Cookies Gluten Free

Healthy Flourless Almond Butter Chocolate Chunk Cookies

September 12, 2019

These healthy almond butter cookies are made with a coconut oil base and have a soft and chewy center studded […]

These healthy almond butter cookies are made with a coconut oil base and have a soft and chewy center studded with chunks of rich, dark chocolate. Naturally gluten free and butter free. 


Where, oh where does the time go? One minute I’m noshing on juicy peaches and melty popsicles in my flip flops and the next I’m baking pumpkin bread and chai spice cinnamon rolls like there’s no tomorrow. Truth be told, I’m a sand and sun kinda girl through and through but there is something to be said for the changing of the seasons. I love a crisp, early fall morning with a lingering chill in the air that can only be remedied with an oversized fleece sweatshirt and a pair of sherpa lined UGG boots.

And I’ll be the first to admit that a cozy Saturday spent baking in my fuzzy socks and pj’s from sun up to sun down is my idea of a dream day. But since we literally just packed away the Labor Day flags a week ago, I’m going to hold off on bombarding you with too much pumpkin spice this and pecan pie that for teensy bit longer.

Besides, I’ve got something reeaaallll good to share with you that knows no seasons. Cooookieeees!!  Yep, these flourless almond butter chocolate chunk cookies are the next best thing to happen your recipe collection and they have been a long time coming.



You see, the first time I made these cookies I was still pretty new at this blogging thing and was spending a lot of time experimenting in the kitchen. These cookies are the result of some late night recipe testing that yielded some pretty favorable results if you ask me.

I was actually short on butter {gasp!} but was REALLY craving cookies. What’s new? Anyway, I did have some coconut oil and almond butter on hand so I whipped them up with a few ingredients in a bowl and here you have it! The very best butter free, gluten free, flourless almond butter chocolate chunk cookies that will ever come out of my oven.


Well, technically there is some flour in the recipe but it’s almond flour which is made of, well, almonds. These deceptively decadent, healthy-ish cookies are all kinds of right and after the very first bite you’ll be sold.

I adore these cookies not only because they are made with good-for-you ingredients, but because they have a texture and flavor like none other. They are soft and chewy, ooeey gooey perfection. Sink your teeth into one of these warm, thick cookies loaded with chocolate chunks and I’m fairly certain you’ll be thinking “holy cow, these couldn’t possibly be made without butter!”


I’m here to tell you they are and you won’t miss the butter one bit. Or the flour for that matter. These cookies are finally making a long overdue appearance here on the blog. Mostly because I’ve been too busy to reshoot them after posting the one and only hero shot of these butter free babes on Instagram over a year ago. I managed to get that one snap before the kiddos descended and we collectively decided that eating the cookies sounded like a far better idea than photographing the cookies.

What can I say, I’m a sucker for a good cookie. Total rookie move though. And you crazy bakers have been begging for the recipe ever since I teased you with it on my Insta feed.


I really have nothing else to say about these cookies except to say that if you are a chocolate chip cookie fan {duh, who isn’t??}, then I can pretty much guarantee that you’ll looovvee these cookies.

If that bite shot doesn’t convince you that you need these in your life, like asap, then I don’t know what will. These are no basic batch of chocolate chip cookies. They are made with almond flour, almond butter, coconut flour and a smidge of brown sugar which you can easily swap for coconut sugar if that’s your jam. Some eggs, vanilla and a healthy dose of chopped dark chocolate round out the ingredients in these crazy delicious cookies.

I hope you find these gluten free almond butter chocolate chunk cookies every bit as irresistible as I think they are. They are the perfect answer to all of your cookie cravings. Give them a try and let me know what you think. Leave me some love in the comments below…I love to know which recipes are a hit in your kitchen! And if you are looking for a tried and true full-on butter filled classic chocolate chip cookie recipe, try this one. It comes with five top tips for baking perfect cookies every time.

Happy baking!

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Almond Butter Chocolate Chunk Cookies (Butter Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Browned Butter Blondie
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins
  • Yield: 18 1x
  • Category: Cookies


These butter free almond flour cookies are made with a coconut oil base and have a soft and chewy center studded with chunks of rich, dark chocolate.


  • 1 cup blanched almond flour, finely ground
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 5 TBSP coconut oil, melted to liquid form
  • 5 TBSP smooth almond butter, room temperature
  • 3/4 cup light brown sugar (or coconut sugar)
  • 1 1/4 tsp vanilla
  • 1 large egg, plus one egg yolk, room temperature
  • 1 cup bittersweet chocolate chips
  • Dark chocolate, chopped, for tops of cookies (I use 70% cacao)


  1. In a medium bowl, whisk together almond flour, coconut flour, baking soda and salt. Set aside.
  2. In a large mixing bowl, mix coconut oil and brown sugar with a wooden spoon for 1 minute.
  3. Stir in the almond butter and vanilla and mix until well combined, about 20 seconds.
  4. Add the egg and egg yolk and stir well.
  5. Stir dry ingredients in to the coconut oil mixture until barely combined. Some streaks of flour should still remain. Do not over mix.
  6. Add chocolate chips and gently mix together.
  7. Cover bowl with plastic wrap and refrigerate for one hour.
  8. Preheat oven to 350 degrees.
  9. Line two baking sheets with parchment paper and scoop dough on to the prepared pans, leaving 2 inches of space between cookies. You should have 6 cookies per baking sheet.
  10. Bake for 8 minutes and then rotate pans in oven and top each cookie with a square of dark chocolate.
  11. Bake for 4 more minutes or until cookies are almost set in the center and edges are just golden brown. Cookies will be soft but will stiffen as they cool.
  12. Remove from oven and allow cookies to cool on the baking sheets for 10 minutes. Remove from baking sheets and cool on a wire rack.
  13. Serve warm sprinkled with flakey sea salt if desired.


Cookies are best enjoyed the same day.
May be frozen.
Prepared cookie dough can be stored tightly covered in the refrigerator for up to 5 days.



  • Reply
    January 27, 2023 at 10:28 pm

    Hi. Can I use butter or olive oil instead of coconut oil? I know there’s a lot of comments about these cookies not having butter, but I cannot eat coconut oil. Thank you for your help!

    • Reply
      Heather Mubarak
      January 30, 2023 at 8:54 pm

      Hi! I haven’t made this recipe using any oil other than coconut oil and I’m afraid the flavor and texture won’t be the same using butter as a substitute.

  • Reply
    July 16, 2022 at 2:19 am

    I’ve baked several different gluten/dairy free cookies but so far these are the tastiest! Even my gluten-eating friend said if she knew there were alternatives to “regular” cookies that tasted this good she would’ve switched a long time ago! ;-P

  • Reply
    June 5, 2021 at 5:55 pm

    The best gluten free chocolate chip cookies I’ve EVER made. Ever.

  • Reply
    March 11, 2020 at 11:18 am

    I love these cookies! But mine flattened out more than yours seemed to during the baking. Should I chill the dough longer or use more coconut flour? I live in Utah, so maybe altitude played a part in the way the dough baked?

    • Reply
      Heather Mubarak
      March 16, 2020 at 7:32 am

      Hi Janie!
      I find that the more I chill this dough, the less they spread in the oven. The altitude may have played a part in the recipe turning out differently…I haven’t baked these at a high altitude before so it’s tough for me to say. Glad to hear they were still a hit!!

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