Almond Butter & Chocolate Cookies

These babies are SOOOO good! I created this recipe as part of an assignment for the Culinary Nutrition Program I'm currently enrolled in. They were a huge success with all of my recipe tasters & testers! So I guarantee you & your loved ones will thank me for this one!

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These cookies are gluten-free, dairy-free, refined sugar-free & when made using an egg replacement they are vegan too. 

A little truth & maybe TMI for some:

I created this recipe for all the ladies, who, like me have struggled with their premenstrual symptoms. I was inspired during my last cycle when I had an extreme chocolate craving! In my opinion, it’s fundamental that we learn the implications that our diet may have on us during this time.

Having studied this topic for a few years I know that chocolate cravings that creep up in and around our period can be attributed to a deficiency of magnesium. Furthermore, magnesium (as well as essential fatty acids) can help with many of our pain symptoms associated with menstruation.

In saying that, I chose to recreate a version of peanut butter & chocolate cookies. I call my healthier (but just as satisfying version) Almond Butter & Chocolate Cookies. These cookies are void of refined flours & sugars & are full of healthy fats & magnesium rich raw cacao.

yields: 16 cookies


1 cup brown rice flour

1/2 cup almond flour

1/2 cup raw cacao (can use organic cocoa)

1/2 tsp baking soda

1/4 tsp sea salt

1/2 cup coconut oil

1/2 cup almond butter

1 chia egg or 1 egg (to make chia paste or a chia "egg" simply use 1 tbsp of ground chia seeds and add 3 tbsp of warm water. Stir. Allow mixture to stand for 10-15 min to thicken into a beautiful goop! This will replace 1 egg)

1 tsp vanilla extract

2 tbsp almond milk

Nut Butter Drizzle:

1/3 cup almond butter

3 tbsp maple syrup

1 tsp vanilla extract

pinch of sea salt


  • In a medium-sized bowl combine your dry ingredients: brown rice flour, almond flour, raw cacao, baking soda & sea salt. Whisk together & set aside.
  • If you are using a chia egg: 1 tbsp ground chia with 3 tbsp warm water & mix. Set aside.
  • Gently melt your coconut oil in a small saucepan & combine in a small-sized bowl with all of your wet ingredients: almond butter, egg/chia egg paste & vanilla extract. Do not add your almond milk yet. I prefer to use my food processor to blend all of my wet ingredients. You can also use a blender here.
  • Combine your wet ingredients with your dry ingredients in the medium-sized bowl & add in your 2 tbsp almond milk. A dough will begin to form & it should be thick & sticky.
  • Cover the dough tightly in cling wrap and place in a bowl in the fridge to chill for 1 hour or so.
  • Preheat your oven to 350 F
  • In the meantime line two baking sheets with parchment paper & set aside
  • Drop 8 rounded balls of dough (approx. 1.5 tbsp each) onto each of the baking sheets. Press down on the dough very gently with the back of a fork! You don’t want to flatten them out too much. Just leave a slight indentation.
  • Bake each batch for 10 minutes only.
  • Remove from the oven and allow to cool before transferring them to a wire rack.
  • While the cookies cool. drizzle nut butter drizzle over top & allow this to set.

Directions For Nut Butter Drizzle:

  • Combine almond butter, maple syrup vanilla & sea salt in a small saucepan over medium heat. Stir together until all ingredients are blended well, about 5 minutes or so.
  • Drizzle over top of the cookies once they are done baking with a spoon or the back of a butter knife.

These will store in an air tight container at room temperature for up to 1 week.

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