Open Now! Join my Mind Body Weight Loss Course: The Don’t Diet →
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Clean & Delicious logo

  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • Recipes
  • Video
  • Food For Thought
    • Intuitive Eating
    • Mental Health
    • Nutrition
    • Weight Loss
  • Cookbook
  • Shop
  • About
  • Contact
    • Work With Me

Home » Recipes » Dessert » Cookies » Gluten-Free Chocolate Chip Cookies

May 24, 2019(updated June 30, 2021)

Gluten-Free Chocolate Chip Cookies

4.60 from 115 votes
By Dani Spies
Jump to Recipe Jump to Video Print Recipe

This post may contain affiliate links.

Gluten-free chocolate chip cookies are about to become your new go-to cookie recipe.  They are 100% grain and flour-free and can easily be made dairy-free and vegan.

Crispy on the outside and gooey on the inside, they are everything you want in a chocolate chip cookie, and could not be any easier to make.  This, my friend, is about as healthy as a chocolate chip cookie gets.

gluten-free chocolate chip cookies stacked near a jar of milk

Best gluten-free chocolate chip cookies

Some of you may remember these cookies.  They have been my go-to chocolate chip cookie recipe for years.  Anytime I make these cookies, at least one person asks me for the recipe.

This is very understandable because they really are that delicious! Grab a pen and paper (or just hit the print button!) and prepare to make the best gluten-free chocolate chip cookie recipe you’ve ever had.

chocolate chip cookies on a baking sheet

Ingredients in gluten-free chocolate chip cookies

The key to making a gluten and grain-free chocolate chip cookie is almond butter.  One cup of all-natural almond butter creates the base for this cookie recipe and here’s everything else you’ll need to make these flourless cookies:

  • Almond butter – No flour or flour substitutes needed, just one cup of almond butter is the base of this cookie recipe.
  • Turbinado sugar – Sometimes called sugar in the raw, the granules in turbinado sugar are larger than most sugar varieties and add a nice texture to the cookies. This sugar also has a delicious light caramel flavor.
  • Egg – You’ll just need one egg in this cookie recipe. Organic, pastured eggs are best. To make this recipe vegan, see tips below.
  • Vanilla extract – Do NOT forget the vanilla. And use pure vanilla extract, not imitation. It’s worth it!
  • Baking soda + kosher salt – to help these cookies bake up properly.
  • Chocolate chips – I typically use standard-sized semisweet chocolate chips, but feel free to use chunks or mini semisweet chips. I think dark chocolate or a combination of dark chocolate and semisweet chocolate would also be wonderful. To keep this recipe dairy free, be sure to use a dairy-free chocolate chip.

Ingredient substitutions

  • Nut butter – If you don’t have almond butter in your kitchen or you just aren’t a fan, you can sub with all-natural peanut butter.
  • Swap the sugar – I recommend the turbinado sugar for it’s wonderful texture and flavor, but you can definitely use coconut, granulated, or brown sugar, if you’d like. It’s a 1:1 substitute.
  • Egg – You can make these gluten-free cookies vegan by swapping the egg for a flax or chia egg. Instructions below.
  • Chocolate chips – Feel free to mix things up and use white chocolate chips, peanut butter chips, toffee chips, mint chips, caramel bits, or any other fun baking add-ins.

How to make gluten-free chocolate chip cookies

Other than being one of the most delicious cookies you’ll ever eat, these cookies are also crazy easy to make.  This is a one-bowl, dump and stir recipe.  My favorite kind!

  1. Preheat oven and give your almond butter a good stir.
  2. Combine almond butter, sugar, egg, vanilla, baking soda and salt in a large mixing bowl. Stir well until you have a nice thick cookie dough batter. 
  3. Add in the chocolate chips and gently mix them into the dough.
  4. Scoop up one tablespoon of cookie dough and shape into a small round disc. Place on a rimmed baking sheet lined with either a silicone mat or parchment paper. Repeat until you have used all the dough. You will need to work in batches or use two baking sheets. 
  5. Bake cookies for 12 minutes or until they are golden brown on top and your kitchen smells amazing.
  6. Cool and enjoy! These cookies are super delicate when they are hot, so be sure to let them cool completely before removing them from the baking sheet. This will be the hardest part of the cookie making process!

showing how to make gluten-free chocolate chip cookies

How to make gluten-free chocolate chip cookies vegan

I know that we have a good amount of vegans in the Clean & Delicious community, so I wanted to be sure that you could enjoy these cookies too!

