Gluten-Free Crunchy Almond Butter Chocolate Chip Cookies

Gluten-free almond butter chocolate chip cookies from the Gluten-Free Goddess.
Crunchy almond butter cookies.

A Good Cookie Is No Small Thing...

Our latest variation on a theme- crunchy almond butter chocolate chip cookies. Why another gluten-free chocolate chip cookie recipe, you ask? There are so many reasons, Darling. In fact, where do I begin? 

First. The obvious. The duh. 

One can, in fact, never have too many gluten-free cookie recipes. Especially in our polite don't want to make a fuss look-but-don't-taste universe, when one has to live gluten and dairy free, shunning wheat flour, cream and butter, declining pink birthday party cupcakes and adorable custard tarts and snowy cream cheese on toasted Everything Bagels and examining every ingredient label ad infinitum. 

How do we survive in a culture that promotes our poison everywhere we turn? We keep a stiff upper lip. We cultivate a cool and breezy neo-zen detachment. We learn to ignore hunger pangs and cravings. We learn (sometimes the hard way) that taking a risk (eating out in any kitchen that is not our own) is not worth the price our body will (all too often) pay. We tie on a perky pink chocolate apron and flirt with our inner domestic goddess. We bake our own cupcakes and cookies. We tweak our tried and true recipes and play with variations on a theme, nudging an ingredient or new flavor combo into the spotlight. Just because it's fun. 

And in our special, special gluten-free universe? 

Every tasty cookie that is safe to eat is a treasure. A gift. A little morsel from heaven. 

So when we have a new favorite nut butter- crunchy almond butter- we start to wonder...

Would it would make a good cookie? 

We just knew it would.

A nutty non-peanut non-legume treat. And we knew we had to add dark chocolate. 

Duh part deux. 

Gluten-free almond butter chocolate chip cookie @ the Gluten-Free Goddess.
Cookie simplicity. Dairy-free gluten-free.

Gluten-free almond butter chocolate chip cookies from the Gluten-Free Goddess.
Crunchy almond butter cookies. Gluten-free and dairy-free.

Karina's Crunchy Almond Butter Chocolate Chip Cookies Recipe

Recipe posted April 2013 by Karina Allrich.

Almond butter is more subtle than peanut butter. I now prefer it in a cookie recipe. You can play with gentler flavors- adding a dab of almond extract for an almondy boost, or using a warm Tahitian vanilla for a homey vanilla-honey flavor.


1 1/2 cups sorghum flour
1/2 cup potato starch or tapioca starch (not potato flour)
1/3 cup quinoa flakes
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1 cup light brown sugar
1 cup crunchy almond butter
1/2 cup honey 
2 large organic free-range eggs, beaten
2 teaspoons good vanilla extract
1 teaspoon almond extract
Dark chocolate chips, for topping


Preheat the oven to 350º. Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the sorghum flour, starch, quinoa flakes and dry ingredients.

Add in the crunchy almond butter, honey, eggs, vanilla and almond extracts. Beat to combine- you want to create a smooth cookie dough consistency. It may be slightly sticky. You'll be rolling the dough into a ball.

If the dough is stubborn and stiff, add a tablespoon of non-dairy milk and beat again.

Form 24 dough balls by rolling the dough between the palms of your hand. Place them on a cookie sheet, roughly 2-3 inches apart. Press down slightly to flatten- just a smidge. 

Press dark chocolate chips into the top of each cookie.

Bake in the center of the oven for 18 minutes, until firm. 

If you bake two sheets at a time, it may take longer; rotate the sheets half way to create even baking, top and bottom.

Cool on a wire rack. Wonderful warm from the oven.

Wrap and freeze gluten-free cookies to preserve fresh baked taste and texture.

Makes 24 cookies.

Recipe Source:

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For FODMAPs friendly, chocolate sensitive folks may need to omit the chocolate chips.

For substitutions, please see my guide to baking with substitutions here.

xox Karina


Kalyn Denny said...

