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!
I am blown away by these flourless almond butter cookies ~ 1 bowl, 5ย 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.
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 ofย 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!
TIP: If you are using all natural almond butter for these flourless almond butter chocolate chip cookies, be sure to stir it wellย to incorporate any excess oil before measuring it out.
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.
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
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
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
- Set oven to 350F
- 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 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.
- 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.
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.
Nutrition
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 didnโt have any almond butter so I substituted a cup of peanut butter. Itโs 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 ๐
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 ๐ 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 ๐ 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.. ๐ 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 ๐
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 ๐