One-bowl flourless almond butter chocolate chip cookies ~ naturally gluten-free with crisp edges and chewy centers. Mix, scoop, bake. Ready in minutes.
Reader Courtney says:
“I was not expecting much from these cookies with such simple ingredients. WOW. Amazing flavor right out of the oven. Absolutely fabulous, thank you!”
Flourless almond butter chocolate chip cookies are game changers. They’re made without flour or butter and I am not kidding when I tell you they are every bit as good as the classic chocolate chip cookies that I’ve been making for years. It’s a little bit crazy.
- They’re gluten free ~ no mixer ~ no chill.
- They take half the time and make a fraction of the mess compared to regular cookies.
- The perfect chewy cookie texture (and a little protein boost!)
- I don’t know if it’s chemistry or just plain magic, but these are unusually delicious.
Flourless almond butter cookies ingredient notes
- almond butter
- I use Justin’s Almond Butter which is a no-stir emulsified butter so doesn’t separate into an oily layer. This is the best type of nut butter to use for these cookies.
- light brown sugar
- large egg
- baking soda
- this gives the cookies a gentle lift, encourages browning and spread.
- chocolate chips
- go with what you love here, but I think darker is better in these flourless almond butter cookies.
3 food styling secrets to perfect cookies
Are you a perfectionist? These flourless almond butter chocolate chip cookies have a lumpy moist dough that can spread in awkward ways. These professional tips will help!
- Chips forward! When you roll your balls of dough, place them down on the cookie sheet with the side with the most chips facing up. Pop in extra if needed.
- Flatten the balls of dough slightly to encourage symmetrical spread.
- ‘Scoot’ the hot cookies with a larger cookie cutter to nudge them perfectly round. Run circles around the edges of the hot cookie with the cutter to round it out.
Flourless almond butter cookie faqs
That’s the fun part ~ there are so many nut butters on the supermarket shelves now. Combine them with the variety of chips and you’ve got a treasure trove of easy flourless cookies for the baking season. Peanut butter works 1:1. Cashew butter too. I have even made these cookies with macadamia butter! Avoid tahini here (too loose/bitter).
Up to 25% less still bakes well; cookies will be less chewy and may spread less. Larger cuts can make them crumbly. So in this recipe you could reduce the brown sugar by 2 tablespoons.
Try creamy sunflower seed butter (no-stir) 1:1. I have not tried Biscoff butter, but it might work as well.
Yes if you use a dairy free chocolate chip. The dough itself is dairy free.
I don’t chill the dough, I don’t find it necessary at all.
the bottom line
These cookies bake up soft and chewy without any flour. They are actually quite rich because of the nut butter, so you don’t need a stack of them to be satisfied!
I’m still stunned that these decadent chocolate chip cookies are so simple ~ try them, I’d love to know what you think!
⭐⭐⭐⭐⭐ IF THIS RECIPE EARNS A SPOT IN YOUR BAKING ROTATION, A QUICK STAR RATING HELPS OTHERS FIND IT!
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Flourless Almond Butter Chocolate Chip Cookies
Video
Equipment
- cookie sheet
- parchment paper
- #40 cookie scoop (1 1/2 tablesoons)
Ingredients
- 1 large egg
- 1 cup almond butter
- 1/2 cup light brown sugar, lightly packed
- 1 tsp baking soda
- 1 cup dark chocolate chips
optional
- 1/2 tsp kosher salt
Instructions
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- 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.
- Fold in the chocolate chips.
- Scoop the dough onto a lined baking sheet. I use a #40 cookie scoop which holds about 1 1/2 tablespoons. Space the cookies well apart, and flatten them slightly with your fingers or the back of a spoon.
- Bake for 8 to 10 minutes. Don’t overbake these, the cookies will look underdone, but they will firm up as they cool.
- Let them cool for a couple of minutes on the baking sheet, then transfer them carefully to a cooling rack.
These cookies are fabulous. Crisp and chewy. Perfect. I did not have almond butter so just ground some toasted almonds in my food processor. I gave these to people with celiac and they loved them. So did I.
Interesting, I wouldn’t have thought of that, thanks Jo!
Delicious! Made these today and they were perfect! The recipe was spot on…. I baked for about 9 minutes. We ate the whole batch! ?
Amazing! Light and fluffy.
These cookies are delicious! I added 1 tsp of Vanilla and 1 egg after reading comments. I also added 1 tsp if salt but don’t think that was necessary. I will definitely make these cookies again and may try adding walnuts.
Thanks Lori!
I first made these a few YEARS ago and was hooked! Love the goodness of almond butter and no flour even though we don’t have to avoid gluten but always looking for more healthy ingredients. Recently out of sheer laziness (and my cookie scoop broke), I bake it into a bar instead. Love this recipe! Thank you!
I have another batch of these wonderful cookies in the oven now.
For those asking for a lower carb count, I used Lily’s sugar free dark chocolate chips and substituted 1/2 cup Brown sugar Swerve erythritol. Amazon carries both lower carb products.
Thanks so much for this Rita, I know people will be interested.
Delicious, maybe a little sweet. I used your suggested Jiff and Barney natural. I subbed swerve brown and golden monk fruit for sweeteners to lower the carbs. Tastes just like I used sugar. Very easy!
how about the low crab version–the carbs in these wont cut it for keto/lo carb people