Double Chocolate Almond Butter Cookies

Double Chocolate Almond Butter Cookies | Get Inspired Everyday!

Double Chocolate Almond Butter Cookies | Get Inspired Everyday!

These cookies have been a long time in the making! Remember last year’s super easy, ground breaking peanut butter cookies? Yeah… well I thought I could make them with almond butter as a substitute, boy was I wrong! Every batch I made turned out different, but the common theme was super flat, oily cookies. So… in the process of trying to figure out what to do about these cookie issues, I decided to add cocoa powder to thicken up the dough – and the problem was solved. Chocolate was the solution all along, of course!

Double Chocolate Almond Butter Cookies | Get Inspired Everyday! Double Chocolate Almond Butter Cookies | Get Inspired Everyday!

The cookie dough comes together super fast. Just whisk the cocoa powder and coconut sugar together before adding the rest of the ingredients. You can spoon the cookie dough onto lined baking sheets or you can roll the dough into cookie balls. I like the look of the rolled cookies better (picture below), but it does get your hands a bit messy! I don’t feel like I’m baking unless there’s some kind of mess involved though!

Double Chocolate Almond Butter Cookies | Get Inspired Everyday!

As with all cookie recipes (and baking recipes for that matter) start checking them before the baking time is up. Not everyone’s oven is the same and you don’t want overdone cookies. Be sure to take them out when they’re still soft and a bit fudgy in the middle!

Double Chocolate Almond Butter Cookies | Get Inspired Everyday!

I think these cookies are at their best on the first day because they’re fudgy with crispy edges. They do keep well in an airtight container in the freezer, but when they thaw, they’re fudgy and chewy without the crispy. I also saved some cookie dough in the fridge, baked it a day later, and it came out exactly the same – perfect for skillet cookies on demand!

Double Chocolate Almond Butter Cookies | Get Inspired Everyday!

Double Chocolate Almond Butter Cookies

  • Author: Get Inspired Everyday!
  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Total Time: 18 mins
  • Yield: makes 15 cookies 1x


  • 1 cup blonde coconut sugar
  • 1/2 cup cocoa powder
  • 1 Teaspoon baking soda
  • 1 cup smooth almond butter
  • 2 large eggs
  • 2 Teaspoons vanilla extract
  • 1/3 cup chocolate chips (Enjoy Life brand)


  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
  2. In a medium sized bowl, whisk together the coconut sugar, cocoa powder, and baking soda until no more cocoa powder lumps remain.
  3. Stir in the almond butter, eggs, vanilla extract, and chocolate chips until a stiff dough forms.
  4. Using a spoon, scoop out a bit of cookie dough (2 Tablespoons) and roll it into a ball. Place the formed cookies on the prepared baking sheet. You can fit 12 cookies on a regular sized cookie sheet.
  5. Bake for 8-10 minutes or until crunchy on the edges, but still soft and fudgy in the middle.
  6. Enjoy immediately and freeze any leftover cookies for another day!


59 Comments on “Double Chocolate Almond Butter Cookies”

    1. Coconut sugar is very important to the cookie texture in this recipe, you could try stevia but I have no idea what the result might be. Coconut sugar also acts as part of the moisture in this recipe, so the end result might be dry without it.

    2. I used 4 tablespoons of Truvia in this instead of the coconut sugar. My cookies didn’t spread like in the pictures, but they were still really good! They tasted like brownie bites, and weren’t overly sweet. My poor hubby, who has a year and gluten sensitivity (and me with the dairy allergy), was ecstatic about them! 🙂

  1. Can unbaked dough be refrigerated or frozen for later use (I’m only baking for two)? I used 3 tsp vanilla extract, 1 tsp almond extract, a pinch of salt since my almond butter was unsalted, 1 cup of Angel flake coconut, & omitted choc. chips.
    The cookies puffed up into tasty little fudgy bites. I will add more sugar next time, just my preference.

    1. I wouldn’t refrigerate the unbaked dough because it has baking soda in it which is a single acting leaving agent. This means it looses it potency over time once mixed with other ingredients. Also I haven’t tried it, but I do think you could freeze the dough, then thaw and bake it at a later date. Since I’m also baking for 2, I usually bake all the cookies, and freeze the cooked cookies for up to 2-3 weeks. I hope this helps, and be sure to let me know if you have anymore questions! 🙂

  2. These were really good. I warmed the almond butter and used coconut oil to thin my almond butter as it was the dry ends of the jar. It worked perfectly

  3. I made these today and they tasted kind of “chalky” and dry. Also,I used a teaspoon and a half of honey like someone suggested and it didn’t taste that great. What can u substitute the coconut palm sugar with?


