Triple Chocolate Almond Butter Cookies

Flourless, paleo, gluten-free, and oh-so-melt in your mouth good. These cookies are similar in texture to your favorite gooey brownies and so simple to make. All you need is 1 bowl, 1 spoon, 1 cookie sheet, and you’ll be the hit of the party/household/office in no time.

I added Maca, one of my favorite adaptogens, because it’s a natural way to increase your energy and boost your mood, amongst other things. You can read more about its promising effects here. You could omit it and these cookies will still taste dang good, or you can increase the amount if you want a little more maca for your buck, but I wouldn’t go over 1 1/2 tbsp.

Okay, on with the show!

Triple Chocolate Paleo Cookies

Triple Chocolate Almond Butter Cookies

Makes about 15 cookies


  • 1 cup creamy natural almond butter (the runny kind, made from 100% almonds. I get mine at Trader Joe’s)

  • 1 tsp Madagascar Vanilla Bean Fourth and Heart Ghee (melted)

  • 1/2 cup coconut sugar (I used SuperNatural for baking)

  • 2 tsp Maca (I used Navitas Organics)

  • 1 teaspoon vanilla extract

  • 2 eggs, slightly beaten

  • 1/3 cup unsweetened cacao powder (I used Navitas Organics)

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/3 cup dark chocolate chips (try to find some without any added sugars or fillers. I used Enjoy Life from Target.)

  • Cacao nibs and fancy sea salt for sprinkling on top

Chocolate Paleo Cookies


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

  2. In a medium bowl, combine almond butter, melted ghee, coconut sugar, vanilla, egg, cacao, baking soda, maca and salt; mix until smooth and well combined.

  3. Fold in chocolate chips.

  4. Roll dough into large balls (about 2 tablespoons) and place on baking sheet. If needed, slightly flatten each dough ball with the palm of your hand. Bake for 7-8 minutes or until edges are set. It won’t take long for these to turn into brownie-like cookies, so do not overbake.

  5. Once finished baking, allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Sprinkle each cookie with a little sea salt and cacao nibs. Devour and enjoy!

As usual, if you make these please drop me a comment and let me know what you thought of them, or share your results on Instagram and tag me: @tiffanynapper. Happy baking this holiday season and beyond!