Almond Butter, Coconut & Chocolate Chip Cookies {Gluten-free}

by Chrissy

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Did you catch our previously posted Chocolate & Coconut Almond Butter Spread? Didya?

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If you already whipped some up, and if by some miracle you have some left-over, here’s a great way to use it up so you don’t end up eating the rest of the jar by the spoonful…oops.

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Although we aren’t gluten-free, it’s fun to take on a challenge once in a while. A couple of our close friends are gluten-free so this is for you people. Go wild.

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The few times that I’ve tried baking with coconut flour or other alternative, gluten-free flours, the result has either been disastrous or sub-par. I’ll admit that gluten-free/vegan baking isn’t a strong-suit for both Lauren or myself.

But things might be looking up for us.

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I guess it goes without saying that we also aren’t used to eating gluten-free things. So, these cookies were a pleasant surprise. Several taste subjects concurred.

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My hand got caught in the cookie jar a little more often than usual. But I didn’t feel so guilty indulging into these tasty morsels. No butter, no grain, no eggs, no milk…they seem to go against cookie nature, but it worked out wonderfully.

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These gluten-free, almost vegan cookies (if you subbed the bittersweet chocolate chips with a vegan version) are thick and chewy, loaded with coconut flavor, and rife with melty chocolate chips.

What more could you ask for?


Almond Butter, Coconut & Chocolate Chip Cookies {Gluten-free}

Print Recipe!

Makes about 16-20 small cookies


1/2 cup almond butter (we used our homemade chocolate coconut almond butter)

1/4 cup coconut oil, softened

1/3 cup maple syrup

1 tsp pure vanilla extract

1 cup almond meal/flour

1/3 cup coconut flour

3/4 tsp baking powder

3/4 tsp baking soda

1/8 tsp salt

1/3 rounded cup chocolate chips



In a mixing bowl, sift together the flours, baking powder, baking soda, and salt; set aside.

In the bowl of the stand mixer, combine coconut oil, maple syrup, almond butter, and vanilla on high until smooth. Gradually add the dry mixture into the wet mixture, and mix until just combined. Fold in the chocolate chips.

Scoop dough by rounded tablespoon and roll into a small ball using your hands. Place balls of dough onto a parchment or silpat lined baking sheet, lightly pressing down on each one to slightly flatten into a cookie shape, since they will not spread while baking.

Bake at 350 F, for 10-12 minutes, or until light golden brown. Let cool for 2-3 minutes before removing from baking sheet and transferring to a wire rack to finish cooling.

From the Little Yellow Kitchen,


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