This is the closest you get to peanut butter cookies, for all of you peanut butter lovers out there, but a low-carb version, of course! I love peanut butter — a great American invention, in my opinion — but it’s not low-carb, lectin-free, Paleo, or Keto, so, how often do I eat it? Almost never. Now, I can make this flourless almond butter chocolate chip cookies recipe and enjoy these guilt-free cookies.
My sister-in-law Carrie, who is an avid home baker, shared her easy, flourless chocolate chip peanut butter cookies recipe with me a while ago. It was pretty basic — one cup of peanut butter, one egg, half-a-cup of sugar, and chocolate chips. I finally modified her recipe by using regular almond butter, monk fruit sweetener, and a few other ingredients. The cookies turned out yummy, but they tasted a bit gritty due to the texture of plain almond butter, and nothing like peanut butter cookies.
Then I had the thought of baking these cookies with blanched almond butter because my husband said that it has a similar consistency to peanut butter. Fortunately, Barney & Co. sells Bare Smooth Barney Butter, which is blanched almond butter with no added sugar or salt. This is the closest you get to peanut butter. Or you can make one yourself with blanched almonds and a food processor.
Blanched almond butter made all the difference! My husband, the chocolate chip cookie lover, said that these cookies have the look and consistency of Chips Ahoy! cookies, so this is a huge compliment 🙂 My little niece had a bite and kept saying, “More! More! More!” Needless to say, I’m very excited to share this super easy and quick almond butter chocolate chip cookies recipe with you.
1 egg, preferably pastured (I use pastured eggs from Vital Farms, which are available at most grocery stores in our area)
3 tablespoons low-carb sweetener of your choice (I use Lakanto® Monk Fruit Sweetener, which is available on Amazon.com)
1 teaspoon pure vanilla extract (I use Simply Organic® no-sugar-added Madagascar Pure Vanilla Extract)
1/4 teaspoon salt (I use Himalayan pink salt for its mineral content)
1/2 teaspoon baking soda
1 cup blanched almond butter at room temperature (I use Barney & Co. no-sugar-added Bare Smooth Barney Butter)
3/4 cup dark chocolate chips (I use Lily’s no-sugar-added Dark Chocolate Chips)
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Whisk the egg, vanilla extract, sweetener, salt, and baking soda in a bowl until mixed well.
- Add the blanched almond butter and mix well. You’ll need some strength to mix it in. Having the almond butter at room temperature helps a lot!
- Fold in the chocolate chips and mix well.
- Place balls of cookie dough onto the baking sheet. I use an ice cream scooper to scoop the balls of dough, which makes about 17 cookie dough balls that fit onto 1 baking sheet. Lightly press with a spatula to flatten.
- Bake for about 12-15 minutes.
- Cool the cookies for at least 10 minutes, then transfer onto a wire rack and cool completely, otherwise, they’ll crumble apart. Enjoy!
Feel free to try this recipe with regular, no-sugar-added almond butter instead of blanched almond butter, but increase Lakanto® Monk Fruit Sweetener to 1/4 cup. If you use a different natural low-carb sweetener, you may need to adjust the quantity depending on your sweetness preference.
Let me know how you like this grain-free, gluten-free, dairy-free, no-sugar-added almond butter chocolate chip cookies recipe in the comments below!
If you like low-carb treats, check out my easy Grandma Helen’s Sour Cream Coffee Cake recipe.