look sooooo good! I’m really into almonds lately. I should start toting around cookies in my purse, too. Good idea.

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Casey August 20, 2012 at 2:04 pm

These look great, Jenna!

Are we going to get a recap of your bloggie weekend away? :) Always love your weekend trip recaps!

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jenna August 20, 2012 at 2:05 pm

tomorrow! I am working on that right now!

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Brittany August 20, 2012 at 2:31 pm

These look awesome Jenna. I’m pretty sure I need them in my life.

Hope you are well!

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DessertForTwo August 20, 2012 at 4:41 pm

Oh my deliciousness! I need these for breakfast!

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Taylor August 20, 2012 at 4:43 pm

These were so good! I couldn’t get mine to form perfect balls like yours–they didn’t stick together so well. Did you grind your oats at all? But after baking they were delicious! They did spread a lot but I probably made mine bigger than yours :)

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jenna August 20, 2012 at 4:51 pm

I did not grind my oats! Just used gluten-free rolled oats. They DO spread a little, which is why it’s important not to overmix them. I hope they are tasty!

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Emily @ Life on Food August 20, 2012 at 5:29 pm

I am going completely on the saying that they are healthy. Anything with 3 cups of oats and flax seed is healthy. Perfect for breakfast!

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katryn@rampantcuisine August 20, 2012 at 5:48 pm

These look great! My mom just found out a couple weeks ago that she has to follow a strict gluten free diet…these would be a perfect recipe to make for her…thanks!

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Katrina @ Warm Vanilla Sugar August 21, 2012 at 3:25 am

These sound positively fabulous!

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Grace August 21, 2012 at 7:17 am

Hi Jenna! Do you think something could be substituted for the coconut oil? Thanks!

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Julia August 21, 2012 at 10:16 am

Hey Jenna,
Need to bring an item to a vegan bake sale next weekend.. these look perfect! May I use Chia seeds instead of flax? If so, same quantity??
Gratefully,
Julia

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Joanne @ threeunderthree August 21, 2012 at 11:19 am

As soon as my shopping order arrives with a new jar of almond butter I am making these… they look incredible!

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De August 21, 2012 at 1:21 pm

Oooomg, these look incredible. Must try!!!

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Lisa August 21, 2012 at 2:21 pm

I saw Jessica linked up to this recipe today so I took that as a sign that I should comment. :)
I made these this AM and they are beyond delicious!
Like another commenter, mine spread out quite a bit compared to your photo and my yield came out quite a bit more than the 2 dozen listed…I got 44 good sized cookies.
Next time I may try and chill the dough and see if that causes the cookie to come out a bit thicker. Even if it doesn’t I still would make them again and again. They are that good.
Oh, and love the idea of replacing the chocolate chips with some dried cherries or cranberries.

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LouLou August 21, 2012 at 8:40 pm

I am pretty sure the answer to this is probably no but they look so good I have to ask …is there anything at all you can substitute for almond butter that is not a nut product ? My better half is seriously allergic to all nuts…. As a former nut butter lover I am constantly serching for the same consistency somewhere else….

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Lia August 27, 2012 at 2:04 pm

I’m sure you’ve thought of this, but since peanuts are technically a legume, can you sub peanut butter?

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Janelle September 2, 2012 at 3:13 pm

Perhaps sunflower seed butter?

Also, I didn’t have enough nut butter, so I subbed in some coconut butter, which worked wonderfully. That might be an option too.

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DessertForTwo August 22, 2012 at 4:41 am

These cookies are AMAZING! I made a batch last night, then put the rest of the dough balls in the freezer for later. Thank you for this wonderful recipe! :)

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DessertForTwo August 22, 2012 at 4:41 am

Oh, PS, I used 2 eggs instead of the flax-water mixture! Thought I should let everyone know!

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Ashley August 22, 2012 at 5:11 am

When I saw this recipe I HAD to make them (because what good is my fresh jar of almond butter if it’s not in delicious cookies). These turned out SO freakin’ good!! The dough is so rich and yummy but not that stuck-in-your-gut feeling, just that happily full feeling. And the cookies are amazingly chewy and sweet and hearty and chocolaty and just yum yum yum. Thanks for sharing!

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jenna August 22, 2012 at 7:21 am

Glad you liked ‘em!

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Angela @ AnotherBitePlease August 22, 2012 at 12:35 pm

these cookies look so so so good. Can’t wait to try – lovin’ your blog!

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Lisa August 22, 2012 at 12:53 pm

So chilling the dough for about 45 minutes was the key for me. They turned out perfect!
Yes, this is my second batch in two days. No, I didn’t eat them all myself…but I wanted to. ;)

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Sarah August 22, 2012 at 2:49 pm

I’m making these right now….

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Jessica August 22, 2012 at 4:57 pm

Jenna- Thank you so much for this recipe! I made the cookies today and my family loves them.

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luv what you do August 22, 2012 at 6:37 pm

Those look incredible!
They remind me of my favorite almond butter cookie recipe…
http://luvwhatyoudo.wordpress.com/2011/03/09/clean-monday-continued-clean-cookies/

I will have to add this to my list of cookies TO MAKE!