    1. I wouldn’t sub honey in for any type of sugar because it’s very difficult to sub in. Honey doesn’t work well in cookies, so I’m not surprised it didn’t turn out. I don’t know what type of sweeteners you can have, but the only sweetener I know that subs perfectly for coconut sugar is cane sugar. These cookies are definitely fudgy, but the amount of sweetener is critical to keeping them moist and chewy. Another thing to check before making them again, is to make sure your almond butter is fully mixed together. If the oil separates and comes to the top, the hard almond butter left behind doesn’t have enough fat in it to make proper baked goods, and they will turn out dry. I hope some of this helps, and be sure to let me know if you have anymore questions that I could help you with! 🙂

  4. These are the BEST! My boyfriend says they are the most delicious cookies he has ever had and he has a sweet tooth .
    This was the first time I visited your website. Will be looking all over. The images are wonderful and I love the healthy twist to the recipes

    1. I’m so glad you both enjoyed them, that really makes my day! I love making these for people because they never know they’re healthier and gluten free. 🙂

  5. So much better than I would have ever imagined! I have always broken the nutrition rules by baking for my family…my guilty pleasure until now. I haven’t made anything else in at least a year since finding this recipe. I love it so much that I’m making my son’s birthday cake with this recipe!

    1. I’m so glad to hear you’re loving one of my favorites! I have several cakes that use nut butters as well that you might like, just type cake into the search bar and see if anything appeals to you. Also another favorite around our house for birthdays is my make over recipe of Death By Chocolate which always gets rave reviews when I make it for family gatherings.

  6. Oh! These turned out beautiful! Taste amazing. My mixture did not turn into a stiff dough, by any means. More like a shiny brownie batter. I took a chance and added 1/2 cup of coconut flour and they are perfect! Thanks for this quick and delicious recipe.

    1. I’m so glad it worked out! I think it must be a difference in almond butters, I use the Once Again nut butter brand, it’s been very consistent and has worked really well in baking for me.

  7. Had to make a couple modifications, but wow, great cookies! Did not use the coconut sugar but had about a teaspoon and a half of raw honey left in the cabinet so folded that in. Also skipped the chocolate chips and just put a piece from an 85% dark chocolate bar on each cookie while baking. Just a tiny hint of sweetness but that is all my taste buds can handle these days (quit sugar 3 months ago)… My new go-to dessert 🙂

    1. I’m glad you found the perfect way to make them for you, I’ve been noticing the longer I go with less sugar the more my tastebuds are changing! 🙂

  8. I made these and the dough was really wet so I added about a cup of GF oatmeal, a few tablespoons of shredded coconut and some currants. (I didn’t have choc chips) They puffed up beautifully! I put some on parchment paper and some directly on the cookie sheet and the parchment paper ones stuck to the paper and lost part of their bottoms. The cookies placed directly on the cookie sheet did not stick at all. Next time I would use quick oats and the full 1 cup of coconut sugar ( I cut it back to around 3/4 cup) and a dash of salt. Pretty darn good!

  9. Update: the store I went to to get more almond butter didn’t have any left… But I was desperate to make these again so I bought cashew butter. They tasted great! More fragile and moist… Not my first choice but a great alternative. Also, I noticed something strange when I tried to mix this batter the first couple of times I made it (with the almond butter). I used a large fork to mix the batter the first time I made the cookies, it really required some muscle because the batter is very sick. Cookies came out great. The second time I made it, I decided to really get in there and use my hands to mix the batter together. Some sort of strange reaction happened with the ingredients, and all of the oil from the almond butter actually extracted out of the entire batch of cookie batter, and would not blend back in the matter how many times I tried to get it to absorb. Something about my hands squeezing the batter to mix it made it change completely, and the cookies weren’t as moist because all the oil was out and even leaked out while it baked!

    1. I’m definitely trying these with cashew butter sometime because I love the buttery flavor of it! That’s really strange that it didn’t mix well with your hands, but good to know so that I don’t end up doing that sometime. 🙂

  10. BEST. COOKIES. EVER. I can’t even believe how good. Just looking at the ingredients alone, with no flour of any kind (almond, coconut, any), I passed it by. Something brought me back to look at the reviews. After I saw how much everyone else love these, I had to try. I didn’t have any eggs, so I made Chia egg for the first time. I didn’t even grind them because my coffee grinder was broken. I followed someone else’s tip and used only 1/2cup of coconut sugar & some sea salt. I can’t believe how amazing these taste! And the chewy texture! My husband loves them too. Today, I made them again, but added 1 teaspoon of peppermint extract, amazing! Thank u so much for posting, I almost want to keep it to myself (I know that’s so wrong, lol)!

