Almond Butter Dark Chocolate Chip Cookies

5 from 2 votes

You'll believe in love at first bite after trying these chewy delights!

Jennifer Maltby is a guest food blogger from The Unrefined Kitchen. She has been happily married to her husband for 7 years. They have one three-year old daughter and an eight-month old son. Jennifer loves being in the kitchen and especially loves baking. Due to multiple health issues, she changed her diet and saw significant, positive changes. She started the website The Unrefined Kitchen to be a tool and resource for others trying to change their diet in a similar way. The Unrefined Kitchen is grain-free, gluten-free, refined sugar-free, dairy-free (almost–butter is used in some recipes), and paleo-friendly. You will find The Unrefined Kitchen on Facebook, Twitter, and Pinterest.

For more delicious sweet snacks try the incredibly popular Quinoa Protein Bars, Fudge Brownie Bites and Slow Cooker Chocolate Bread Pudding with Caramel Sauce.

5 from 2 votes

Almond Butter Dark Chocolate Chip Cookies

This sweet and decadent treat is gluten-free and low in carbs, the perfect cookie to satisfy your sweet tooth.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 20 people
Serving Size 1 cookie
Course Dessert
Cuisine Universal
Author SkinnyMs.


  • 1 cup almond butter
  • 1/3 cup honey or 1/2 cup if you like it a bit sweeter
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate chips
  • 2/3 cup unsweetened shredded coconut or if you prefer, replace with chopped nuts


  • Preheat oven to 350 degrees.
  • Oil baking sheets or line with parchment paper.
  • Stir together the first seven ingredients. Mix well. Make sure honey is fully incorporated.
  • Add dark chocolate chips and coconut.
  • Scoop with a cookie scoop onto cookie sheets. Bake 8-13 minutes or until lightly browned.

Nutrition Information

Serving: 1cookie | Calories: 140kcal | Carbohydrates: 10.9g | Protein: 3.7g | Fat: 10.4g | Saturated Fat: 3.3g | Cholesterol: 9.2mg | Sodium: 75.6mg | Potassium: 100.9mg | Fiber: 2.4g | Sugar: 7.6g |
SmartPoints (Freestyle): 6
Keywords Gluten-Free, Kid-Friendly, Low-Carb, Quick and Easy

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. I can't believe I'm the first to review this. These are AMAZING and will become a repeat in my house many times over. Everyone from my husband to my two year old devoured them and wanted more. Thanks so much!

  2. These were amazing! Couple of questions/comments and suggestions. I am not sure what a cookie scoop size is, have never heard of them. A heaping teaspoon worked well. It would have been good to know if they spread or not, too, so you know how many to put on your sheet.

    We do not like things super sweet, so I subbed an equal amount of brown rice syrup for the honey.

    A Silpat worked well instead of parchment paper.

    If I wanted to make these vegan, is the only think I need to sub out is the egg? Do you know if flaxseed would work as a replacement?

    Thank you!!!!

    1. Samantha, Yes, the egg would need to be replaced for vegan cookies. Here are some egg substitutes for baking cookies (I don’t think flax seeds would work)

      Canola Oil (1/4 cup canola = 1 egg)
      Cornstarch (1 tablespoon of Cornstarch + 2 Tablespoons of Water = 1 egg) …this is the one I would use for this recipe.
      Soy flour (1 heaping tablespoon of soy flour + 2 tbsp water = 1 egg)
      Ener-G Egg Replacer (follow package instructions)

  3. Has anyone submitted the almond butter? 2 of my children have tree`nut allergies. Can I use peanut butter? Which is not a tree-nut. Thank you in advance!

    1. Lynn, For this recipe, coconut oil would not work. Almond butter (natural) can be found in any grocery store next to the peanut butter. Also, look in your organic section.

  4. reading the ingredients and looking at the picture, I can't believe there is no kind of any flour in them? Was almond flour left off the list?

  5. Could you use sunflower seed butter in place of the almond butter. These sound like a good treat for my son's preschool class for a healthy cookie… but there is a little with a nut allergy.

  6. I wish I could show you a picture of what happened to my cookies. They dont look anything like whats pictured above. They pretty much turned into one cookiesheet-sized bubbley burned tasting chewy thing. Strange, because I have never screwed up a cookie! I was thinking of adding in oatmeal, think that would work?

  7. Can I use maple syrup instead of honey? I really want to give this a try as when I did the pb version (only 3 ingredients though) I found out my son is allergic to peanuts… this sound so yummy though….

  8. OMGGGGG! I just made those cookies and I am pretty sure those are going to take place of my original RECIPE of chocolate chip cookies in my household!!! Those are AMAZING, thank you so much for birthing those very delicious cookie as a dessert recipe! : ) MMMMmmmmm MMMmmmm MMMmmm

  9. My husband has brain cancer and we are trying to keep down his sugars. He can have some honey, but i dont want that much in there. Could i substitute some of the honey with liquid stevia? If so, how much would you suggest. He misses cookies the most out of any food.

    1. Hi Tricia, I’m sorry to hear about your husbands battle with brain cancer, and I wish you the best in his recovery. You can use 8 to 10 drops of stevia for every tablespoon honey.

  10. OMG! THANK YOU!!! My daughter is allergic to soy and milk and I breastfeed and miss cookies dearly and now I can have them again!

  11. These were absolutely delicious!! (Since I always love to tweak recipes, I subbed a generously rounded 1/2 cup of coconut sugar for the honey.) Even my picky gluten lovin' niece loved them! Yum, yum yummy! Thank you!

  12. I am reading these above comments and have to ridicullously agree. These are by far the best version of this recipe EVER! Of course probelm is i keep eating them, one by one by one 🙂 Also a sub for the almond butter would be sesame tahini (nut free) solution and so delicious. to the 'coconut oil vs. almond butter……almond butter is what MAKES these cookies. almond butter is ground up almonds either roasted or raw either way delicious if you can do nuts. coconut oil is just that 'OIL'. you would have had 'oil' cookies. pretty gross. it is sold everywhere….fresh ground in some places also.

    This blog is skinnyms but you mention the unrefined kitchen. is that part of you also or a separate site that you carry their recipes? Thx. and again, smack dab delicious!!!!!!

  13. I just made these (eating one right now) for the first time…I thought I would be creative and substituted a little orange extract in place of the vanilla…I used 1 1/2 tsp orange and 1 1/2 vanilla = 1 tablespoon. OH MY GOODNESS!!!!! The dark chocolate and orange combo is absolutely amazing!

  14. My batter was extremely thin as well, and turned into one cookie spongy thing 🙂 Is it because I didn't use straight almond butter, but ground up my own almonds first?

    1. Kerissa, When you ground up your almonds, did you add oil when blending to give it the creamy consistency of almond butter? It's surprising to have a thin batter because the only liquid is one egg and a small amount of honey, and as you know, almond butter is really thick.

  15. I made my own almond butter in my Vitamix – using their recipe (4 cups almonds & 1/4 cup canloa). Cookies turned out great!!

    1. Cindy, I would store in an airtight container. The fridge typically dries most cookies out but freezing should be fine. 🙂

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