Almond Butter Chocolate Chunk Cookies (Gluten-Free)

Celiac.com 10/11/2025 - Long before gluten-free baking had a name, almond confections were prized across the Mediterranean for their richness and keeping quality. From marzipan to amaretti, almonds have long stood in for wheat when grain was scarce or observance called for flourless sweets. Fast-forward to the modern kitchen, where the classic chocolate chunk cookie—popularized in American home baking in the early twentieth century—meets the nut-forward traditions of older cuisines. The result is a naturally gluten-free cookie that delivers chew, gloss, and big pockets of melting chocolate without a speck of wheat.

These almond butter chocolate chunk cookies lean on the natural emulsifying power of nuts and eggs to create a dough that bakes up soft at the center with lightly crisp edges. Coconut sugar lends a butterscotch depth, while dark chocolate chunks puddle and streak through every bite. The method is simple: whisk, fold, rest, and bake. The flavor is anything but.

Why You’ll Love This (Especially if You’re Gluten-Free)

• Truly flourless: No wheat or gluten-free flour blend needed—structure comes from almond butter and egg.
• Chewy centers, crisp edges: Coconut sugar and a short rest give you bakery-style texture.
• Big chocolate energy: Chunks (not chips) melt into decadent pockets.
• Simple pantry list: One bowl, no mixer required.

Recipe Facts

• Yield: 14–16 cookies
• Active Time: 15 minutes
• Rest Time: 10 minutes
• Bake Time: 9–11 minutes per tray
• Allergens: Tree nuts, egg (verify chocolate is gluten-free)

Ingredients

• 1 cup well-stirred natural almond butter (unsweetened, salted or unsalted)
• ¾ cup coconut sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt (use ½ teaspoon if almond butter is unsalted)
• ¾ cup dark chocolate chunks (70–75% cacao)
• ⅓ cup chopped toasted almonds (optional, for extra crunch)
• Flaky sea salt, a pinch per cookie (optional, for finishing)

Method

1. Preheat: Heat oven to 350°F (175°C). Line two baking sheets with parchment.
2. Whisk the base: In a medium bowl, whisk the egg, coconut sugar, vanilla, baking soda, and fine salt until the mixture looks thick and glossy, about 30–45 seconds.
3. Fold in almond butter: Add the almond butter and stir with a spatula until smooth and fully combined. The dough will be thick.
4. Add mix-ins: Fold in the dark chocolate chunks and, if using, the chopped almonds.
5. Rest the dough: Let the bowl sit for about 10 minutes. This brief rest helps the sugar hydrate and improves chew.
6. Portion: Scoop heaping tablespoons (about 2 tablespoons each), spacing 2 inches apart. Lightly flatten the tops with damp fingertips to a ½-inch thickness; these cookies spread modestly.
7. Bake: Bake 9–11 minutes, rotating the tray once. Edges should be set and slightly darkened; centers will look soft and puffed.
8. Finish: Immediately sprinkle each cookie with a pinch of flaky sea salt (optional). Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling. Cookies will firm as they cool.

Tips for Success

• Stir your almond butter well: Homogeneous almond butter prevents oily spots and ensures even structure.
• Choose chunks over chips: Chopped bars or couverture discs create better pools of chocolate.
• Dial the salt: If your almond butter is salted, start with ¼ teaspoon fine salt; if unsalted, use ½ teaspoon.
• For extra chew: Bake just until the edges set; residual heat finishes the centers.
• Dairy-free friendly: Most dark chocolate is naturally dairy-free; check labels to be sure.

Make It Yours

• Espresso Twist: Whisk in ½ teaspoon instant espresso with the sugar for coffee-kissed depth.
• Citrus Glow: Add 1 teaspoon finely grated orange zest to the batter before folding in chocolate.
• Seed Crunch: Swap the optional almonds for ⅓ cup toasted pumpkin seeds for a nut-free crunch (note: still contains almond butter).

Storage

Celiac.com Sponsor (A12):
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer keeping, freeze in a single layer, then bag for up to 2 months; thaw at room temperature or warm for 2–3 minutes in a 300°F (150°C) oven.

What This Means for Gluten-Free Bakers

Gluten-free cookies often rely on complex flour blends. This flourless method shows that structure and chew can come from whole-food ingredients—almond butter for body, egg for binding, and coconut sugar for caramel notes—while keeping the ingredient list short and accessible. It is a great base recipe for anyone managing celiac disease or gluten sensitivity who wants bakery-style results without specialty flours.

Conclusion

These almond butter chocolate chunk cookies bridge tradition and modern needs: a nod to classic nut-based sweets and a win for gluten-free bakers seeking rich, satisfying textures. With minimal tools and a handful of pantry staples, you can bake cookies that everyone at the table will love—no disclaimers necessary.