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 experimented a bit with this recipe because the first time the dough was almost like sand. Try these with 2 eggs, some vanilla, and salt. Big improvement. The dough is sticky, but they spread like real chocolate chip cookies.
How much vanilla and salt?
What can be used instead of the 1/2 cup brown sugar? Any good substitutes- like Stevia- how much stevia, if using that as the substitute?
I’m not too familiar with Stevia Janie, but if it’s in granulated form, I think you can substitute it in the same amounts.
Janie, I have been working with a dietician and at least for those trying to lose wt she recommends coconut sugar. It has a lower glycemic index, so if a recipe calls for 1/2 c., it would be like having 1/4 c. sugar even though you are using 1/2 c. coconut sugar. I have found coconut sugar tastes like brown sugar.
Really good, but a bit too sweet for me. Next time I’ll cut down the sugar some. Have you ever added a little salt? They are very chocolaty, which is great, but I wouldn’t mind trying them with half the chocolate to taste the almond butter more — for an experiment. Overall, they are better than regular cookies, and much richer.
A few people have suggested salt and I think that’s a great idea.
I made these for the first time but didn’t have any almond butter so I substituted a cup of peanut butter. It’s seem to work out pretty good I also added a quarter cup of almond flower. They taste great.
Interesting! I have made these with just peanut butter, but never with almond flour!
Sue, haven’t tried yours but I will . Question is I made a similar chocolate cookie recipe with 1 cup almond butter, 1/2 cup raw coconut sugar ( I substituted Stevia), 1 large egg, 2 T cocoa powder, 1t baking soda, 1/4 tsp vanilla, 1/2 cup 70 % cocoa dark chocolate chopped (I used chips). Bake 350 8 minutes. Taste lovely but they crumble into bits almost immediately. Complete cooling before moving helped but not much. Is this an ingredient problem?
The only thing I can think of is that the cocoa powder may have destabilized the cookies, not sure. I don’t have any dry ingredients besides the sugar in my recipe, so that’s the only thing that comes to mind.
I just made the Almond Butter Flourless Chocolate Chip Cookies! Super easy to make and delicious! I am just wondering if they freeze well. Have you had experience with freezing them?
They freeze well karen, just be sure to follow best freezing practices like wrapping them well in airtight plastic. I like to double wrap. You could freeze them first on a baking sheet, and then add the frozen cookies to a zip lock freezer bag.
I was not expecting much from these with such simple ingredients. WOW. Amazing flavor right out of the oven. I added a tsp of vanilla extract. Absolutely fabulous, thank you!
I know, right? It’s really kind of hard to believe how yummy these turn out! You’re so welcome, and thanks for taking the time to leave the feedback 🙂
These sound great and I am going to try this recipe today! I have a question about total carbs, bc these seem high. How much of the total carbs come from sugar? I am going to use a natural sugar replacement so am curious as to how many less carbs this would be with Xylitol/Stevia combo. Thanks again!
So happy to say that I just made these cookies and they came out super super good…I made homemade almond butter today and wanted to do something else than put it in a jar..then I found this recipe and made these awesome cookies..they came out Excellent!! Thanks for sharing this recipe SUE 🙂 I wish I could upload a picture of my cookies …
I want to see your cookies! You can always tag me on facebook or instagram 🙂 I love that you made them with homemade almond butter, that’s the ultimate version.
I need to figure out a way for readers to upload photos here, I’m going to look into it…
I have an issue with gluten and I’m trying to find all the recipes I can to make my life healthier and also delicious.. 🙂 my family thought I was eating boring and flavorless until yesterday..I had to hide the cookies everybody wanted more and more lol..I’m following you now on instagram..I haven’t uploaded the picture of the cookies there ..but I will and will tag you..It would be awesome if you can find the way for your readers to upload their pictures 🙂
I’ve already started looking into ways to do that, Pilar! And I’m so glad everybody loved the cookies (and here’s to no more boring eating!!)
Do these taste like peanut butter or so almond buttery?
Thanx
I think the almond butter flavor is really subtle, Taylor. With my flourless peanut butter cookies, the peanut flavor is more intense. I prefer the almond butter cookies for that reason.
Have you tried natural peanut butter with this recipe? That’s what I have on hand!
I’ve made these same cookies with peanut butter, HERE, Dayna. I usually find that regular peanut butter works better than the natural, but if you do use natural, make sure you’ve blended it together really well so it’s not oily.
These were delish! I subbed the Brown sugar for Sukrin Gold and used Lilly’s Dark Chocolate chips for a sugar free low carb cookie. Awesome !
Thanks Cheryl, I know there are lots of others who will be glad to know you can do this low carb 🙂