Flourless Almond Butter Chocolate Chip Cookies

Flourless Almond Butter Chocolate Chip Cookies ~ these cookies are made without flour or butter, and they beat your favorite chocolate chip cookie by a mile!


I am blown away by these cookies.  1 bowl, 5  ingredients, 8 minutes in the oven…these cookies have revolutionized my life.  I am not kidding when I tell you they are every bit as good as the classic Tollhouse chocolate chip cookies that I’ve been making for years, except they contain absolutely no flour, and no butter.  And they take half the time.  I don’t know if it’s chemistry or just plain magic, but I will never go back to conventional chocolate chip cookies again.  Why would I?  I owe this cookie epiphany to my good friend and inspirational blogging buddy Mary, from Barefeet in the Kitchen.  Her 3 Ingredient Peanut Butter Cookies started it all.  I played around with the basic concept and came up with my new favorite cookie.


The cookie dough itself is a revelation.  There’s no need for multiple bowls, bringing butter to room temperature, chilling anything before baking, or any other hassles, for that matter.  This cookie would be the ideal first baking project to do with your kids, and how great for busy parents, who really want to give their families the joy of  home baking, but don’t have the time and energy to devote to big kitchen projects.  It’s great for college students with limited kitchen privileges, the gluten intolerant, and people who just want to eat more conscientiously.   I love this cookie!


Flourless Almond Butter Chocolate Chip Cookies

Yield: 1 1/2 dozen

Flourless Almond Butter Chocolate Chip Cookies


  • 1 large egg
  • 1 cup almond butter
  • 1/2 cup light brown sugar, lightly packed
  • 1 tsp baking soda
  • 1 cup dark chocolate chips


  1. Set oven to 350F
  2. Crack the egg into a medium bowl and beat it lightly. Add in the almond butter, baking soda, and sugar and mix everything together well.
  3. Fold in the chocolate chips.
  4. Scoop the dough onto a parchment or silpat lined baking sheet. I use a (1 3/4 inch) scoop, but you can use a tablespoon. Space the cookies well apart, and flatten them slightly with the back of a spoon.
  5. Bake for 8 to 10 minutes. Don't overbake these, the cookies will look underdone, but they will firm up as they cool.
  6. Let them cool for a couple of minutes on the baking sheet, then transfer them carefully to a cooling rack.


You can use commercial or 'natural' almond butter for these cookies, although the type you use will alter their texture slightly. I found the best texture was with 1/2 Jiff almond butter and 1/2 natural almond butter. . Just be sure to stir in any excess oil on top of the natural brands, and get it completely mixed in.

Recipe adapted from Barefeet in the Kitchen and Chew Out Loud



Here’s the fun part — there are so many nut butters on the supermarket shelves now, and even more you can whip up yourself with a food processor.  Combine them with the variety of chips, both chocolate and otherwise, and you’ve got a treasure trove of easy flourless cookies for the baking season.  I’m going to try a macadamia butter with white chocolate chips…

gluten free almond butter cookies

I’m still stunned that these decadent chocolate chip cookies are so simple— try them, and let me know what you think!



Try my other flourless nut butter cookies!





  • Heather // girlichef
    October 2, 2013 at 5:21 am

    Wow, these do sound amazing! I have a feeling that I’d have a hard time leaving them alone. Therefore, I must make a batch ;).

  • Barbara
    October 2, 2013 at 3:59 am

    Those are amazing, Sue! I’ve done some gluten-free baking, but never with almond butter. Who knew? And so simple, too. Great post!

  • Kitchen Belleicious
    October 1, 2013 at 7:53 pm

    i cant believe these are flourless! Wow, you did such an amazing job. they look like the real thing and in my opinion they are:)

  • Trish
    October 1, 2013 at 3:14 pm

    Well, I’m intrigued! We’re not gluten free but I’m never opposed to making easy and delicious baked goods. I’m going to give these a try!

  • Rose
    October 1, 2013 at 1:22 pm

    I especially love your grain-free posts and these look awesome. Hazelnut butter and equal parts dark and white choc. chips with a sprinkling of fleur de sel on top would be another amazing combo.

    • Sue
      October 1, 2013 at 2:28 pm

      I forgot about hazelnuts, that sounds really good. I’ve made hazelnut butter and it’s really rich tasting, especially when you roast the nuts first.

  • Sally @ Good Dinner Mom
    October 1, 2013 at 8:16 am

    Seriously? I MUST try these because they look amazing but the ingredients make me think they would be little puddles of goo, lol! We are trying to add a lot of gluten free recipes into our repertoire and baking is certainly the challenge for this one. Wow, thanks for sharing these. Can’t wait to try them.