It’s very easy to make this cookie recipe vegan.

The first focus is the egg.  Simply swap the pastured egg for a chia or flax egg.

How to make a chia or flax egg

  • Grind up a few tablespoons of chia seeds or flax seeds, depending on what you use. (you can also purchase already ground chia/flax)
  • Scoop one tablespoon of ground flax/chia into a small bowl.
  • Add three tablespoons of water to the ground seeds and let it sit for 10 minutes.
  • Once the mixture as thickened and is gel-like, it’s ready to go.

When it’s time to add the egg in this recipe, simply add the seed mixture in its place.

Dairy-free + vegan chocolate chips

The other swap we need to make is the chocolate chips.  Traditional chocolate chips will contain dairy, but this is a super easy fix.

Simply look for brands that are 100% vegan.  If you’re not sure where to start, these chocolate chips would be perfect.

Tips for perfect gluten-free chocolate chip cookies

Follow the suggestions below and you’re sure to have the BEST gluten-free chocolate chip cookies of your life!

  • Stir almond butter. Do NOT dump out the oil that pools at the top of a new jar of almond butter when you make these cookies. Stir the oil back into the jar, so that your almond butter is smooth, creamy, and almost pourable.  Be sure to stir all the way to the bottom of the jar.
  • Bake time + temp. Baking at 350ºF will guarantee your cookies bake at the perfect speed to get those crispy edges with a soft and chewy center. Bake for about 12 minutes, depending on how gooey you like the centers. Keep in mind, cookies continue to bake even after they are removed from the oven. Also, your bake time will vary depending on the size of your cookie. I baked my cookies for 12 minutes with great results.
  • Extra chocolate + flaky sea salt. Adding several extra chocolate chips on top of the cookies while they are still warm will make them look extra tasty. We also love to add a sprinkle of flaky sea salt to the tops of warm cookies. It really takes the flavor to the next level!
  • Bake on parchment or silicone. Parchment or a silicone baking mat makes for the most perfect cookies. Greasing the baking sheet creates an overly greasy foundation, which may cause your cookies to spread too much. Silicone baking mats will grip the bottom of your cookies to prevent them from spreading too much. The mats also promote even browning.
  • Cooling cookies. These cookies are very delicate when hot, so it’s important to let the cookies cool completely before removing them from the baking sheet.

How to store and freeze gluten-free chocolate chip cookies

  1. To store: feel free to keep these gluten-free chocolate chip cookies in an airtight container at room temperature for 1-2 days, then transfer them to the fridge or freezer.
  2. To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or a freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy!

gluten-free chocolate chip cookies stacked against a glass of milk

More Healthier Cookie Recipes

  • Healthy No-Bake Cookies
  • Chocolate Chip Oatmeal Pulp Cookies
  • Double Chocolate Chip Cookies
  • Oatmeal Raisin Cookies
  • Flourless Peanut Butter Cookies

If you make this delicious gluten-free chocolate cookie recipe, be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

gluten-free chocolate chip cookies
Print Recipe Pin Recipe
4.60 from 115 votes

Gluten-Free Chocolate Chip Cookies

Using only 7 ingredients, these gluten-free chocolate chip cookies will soon become a family favorite.
Course: cookies, DESSERT, DIET
Cuisine: American, gluten free
Author: Dani Spies
Prep Time15 minutes mins
Cook Time12 minutes mins
Total Time27 minutes mins
Servings: 22 cookies
Calories: 121kcal

Ingredients

  • 1 cup all-natural unsalted almond butter
  • 3/4 cup turbinado sugar (also called sugar in the raw)
  • 1 pastured egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup chocolate chips
US Customary - Metric

Instructions

  • Preheat oven to 350ºF.
  • Start with a new jar of room temperature almond butter. Be sure to stir any oil that pools at the top back into the almond butter. You want the almond butter to be smooth, creamy and almost pourable.
  • In a large bowl, combine almond butter, sugar, egg, vanilla, baking soda and salt. Stir everything together until you have nice thick cookie dough.
    combining ingredients for chocolate chip cookies
  • Add in chocolate chips and gently stir, so they are evenly distributed throughout the batter.
    folding in chocolate chips to cookie batter
  • Scoop up one tablespoon of cookie dough and shape into a small round disc using your hands (see video). Place on a rimmed baking sheet lined with either a silicone mat or parchment paper. Repeat until you have used all the dough. You will need to work in batches or use two baking sheets.
    placing cookies on a cookie sheet
  • Bake for 12 minutes or until golden brown on top. Cool completely before removing from the baking sheet. They are very delicate when hot, so this is an important step. Enjoy!
    baked cookies on a sheet pan

Notes

To make vegan: a flax or chia egg can be used in this recipe to replace the egg. Be sure to also use dairy free chocolate.
To store: feel free to keep these gluten-free chocolate chip cookies in an airtight container at room temperature for 1-2 days, then transfer to the fridge or freezer.
To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy!

