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.

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

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!

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

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 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 8-10 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 minutes. But those of you who prefer soft, chewy cookies? About 8-10 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.

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

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 packed
  • 1 teaspoon baking soda
  • 1 cup (190g) semi-sweet or dark chocolate chips
  • 1/2 cup honey roasted peanuts (optional)


  1. Preheat oven to 350F degrees and line two large baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, beat the egg. Add the almond butter, baking soda, and brown sugar. 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 (and nuts, if using) until combined.
  3. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches - 6 cookies on each baking sheet each. Gently press down on the dough mounds with the back of a spoon, as pictured above. If you find the cookie dough balls are oily-looking from your almond butter, blot each with a paper towel.
  4. Bake for 8 to 10 minutes. The cookies will look very soft and underbaked, but that's ok. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
  5. Make ahead tip: Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months.

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.

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!

247 Responses to “Almond Butter Chocolate Chip Cookies.”

  1. #
    Lauraposted April 10, 2014 at 4:40 pm

    These are so amazing!! I’ve made them before but forgot just how good they were! I think I like them more than regular chocolate chips cookies! I love all your recipes! Thanks for inspiring me to bake more!:)


  2. #
    Biancaposted April 11, 2014 at 10:25 am

    Sally… These almond butter cookies were mind-blowing, along with their dark, chocolate-y cousins. I made half batch of each, seeing as I didn’t really have the time or patience to grind up almonds for 2 cups of almond butter in my tiny, pitiful magic bullet. There was a heart-stopping moment when it overheated and automatically shut itself down, but the cookies were worth every single bit of worry!

    They were literally the most fudgy cookies I have ever made. I have to say both the original and chocolate version are made equal! Thanks so so so so (times infinity) much! 😀


  3. #
    Jessica @ Jessiker Bakesposted April 14, 2014 at 8:53 pm

    Sally these were fabulous! My mom won’t stop going on about how delicious, soft and full of flavour they are and she’s pretty hard to please. Thanks for an amazing recipe :) .


  4. #
    Molly Dposted April 19, 2014 at 3:46 pm

    Just ate my first one, warm and gooey, fresh out of the oven! Delicious!


  5. #
    Valerie Wongposted May 21, 2014 at 4:40 am

    Oh my goodness Sally! I had extra almond butter that so knew not what to do with, so I made up a quick batch of your cookies. They were absolutely PHENOMENOL. They tasted like fudge with a little bit of texture from the homemade almond butter, which was fantastic. When the 8 minutes of baking were up, the cookies were still super soft and looked terribly underbaked, but then when I saw your instruction I decided to trust your advice and leave them to cool on the baking tray. And it worked! They turned out super chewy and firmed up during the cooling process! Now I’m making another batch with peanut butter – super excited for those. Thank you so much, Sally! 😀


  6. #
    LouAnnposted May 23, 2014 at 2:30 pm

    Hi Sally,
    I just found your recipe and made these last night and wow – they are definitely delicious!! Thank you so much for sharing! I have one question which I could not find an answer to after reviewing all of the previous comments… my dough turned out super crumbly (e.g. like pie crust before forming the ball) and would not hold together – even worse after adding the chocolate chips (Enjoy Life mini chips). The way I made the cookies is I hand-scooped the crumbly dough and formed tiny balls in my hand, and placed them individually onto the cookie sheet. Super greasy but at least they held together for baking. As you can imagine, this was very time-consuming. Wondering if you have any tips for my next attempt. I used Trader Joes Raw Creamy unsalted Almond Butter. I also noticed the baking soda was hard to incorporate into the dough but didn’t seem to affect the outcome. Thank you!


  7. #
    Amber Oroscoposted May 29, 2014 at 9:17 pm

    I don’t leave comments on blogs often, but wow Sally, these were TOO amazing not to say anything! My family gobbled these up in no time (twice as fast I might add after mentioning they were healthy!). They’ve officially been added to our holiday cookie list 😀 Thanks for an awesome recipe!

    and to anyone who’s reading this, do yourself a favor and make these immediately! You won’t regret it :)


  8. #
    Mariam AlShaikhposted June 21, 2014 at 5:55 pm

    I just tried this recipe..
    the cookies came out really delicious and chewy.. I baked them for 8 mins and they were a bit too soft.. next time I will increase the baking time..

    I told my huaband tgat that I made these cookies without butter and flour. He tasted them and failed to guess the ingredient I used to subtitute the flour and butter.. then I told him that it was almond butter and he was impressed. .

    we really enjoyed these cookies.. I will definitely save this recipe.


  9. #
    Mariam alshaikhposted June 26, 2014 at 12:48 pm

    I was wondering whether it would be okay to use pistachio butter instead of almond butter. What do you think?


