Maple Almond Butter Chocolate Chunk Cookies

These 5 ingredient soft-baked maple almond butter chocolate chunk cookies are a healthier version of typical chocolate chip cookies. Made with maple almond butter, dark chocolate, coconut sugar, and topped with sea salt, they’re naturally flourless, gluten free, and completely irresistible.

maple almond butter chocolate chunk cookies

This is a gluten free recipe. I’m not a gluten free baker, but I have a pretty substantial naturally gluten free recipes section published on this website. A few of my favorites are flourless chocolate cake, lace cookies and creme brûlée. Today’s cookie recipe doesn’t require any flour. Everyone gobbles them up, whether they specifically eat gluten-free or not! They’re an upgraded version of flourless almond butter chocolate chip cookies, but it’s the addition of roasted maple, chocolate chunks, and sea salt which kick-starts the flavor here. These cookies:

  • Are flourless
  • Have only 5 ingredients
  • Have less refined sugar
  • Don’t require a mixer
  • Don’t require chilling
  • Are exploding with maple almond butter flavor

maple almond butter chocolate chunk cookie broken in half

Tell Me About these Maple Almond Butter Chocolate Chunk Cookies

  • Texture: Soft and chewy with pools of melty chocolate  and a bit of texture from the almond butter. 
  • Flavor: Maple, almond, and dark chocolate. What’s not to love here? The main flavoring ingredient is maple almond butter. You can purchase maple flavored almond butter or peanut butter in some grocery stores. (I like Justin’s brand maple almond butter.) Or you can make your own using this recipe for homemade maple almond butter. A sprinkling of sea salt finishes each cookie, adding that iconic salty sweet pop of flavor. These are wonderful!
  • Ease: This is one of the easiest and quickest cookie recipes because you need few ingredients and there’s no dough chilling required. If you’re in a hurry and need cookies FAST, here’s our full collection of no chill cookies!

maple almond butter in a food processor

Choosing the Right Ingredients

With so few ingredients, make sure you choose quality brands or recipes for each one. 

  • Maple almond butter: For that fresh-roasted flavor, try our maple almond butter for these cookies. As long as you have a food processor, you can make it yourself. If you don’t want to make it yourself, try a store-bought version such as Justin’s brand and if you’re eating gluten free, ensure that it’s gluten free. See recipe note below before starting.
  • Coconut Sugar: It’s helpful to know that these cookies are not super sweet. Made with coconut sugar instead of refined sugar, you get a naturally sweet flavor that won’t overpower the almond. Coconut sugar is made from the sap of coconut palm, and it’s available in most grocery stores these days. We’ve also used it to replace refined sugar in these berry streusel bars and these banana muffins.
  • Dark Chocolate: While these cookies might not be overly sweet, the pools of melty dark chocolate and sprinkles of sea salt satisfy with every single bite. Baking chocolate is excellent here (I like Baker’s brand and Ghirardelli); it’s sold right next to the chocolate chips. The wonderful thing about using pure chocolate is that your warm cookies have soft melted chocolate inside, but chocolate chips are ok too! 

2 images of coconut sugar and chocolate chunks

Helpful Note: Avoid over-baking these cookies– you want them extra soft in the centers. When they come out of the oven, sprinkle each with sea salt while they’re still warm.

maple almond butter chocolate chunk cookies

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maple almond butter chocolate chunk cookies

Maple Almond Butter Chocolate Chunk Cookies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 12 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Chewy, soft, completely irresistible 5 ingredient healthier chocolate chip cookies made with maple almond butter, dark chocolate, and not much else!


Ingredients

  • 1 large egg
  • 1 cup (250g) store-bought or homemade maple almond butter, at room temperature (not warm)*
  • 1/3 cup coconut sugar (or light/dark brown sugar or even maple sugar)*
  • 1 teaspoon baking soda
  • 3/4 cup (140g) chopped dark chocolate or chocolate chips
  • sea salt for sprinkling

Instructions

  1. Preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk the egg until beaten. Mix in the almond butter, coconut sugar, and baking soda. Mix everything together very well. Depending how thick and/or cold your almond butter is, you’ll have to use some arm muscles. Fold in the chocolate chunks until combined– save a couple for step 3.
  3. Scoop the dough, about 1.5 Tablespoons each, onto the prepared baking sheet. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your almond butter– mine usually are– blot each with a paper towel. Press a couple chunks onto the tops of each cookie dough mound (this is just for looks and those pools of melted chocolate on top!).
  4. Bake for 10 minutes. The cookies will look very soft– that’s ok! For crispier cookies, bake up to 12 minutes. Sprinkle each cookie with sea salt immediately after coming out of the oven. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.