Nutrition

Serving: 1cookie | Calories: 121kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 162mg | Potassium: 90mg | Fiber: 1g | Sugar: 10g | Vitamin A: 20IU | Calcium: 46mg | Iron: 0.5mg

Share this post

Cookies, Dessert, Gluten Free, Paleo, Recipes, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

    Leave a review Cancel reply

    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. Amy Phillips says

    May 25, 2019 at 4:34 pm

    5 stars
    Hi- can’t wait to try this recipe.
    Can you use the freshly ground almond butter that you buy fresh at the store for this recipe or do you need the oil from the packaged jar type of almond butter.
    Thank you. Love you YT channel and all your wonderful recipes.

    Reply
    • Dani says

      May 28, 2019 at 7:38 pm

      5 stars
      Freshly ground should work just fine! Enjoy Amy.

      Reply
  2. Donna M BARATH says

    May 25, 2019 at 4:49 pm

    5 stars
    Love to make this but has sugar my Gastrointestinal Doctor pervert me from having any sugar except for honey just a little bit. Is there anything else I could use

    Reply
    • Dani says

      May 28, 2019 at 7:38 pm

      5 stars
      You can try using monk fruit or erythritol 🙂

      Reply
    • Aaqilah says

      March 31, 2020 at 1:04 am

      Hi Dani, does this recipe work with peanut butter? I have no almond butter at home.

      Reply
      • Dani says

        March 31, 2020 at 1:26 pm

        Yes , it definitely does!

        Reply
  3. Betsy says

    May 25, 2019 at 6:39 pm

    5 stars
    These look great. So is the serving size the whole tray of 20? Just kidding. Probably just one — thx for the recipe.

    Reply
    • Dani says

      May 28, 2019 at 7:37 pm

      5 stars
      LOL! Serving size is just for one cookie Betsy…. but believe me, I wish it was for the whole tray.

      Reply
    • Danijela says

      August 17, 2019 at 10:13 pm

      5 stars
      Hi Dani! I’m giving this recipe a 5 because although mine did not turn out quite as yours, they we’re still so delicious! I made this recipe exactly as you instructed with all of the ingredients. However when I was forming them with the tablespoon and trying to make patties, I notice that they were very oily/wet. They held their form but were soo moist and I did stir the almond butter very well as you instructed so as to incorporate the oil back in that had settled on top. I did not have unsalted almond butter so I used salted and I do not know If this was the problem. When they came out they were very flat and almost looked as if they separated. Any of your feedback or suggestions would be greatly appreciated! Love your channel!

      Reply
      • Dani says

        August 19, 2019 at 2:10 pm

        Hi there! My first thought was the oil… but as you mentioned, it sounds like you stirred it in really well. My next thought is the brand. Did your almond butter have any ingredients in it other than the almonds + salt? Would love to help you figure this out.

        Reply
  4. Jeska says

    May 26, 2019 at 10:04 am

    5 stars
    Hi Dani,

    Great recipe! Where can I purchase turbinado sugar?

    Reply
    • Dani says

      May 28, 2019 at 7:36 pm

      5 stars
      Most grocery stores carry it OR you can always buy on Amazon.

      Reply
    • Sayd Hussain says

      January 29, 2020 at 11:22 pm

      5 stars
      Question: The cookies came out great but my batter tends to fall apart when I’m trying to put them into balls. Do you recommend an additional egg to hold the structure together? Or more Almond Butter?

      Reply
      • Dani says

        April 4, 2020 at 7:44 am

        Interesting! I think this may happen depending on the brand and consistency of the almond butter. An extra egg may be great! Let me know if you give it a try + how it goes.

        Reply
  5. Denise says

    May 28, 2019 at 7:15 pm

    5 stars
    What is the serving size? 1 cookie?

    Reply
    • Dani says

      May 28, 2019 at 7:31 pm

      5 stars
      Yes, one cookie:)

      Reply
  6. Marge Teilhaber says

    May 28, 2019 at 11:01 pm

    5 stars
    I might try this with tahini first since I don’t have almond butter in the house right now. Any predictions yay or nay?? Dani, you and your videos and ideas are AMAZING!!!