    • Sallyreplied on June 26th, 2014 at 5:29 pm

      That should be fine.


      • Mariam AlShaikhreplied on June 27th, 2014 at 4:15 am

        I tried pistachio butter and my cookies turned out amazing. Thank you for the amazing recipe!

  10. #
    Danielleposted July 20, 2014 at 7:09 pm

    Hi Sally!

    Made these this morning. Had Sunday morning baking fever! (lol)! I made a batch exactly like yours; and then I was kinda feelin adventurous and happened to have pistachio nut butter and roasted pistachio nuts on hand in my pantry so I made a batch and I substituted those for the almond butter/peanuts; and then still threw in some chopped dark chocolate (60/70% I think), and the pistachio ones came out SO good too!!! Wow! You must try!! It was such a different and interesting flavor profile! I don’t think I have EVER tasted a cookie or treat like it before… was really good. Oh, and I doubled the recipe and before i put the second amount of ingredients in, I realized that I had used baking powder for the first amount; so I actually used half baking powder, half baking soda and those babies rose/puffed up like nobody’s business! I was pleasantly surprised! Thank you for this delicious recipe. You’re the bestest, as always!! ; )

    P.S. congrats on the new house!! Yay for you guys!! ; )

    Oxox. Dani


  11. #
    Emma Bullivantposted July 25, 2014 at 9:35 am

    I MADE THESE!! thank you for the inspiration. I used cashews instead but they were incredible!! Would love you have a gander… I can’t bake but these were ace!!


  12. #
    Jenposted July 29, 2014 at 4:00 pm

    I made these and while they taste great, they were completely crumbly. The cookies didn’t stay together enough to even pick up a whole one to eat. This was my fear of having only a nut butter and no flour, and that’s what happened. How is it your cookies stayed together? Have any troubleshooting ideas.


    • Sallyreplied on July 30th, 2014 at 8:47 am

      Hey Jen! May I ask which brand almond butter you are using? I always make my own and don’t really have that issue! You could try reducing the AB by 1 Tbsp (doesn’t sound like much but it could help).


  13. #
    Rachel, Twickenham. United Kingdomposted August 3, 2014 at 7:14 am

    Made these today and substituted sugar for fructose and used 1/3 cup turned out yummy! Thanks for sharing x


  14. #
    Maudeposted August 8, 2014 at 4:00 pm

    These are ridiculously good and pretty healthy! I finish these in like 2 days hahaha they’re addicting and amazing.


  15. #
    allyssaposted August 14, 2014 at 1:12 pm

    Could I use white sugar instead of brown sugar, or would it change the flavor too much? I just ran out! I need to make these so bad, they look super yummy.


    • Sallyreplied on August 14th, 2014 at 2:36 pm

      White sugar would be just fine. They won’t have that molasses undertone, though.


      • allyssareplied on August 15th, 2014 at 12:56 pm

        I ended up using half sugar half honey, and they turned out great. I also added a little splash of vanilla, which made the dough too wet and sticky. So i added 3 tbsp of flour (Im only using this recipe for the dairy free part, I do not have a gluten intolerance)
        Thanks Sally!

  16. #
    Anushaposted September 1, 2014 at 10:36 pm


    I made these today using 2 tablespoons flax seed powder mixed with 1/4 cup pf water instead of using egg. I used half peanut and half almond butter and baked it for 10 mins and left it in the oven for an additional ten minutes. They are perfect. Thank you


    • Leticiareplied on September 4th, 2014 at 2:12 pm

      thanks for posting about using a flax egg – wasn’t sure if that would work! Definitely have to try these this weekend.


  17. #
    Angieposted September 25, 2014 at 7:56 pm

    I can’t believe how good these are! They are so easy to make and taste so good!! Thank you for my new favorite cookie!


  18. #
    Kelleyposted November 8, 2014 at 7:18 pm

    I’m addicted to these cookies! I recently started using date sugar instead of brown sugar and you can’t tell a difference! So now they’re delicious and and a little bit “cleaner”. I also double the eggs to keep them from being too thick and crumbly.


  19. #
    Lauraposted November 16, 2014 at 10:43 pm

    OMG!! Delicious!! I just made them with Kirkland (costco) almond butter and they are just perfect!!


  20. #
    Cynthia Pratzposted February 4, 2015 at 2:41 pm

    Are these considered Paleo? And do you have any nutritional information


    • Alex Serryreplied on April 21st, 2015 at 4:48 am

      No, refined sugar is never paleo. I did the math myself a little and for 100 grams: 488 kcal/25 carbs/30 protein/54 fat. Is about 4 cookies depending on how big you make them.


