Scroll down to watch the video!
When it comes to the holidays, I’m not one to hold my breathe and hope I can make it through the season never consuming an ounce of sugar.
That’s just not my style.
I believe it’s a time of year to come together. A time to connect, enjoy, and even indulge.
I sip eggnog. I drink wine. And by all means, I eat cookies!
I find when I allow myself to enjoy these things, I usually don’t overdo it. For me it’s always the resistance against something (i.e. eating a cookie or drinking the wine) that leads me to overdo it.
When my focus is on enjoyment and pleasure, I tend to enjoy and move on. No lamenting, no resisting, no fighting with myself.
These cookies are my favorite of all favorite.
They taste amazing, are insanely easy to make and are as clean as you’re gonna get when you’re talking cookies.
Oh, and the gluten free part is really just an added bonus. Because these cookies are made of almond butter and contain no flour, they offer the added perk of being gluten-free. So by all means if you or someone you know are gluten-free, make this delicious cookie and take a deep breathe knowing that you can still enjoy one of life’s simplest pleasures.
Gluten Free Chocolate Chunk Cookies
Yield: 22 cookies
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Ingredients:
- 1 cup unsalted almond butter
- ¾ cup turbinado sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 3 ounces dark chocolate, chopped
Directions:
Pre heat oven to 350.
Combine almond butter, sugar, egg, vanilla, baking soda and salt in a large bowl and hand mix until everything is incorporated.
Gently stir in chopped chocolate.
Drop cookie dough into 1-tbsp plops on a rimmed baking sheet lined with either silpat mat or parchment paper.
Bake for 10 minutes. Cool completely and store in an airtight container. Enjoy!
Makes 22 cookies.
Nutrients per cookie: Calories: 109; Total Fat: 7.4g; Saturated Fat: 1.1g; Cholesterol: 8mg; Carbohydrate: 10.9g; Dietary Fiber: 1.3g; Sugars: 9.2g; Protein: 3.4g
Dani, you forgot about the vanilla extract in your recipe. :/
My hubby is allergic to almonds but I’ve been looking for a recipe similar to this one – is using sunbutter okay?
Wow! Delish! I’m having trouble not eating ALL of these before my holiday party at work tomorrow. Thanks for the recipe!
I made these tonight. They are so amazing. Thank you so much.
Hi Dani, I have a granddaughter with celiac disease and was very excited to be introduced to this recipe. I tested it before I made them for her and my hubby went wild for them. I made a double batch for a Christmas present for my granddaughter and gave the recipe to my daughter, with credit to you, of course.
I’m always looking for new gluten free recipes to try. These were definitely a hit!! Thank you so much!!
Hi Dani, I was very excited to be introduced to this recipe. My granddaughter, Mackenzie, has celiac disease. I tested the recipe on my hubby before I made them for her and he went wild for them. I made a double batch for a Christmas gift for Kenz and gave the recipe to my daughter, with credit to you, of course. Everyone who tasted them just LOVED them.
I’m always looking for new gluten free recipes to try. These were definitely a hit!! Thank you so much!!
Sorry for the duplicate comment. I got an error message that said it was a duplicate so I just reworded it.
Dani – I hope you are your family are enjoying a great Christmas. I made the cookies today – and I haven’t doubted you since I found on line but you can count me in as a disciple of eating Clean and Delicious. I ate 4 cookies and I just have to hide them from myself. Thanks for doing your thing and sharing it with me!!!!
this is so cool! thanks for the recipe.
Hey Dani!
I really enjoyed these fabulous tasty cookies! It was very yum yum yumm!
I only recently discoved your cool blog & great inspiring videos & really love it all!
Greetings from a foodie fan from Belgium! 🙂
Dani, these cookies are AMAZING! And I can’t believe how EASY they are to make, not to mention you don’t destroy your kitchen making them! I’m putting this recipe in my back pocket, just as you said 🙂
Just a quick question? You say in the video not to use chocolate chips in this recipe. Can you explain why?
Thank you so much. I look forward to trying this out.
made these last night using natural peanut butter instead of almond butter because its what I had. At first when I mixed it all up I thought it was going to be too wet but I let it set while I chopped up the chocolate and it must of “set up” because the consistency was fine then. I baked and they are really good for not having any flour in them! Thanks so much.
What can I substitute besides the chocolate chunks instead of nuts because there’s nuts in the almond butter?
I’m making these tomorrow but I have to use natural peanut butter. I couldn’t find almond butter in my store. I can’t wait!! I’ll let you know how they came out.
I made these tonight with an 85% dark chocolate bar and 1/2 cup of rolled oats – and they turned out perfect! Thank you Dani for this recipe!
A friend of mine made these cookies and they are fabulous! I am so happy to have the recipe.
Hi Dani,
I made these, but for some reason they won’t stick together after baking, but I’m following your instructions to the T 🙁 help please
Hmmmm…. what brand of almond butter are you using?
I’m using kirkland creamy almond butter, and on the back the ingredient list says it only has roasted almonds.
hmmmm, that should work. They are usually pretty delicate when still hot but once they cool they firm up. I’m not sure what could be going wrong! If you wanted, you can add a little extra sugar – I’m pretty sure that would help if nothing else seems to work.
Dani I watch your stuff on YouTube and have made several of your recipes. My whole family loves these cookies! This is my go to cookie recipe. I use the Kirkland almond butter too and it works fine. You have to make sure you stir it good before you use it. Also don’t touch the cookies until completely cooled! Thanks Dani.
Just made these cookies because I need a healthier dessert when i’m craving it and they hit the spot. Thanks to my hubby for stumbling on to this website.
Hi Dani – a quick question! How is best to store these and how long can they be kept for? Thanks!
They can be stored in a container on the counter and you’ll be lucky if they make it more than a day or so 😉
They can be stored in a container on the counter and you’ll be lucky if they last more than a day or so 😉
Dani
In your gluten free chocolate chip cookie it called for turbinado sugar is there any thing else I could use ?clean
Thank you
Sharon
You can use coconut sugar or even a mix of white and brown sugar would work.
Thank you Dani
I ended up using brown sugar and mini chocolate chips my sister and Neice and sister in law loved them. And I really enjoy your video receipts
Thank you
Sharon
Thank you for sharing a great recipe! My girlfriend has Celiacs Disease and was diagnosed just last year. She has had to give up a lot of the food she loved and what she can still eat from stores is lackluster more than 75% of the time. I couldn’t stand seeing her frustrated and disappointed any longer after we went out and she cried due to a menu being so misleading… so I took it upon myself to learn to bake. I scoured YouTube and found tour channel and this recipe and I just made my first batch tonight! I’ve never baked anything in my life before! I made them bigger, with a pinch of extra sugar, and slightly more chocolate chunks (she loves chocolate!). They look amazing! I’ve included a picture for you as they turned out perfect! Thank you again, and I hope you can do more gluten free recipes so that I can keep putting the smile on my girl’s face!
I am LOVING your website and YouTube channel. Your recipes have been a game changer for me living with Type 2 Diabetes and struggling with weight loss. So, a BIG thank you!
For this cookie recipe, could the turbinado sugar be substituted with Erythritol or the like?