    Reply
    • Dani says

      May 30, 2019 at 4:24 pm

      5 stars
      Hi Marge! Tahini MAY work, I’m just a little concerned that it could be bitter. But, if you decide to try, I would love to hear how it goes.

      Reply
  7. Kerissa says

    May 29, 2019 at 12:45 pm

    5 stars
    Can i use Peanut Butter instead of Almond Butter?

    Reply
    • Dani says

      May 30, 2019 at 4:24 pm

      5 stars
      You definitely can 🙂

      Reply
  8. Marine Cerantola says

    May 30, 2019 at 10:17 am

    5 stars
    it looks so yuuuummy! do you think it could work if peanut butter is used instead of almond butter?

    Reply
    • Danni says

      May 31, 2019 at 10:07 pm

      5 stars
      Hi Marine, in the comment above yours Dani said it would work. I’m going to try that too!

      Reply
  9. Nicole says

    May 31, 2019 at 7:15 pm

    5 stars
    I just made these, but I used the crunchy Trader Joe’s almond butter since that’s what I had. Oh my goodness. So so good!!! Thank you for the awesome recipe!

    Reply
    • Dani says

      June 4, 2019 at 12:22 pm

      5 stars
      Anytime!! So glad you enjoyed them 🙂

      Reply
  10. Danni says

    May 31, 2019 at 10:03 pm

    5 stars
    Hi Dani, I made the cookies and I used Xylitol as the sweetener. Is that why my cookies came out completely flat? I double checked and that was the only ingredient I changed. I’m diabetic so I can’t use sugar as the sweetener. They still tasted good but I would love to get a thicker cookie. Love your site BTW!

    Reply
    • Dani says

      June 4, 2019 at 12:24 pm

      5 stars
      That’s a great question. I haven’t made them with xylitol myself yet (but I will soon!!) so my guess is that would have to be the reason since it is the only thing you changed. I plan to experiment with this. Would you mind sharing which brand of xylitol you used?

      Reply
  11. Hannah says

    June 4, 2019 at 6:49 pm

    5 stars
    Already when mixing the ingredients I knew the cookies were going to be amazing, it smelled so good! Baked cookies turned out to be the best cookies ever, great flavour and texture. Thank you Dani! I highly recommend making these cookies!

    Reply
    • Dani says

      June 4, 2019 at 9:03 pm

      5 stars
      Yay! So glad you enjoyed them as much as we do. Thanks for taking the time to report back. Super appreciated!

      Reply
  12. Cori E. says

    June 4, 2019 at 9:29 pm

    5 stars
    Just made these cookies and they were a huge hit in our household! Thanks!

    Reply
    • Dani says

      June 5, 2019 at 12:08 pm

      5 stars
      Yay!! SO glad you all enjoyed them. Thanks for letting me know.

      Reply
  13. Noma says

    June 19, 2019 at 5:48 pm

    5 stars
    I used peanut butter and added cocoa powder instead on chocolate chips and it tasted just yummy. Loved the fact that the recipe is so easy and quick. I love following your channel on YouTube.

    Reply
    • Dani says

      June 24, 2019 at 10:55 am

      5 stars
      That sounds delicious! So glad you enjoyed them.

      Reply
  14. maya says

    June 21, 2019 at 4:55 pm

    5 stars
    hi! i’ve tried making these a couple of times and wanted to leave a suggestion and ask a question^^

    the first time i made them, i followed the recipe exactly and the flavor was great, but the cookies kept falling apart in my hands even a few days after being baked.

    i just tried again, and this time i used a little less almond butter and added in half a cup of ground bob’s red mill gluten free oats, and they hold firm and delicious after about fifteen minutes cooling!

    with this alteration, this is the first gluten free vegan recipe that’s turned out with a nice texture similar to a normal cookie for me^^ if anyone else has trouble with them falling apart and isn’t sensitive to gluten free oats, this may work for you too!

    but i was wondering – has anyone else tried anything different that also prevents these cookies from falling apart? thanks for the recipe!

    Reply
  15. Jo Ann says

    July 28, 2019 at 7:17 pm

    These are delicious and my whole family loves them! I get 12 from a recipe. Am I making them too big?

    Reply
    • Dani says

      August 25, 2019 at 7:01 pm

      Hmmm, it sounds like you may be making them too big!

      Reply
  16. Debra Termine says

    December 7, 2019 at 8:35 pm

    Hi Dani,

    Can I freeze the dough if I decide I don’t want to make 20 cookies ‘cause I will eat 20 cookies?

    Reply
    • Dani says

      December 11, 2019 at 5:16 am

      Yes, definitely!

      Reply
  17. Sharona Khorramian says

    December 8, 2019 at 11:55 am

    5 stars
    Amazing!! Just had two of them.

    Reply
    • Dani says

      December 11, 2019 at 5:16 am

      So glad you liked them Sharona! Thanks for taking the time to leave a review!

      Reply
  18. Emily says

    February 12, 2020 at 7:58 pm

    5 stars
    Just made these! Very easy to make. Wondering if they would freeze well?

    Reply
    • Dani says

      February 13, 2020 at 9:52 am

      Yes! they are great for the freezer.

      Reply
  19. Jerrica says

    March 13, 2020 at 11:41 pm

    5 stars
    I have Celiac and am intolerant to egg yoke, vanilla, cane sugar & cocoa. I made these cookies and substituted in egg whites, almond extract, beet sugar, and left out the chocolate chips. They turned out amazing in my opinion. I was so impressed to see how the dough turned out without using flour. I will definitely be saving my tweaked version this recipe and I’ll be making them again soon. Thank you!

    Reply
  20. April says

    March 20, 2020 at 12:29 pm

    WOW these are so tasty! I could tell just by licking the spoon that these were going to be delicious. I’m trying to follow a Paleo lifestyle(so I subbed coconut sugar instead of turbinado) and these are perfect for a sweet treat 🙂 The recipe was super simple to make and it will be my go-to chocolate chip cookie recipe from now on! Only one problem…I can’t stop eating them haha!! Thank you for sharing such wonderful recipes Dani!

    Reply
    • Dani says

      April 4, 2020 at 7:34 am

      It’s my pleasure April! I’m so glad you enjoyed them. I feel the same way about this recipe, lol!

      Reply
  21. Shannon McNulty says

    April 17, 2020 at 4:12 pm

    Can I use cashew butter?

    Reply
    • Dani says

      April 22, 2020 at 12:41 pm

      YEs, for sure!

      Reply
  22. Laurie says

    May 13, 2020 at 9:02 pm

    5 stars
    I absolutely love these chocolate chip cookie. I have shared your recipe with many friends for a little cookie “smile” during this safe at home time. One friend told me her daughter is allergic to almonds. What other “butter” would work with this recipe?

    Reply
    • Dani says

      May 13, 2020 at 9:20 pm

      So glad you are enjoying them! You can make these cookies work with any type of nut or seed butter. They are super flexible.

      Reply
  23. Sara says

    May 21, 2020 at 6:59 pm

    5 stars
    These flourless cookies are delicious and easy to make. This has become my go to chocolate chip cookie recipe.

    Reply
  24. Kari says

    June 11, 2020 at 6:08 pm

    5 stars
    Love these cookies! Can they be baked in an 8 x 8 pan to make as a cookie bar? If yes, do you have a suggested time frame? Same temp?

    Reply
  25. Jessica says

    June 26, 2020 at 12:23 am

    OMG with this Pandamic I have made like 12 different chocolate chip cookie recipes. I can’t wait to try yours. I have a niece who is highly allergic to gluten, so hope she will enjoy these. Question can I freeze them?

    Reply
    • Dani says

      June 21, 2021 at 1:57 pm

      Yes! For sure, they freeze really well.

      Reply
  26. Rachel says

    July 9, 2020 at 5:55 pm

    5 stars
    These cookies are absolutely delicious! I changed up the recipe just a tad by adding 1/4 and 1/8 cup of maple syrup along with coconut sugar and I also added 2 tablespoons of tapioca starch. I can’t have almonds so my favorite butter for this recipe is sunflower! Thanks for this recipe

    Reply
  27. Nj says

    July 23, 2020 at 12:17 pm

    5 stars
    Amazing!!!!!!!!!!!

    Reply
  28. Savannah Parks says

    August 1, 2020 at 5:42 pm

    5 stars
    Dani I love what you’re doing! You are spreading positivity and joy using recipes for people who may be overweight or just want to eat healthy. Thanks so much! So glad people like you exist in our world.

    Reply
  29. Karen says

    October 6, 2020 at 1:22 pm

    5 stars
    The best cookies I have ever made. This is now my go to recipe!!!!!

    Reply
  30. Allie says

    October 7, 2020 at 2:44 pm

    5 stars
    These truly are the best chocolate chip cookies especially with being gluten free! My kids and their friends couldn’t even tell, and any other time they can!!! Thank you so much!

    Reply
  31. Rosa Rivas says

    October 13, 2020 at 12:49 pm

    5 stars
    I’m so surprised at how good these cookies are.
    Execellent!!

    Reply
    • Dani says

      June 21, 2021 at 1:56 pm

      So glad you enjoyed them! They are a favorite in our house as well.

      Reply
  32. James says

    November 2, 2020 at 7:07 am

    This looks amazing! Can you incorporate oat pulp (from making oat milk) into this recipe?

    Reply
    • Dani says

      June 21, 2021 at 1:56 pm

      Definitely!

      Reply
  33. Laurie says

    November 3, 2020 at 9:43 pm

    5 stars
    Can you use coconut sugar in these?

    Reply
  34. Moni says

    September 24, 2021 at 3:24 pm

    I tried out this recipe and cookies came out so good! I have no words to express thanks to Daani. Awesome and delicious! Thanks dear♥️
    Can we add protein powder in this recipe to add some protein in our kids diet?

    Reply
    • Dani says

      September 24, 2021 at 9:38 pm

      I’m so glad you enjoyed them! As for the protein powder, I’m really not sure BUT I’m curious. I bet if you started with a scoop – it would work. Curious to hear how it goes if you try.

      Reply
  35. Sandy says

    December 22, 2021 at 9:41 am

    What almond butter do you use in this recipe? Thank you so much!

    Reply
    • Dani says

      December 23, 2021 at 6:08 am

      I used the organic almond butter from Trader Joe’s 🙂

      Reply
  36. Laura says

    May 10, 2022 at 7:01 pm

    What is a pastured egg? Can I use a regular, raw egg? Thank you so much.

    Reply
    • Dani says

      May 11, 2022 at 4:11 pm

      A pastured egg is an egg that gets to eat its natural diet of grass + bugs – any egg will do the job!

      Reply
  37. Becky S says

    May 12, 2022 at 8:10 pm

    5 stars
    Holy crap, are these good! Just made them tonight. I only had about half a cup of creamy almond butter and had to make up the difference with crunchy almond butter. That was actually kind of nice. I also had some turbinado sugar lying around, and you aren’t kidding! It gives it amazing texture. I’m going to try making them with peanut butter the next time since I love peanut butter chocolate chip cookies. ☺️

    Reply
    • Dani Spies says

      May 16, 2022 at 5:42 am

      Hi, Becky! I’m so glad you enjoyed the recipe. Thanks for taking the time to let me know.

      Reply
  38. Veena says

    April 30, 2023 at 11:52 pm

    5 stars
    Can I substitute monk fruit extract for the sugar?

    Reply
  39. Veena says

    April 30, 2023 at 11:53 pm

    5 stars
    Can I sun monk fruit extract for the sugar?

    Reply

Primary Sidebar

Hi, I’m Dani.

I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS!

Learn more

Stay Connected

Never Miss a Recipe

Sign up for free recipes straight to your inbox.

Reader Faves

shrimp and green beans on small plate with fork

Roasted Shrimp and Green Beans

meatloaf muffins on plate

Turkey Meatloaf Muffins

Brussels Sprouts + Grapes

Roasted Brussels Sprouts and Grapes | Healthy Holiday Side Dish

Turkey Stuffed Zucchini Boats - Clean & Delicious®

Turkey Stuffed Zucchini Boats

Roasted Rosemary Chicken

Baked Chicken And Potatoes

apple-protein-muffins

Apple Protein Muffins

Seasonal Picks

spinach frittata in cast iron pan

Spinach Frittata

warm blueberry crisp with vanilla ice-cream

Healthy Blueberry Crisp (Gluten-Free Recipe!)

open-faced fish taco on white plate

Easy Fish Tacos

healthy foods

10 Healthy Fridge Staples

blueberry oatmeal muffin cup

Baked Blueberry Lemon Oatmeal Muffin Cups

steamed beets in a white bowl

Simply Steamed Beets

My Ebooks

photo of salad and ice cream ebook

Search

As Featured On

Footer

Never miss a recipe!

Subscribe to get new recipes + tips via email plus my BONUS smoothie making guide!

  • Recipes
  • Food For Thought
  • Shop
  • About
  • Work With Me

© 2023 Clean & Delicious. Privacy Policy