    1. I’m so glad you enjoyed these! It does seem improbable that nut butter could turn into cookies, but somehow it magically makes the chewiest cookies, (they’re my favorite – can you tell)!?!

  11. Oh. My. Goodness! I just made these for a meeting I have tomorrow…two ladies are allergic to flour and one won’t do white sugar, and I am lactose intolerant so trying to find a yummy treat to please us all was so hard! I just “sampled” one out of the oven and it is Heaven! Thank you!

    1. I’m so glad you enjoyed these, they’re my favorite cookie, and something about the super chocolately-ness always hits the spot!

  12. These turned out perfectly! I used 70% dark chocolate chips and it was the perfect amount of sweet. Thanks for another winner Kari!

  13. I add toasted slivered almonds with the chocolate chips…….everybody loves them! Me included…….Thanks.

    1. Toasted almonds sounds like a great addition, I can’t wait to try it on my next batch! So glad you enjoyed the recipe! 🙂

  14. These cookies are incredibly easy and delicious. I’m going through these recipes one at a time, so far, not a clunker but we just love these!

    1. These are a favorite of mine as well! If you’re looking for your next recipe, you might like the Chocolate Chunk Salted Caramel No-Bake Cookies – they’re my husband’s favorite!

  15. Seriously the best cookies I have ever made, paleo or not. My kids even loved them, when they usually roll their eyes at my crazy cooking. Thanks for sharing!!! Delicious!

    1. I was amazed too when I first started baking with nut butters – I never in a million years would have thought you could make great baked goods w/o flour! So glad you enjoyed them! 🙂

  16. I’ve made these 4 times already (one batch in the oven as we speak) and one time, I added too much cocoa so I “panicked” and threw in some coconut milk and viola, chocolate muffins!

    There’s my timer!

    1. Thanks for writing in about your ‘variation’ because chocolate muffins sound so good right now! So glad you’re enjoying the recipe! 🙂

  17. I will be making these tomorrow, I can hardly wait to eat them, they look so delicious. I wonder if you can tell me where you bought that wire whisk that you are using for this recipe? I’ve been looking for a whisk like this one but cannot find it any where. Can you please let me know? Thank you so much in advance and thank you also for the recipe!!! 🙂

    1. I bought that whisk from Pampered Chef, and they’re the only ones who seem to have them! It’s hands down my favorite whisk, it’s good for pretty much everything, (I’ve even made whipped cream with one)! I don’t think there’s any retail outlet, I’m pretty sure you have to order their products through catalog parties. This whisk is my favorite of their products, I think I have 3 of them! Let me know how you like the cookies! 🙂

    1. If you’re allergic to coconut products, you could use organic cane sugar in it’s place. I don’t know if any other alternative sweeteners would work, but you could always try my chocolate tart which is made with maple syrup! 🙂

  18. Please help!!!

    I really want to make these cookies but my baby boy is severely allergic to eggs.
    What would be your suggestion for substitute?? EnerG egg replacer?? Applesauce?? Banana?? Flax eggs??


    1. I’ve never tried any egg replacers myself, so I would suggest sticking to whatever you’ve had the best results with in the past. I’ve had a few readers comment and say they’ve tried flax eggs in my recipes, and it’s worked really well!

    2. Hi, you’ve probably figured out your own recipe for this but I thought i’d share, my daughter cant have eggs either so I use 1 mashed banana per egg instead.
      The mix comes out too wet for cookies so I bake it as a brownie and it makes the best chocolate brownie ever!!

  19. this looks like a really good recipe! i’ve never heard of skillet cookies, but that’s a great idea!

    1. I love skillet cookies because they get extra crispy edges just like baking on stoneware. Let me know if you get to try them!

  20. OH. EM. GEE.

    I made these tonight sans chocolate chips, cut the sugar back to 1/2 c and put in just a little dash of salt. Wow. Seriously. I’ve never had a cookie come out so freaking perfect. I’ve been looking for a recipe like this forever.

    I think I must have cooked them at just the right time because when I pulled them out the outsides had just started to crack. I let them cook and they were moist inside. Husband said they tasted like a chewy brownie.

    Best day ever. Thank you, thank you.

    1. I’m so glad you like them, and now I don’t have to wonder if decreasing the sugar would work! I always develop my recipes for what normally sweet is, but I’m finding I like less and less sugar (takes awhile to get there though)!

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