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 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!
I’m so happy to hear this Marcia, and no, they can be stored at room temp, they stay nice and moist, too.
Perfect, thanks again!
Is a serving 1 cookie?
Yes, I just included that in the recipe, thanks Teresa!
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.
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.
I made these and they are fabulous! Can I substitute honey for the brown sugar?
Honey won’t work but you could use another type of granulated sweetener like coconut sugar or maple sugar Theresa.
That might be part of the issue I had with flat/crumbly cookies. I use the kind that is required to remain in the refrigerator and needs stirred. At least now we know that if you use that kind, it works as long as it’s cold! 🙂
Oh, thanks for the tips! My cookies were super yummy but super crumbly too. They didn’t stay together very well
I’m surprised about the crumbly cookies, because the texture should be quite moist and chewy. Did you make any substitutions?
I just made these! My husband is in awe! They are dangerously delicious!
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 🙂
OMG… these are amazing… I’m so happy you love to cook & bake and YOU LOVE TO SHARE!!!
Thank-you Sue!
Thanks Patricia :)))
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!???
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.
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!!
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!
Has anyone tried a brown sugar substitute yet?
I used Sukrin Gold in place of the brown sugar and Lilly’s stevia sweetened dark chocolate chips for a sugar free low carb / keto version. Delish!
That’s so great to know, thanks Cheryl!
Just made these with sukrin gold, delicious!
Could I substitute coconut sugar for the brown sugar? If so would you recommend swapping with equal amounts?
I think you can use equal amounts, Cora.
I used coconut palm sugar instead of brown sugar and they were excellent!
I found by accident that I’ve had better luck using half a cup of chocolate chips, rather than a whole cup.
Great to know, Katie, I’m one of those ‘more is better’ when it comes to chocolate 🙂
Awesome.. Ymmy yummy … Well done!
What is the nutritional value of these cookies? Calorie, carbs, sugars, etc
I’ve just added it, above, Jean.
Might you provide the serving size, please?
The nutrition info is for one cookie, Elaine.
Where can I find the nutritional information for these cookies?
Thank you!