    • Sue
      October 1, 2013 at 8:24 am

      I know— I’m still amazed, I’m going to try them out on my girls when they’re home for the holidays.

  • Mary
    October 1, 2013 at 6:52 am

    that’s time management I can get behind! Scrumptious
    Mary x

  • Joanne
    October 1, 2013 at 4:38 am

    I think I just need to turn all nut butters into cookies! THese look absurdly chewy delicious.

  • AmBo
    October 1, 2013 at 4:27 am

    Anyone trying these with an egg sub to make them vegan??

    The PB recipe is the one my family has used, well, forever. I’ve tried with Ener-G and didn’t have the best results….

  • Denise @ magnoliaverandah
    September 30, 2013 at 7:12 pm

    Unbelievable no flour, no butter – must try these for myself!

  • grace
    September 30, 2013 at 3:48 pm

    i’ve noticed that almond butter makes things have an interesting texture before they’re baked–it’s almost greasy. everything always ends up delicious though, and these look to be no exception!

    • Sue
      September 30, 2013 at 4:28 pm

      I agree, the dough looks a little scary, but it works out fabulously in the end!

  • Karen Harris
    September 30, 2013 at 3:45 pm

    If you endorse these cookies that is good enough for me. I am intrigued by your recipe and Barefoot’s. I can’t wait to try them both. I’ll let you know how it goes.

    • Sue
      September 30, 2013 at 4:29 pm

      You’ll be amazed, Karen.

  • Mary
    September 30, 2013 at 3:14 pm

    Check you out! These look fantastic and amazingly like the “real” thing! I’m going to try a pinch of baking soda in mine next time and see how it changes them! Thanks, Sue.

  • Judith
    September 30, 2013 at 2:09 pm

    Being the especially fortunate friend and neighbor, I was able to test these little beauties. They practically melt in your mouth and I warn you, be cautious…they’re far too fabulous. Merci, Sue!!!

    • Sue
      September 30, 2013 at 3:26 pm


  • Eileen
    September 30, 2013 at 1:51 pm

    Now this looks like the best possible reason to have almond butter in the pantry! NOM.

  • Salvegging @ salvegging.blogspot.com
    September 30, 2013 at 11:20 am

    Yum, Sue! I love the peanut butter ones (even tried with coconut sugar and it gave a nice crunch on the edge) and can’t wait to give the almond/choc a try. I love the mac nut/white choc idea… One question: Have you ever tried freezing the dough balls of this batter? That’s the one nice thing about the flour/butter batters! But I’ve never tried it with the nut butter batters. Thoughts? Happy baking :)

    • Sue
      September 30, 2013 at 1:16 pm

      I’m almost certain that it would work perfectly, just form and flatten the dough, then freeze them flat on a cookie sheet, and when they’re firm, pop them into freezer baggies.

  • Averie @ Averie Cooks
    September 30, 2013 at 10:56 am

    The PB cookies I make the same way – no butter and no flour – are every bit as good as any other cookie with tons of both. I have never made AB cookies with this method though. They’re gorgeous, Sue! Do they have an almond buttery taste, or do they taste more like traditional choc chip cookies? When I make PB cookies this way, they are without a doubt, super PB tasting. But PB is way more intense than AB.

    ” I found the best texture was with Jiff almond butter.” <— The same is true with PB cookies for me. Jif trumps natural.

    • Sue
      September 30, 2013 at 11:07 am

      That’s the amazing thing, I didn’t taste a strong almond butter taste, although it does seem to add a rich nuttiness. I actually didn’t taste must difference between them and regular chocolate chips.

  • Laura (Tutti Dolci)
    September 30, 2013 at 9:12 am

    You can’t beat 1 bowl and 5 ingredients! Love the almond butter in these!

  • Stephanie
    September 30, 2013 at 8:24 am

    Recently advised to give a gluten-free “diet” a 6-month trial. Onlt the first week and am diligently looking for baked goodies to satisfy the occasional sweet tooth. I am thrilled with your post today. Thank you!

    • Sue
      September 30, 2013 at 8:39 am

      I’ve found that you can get great results with gluten free baking, sometimes I like it even better than the original wheat flour based recipes. Good luck with your gluten-free trial, hope these help :)

  • Tabitha
    September 30, 2013 at 8:07 am

    Wow I can’t believe the ingredients, will give it a go!

    • Sue
      September 30, 2013 at 8:07 am

      Not kidding, these are awesome!