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.
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!
I agree, the dough looks a little scary, but it works out fabulously in the end!
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.
You’ll be amazed, Karen.
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.
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!!!
🙂
I’m just wondering if you could move near me so I can be the neighbor like Judith who “tests” things out? I’m totally a willing subject!
Now this looks like the best possible reason to have almond butter in the pantry! NOM.
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 🙂
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.
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.
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.
You can’t beat 1 bowl and 5 ingredients! Love the almond butter in these!
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!
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 🙂
Wow I can’t believe the ingredients, will give it a go!
Not kidding, these are awesome!