Double Chocolate Almond Butter Cookies

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These Double Chocolate Almond Butter Cookies are flourless and perfectly fudgy. They’re naturally gluten free, dairy free, and paleo as well. They’re a huge hit with everyone, and make a perfect homemade gift!

Chocolate cookies laid out on parchment paper.

We’ve been making these chocolate cookies for over 6 years now. And I have to say they’re still just as big of a hit as they were the first time I made them. They’ve been my go-to when I need a super easy cookie in a hurry because you can mix them together in just minutes!

So whether I’m making them because we have a cookie craving, or I need some to give away, this recipe is my #1. It’s also fairly predictable that everyone loves them… after all they’re a double chocolate situation. We both love them fresh out of the oven, with gooey centers and crispy edges.

These cookies are naturally gluten free and dairy free because they’re a flourless cookie. The almond butter is what you use in place of flour, and it does double duty to provide what you would normally get from the flour and butter. This also means you don’t even need a mixer to make these – you just need a few minutes, and you’ll have cookies in the oven!

Double Chocolate Almond Butter Cookies stacked on a cooling rack with two glasses of milk.

Alright, first up let’s talk about the ingredients:

  • Almond Butter – this makes up the base of the cookies. It provides structure and allows these to be flourless as well.
  • Coconut Sugar – makes the perfect natural sweetener for cookies. It has similar properties to regular cane sugar and produces the right texture. I have had different people write to say they successfully decreased the sugar in this recipe. But just know that the amount called for is what will give you the texture you see in these photos.
  • Cocoa Powder – works together with the almond butter to make the perfect flourless cookie.
  • Eggs – bring the almond butter and cocoa powder together and they help to make that chewy texture.
  • Vanilla Extract I love adding just a touch because it enhances the chocolate flavor.
  • Chocolate Chips this is what makes these cookies ‘double chocolate’ and I like to use the Enjoy Life brand because they’re free of many common allergens.
Chocolate Cookies with 2 glasses of milk.

And now, let’s jump in with how to make these Double Chocolate Almond Butter Cookies step by step!

The ingredients for chocolate cookies in a bowl with a wooden spoon.

First up add all the ingredients except the chocolate chips to a medium sized and mix until smooth.

Mixing chocolate chips into the chocolate cookie dough.

Then mix in the chocolate chips just to combine.

Chocolate cookie dough portioned out onto a cookie sheet.

Next portion the cookie dough out onto a parchment lined baking sheet. You can use a cookie scoop or a pair of spoons for this. I like to keep mine around 2 tablespoons which yields a 3-4″ sized cookie.

Freshly baked chocolate cookies on a baking sheet.

And finally we’re going to bake them! 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 exactly 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 cookies on parchment paper.

I think these cookies are at their best on the first day because they’re fudgy with crispy edges.

Storage Tips for these Double Chocolate Almond Butter Cookies:

  • These cookies do keep well in an airtight container in the freezer, but when they thaw, they’re fudgy and chewy without the crispy edges.
  • You can also keep them in an airtight container on the counter for up to 3 days. They get softer as they sit, and will get a bit drier each day, (which is why I freeze mine).
Dunking a Double Chocolate Almond Butter Cookie into a glass of milk.
Half of a chocolate cookie sitting on a glass of milk.

I hope you get a chance to make these cookies soon, and if you do, I hope you’ll leave me a comment/rating below. I always love hearing from you here in the comments. And also over on Instagram where you can tag me at #getinspiredeveryday with your photos of what you make.

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Double chocolate cookies on parchment paper.

Double Chocolate Almond Butter Cookies

  • Author: Kari
  • Total Time: 18 mins
  • Yield: 15 cookies 1x
  • Diet: Gluten Free


These fudgy cookies will quickly become a household favorite for their deep chocolate flavor, and because they’re so easy to make!



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)


Preheat the oven to 350ºF and line a baking sheet with parchment paper.

In a medium sized bowl, whisk together the coconut sugar, cocoa powder, and baking soda until no more cocoa powder lumps remain.

Stir in the almond butter, eggs, vanilla extract, and chocolate chips until a stiff dough forms.

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.

Bake for 8-10 minutes or until crunchy on the edges, but still soft and fudgy in the middle. Bake the remaining cookie dough, and cool the cookies to room temperature before storing.

Enjoy immediately and freeze any leftover cookies for another day! You can store them in an airtight container on the counter up to 3 days, but they will get drier with time.

  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Category: Baking
  • Method: Mixing
  • Cuisine: American

Keywords: Flourless Chocolate Cookies, Gluten Free Chocolate Cookies, Paleo Chocolate Cookies

75 thoughts on “Double Chocolate Almond Butter Cookies”

  1. My first time baking these cookies and they were absolutely delicious, gooey, chocolatey, just perfect! Thank you so much!

  2. I have been making these cookies for a couple of years now (once or twice a month) and apparently, I’ve been halving your recipe all this time but I get 12 cookies out of it! I also use crunchy raw almond butter. I don’t add the chips but today I added something that I had around and boy did they come out great! MARSHMALLOWS!

    Thanks for the great recipe!

    • I’m so glad to hear you’ve been enjoying them! And thanks so much for the marshmallow tip, that sounds incredible, maybe I’ll have to do a s’mores cookie recipe here soon!

    • 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.

    • 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! 🙂

  3. 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.

    • 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! 🙂

  4. 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

  5. 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?


    • 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! 🙂


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