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.
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
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!
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!
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.
More Gluten Free Treats
- Gluten Free Apple Crisp
- French Macarons
- Chocolate Peanut Butter No Bake Cookies
- Almond Butter Coconut Macaroons
- Chocolate Soufflé
Chewy, soft, completely irresistible 5 ingredient healthier chocolate chip cookies made with maple almond butter, dark chocolate, and not much else!
- 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
- Preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- 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.
- 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!).
- 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.
- Freezing Instructions: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.
- 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.
- 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