Gluten-Free Chocolate Almond Butter 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 rich with chocolate chips and nutty almond butter, made with just five ingredients. This American-inspired gluten-free recipe, ready in about 22 minutes, layers almond butter, granulated sugar, large 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 140 calories and feeds 12, 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 12 American cuisine 140 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 medium bowl, combine 1 cup almond butter with 3/4 cup granulated sugar, 1 large egg, and 1/2 tsp baking soda. Stir until a thick dough forms.
  3. Step 3: Fold in 3/4 cup semisweet chocolate chips until evenly distributed.
  4. Step 4: Scoop tablespoon-sized portions of dough onto the prepared baking sheet about 2 inches apart and flatten slightly with the back of a spoon.
  5. Step 5: Bake for 10-12 minutes until the edges are set and lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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