Gluten-Free Almond Butter Chocolate Chip Cookies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft and chewy gluten-free cookies bursting with almond butter richness and melty chocolate chips. This American-inspired gluten-free recipe, ready in about 22 minutes, layers almond butter, brown sugar, egg into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 16, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 16 American cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, mix 1 cup almond butter with 3/4 cup brown sugar until creamy and smooth.
  3. Step 3: Beat in 1 large egg and 1/2 teaspoon baking soda until fully incorporated.
  4. Step 4: Fold in 1/2 cup semi-sweet chocolate chips evenly throughout the dough.
  5. Step 5: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
  6. Step 6: Bake for 10-12 minutes until edges are set and tops are slightly cracked.
  7. Step 7: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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