white chocolate chunk almond butter cookies

White Chocolate Chunk Almond Butter Cookies

  • Author: Katherine
  • Yield: 12 cookies 1x


Fudgy, gluten-free almond butter cookies that taste as good as a brownie without all of the guilt!



  • 1 cup natural almond butter
  • 1/2 cup coconut palm sugar*
  • 1/4 cup unsweetened cocoa powder
  • 1 egg, slightly beaten
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup white chocolate, chopped


  1. Preheat the oven to 350 F and line two baking sheets with parchment paper or a silicone baking mat.
  2. Add all of the ingredients, except the white chocolate, together in one large bowl, stirring until thoroughly combined.
  3. Gently fold in the chopped chocolate.
  4. Using about 1.5 tablespoons each, roll the dough into balls and place 2 inches apart on the cookie sheet. Slightly flatten the balls with the back of a spoon.
  5. Place the baking sheet into the preheated oven for 8-9 minutes. The cookies will look under-baked, but they will firm up on the cookie sheet.
  6. Allow the cookies to stay on the cookie sheet for about 10 minutes before removing to a wire rack to cool completely.

Cookies stay fresh in an airtight container on the counter for about 1-2 weeks. They also freeze nicely, up to 2 months.


  1. You can easily substitute the coconut palm sugar for lightly packed brown sugar
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