With just 6 ingredients and only 15 minutes to make— these gluten-free chocolate chip cookies couldn't be easier!
Make ahead tip: The cookies freeze well for up to 3 months. Thaw overnight in the refrigerator.
Homemade, natural, or creamy almond butter can be used, however it can alter the texture a bit. I prefer to use Trader Joe's organic almond butter. Be sure to stir any excess oil and get it completely mixed in.
If preferred, an equal amount of coconut sugar can be used instead of brown sugar.
If you're not an almond butter fan, peanut butter can be used instead.