Almond Butter Chocolate Chip Cookies.

Taste testers didn’t miss the flour in these simple, gluten free chocolate chip cookies! Only 5 ingredients needed to make them.

No mixer and only 5 ingredients in these healthier chocolate chip cookies! Easy recipe on

Greetings from my chilly little apartment currently blanketed with 6 inches of snow! I meant to publish this cookie recipe earlier this morning, but there was some much needed playtime outside.

Sitting here with a warm cup of cocoa, I’m ready to talk about all things almond butter. Do you like the stuff? It’s like a toasty, almond-y spread (duh) that’s a bit more grainy than peanut butter. And I know exactly what you should do with it. Besides eat it with a spoon, which I’ve been caught doing many times. It’s all good.

Make 5 ingredient almond butter chocolate chip cookies. Ditch the flour, ditch the butter. You only need a few ingredients to make these simple gluten free cookies!

No mixer and only 5 ingredients in these healthier chocolate chip cookies! Easy recipe on

Everyone and their brother has their own version of a flourless cookie. It’s certainly nothing new. While I may be late in the game to try a recipe like this, I’m quite thankful I joined in.

I was inspired to make these cookies last weekend for some friends we had over. Kevin and I had been eating so many cookies during this madness, that I wanted to serve something a little more healthful. A little less grain, a little less saturated fat. The best part? Kevin’s friends had no idea these cookies were healthy. They thought the cookies were butter-filled, chocolate chip oatmeal cookies. Ha! There aren’t any oats in the recipe at all! Silly boys.

Let’s discuss how these 5 ingredient cookies are made. First, start with almond butter. Almond butter takes the place of regular butter and flour in this cookie recipe. Almond butter is full of monosaturated fat, the good fat that makes your skin glow and your hair shine. PS: Did you know that almonds are the most nutritionally dense nut? I had no clue!

How I Make Homemade Almond Butter. No added oils, sugars, and completely healthy.

Here’s the best part. You can either use store-bought almond butter or homemade almond butter. I suggest you save some money by making your own! Making almond butter at home is incredibly simple. I’ve created a separate page for you to see exactly how I make almond butter. It will take you minutes and you only need 1 ingredient.

If you use my homemade almond butter, make sure it cools off before mixing it up in this cookie dough. After being freshly processed, the almond butter will be slightly warm. And consequently, will make your cookie dough warm. And we all know what warm cookie dough means, right? Cookies spreading all over your baking sheet. No, thank you.

Another important note about your almond butter: make sure it isn’t incredibly oily. The more oil, the greasier your cookie. The more oil, the more your cookies will spread while baking. So stir that almond butter up and make sure it is super thick!

Flourless Chocolate Chip Cookies (Gluten Free #gf recipe!)

Use about 1.5 Tablespoons of dough per cookie. Make sure you press the cookie dough mounds down slightly before going into the oven. Here is what my cookie dough looked like before baking:

5 Ingredient Flourless Almond Butter Chocolate Chip Cookies - gluten free, simple, quick!

Bake the cookies for 9-10 minutes. Less is more! And by that I mean – you want to underbake these cookies. If you overbake them, the cookies will be quite hard and crispy. But hey, if you prefer a crispier cookie, bake for about 11-12 minutes. But those of you who prefer soft, chewy cookies? About 9-10 minutes.

My cookies took 9 minutes in the oven and they looked quite soft and underbaked when removed from the oven. Dip in some in hot cocoa like yours truly is right now with the last cookie from the batch. My afternoon is so wild.

No mixer and only 5 ingredients in these healthier chocolate chip cookies! Easy recipe on

Our friends had NO idea these cookies were flourless. They thought they were regular cookies. Full of flavor, full of chew, and so darn soft. Each bite melts in the mouth. I beg you, please spend the next 30 minutes of your life making these cookies! You’ll be quite thankful you did.

Flourless Almond Butter Chocolate Chip Cookies

Yield: 1 dozen cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 30 minutes, includes cooling

Print Recipe

Taste testers didn't miss the flour in these simple, gluten-free chocolate chip cookies! Only 5 ingredients needed to make them.