Beautiful photos, and I'm intrigued by what you are changing on your blog!

obxtea said...

I've never used quinoa flakes in my baking. What type do you use?

Karina Allrich said...

I use Ancient Harvest Quinoa Flakes (a hot cereal) in many recipes- very tasty! Look in the hot cereal section of your market.

Gluten Free Anna said...

My darling, you always articulate what it is that I'm feeling that day. Thank you for sharing this recipe, it looks fantastic.
Miss you like candy.

Unknown said...

I like the short email containing only the link, a picture, and a paragraph. I also like the particular recipe I open, coming out in a second window. I am looking forward to trying the recipe. I have traded almond butter for peanut butter a couple of times in recipes straight across and have not really enjoyed the taste or texture. It looks like you take care of the texture and taste with the rest of the recipe. Thank you for all of your sharing.

Laurie Ann said...

I completely agree, one can never have enough cookie recipes! I just got back from the gym and burned 300 calories because I ate two cookies today :) Thanks for the recipe.

Donna said...

I LOVE everything about your blog, Karina...except the new format! Sometimes the "slider bar" is underneath the tabs on the right and unaccessible...and how do you print out a recipe now? Thanks most kindly.

Cat said...

These cookies are so good - I'm glad I took the time last night to make almond butter so that I could make them today! I probably should have read the instructions better, though. I used a small cookie scoop and ended up with probably 5-6 dozen cookies. I baked them for 12 minutes, at which point they didn't have any burned edges at all. Wonderful! Thanks for *always* giving us recipes that are never fail! said...

I have my staple range of cookies down pat these days. They are good. Other people love them and don't notice that they are gluten & dairy free. But these, these I need to try. Thank you.

obxtea said...

Thanks so much! I can't wait to try them! :)

this little lark said...

I am so happy that I have all of these ingredients on hand and can start baking these now! Thank you for another wonderful recipe! <3

Matthew Green said...

Sounds epic!

Leslie said...

My allergist says no quinoa, since it has gluten as well. So should I substitute certified oats? I could put them in the food processor, I suppose. I hadn't tried the quinoa flakes prior to becoming gluten-free.

Karina Allrich said...

Ancient Harvest Quinoa Flakes- find them in the hot cereal section.

Karina Allrich said...

Thank you kindly. Miss you, too! xox

Karina Allrich said...

Changed back to a non-dynamic template, for now. Thank you for the feedback!

Karina Allrich said...

My pleasure!

Karina Allrich said...

Leslie, Quinoa is listed as a gluten-free (faux) grain; however some individuals may have trouble with it. If you can handle certified gluten-free oats, you could try processing them- not too much-- to resemble the smaller quinoa "flake"- much like "instant" oatmeal flakes.

Karina Allrich said...

Thanks so much Cat!

Karina Allrich said...

Thank you kindly, Kalyn!

kathyinozarks said...

oh this looks so good. I just ylove our recipes-have never had a bad turn out yet, and when ever I meet new bloggers that just learned they have celiac I always suggest your site.
Have you ever thought of going on food network? they need a gluten free show on there-and you would be perfect-Kathy

Karina Allrich said...

Thank you kindly, Kathy! And no- not really. I'm an Introvert (note the uppercase "I"! xox

Cara Reed said...

I remember the first peanut butter cookie I made with the gluten was YOUR recipe. It was fabulous! It made me an immediate lover of the Goddess and I am sure these cookies are even better than peanut butter (though that is always a difficult thing to accomplish). At least better for me :) xo, Cara

Karina Allrich said...

Hi Cara! How fun. I'm so glad you stopped by. Hoping all is well with you and yours. xox said...

Dear Karina- Thank you for your blog! I was recently diagnosed with a long list of major sensitives (gluten, yeast, dairy and egg being the major offenders), and your blog has been the bright light that has gotten me through more than one breakdown. Thank you for showing me that cutting out my favorites does not mean cutting out my favorites! Happy to be following along!

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