Maple Almond Butter Chocolate Chunk Cookies (Video)

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

maple almond butter chocolate chunk cookies

My whole entire current life is in this photo.

Or, wait. It’s actually in this super dramatic melty chocolate one.

maple almond butter chocolate chunk cookie broken in half

You see, I’ve been making these maple almond butter chocolate chip cookies for the past 2 weeks straight. I think… maybe… 6 batches so far? Yeah, that sounds about right. I first made them after whipping up my salted maple roasted almond butter the other week. Whoa. That’s actually a total lie. I made today’s cookies the SECOND time I made my maple almond butter. Because the first maple almond butter situation landed itself on toast and spoons. But regardless, it was 2 weeks ago and I’ve eaten my weight in them since. The good news? They’re pretty healthy, so making 6 batches in 14 days is completely allowed.

I brought a couple batches up to Vermont, then made more the other day to shoot a new video. (Below! Below!) Let’s talk about making the cookies real quick before we get to the video. These maple almond butter chocolate chunk cookies are actually very easy. For starters, you only need 5 simple ingredients. There’s no mixer involved, no cookie dough chilling, no flour, no grains, nada. They’re basically a version of my almond butter chocolate chip cookies just upgraded with added flavor (the roasted maple!) and magical sea salt sprinkles, I mean sparkles, on top.

maple almond butter in a food processor

You’ll need the maple almond butter I posted the other day and just a couple other little ingredients. I like to use chopped dark chocolate and coconut sugar to slightly sweeten them. Baking with coconut sugar is a little new to me, so I’m not the best person to ask for details. I do know that it’s an unrefined sugar made from the sap of coconut palm and that it’s also sold as coconut palm sugar. If you’re looking to reduce the amount of refined sugar in your daily eating, try exploring it! It’s really, really yum in today’s cookies. I’ve also tried it as a replacement for brown sugar in my whole wheat pancakes recipe and my chocolate pumpkin muffins recipe. Both incredible. I get my coconut sugar from Trader Joes.

2 images of coconut sugar and chocolate chunks

Today, you’ll only need 1/3 cup of coconut sugar for the entire recipe. One thing to note is that these maple almond butter chocolate chunk cookies aren’t super duper sweet. Still enough to satisfy, but not total sugar bombs like these guilty pleasures. Plus all those pools of melty dark chocolate and sprinkles of sea salt. 

Another item to note is that these almond butter cookies are immensely chewy and a little grainy. Not in a bad way, of course, but it’s just all the homemade almond butter in there. If you like texture, you’ll love these.

I like cookies extra soft style, so I slightly underbake them– if you prefer a crispier cookie, simply bake the cookies for a little longer. That’s true with nearly all chocolate chip cookies, so if you or someone in your family wants a crispy cookie– bake longer. But set a timer. Don’t forget about them. They’ll begin to smoke. Don’t wanna talk about it.

maple almond butter chocolate chunk cookies

Let me show you how to make them!

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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


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) maple almond butter, at room temperature or cold (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


  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.


  1. Freezing Instructions: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.
  2. Almond Butter: I encourage you to use my homemade maple almond butter. If not, you can use commercial almond butter (Justin’s brand makes a tasty maple almond butter!). However, 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

maple almond butter chocolate chunk cookies


  1. What sea salt do you use?

    1. I believe I have morton brand sea salt in the cupboards right now.

  2. Michelle @ Modern Acupuncture says:

    Just made these! Delicious 🙂 5 stars!

    1. SALLY these cookies are amazing. I was shocked with how good they were for such little ingredients. I have been following your blog for at least 5 years. Thing blog helped me start baking when I was a young teenager and I still always look here when I am thinking of a recipe. My doctor says I gotta lay off the sweets so happy you have healthy recipes that are just as good as non healthy ones 🙂 thanks !!

  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! 🙂 

    1. Love your shortcuts! Happy you loved them.

  4. Kayle (The Cooking Actress) says:

    great video and OUTSTANDING cookies!!!

  5. Thanks so much for gluten free cookies

  6. Bethany @ athletic avocado says:

    These cookies look incredible!  I cannot believe they are actually healthy, they look super sinful!

  7. Thalia @ butter and brioche says:

    I just love how these cookies have a nut butter in them… definitely a recipe i need to try!

  8. 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! 

  9. 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.

      1. Thanks! Can’t wait to try them they look delicious 

  10. 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! 🙂

  11. 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.

    1. So happy you made these flourless cookies! They’re absolutely one of my favorites.

  12. 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!

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

  13. Hey, am I crazy, or is the video link missing? Would LOVE to try these!

  14. 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?

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