  • 1 large egg
  • 1 cup (250g) almond butter, at room temperature or cold (not warm)1
  • 1/2 cup (90g) light or dark brown sugar, lightly packed2
  • 1 teaspoon baking soda
  • 1 cup (190g) semi-sweet or dark chocolate chips
  • optional: 1/2 cup honey roasted peanuts


  1. Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk the egg until beaten. Mix in the almond butter, then the brown sugar and baking soda. Mix everything together very well. Depending how thick and/or cold your almond butter is, you'll have to use some arm muscles. Fold in the chocolate chunks until combined.
  3. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches - 6-7 cookies on each baking sheet each. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your almond butter-- mine usually are-- blot each with a paper towel. If desired, press a couple chocolate chips onto the tops of each cookie dough mound.
  4. Bake for 9-10 minutes. The cookies will look very soft-- that's ok! For crispier cookies, bake up to 11-12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks!
  5. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.
  6. Make ahead tip: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.

Additional Notes:

  1. You can use homemade, natural, or commercial almond butter, however the type you use will alter their texture slightly. I found the best texture was with 1 cup of my homemade almond butter or 1/2 cup Jif Creamy Almond Butter and 1/2 cup all-natural, organic almond butter. Be sure to stir in any excess oil on top of the natural brands, and get it completely mixed in. Otherwise, your cookies will spread. An equal amount of peanut butter may be used instead of almond butter.
  2. Update: I've successfully made these cookies with coconut sugar instead of brown sugar. So tasty! I like Trader Joes brand organic coconut sugar.

Adapted from King Arthur Flour

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my Flourless Dark Chocolate Almond Butter Cookies next!

6 ingredient Flourless Dark Chocolate Almond Butter Cookies - simply, healthy, quick!

How to make flourless (gluten free!) chocolate chip cookies! That actually taste GREAT, too!

271 Responses to “Almond Butter Chocolate Chip Cookies.”

  1. #
    Paulaposted December 31, 2015 at 5:42 pm

    These are amazing!  I replaced the egg with 1/4 cup freshly made applesauce and added freshly chopped ginger.  OH MY!!!!! These could be addicting!!!!


  2. #
    Rebeccaposted January 4, 2016 at 7:19 pm

    Wow! These were sooo delicious! Too bad I didn’t double this one.  My husband loved them too!  Thanks so much! Will make again very soon!


  3. #
    Rebeccaposted January 4, 2016 at 7:26 pm

    I would also like to share this recipe on Facebook, for my friends to see, but I don’t see your link to it for the recipe.  Please advise.  

    Thanks! Rebecca.


    • Sallyreplied on January 5th, 2016 at 5:40 pm

      Feel free to share the link on your Facebook page! Thanks!


  4. #
    Lindaposted January 27, 2016 at 4:25 pm

    Excellent!  Just made these and they are great!  Took a lot of effort to wait for cooling. I followed your recipe exactly. A hint:    use plastic gloves when mixing and forming cookies–by hand because they are crumbly. I got 18 cookies. Thanks for the recipe. 


  5. #
    Johannaposted February 3, 2016 at 3:55 pm

    These are so good! I added 1 tsp vanilla, and a dash of sea salt. Perfecto!


  6. #
    karenposted February 11, 2016 at 8:13 pm

    I just made these using chunky peanut butter, yum!! 


  7. #
    Caterinaposted February 14, 2016 at 7:13 am

    These are just in the oven! But the batter tasted insane! 🙂 perfect Sunday baking treat!


  8. #
    Anthonyposted March 6, 2016 at 12:48 am

    Hi. These were delicious.  I was worried as the dough was quite oily, but they baked beautifully.

    I just wondered: “Did your friends miss the flour in these cookies?”. If you mentioned it, I must have missed it.


  9. #
    OUchick99posted March 7, 2016 at 9:40 pm

    I made these tonight and could barely let them cool before shoving into my mouth.  I used creamy almond butter but would try crunchy next time to add a bit more texture.  I subbed coconut sugar for the brown, added a splash of vanilla and baked for 10 minutes; dark chocolate chunks put these over the top–can’t wait to make again!


  10. #
    Annaposted March 18, 2016 at 2:38 pm

    Unbelievable! They are so good! I am in heaven!! 


  11. #
    Garyposted April 15, 2016 at 12:03 am

    I made these with store bought almond butter and Ghirardelli morsels. Only used one sheet pan with bigger cookies for 13 minutes. Super tasty, just be extremely patient for cooling 


  12. #
    Stephanieposted June 10, 2016 at 10:25 pm

    Hi! Is it possible to make these as cookie bars?? 


    • Sallyreplied on June 11th, 2016 at 9:05 am

      Sure is! I’d use an 8-inch or a 9-inch square baking pan.


  13. #
    Jamesposted June 23, 2016 at 8:40 pm

    These came out great! I subbed sunflower seed butter for the almond butter for a nut-free friend, and they’re creamy and delicious. Another excellent recipe from Sally’s kitchen!


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