Double Chocolate Almond Butter Cookies

Double Chocolate Almond Butter Cookies | GI 365

Double Chocolate Almond Butter Cookies | GI 365

These cookies have been a long time in the making! Remember last year’s super easy, ground breaking peanut butter cookies? Yeah… well I thought I could make them with almond butter as a substitute, boy was I wrong! Every batch I made turned out different, but the common theme was super flat, oily cookies. So… in the process of trying to figure out what to do about these cookie issues, I decided to add cocoa powder to thicken up the dough – and the problem was solved. Chocolate was the solution all along, of course!

Double Chocolate Almond Butter Cookies | GI 365 Double Chocolate Almond Butter Cookies | GI 365

The cookie dough comes together super fast. Just whisk the cocoa powder and coconut sugar together before adding the rest of the ingredients. You can spoon the cookie dough onto lined baking sheets or you can roll the dough into cookie balls. I like the look of the rolled cookies better (picture below), but it does get your hands a bit messy! I don’t feel like I’m baking unless there’s some kind of mess involved though!

Double Chocolate Almond Butter Cookies | GI 365

As with all cookie recipes (and baking recipes for that matter) start checking them before the baking time is up. Not everyone’s oven is the same and you don’t want overdone cookies. Be sure to take them out when they’re still soft and a bit fudgy in the middle!

Double Chocolate Almond Butter Cookies | GI 365

I think these cookies are at their best on the first day because they’re fudgy with crispy edges. They do keep well in an airtight container in the freezer, but when they thaw, they’re fudgy and chewy without the crispy. I also saved some cookie dough in the fridge, baked it a day later, and it came out exactly the same – perfect for skillet cookies on demand!

5.0 from 7 reviews
Double Chocolate Almond Butter Cookies
Prep time
Cook time
Total time
Serves: makes 15 cookies
  • 1 cup blonde coconut sugar
  • ½ cup cocoa powder
  • 1 Teaspoon baking soda
  • 1 cup smooth almond butter
  • 2 large eggs
  • 2 Teaspoons vanilla extract
  • ⅓ cup chocolate chips (Enjoy Life brand)
  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper.
  2. In a medium sized bowl, whisk together the coconut sugar, cocoa powder, and baking soda until no more cocoa powder lumps remain.
  3. Stir in the almond butter, eggs, vanilla extract, and chocolate chips until a stiff dough forms.
  4. Using a spoon, scoop out a bit of cookie dough (2 Tablespoons) and roll it into a ball. Place the formed cookies on the prepared baking sheet. You can fit 12 cookies on a regular sized cookie sheet.
  5. Bake for 8-10 minutes or until crunchy on the edges, but still soft and fudgy in the middle.
  6. Enjoy immediately and freeze any leftover cookies for another day!

This recipe was first posted by GI 365 | Get Inspired Everyday! All content is Copyright Protected - ©2013 - 2015 GI 365. All Rights Reserved.


36 Comments on “Double Chocolate Almond Butter Cookies”

  1. Katie Cross

    OH. EM. GEE.

    I made these tonight sans chocolate chips, cut the sugar back to 1/2 c and put in just a little dash of salt. Wow. Seriously. I’ve never had a cookie come out so freaking perfect. I’ve been looking for a recipe like this forever.

    I think I must have cooked them at just the right time because when I pulled them out the outsides had just started to crack. I let them cook and they were moist inside. Husband said they tasted like a chewy brownie.

    Best day ever. Thank you, thank you.

    1. Kari

      I’m so glad you like them, and now I don’t have to wonder if decreasing the sugar would work! I always develop my recipes for what normally sweet is, but I’m finding I like less and less sugar (takes awhile to get there though)!

  2. heidih

    this looks like a really good recipe! i’ve never heard of skillet cookies, but that’s a great idea!

    1. Kari

      I love skillet cookies because they get extra crispy edges just like baking on stoneware. Let me know if you get to try them!

  3. Anna

    Please help!!!

    I really want to make these cookies but my baby boy is severely allergic to eggs.
    What would be your suggestion for substitute?? EnerG egg replacer?? Applesauce?? Banana?? Flax eggs??


    1. Kari

      I’ve never tried any egg replacers myself, so I would suggest sticking to whatever you’ve had the best results with in the past. I’ve had a few readers comment and say they’ve tried flax eggs in my recipes, and it’s worked really well!

    2. Ash

      Hi, you’ve probably figured out your own recipe for this but I thought i’d share, my daughter cant have eggs either so I use 1 mashed banana per egg instead.
      The mix comes out too wet for cookies so I bake it as a brownie and it makes the best chocolate brownie ever!!

