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.

*Photos updated in 2016.

   5 Ingredient Flourless Almond Butter Chocolate Chip Cookies - gluten free, simple, quick! Recipe on sallysbakingaddiction.com

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!

5 Ingredient Flourless Almond Butter Chocolate Chip Cookies - gluten free, simple, quick! Recipe on sallysbakingaddiction.com

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 the party! 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 on the healthier side. 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!

And good news! You can peanut butter instead of almond butter if it’s your favorite.

5 Ingredient Flourless Almond Butter Chocolate Chip Cookies - gluten free, simple, quick! Recipe on sallysbakingaddiction.com

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 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.

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!

How to make flourless almond butter chocolate chip cookies on sallysbakingaddiction.com

Use about 1.5 Tablespoons of dough per cookie. Make sure you press the cookie dough mounds down slightly before going into the oven. The above picture is what your cookie dough mounds should look like. Sorta flat.

When they’re done, the cookies will look quite soft and underbaked. They will slightly firm up as they cool, but will stay on the softer side. Dip in some in hot cocoa like yours truly is right now with the last cookie from the batch. My afternoon is soooo wild.

5 Ingredient Flourless Almond Butter Chocolate Chip Cookies - gluten free, simple, quick! Recipe on sallysbakingaddiction.com

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.

Ingredients:

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

Directions:

  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, baking soda, and vanilla (if using). 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 chips until combined.
  3. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. 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 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. 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.

When I first photographed these cookies, I used homemade almond butter. So the cookies look quite grainy! And taste unbelievable. In the photos above, I used store-bought almond butter. Less grainy, but just as tasty.

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

Try my Flourless Dark Chocolate Almond Butter Cookies next!

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

5 Ingredient Flourless Almond Butter Chocolate Chip Cookies - gluten free, simple, quick! Recipe on sallysbakingaddiction.com
   

277 Responses to “Almond Butter Chocolate Chip Cookies.”

  1. #
    161
    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!!!!

    Reply

  2. #
    162
    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!

    Reply

  3. #
    163
    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.

    Reply

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

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

      Reply

  4. #
    164
    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. 

    Reply

  5. #
    165
    Johannaposted February 3, 2016 at 3:55 pm

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

    Reply

  6. #
    166
    karenposted February 11, 2016 at 8:13 pm

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

    Reply

  7. #
    167
    Caterinaposted February 14, 2016 at 7:13 am

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

    Reply

  8. #
    168
    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.

    Reply

  9. #
    169
    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!

    Reply

  10. #
    170
    Annaposted March 18, 2016 at 2:38 pm

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

    Reply

  11. #
    171
    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 

    Reply

  12. #
    172
    Stephanieposted June 10, 2016 at 10:25 pm

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

    Reply

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

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

      Reply

  13. #
    173
    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!

    Reply

  14. #
    174
    Holly Hposted August 13, 2016 at 8:10 am

    This is my favourite cookie recipe of all time, I have made them tons of times over the last year or so, for every possible occasion and they are always a huge hit. I use peanut butter because it is so much cheaper to buy where I live and the recipe is still amazing.
    Thank you so much for this Sally!

    Reply

  15. #
    175
    Erinposted September 5, 2016 at 5:34 pm

    I made these with cashew butter and they’re rich and amazing. Everyone that tries these cookies loves these cookies. This recipe is spot on.

    Reply

  16. #
    176
    Monikaposted September 12, 2016 at 11:43 am

    Best cookies I ever made! I was searching for a fast baling recipe and also I preder a healthy food. This is gluten free but it taste like regular cookies! I love them!! They are so perfect and soft.. Yummi

    Reply

  17. #
    177
    Melissaposted September 17, 2016 at 9:00 pm

    my 20 yr. old daughter just told me that these were better than my original chocolate chip cookie recipe! that’s high praise coming from the dessert queen! I recently went gluten free and these are now my go to cookie.

    Reply

  18. #
    178
    demiposted September 18, 2016 at 7:27 am

    hi.made my own almond butter but used skinned almonds.i processed it but it got to be too thin .after the oils released…i am not sure what i did wrong.so my cookies end up spreading aloooot.still taste good but what t do with butter?should i stop when its like paste or make it too smoothly even if its thin consistency?or maybe whole almonds make thick butter?

    Reply

    • Sallyreplied on September 19th, 2016 at 11:00 am

      In my experience, whole almonds make a thicker almond butter. For the skinned almonds, I would stop when it’s a thick paste and use that in the recipe.

      Reply

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