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Gluten-Free Chocolate Chip Almond Butter Cookies

Hello my joyous reader,I was totally yearning for some comfort food one Sunday afternoon when it was chilly willy and the snow was blowing. If you are curre
Mar 7, 2014 | Joy McCarthy

Hello my joyous reader,

I was totally yearning for some comfort food one Sunday afternoon when it was chilly willy and the snow was blowing. If you are currently in the sweltering heat on the other side of the world I have a funny feeling you will still enjoy these cookies!

They were oh so good! The best part? They are chewy, gluten-free and reminded me of the peanut butter cookies my mom used to make when I was a kid. I have such fond memories of helping her make them - using a flour dusted fork, I would flatten them down onto the cookie sheet.

Nowadays, many people tend to avoid peanuts which is why I created these with almond butter. Why? Peanuts tend to be one of the most allergenic and food sensitivity-provoking foods on the market today. Peanut butter was a really hard one for me to break personally. I used to eat the exact same breakie every day -- whole grain toast with peanut butter and honey. I have organic natural peanut butter occasionally as a rare treat but if I have too much my skin reacts negatively. I get an eczema like rash on the inside of my arm. 

The good news is you won't miss the peanuts one bitty with this recipe! The oil I used is called Camelina Oil and it lends a nutty flavour to this recipe making it a perfect combo along with the almond butter. Now if you don't have camelina oil, then I highly recommend you get yourself some. You can learn more about it in this post. If it's not available to you, then just substitute the same amount with grapeseed oil.

Here's the recipe!

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  • 1 cup brown rice flour
  • 1 cup quinoa flour
  • 1.5 tsp gluten-free baking powder
  • 2 organic whole eggs
  • 1 tsp vanilla
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/3 cup camelina oil
  • 1/4 cup almond butter
  • 1/4-1/2 cup organic semi-sweet chocolate chips* (depends how much choco you like)
  1. Preheat oven to 350 degrees.
  2. In a small bowl combine flour and baking powder. In a large mixing bowl, combine eggs, vanilla, sugar, maple syrup, oil, almond butter and combine fully. Now add the flour and baking powder and make sure it is fully combined. I used my Kitchen Aid mixer for this, but you can use hand mix it too. Lastly, fold in the chocolate chips.
  3. Grease a cookie sheet and form batter into 1 inch balls. Place on cookie sheet and flatten with your fingers or a fork so they are still about 2 cm thick. Bake for 10-12 minutes. Remove from heat and place on a cooling rack. Makes about 18 cookies.


Mar 7, 2014 BY Joy McCarthy
Elaine   •   March 10, 2014

Hi Joy - if I don't have cammelina oil can I use coconut oil? If yes, the same amount? Thanks!


Mike-Personal Training Toronto   •   March 13, 2014

Cookies are my number one cheat meal. In moderation of course. Ive been looking for a great recipe. This sounds very good, ill give it a try.

Joy McCarthy   •   March 15, 2014

Judy Hill   •   March 13, 2014

I love camelina oil so can't wait to try this. Also I am picking up your book tomorrow and very excited to see all your recipes.


New Toronto Condos   •   March 13, 2014

Mmmmmm, excited to try this recipe. Thanks!


Candice Brown   •   March 15, 2014

Hi Joy I really enjoyed your talk on March 13 in Calgary. I have been enJoying the book very much.

Joy McCarthy   •   March 15, 2014

Isabelle   •   March 20, 2014

I tried this recipe and the cookies turned out a bit dry, grainy/sandy would probably describe it better. Are they suppose to be chewy? I'm thinking that I might have over cooked them.

Joy McCarthy   •   March 21, 2014
Andrea   •   March 22, 2014

Lorette Hickling   •   March 20, 2014

Joy! These cookies look wonderful! And..your blog is so inspiring! Thank you for spreading your " Joyfullness." As I am diabetic and therefore always counting carbs, I wondered if you have ever given thought to including the nutritional values in your recipes. It is always so helpful and nice to have it right there on the page! ....... Just a thought!!!

Joy McCarthy   •   March 21, 2014

Erin O'Floinn   •   March 21, 2014

Has there been an answer to question about a suitable substitution for the camelina oil in this recipe? Can't seem to find any where I live. Thanks!

Joy McCarthy   •   March 21, 2014

Ashley   •   November 9, 2014

Could I use different flours? I have brown rice but not quinoa I have sorghum and a couple other gf flours.

Kate McDonald Walker   •   November 10, 2014

Sue   •   December 21, 2014

I just made these cookies and used coconut oil. Fantastic. Definitely will make again.

Joy McCarthy   •   December 21, 2014

Ghada   •   April 26, 2015

I tried those cookies with the exact same ingredients listed here and they turned out yummy. I could definitely taste the camelina oil which is a good thing if you like nutty flavours. I also made them with tahini (sesame seed butter) instead of almond butter so the kids can take them to school as a snack and they were delicious. Thank you Joy for the recipe!

Kate McDonald Walker   •   April 26, 2015

Hinna   •   June 18, 2015

I just made these cookies with grape seed oil and they came out really dry and crumbly. Don't know what happened because I baked them for only 9 minutes.

Kate McDonald Walker   •   June 19, 2015

Allison L.   •   May 12, 2017

What are the amount for coconut sugar, maple syrup and almond butter? They are not displaying right - all I see is a question mark. Thank you.


Sat   •   April 13, 2018

Hi Joy! I tried making these the other day, and the cookies were more on the crumbly side. Do you have any idea why this might have happened? I did add 1/2 cup of almond butter instead of your recommended 1/4 cup - is this a possible reason? Thank you! :)

Rachel Molenda   •   April 13, 2018

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