    1. Kari

      If you’re allergic to coconut products, you could use organic cane sugar in it’s place. I don’t know if any other alternative sweeteners would work, but you could always try my chocolate tart which is made with maple syrup! :)

  4. Elisa

    I will be making these tomorrow, I can hardly wait to eat them, they look so delicious. I wonder if you can tell me where you bought that wire whisk that you are using for this recipe? I’ve been looking for a whisk like this one but cannot find it any where. Can you please let me know? Thank you so much in advance and thank you also for the recipe!!! :)

    1. Kari

      I bought that whisk from Pampered Chef, and they’re the only ones who seem to have them! It’s hands down my favorite whisk, it’s good for pretty much everything, (I’ve even made whipped cream with one)! I don’t think there’s any retail outlet, I’m pretty sure you have to order their products through catalog parties. This whisk is my favorite of their products, I think I have 3 of them! Let me know how you like the cookies! :)

  5. Naomi

    I’ve made these 4 times already (one batch in the oven as we speak) and one time, I added too much cocoa so I “panicked” and threw in some coconut milk and viola, chocolate muffins!

    There’s my timer!

    1. Kari

      Thanks for writing in about your ‘variation’ because chocolate muffins sound so good right now! So glad you’re enjoying the recipe! :)

    1. Kari

      I was amazed too when I first started baking with nut butters – I never in a million years would have thought you could make great baked goods w/o flour! So glad you enjoyed them! :)

  6. Alison Zarlingo

    Seriously the best cookies I have ever made, paleo or not. My kids even loved them, when they usually roll their eyes at my crazy cooking. Thanks for sharing!!! Delicious!

  7. Julie

    These cookies are incredibly easy and delicious. I’m going through these recipes one at a time, so far, not a clunker but we just love these!

    1. Kari

      These are a favorite of mine as well! If you’re looking for your next recipe, you might like the Chocolate Chunk Salted Caramel No-Bake Cookies – they’re my husband’s favorite!

  8. cathy Bennett

    I add toasted slivered almonds with the chocolate chips…….everybody loves them! Me included…….Thanks.

  9. Michelle

    These turned out perfectly! I used 70% dark chocolate chips and it was the perfect amount of sweet. Thanks for another winner Kari!

  10. Ryan

    Oh. My. Goodness! I just made these for a meeting I have tomorrow…two ladies are allergic to flour and one won’t do white sugar, and I am lactose intolerant so trying to find a yummy treat to please us all was so hard! I just “sampled” one out of the oven and it is Heaven! Thank you!

    1. Kari

      I’m so glad you enjoyed these, they’re my favorite cookie, and something about the super chocolately-ness always hits the spot!

  11. Alison

    BEST. COOKIES. EVER. I can’t even believe how good. Just looking at the ingredients alone, with no flour of any kind (almond, coconut, any), I passed it by. Something brought me back to look at the reviews. After I saw how much everyone else love these, I had to try. I didn’t have any eggs, so I made Chia egg for the first time. I didn’t even grind them because my coffee grinder was broken. I followed someone else’s tip and used only 1/2cup of coconut sugar & some sea salt. I can’t believe how amazing these taste! And the chewy texture! My husband loves them too. Today, I made them again, but added 1 teaspoon of peppermint extract, amazing! Thank u so much for posting, I almost want to keep it to myself (I know that’s so wrong, lol)!

    1. Kari

      I’m so glad you enjoyed these! It does seem improbable that nut butter could turn into cookies, but somehow it magically makes the chewiest cookies, (they’re my favorite – can you tell)!?!

  12. Alison

    Update: the store I went to to get more almond butter didn’t have any left… But I was desperate to make these again so I bought cashew butter. They tasted great! More fragile and moist… Not my first choice but a great alternative. Also, I noticed something strange when I tried to mix this batter the first couple of times I made it (with the almond butter). I used a large fork to mix the batter the first time I made the cookies, it really required some muscle because the batter is very sick. Cookies came out great. The second time I made it, I decided to really get in there and use my hands to mix the batter together. Some sort of strange reaction happened with the ingredients, and all of the oil from the almond butter actually extracted out of the entire batch of cookie batter, and would not blend back in the matter how many times I tried to get it to absorb. Something about my hands squeezing the batter to mix it made it change completely, and the cookies weren’t as moist because all the oil was out and even leaked out while it baked!

    1. Kari

      I’m definitely trying these with cashew butter sometime because I love the buttery flavor of it! That’s really strange that it didn’t mix well with your hands, but good to know so that I don’t end up doing that sometime. :)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: