Gluten Free Almond Butter Chocolate Chip Cookies

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

Flourless Almond Butter Chocolate Chip Cookies ~ delicioulsy healthier cookies loaded with protein! ~ theviewfromgreatisland.com

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?   These are my new favorite cookie.

Flourless almond butter chocolate chip cookie dough

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!

Making Flourless Almond Butter Chocolate Chip Cookies

TIP: If you are using all natural almond butter for these flourless almond butter chocolate chip cookies, be sure to stir it well  to incorporate any excess oil before measuring it out.

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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.

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Try my other flourless nut butter cookies!

FLOURLESS WHITE CHOCOLATE CHIP MACADAMIA COOKIES

FLOURLESS CASHEW BUTTER CHOCOLATE CHIP COOKIES

FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES

FLOURLESS CHOCOLATE PEANUT BUTTER CHIP COOKIES

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

Flourless Almond Butter Chocolate Chip Cookies

Category: dessert

Yield: 1 1/2 dozen

Serving Size: 1 cookie

Flourless Almond Butter Chocolate Chip Cookies

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

Instructions

  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.
https://theviewfromgreatisland.com/minimal-mondayflourless-almond-butter-chocolate-chips/


Notes:

  • 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.
  • I owe this cookie epiphany to my good friend and inspirational blogging buddy Mary, her 3 Ingredient Peanut Butter Cookies started it all.

 

Don’t forget to pin it!

Flourless Almond Butter Chocolate Chip Cookies ~ these gluten free cookies are made without flour or butter, and they beat your favorite chocolate chip cookie by a mile! #glutenfree #glutenfreedessert #kids #afterschool #backtoschool #chocolatechipcookie #healthycookie #flourlesscookie #almondbutter #healthysnack

60 Comments

  • Reply
    Marcia
    October 29, 2017 at 9:46 am

    These cookies are amazing! I substituted coconut palm sugar for the brown sugar due to my husband’s low carb natural sugar and diet they came out fantastic. I am curious as to storage, do they need to be stored in the refrigerator? Thank you for this great recipe!

    • Reply
      Sue
      October 29, 2017 at 9:47 am

      I’m so happy to hear this Marcia, and no, they can be stored at room temp, they stay nice and moist, too.

      • Reply
        Marcia
        November 3, 2017 at 2:47 pm

        Perfect, thanks again!

  • Reply
    Teresa
    October 15, 2017 at 3:46 pm

    Is a serving 1 cookie?

    • Reply
      Sue
      October 15, 2017 at 4:02 pm

      Yes, I just included that in the recipe, thanks Teresa!

  • Reply
    Kittery
    September 14, 2017 at 9:13 am

    Okay, so I’ve made these several times, and have some thoughts that might help others! I ran into one big issue, which is make SURE that the almond butter is cold. Room temp almond butter yields a crumbly, super flat cookie that you cannot pick up without falling apart.

    I’ve found that fewer chocolate chips yield a more stable cookie. More chocolate chips yield a cookie that can be a little crumbly when you bite it.

    I like to allow the dough to sit for just a few minutes, until you feel the almond butter has begun to soften, but is still cool. The cookie will flatten out a little, but have a much less crumbly texture and has a more chewy bite.

    I took photos of the cookies side by side (the cold vs warm) but cannot upload them here. Overall this is an excellent recipe, and when followed to a t, works amazingly. Just make sure the almond butter (I used natural, Kirkland brand) is very cold.

    • Reply
      Sue
      September 14, 2017 at 9:33 am

      Thanks for the wonderful feedback Kittery! The only thing I would add is that I’ve found regular almond butter, (the kind that doesn’t need to be stirred) as opposed to the natural kind, works best.

      • Reply
        Theresa Kochalka
        September 21, 2017 at 3:48 am

        I made these and they are fabulous! Can I substitute honey for the brown sugar?

        • Reply
          Sue
          September 21, 2017 at 9:13 pm

          Honey won’t work but you could use another type of granulated sweetener like coconut sugar or maple sugar Theresa.

  • Reply
    Sherry
    September 11, 2017 at 3:35 pm

    I just made these! My husband is in awe! They are dangerously delicious!

    • Reply
      Sue
      September 11, 2017 at 3:49 pm

      Yay! I love to see comments like this, but I have to say I’m not surprised, these seem foolproof to me ~ glad you loved them :)

  • Reply
    Patricia
    August 23, 2017 at 8:36 pm

    OMG… these are amazing… I’m so happy you love to cook & bake and YOU LOVE TO SHARE!!!

    Thank-you Sue!

    • Reply
      Sue
      August 24, 2017 at 10:37 am

      Thanks Patricia :)))

    • Reply
      Samantha
      September 5, 2017 at 10:12 am

      I’m absolutely in shock because these cookies are so delicious…way better than toll House. I do have a concern though. I got your recipe from a low carb website and I’m leary that these are actually low carb because they taste so good. Also, your nutritional information says a serving is 159 calories, 10.9 grams of fat and total carbs is 14.8 grams. How many cookies are in a serving? Also, can I freeze the batter, if so for how long? If you don’t recommend freezing the batter, can I make the cookies and freeze them, if so for how long? Thank you in advance for your answers. I’m on a low carb diet and I don’t want to ruin my progress by eating your delicious cookies… I’m baffled that something low carb can taste so good!???

      • Reply
        Sue
        September 5, 2017 at 1:53 pm

        Hi Samantha ~ I’m so glad you love these! The serving size is one cookie. I believe you should be able to freeze the formed balls of dough, but flatten them first, then freeze on a parchment paper lined baking sheet, then transfer to a heavy duty zip lock freezer bag once they’re frozen solid. Make sure to remove all the excess air before you zip it up. They should last 6 months. You can also freeze the baked and cooled cookies for up to 6 months.

        • Reply
          Samantha
          September 5, 2017 at 7:36 pm

          Thanks Sue, you’re my new go to person for tasty low carb snacks. Is this considered low carb though? I’m new to this low carb diet, but I looked up what 1 Nestle toll house cookie has in it… that’s where I get confused because it says 1 cookie has 199 calories, 7 grams of fat and 9 grams of total carbs, so that would actually have less carbs in it, right? I’m not trying to offend you, so please don’t misunderstand but I just want to make sure I am eating low carbs…on a positive note, I know you say it makes 1 1/2 dozen, which would be 18 if my math is correct, lol… I was able to make 24, so that’s less carbs & calories per cookie… YAY!!
          I love your cookies, but I could eat at least 3 at a time for a snack and if I’m reading this right, that would be 42 carbs in just a snack…yikes, Lol
          Thanks for your help Sue. They really are delicious!!

      • Reply
        vicki
        September 18, 2017 at 7:24 am

        I would definitely not consider using this recipe, as is, for a low carb diet…it is lower carb than a typical cookie but for any low carb or keto food, you’ll need to swap out the sugar for another sweetener. I’d try Sukrin Gold or Just Like Brown Sugar. or at minimum, use Swerve or stevia with a tiny bit of Backstrap Molasses to make your own lower carb brown sugar. Any substitute is likely to change the chewiness of the cookies a bit as brown sugar is the best for that but withthis recipe, I’m willing to risk failures and try some alternatives! looks great otherwise!

        • Reply
          Liz
          October 18, 2017 at 11:18 am

          Has anyone tried a brown sugar substitute yet?

  • Reply
    Cora
    August 7, 2017 at 5:55 pm

    Could I substitute coconut sugar for the brown sugar? If so would you recommend swapping with equal amounts?

    • Reply
      Sue
      August 7, 2017 at 6:17 pm

      I think you can use equal amounts, Cora.

    • Reply
      Marcia
      October 29, 2017 at 9:43 am

      I used coconut palm sugar instead of brown sugar and they were excellent!

  • Reply
    Katie Hogin
    August 4, 2017 at 10:04 am

    I found by accident that I’ve had better luck using half a cup of chocolate chips, rather than a whole cup.

    • Reply
      Sue
      August 4, 2017 at 11:02 am

      Great to know, Katie, I’m one of those ‘more is better’ when it comes to chocolate :)

  • Reply
    vlit
    July 5, 2017 at 10:08 am

    Awesome.. Ymmy yummy … Well done!

  • Reply
    Jean
    July 4, 2017 at 3:43 am

    What is the nutritional value of these cookies? Calorie, carbs, sugars, etc

    • Reply
      Sue
      July 6, 2017 at 8:06 pm

      I’ve just added it, above, Jean.

      • Reply
        Elaine
        July 14, 2017 at 8:49 am

        Might you provide the serving size, please?

        • Reply
          Sue
          July 14, 2017 at 9:25 am

          The nutrition info is for one cookie, Elaine.

  • Reply
    Andrea
    June 23, 2017 at 9:24 am

    Where can I find the nutritional information for these cookies?

    • Reply
      Elaine
      July 14, 2017 at 2:05 pm

      Thank you!

  • Reply
    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 ;).

  • Reply
    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!

  • Reply
    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:)

  • Reply
    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!

  • Reply
    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.

    • Reply
      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.

      • Reply
        Susan
        June 9, 2017 at 10:59 am

        Do we know how many carbs they are?

  • Reply
    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.

    • Reply
      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.

  • Reply
    Mary
    October 1, 2013 at 6:52 am

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

  • Reply
    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.

  • Reply
    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….

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

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

  • Reply
    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!

    • Reply
      Sue
      September 30, 2013 at 4:28 pm

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

  • Reply
    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.

    • Reply
      Sue
      September 30, 2013 at 4:29 pm

      You’ll be amazed, Karen.

  • Reply
    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.

  • Reply
    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!!!

    • Reply
      Sue
      September 30, 2013 at 3:26 pm

      :)

  • Reply
    Eileen
    September 30, 2013 at 1:51 pm

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

  • Reply
    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 :)

    • Reply
      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.

  • Reply
    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.

    • Reply
      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.

  • Reply
    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!

  • Reply
    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!

    • Reply
      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 :)

  • Reply
    Tabitha
    September 30, 2013 at 8:07 am

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

    • Reply
      Sue
      September 30, 2013 at 8:07 am

      Not kidding, these are awesome!

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