Soft on the inside but crunchy on the outside, these Chocolate Almond Butter Cookies with Chocolate Chips are the perfect sweet treat for anyone who adores chocolate. These gluten free chocolate cookies taste amazing and can be made dairy free, too! Makes 42 cookies.
This Gluten Free Chocolate Cookie recipe was originally shared on August 9, 2013. The post, photos and recipe were updated and republished in November 2020.
Real talk: I normally don’t do gluten free baked goods.
But! We have friends who have celiac and who eat a gluten free diet… and if I host those people, what am I going to feed them for dessert?
The perennial entertainer in me likes to have a few recipes up my sleeve of all types because I want to feed my people. Even if their diets are different than mine.
Hence, these gluten free chocolate cookies.
Why I love this recipe:
These cookies are delightful!
The combination of oats, cocoa powder and almond butter give these cookies a wonderful texture: soft and gooey when warm (on the inside) with a crispier exterior that becomes even crispier as the cookies cool.
The addition of chocolate chips adds additional gooeyness to these cookies, too!
As an added bonus, my family, who are not gluten free, l-o-v-e-s these chocolate cookies so very much.
Other chocolate cookie recipes for sharing: Oatmeal Chocolate Chip Cookies | Peppermint Chocolate Crinkle Cookies | Peanut Butter Chocolate White Chocolate Chip Cookies | Chocolate Marshmallow Cookies with Pecans
Need more cookie inspiration? Check out my Cookie Recipe Index for all kinds of ideas!
What you’ll need to make Gluten Free Chocolate Cookies
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- Baking sheet
- Nonstick baking mat
- Large mixing bowl
- Rubber spatula
- 1-tablespoon cookie scoop (or a larger one, though you’ll have less cookies)
In addition to these tools, you’re going to need some ingredients, too.
- Almond butter—smooth and unsweetened, if possible. I originally made these with chunky almond butter, and I like the texture with the creamy almond butter better.
- Granulated sugar
- Milk—dairy or nondairy OK! The original recipe called for dark chocolate almond milk, which is something I don’t keep in my house anymore, but if you want to use that, YOU DO YOU!
- Vegetable oil (or another unflavored oil, like avocado or canola)
- Vanilla extract
- Kosher salt
- Baking powder
- Unsweetened cocoa powder—not Dutch process
- Rolled oats—gluten free, especially if you’re touting these beauts as gluten free. The products will be labeled. Bob’s Red Mill has my favorite gluten free rolled oats.
- Bittersweet chocolate chips—if you’re making these dairy free, confirm that there is no added dairy in your chocolate chips. Enjoy Life makes awesome dairy free dark chocolate chips.
How to make Chocolate Almond Butter Cookies
First and foremost, preheat the oven. While you’re at it, line a baking sheet with parchment paper or a nonstick baking mat, too.
In a medium-sized bowl, combine the salt, baking powder, cocoa and oats. Stir until incorporated, and set ’em aside.
In a large bowl, whisk together the almond butter and sugar. You can also use a hand mixer for this step, if you want to speed it up. It might take a little while, depending on the consistency of your almond butter. That’s OK!
Once the almond butter and sugar mixture is smooth, pour in the milk, oil, egg and vanilla extract. Whisk until combined, then set aside.
Pour the dry ingredients into the wet ingredients. Add the chocolate chips, too, and mix until just stirred. The mixture will be on the runnier side. Don’t worry about this!
Use a cookie scoop to dollop 1-tablespoon scoops onto the prepared baking sheet.
Bake for 20-25 minutes, or until the cookies have firmed up.
Cool for 10 minutes, then enjoy!
Quick tips to the best Chocolate Almond Butter Cookies
- Confirm your ingredients are gluten free before serving them to someone who has an allergy or sensitivity. (Read the label and branding. It’s important!) The same goes for someone who has a dairy sensitivity or allergy.
- Store these cookies in an airtight food storage container at room temperature for up to 3 days.
- Reheat the gluten free chocolate cookies in the microwave in 10 second bursts. It makes the chocolate chips get all melty again, and goodness gracious, is it dreamy.
- Baking cookies for just yourself or your family? Freeze the extra cookie dough! To freeze this cookie batter, line a small sheet pan with wax paper. Scoop the batter onto it, and freeze for 4-6 hours, or until the cookie dough is frozen solid. When frozen, transfer to a freezer baggie (or container.) When you’re ready to make a few cookies, preheat the oven, and line a baking sheet with parchment paper. Bake the frozen cookie dough balls for an additional 1-2 minutes than the recipe says, and you’ll be gold.
Soft on the inside but crunchy on the outside, these Chocolate Almond Butter Cookies with Chocolate Chips are the perfect sweet treat for anyone who adores chocolate. These gluten free chocolate cookies taste amazing and can be made dairy free, too!
- ¾ cup smooth almond butter (unsweetened, if possible)
- 1 ¼ cups granulated sugar
- ¾ cup milk (dairy or nondairy OK!)
- 2 tablespoons vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cup rolled oats, gluten free
- ½ cup unsweetened cocoa powder (not Dutch process)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ bittersweet chocolate chips (dairy free if you're making these dairy free!)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat.
- In a large bowl, whisk together the almond butter and sugar until combined.
- Pour in the milk, oil, egg and vanilla extract. Whisk until combined, then set aside.
- In a smaller bowl, combine the oats, cocoa powder, baking powder and salt. Stir until combined.
- Pour the dry ingredients into the wet ingredients. Add the chocolate chips, too, and mix until just combined. The mixture will be slightly runny, but do not fret. These cookies will hold their shape as they bake!
- Use a cookie scoop to dollop 1-tablespoon scoops onto the prepared baking sheet.
- Transfer to the preheated oven. Bake for 20-25 minutes, or until the cookies are baked through.
- Cool for 10 minutes, then enjoy!
A note on making this cookie recipe allergy friendly:
- Not all oats are gluten free. Please confirm your oats are indeed gluten free before making these delicious cookies for a friend who has a gluten allergy or intolerance. (Bob's Red Mill Rolled Oats are our favorite and are gluten free.)
- If you're making these cookies dairy free, use your favorite non-dairy milk and non-dairy chocolate chips. We keep unsweetened almond or cashew milk in our house at all times, and we've used them both in this cookie recipe to great success.
- If you're not worried about allergies, use the ingredients that you've got on hand. You can use cow's milk in this recipe, as well, along with any type or brand of chocolate chip. A milk chocolate or a semisweet chocolate chip would make these cookies slightly sweeter, if you're into that kind of thing.
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Serving Size:1 cookie
Amount Per Serving: Calories: 81Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 45mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 2g
Nutrition facts are an estimate and not guaranteed to be accurate.