Notes

  1. Freezing Instructions: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.
  2. Almond Butter: You can use store-bought or homemade maple almond butter. If using store-bought and need to eat gluten free, double check that your store-bought almond butter is gluten free. Note that the type of almond butter you use will alter the cookies texture slightly. Be sure to stir in any excess oil on top of the natural brands, and get it completely mixed in. Otherwise, your cookies will spread too much. An equal amount of peanut butter or other nut butter can be used instead of almond butter.
  3. Sugar: Instead of coconut sugar, you can use light brown sugar, dark brown sugar, or maple sugar. Do not use a liquid sweetener like maple syrup, honey, or agave.

Keywords: almond butter chocolate chip cookies, almond butter cookies

16 Comments

  1. Hi Sally,

    I just finished baking this and the cookies were amazingly tasty!  I ended up only using 1 Tbsp regular sugar and semi-sweet chocolate chips instead of dark because that was all I had.   I might even try eliminating the sugar next time.  Thanks for another great recipe!

  2. Made these last night – SO GOOD!

    Had to improvise with regular chocolate chips, good but dark choc chunks would have been so dreamy.

    Also my almond butter came out a bit weird – like not smooth and spreadable but more paste like.  Still, definitely making again.

    and again.  Thanks snow day!

  3. Thanks Sally! I just made these and they are amazing! I just used Kirkland almond butter, semi-sweet chips, and tossed 1/2 tsp. sea salt in with the batter ’cause I was lazy. I got about 20 cookies using my 1T. scoop. Thanks for sharing! 🙂 

  4. These are delicious! After eating way too many of your other cookies (which are delicious…no regrets!), these cured my cookie fix without busting my calories for the day! 

  5. shereen aboulkhair says:

    hi sally! do those cookies doughs freeze well like the regular chocolate chip cookies?

    1. Yep, absolutely! Up to 2-3 months.

  6. Hi Sally! I couldn’t seem to find “maple almond butter” at my local grocery store and I don’t have a food processor at the moment to make my own, would it work to just to add a little maple syrup to regular almond butter in order to get the maple flavour? If so, how much would you add? 

    1. Here is my recipe for maple almond butter! 🙂
      https://sallysbakingaddiction.com/2016/01/20/salted-maple-roasted-almond-butter/

  7. Hi Sally, I made this gorgeous recipe today and am totally STUNNED by how it turned out!! It’s soo delicious and actual-cookie-ish. I used homemade pecan butter instead of almond butter cuz I am allergic to almonds, and it’s amazzzinnngg Thank you so much for posting this. It saved my craving for an actual cookie when being gluten-free.
    Jasmine

  8. Hi Sally! What do you think about adding a few fresh raspberries to these? I don’t know if they would add too much liquid? Thanks so much!
    -Jessica

    1. Hi Jessica! The cookies might overspread with the fresh berries, but you can certainly give it a try!

  9. I made mine in two sizes, 6 massive ones and 25 tiny ones. I was surprised how much this recipe can make. My ginormous ones took about 22 minutes while the tiny ones (~1 tsp each) took 10 minutes.
    Thumbs up for this recipe that’s not diabetically sweet like most cookie recipes are and they’re super easy to make too!
    I was sceptical at first but it turned out amazing and everyone at home loved it!
    Thank you so much for the recipe! <3
    Will definitely do it again.
    Just a quick question though, I added two eggs instead of one because my "dough" just looked like almond butter and nothing else. Was that the consistency I was suppose to have?

  10. Wow! Delicious- I used Brown sugar and they were so good but almost too sweet for me – the maple almond butter though I could just eat it with a spoon!

  11. Deborah Miller says:

    Hi Sally,
    I love your recipes and your delightful personality always shines through!
    How long do you think these cookies will stay fresh and good at room temp.

    Thank you!
    Deborah

    1. Trina @ Sally's Baking Addiction says:

      Hi Deborah, we’re so glad you enjoy using our recipes – thank you! Cover leftover cookies tightly and store at room temperature for up to 7 days.

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