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Nik August 23, 2012 at 3:33 pm

I just made these this afternoon and they are all kinds of delicious. :)

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Katie August 27, 2012 at 4:23 pm

I just made these….the dough was AMAZING, but super dry…..I’m wondering if I need to use a more oily almond butter? They stayed in balls…..still tasty, but I really want them to be puffy!

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Leatitia August 29, 2012 at 2:42 am

I used MaraNatha almond butter which is super oily, and my dough was very moist. You could use also use more coconut oil I guess.

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Nicole August 30, 2012 at 12:33 pm

I had the same problem – they stayed in balls :-( But still really yummy!

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Leatitia August 29, 2012 at 2:37 am

I starred this post in my reader because I knew I had to try these! Chewy cookies? I’m there!!

I finally bought a bag of chocolate chips this week, so I had all the ingredients in hands to make these beauties.

MAKE THEM TODAY. Like everyone and their mothers rave about those cookies. Being gluten-free is the icing on the… cookie!

This recipe goes straight to my favorite recipes folder. Thank you!!!

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Alessandra August 30, 2012 at 6:58 am

Oh my goodness, Jenna! You’ve hit the nail on the head with these ones! I don’t have any dietary restrictions but I have SOOOO many friends that do! These are just AMAZING! I substituted the 2 eggs for the flax since I didn’t have any (as suggested by a reader) and they were AMAZING. SOOOOOOOOOOO chewy and delicious! Thank you!

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Elizabeth @ButIWantCake August 30, 2012 at 8:59 am

Oh my sweet tooth. These look amazing. I plan to link on my blog as a recipes I’m dying to try type of thing. Thank you for these amazing recipes! I love your blog!

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Kathleen @ KatsHealthCorner September 2, 2012 at 12:20 pm

Those sound AMAZING! :D

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Janelle September 2, 2012 at 3:19 pm

I (sadly) didn’t have any almond butter at home, so I used peanut butter… and I also didn’t have quite enough of that so I added some coconut butter. Magically they turned BEAUTIFULLY – they didn’t stay in balls or get overly flat, and everyone at church raved about them. Yay!

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erin September 4, 2012 at 12:28 pm

i made these cookies this weekend and they were *delicious*! the only problem is that by the next day, they had turned green–eew. the only thing i can think of is that i had subbed sunbutter for the almond butter and that typically needs to be refrigerated. i thought since they were cooked it wouldn’t matter. anybody else have this problem? i will now definitely put them in the fridge right away.

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jenna September 4, 2012 at 8:41 pm

That is so very odd…I have never used sunbutter so I’m not sure about it…but regardless, I don’t think that is normal! I didn’t keep mine in the fridge and they were fine the next day. That’s very odd–I’m sorry!

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Averie @ Averie Cooks September 12, 2012 at 6:43 pm

Often times things baked with sunflower seed butter WILL turn green, either immediately or over time. I had this happen to me about 5 year, freaked, googled and took some informal polls, and it’s totally normal. Chemical reaction between the seeds and baking soda/powder.

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Pooja Arora September 5, 2012 at 6:03 am

You ought to be a part of a contest for one of the finest websites online. I am going to recommend this website!

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Raley September 12, 2012 at 1:41 pm

Jenna! Made these and they were so fantastic that Im making them again! However, I’m out of oats so can I use oat flour instead? And if so how much? Thanks!

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jenna September 12, 2012 at 2:51 pm

Not sure– haven’t tried that variation. I’m sorry!

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Sophia January 13, 2013 at 10:06 pm

After mixing wet and dry ingredients all I got was a crumbly mess. I had to work really hard to mush bits of the crumbles in my hand to form balls. What was I doing wrong? I think I’ll add more almond butter next time.

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Stacey January 24, 2013 at 9:07 am

I made these yesterday and they are fantastic! Just the right amount of chewy, crunch and pure yummy! I changed the sugar content by only putting in 1 cup of coconut sugar and it was just the right amount of sweetness without the blood sugar crash from traditional sugars. It also imparts that brown sugar flavor we enjoy! This will be my go to cookie, as we are getting away from the gluten and refined sugars. Thank you for sharing! :)

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Michelle January 30, 2013 at 10:27 pm

Hi! I made these! They were really good. I substituted the sugars with coconut sugar, and I only added 3/4c total, and these were very good, and still sweet. I also only added about 2oz of mini dark chocolate chips, and 2oz of sweetened cacao nibs, and I feel that was enough. I am totally addicted to sugar, by the way, and trying to cut waaaaaaay back, and I was satisfied by these. :)

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Arthur in the Garden! February 2, 2013 at 11:32 pm

Yum!

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Sara Roof February 24, 2013 at 11:54 am

Gluten-Free AND Vegan!!! Thank you for this awesome recipe. I’ve made them twice and they are so good! Also yummy with steel cut oats! :) I also added 1/2 cup of toasted unsweetened coconut!

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