  21. #
    Loretta Maederposted February 6, 2015 at 2:41 pm

    First of all, thank you for the beautiful pictures. I immediately threw my baking gears into “make these NOW!” At this moment, I am chomping at the bit waiting for my maederfications to your almond butter chocolate chip cookies. I didn’t have almond butter, so I made my own with your recommendation. I used orange zest and coconut sugar. Hold on, timer is going off. . . OMG!!!! Heaven, these things taste so good. They are so pretty with the crackly top and golden brown color. I omitted the chocolate chips and peanuts, because I already have two chocolate treats within reach. I was craving something different and boy oh boy orange zest will knock your socks off. Thanks again, for saving me from the “Big one”, bad binge that is. Sincerely from snowbound Iowa.


  22. #
    mia flowerposted February 12, 2015 at 1:30 am

    My life will never be the same; these are Amazing. Better than WITH flour. Thank you thank you!!!! I added 3 Tbs of cocoa powder to my second batch, equally great. :)


  23. #
    Michelle @ Modern Acupunctureposted February 22, 2015 at 6:50 pm

    Just made these and they’re fab! Just as good as cookies with flour, and I can hardly believe it! Soooo goooooood! Thanks Sally!


  24. #
    Ally Mposted February 22, 2015 at 8:50 pm

    Just made these. Even made my own almond butter. They didn’t turn quite the same light color that they are in the photos but OHMYGOD are they good! Better than good. Divine!!! You don’t miss the flour or butter at all. Thank you for this recipe; they are absolutely fantastic!


  25. #
    Erikaposted March 17, 2015 at 4:05 pm

    My cookies turned out sandy what could i have done wrong ?


  26. #
    CraftyBaker333posted April 15, 2015 at 12:27 am

    Hi Sally! These cookies are one of our families favorites but we were wondering about how many calories the cookies were, so if you could give us about how many calories your batch of cookies was in all? Thanks for the continuously awesome and delicious recipes!


    • Sallyreplied on April 15th, 2015 at 8:46 am

      Happy you love them! I’m unsure of the calorie count myself– how about using an online calorie counting tool?


  27. #
    nehaposted April 27, 2015 at 7:13 pm

    Hello Sally,

    Can the batter be prepared ahead and kept in the fridge for later use? Thanks so much :)


    • Sallyreplied on April 28th, 2015 at 9:13 am

      Absolutely, yes!


  28. #
    CC Marieposted May 30, 2015 at 6:08 pm

    Amazing! I couldn’t wait to try this out so I attempted these with homemade honey roasted peanut butter and I alternated with baking powder since that’s all I had. I added  2tbsp each of coconut flakes and raisins in the processor with the peanuts. I can not believe how easy this recipe is, i’m currently sending gooey cookie pics to family members lol. I can not wait to try this with almond butter. Thank you for sharing this!


  29. #
    Lauraposted May 31, 2015 at 10:15 pm

    I loved the cookies.  I used almond hazelnut butter with a bit of peanut butter.  I used an electric mixer to combine everything but the chips. The chocolate chips were hard to mix in.  I think using 1/2 cup is enough. Perhaps the consistency depends on the texture of butter used.  The chocolate chips were really melty so I put the cookies in the fridge after cooling but now it’s all spongy and rubbery. 


  30. #
    Lauraposted June 16, 2015 at 11:30 pm

    We used coconut sugar instead and the cookies turned out delicious! My boys devoured them, thank you! 


  31. #
    Amandaposted June 24, 2015 at 5:22 pm

    These were absolutely delicious! Thank you for sharing! I added walnuts and yum! 


  32. #
    Johnposted July 26, 2015 at 11:38 pm

    From an inexperience baker: So, recipe looked so good, I decided to make double. Baked them for at least nine minutes on insulated cookie sheets (“burn proof?”). They spread out way more than I expected and became two giant cookies (one in each sheet). Was it the large size chocolate chips? So, after they cooled, used a cookie cutter to separate into smaller cookies. But, alas! Got a lot of doughy, but yummy, round things That fell apart when picked up. So, with nothing to lose, I put those suckers back on cookie sheets and back into the oven for another five minutes, at about 375, I think. Saved the day! Now I have a batch of crispy but kinda chewey, delicious cookies. Maybe a little darker, but not really burnt.


  33. #
    Mariaposted August 30, 2015 at 1:34 am

    So good and difficult to allow for the complete cooling time!  I used MaraNatha organic creamy roasted almond butter and left out the nuts, but will perhaps add in next time.  I made them as instructed and they were delicious.  My husband said “just one more” a few times :)


  34. #
    Graphistaposted September 2, 2015 at 9:51 pm

    I can’t wait to try this recipe. It’s seems so delicious and simple. You mention the optional honey roasted peanuts in the ingredients but not in the instructions. How would you suggest using them?


    • Sallyreplied on September 3rd, 2015 at 8:27 am

      With the chocolate chips. Enjoy!


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