(Grain-Free) Almond Butter Chocolate Chunk Cookies

These (Grain-Free) Almond Butter Chocolate Chunk Cookies are soft, chewy, and only require a few ingredients! They are gluten-free, dairy-free, and bursting with melty chocolate.

[Grain-Free] Almond Butter Chocolate Chunk Cookies

These cookies are definitely at the top of the list of my favorite cookies I’ve ever made. They are so soft, chewy, and melt in your mouth. They are one of my go-to cookie recipes because they’re so quick to throw together too. All you need is a few simple ingredients and about 20 minutes and you’ve got yourself a WINNING dessert.

I used almond butter in the batter in place of something like butter or coconut oil. It adds that extra fat and delicious flavor, but any type of nut butter would work. I recommend peanut butter if you want a cookie that tastes like a peanut butter cup, because DUH.

[Grain-Free] Almond Butter Chocolate Chunk Cookies

(Grain-Free) Almond Butter Chocolate Chunk Cookies

They are also completely grain-free with the use of coconut flour. This gives them a nice texture that feels like little cloud cookies. And don’t forget about those chocolate CHUNKS. I’m telling you, just trust me on this one. You need the chunks, not just the little chocolate chips. They really take the cookies up a notch, in my opinion. You get huge melty pieces of chocolate running through them and they are ah-mazing. I used Enjoy Life Mega Chunks to keep them completely dairy-free, this is my go-to brand for all things baking chocolate.

[Grain-Free] Almond Butter Chocolate Chunk Cookies

They really are as delicious as the real deal. I know you are going to love them. When you make them, don’t forget to tag me on Instagram to show me your creation!

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(Grain-Free) Almond Butter Chocolate Chunk Cookies


  • ½ cup coconut flour
  • ½ cup creamy almond butter
  • ¼ cup maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • cup chocolate chunks


  • Preheat the oven to 350 degrees.
  • In a large mixing bowl, whisk together the almond butter, maple syrup, egg, vanilla, and baking soda until combined.
  • Add in the coconut flour and use a wooden spoon to stir until evenly combined. Then add the chocolate chunks and use the spoon to fold them in.
  • Line a baking sheet with parchment paper or a silpat mat. Scoop out rounded tablespoon amounts of dough and place them 2 inches apart on the baking sheet. Use your fingers to gently flatten out the top.
  • Bake for 9-11 minutes, until lightly golden brown.
  • Remove from oven and let them cool on the baking sheet for 2-3 minutes. Then transfer them to a cooling rack. Store in an airtight container. 


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