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!

262 Responses to “Almond Butter Chocolate Chip Cookies.”

  1. #
    Amandaposted June 24, 2015 at 5:22 pm

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


  2. #
    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.


  3. #
    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 :)


  4. #
    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!


  5. #
    Jorposted September 11, 2015 at 7:56 pm

    I am so grateful for such a wonderful recipe that I can share with friends with many different dietary restrictions. I swap out the egg for a flax egg when I make these. I love to bake, but I am awful at making chocolate chip cookies for some reason, and these are honestly the best chocolate chip cookies I have ever made. And the easiest! They are totally a go-to in my kitchen!


  6. #
    Candiceposted October 21, 2015 at 1:26 pm

    Would I be able to sub coconut sugar for the brown sugar??? They look so good I want to make a double batch to share on a road trip this weekend! 


    • Amberleighreplied on December 31st, 2015 at 7:20 pm

      I subbed coconut sugar for brown sugar and they came out great! May very well be the best Choc chip cookies ever. 


  7. #
    Triciaposted October 25, 2015 at 7:47 pm

    I’m a very experienced baker (commercially for 10 years, and for fun 23 beyond that), and I did follow your recipe, except I used half the amount of chocolate chips because there were just so many! Perhaps my almond butter should have been refrigerated before mixing? The dough doesn’t hold together at all, I’m just squeezing a crumbly mess together and hoping it works….will report back later! 


  8. #
    Jessicaposted November 22, 2015 at 11:51 am

    These were easy to make and really yummy. I left out the extra tuts and sprinkled with salt righ out if the over to help the flavored pop. 


  9. #
    Aliceposted December 14, 2015 at 10:34 am

    Hi Sally, 

    Love this recipe made with both almond butter and peanut butter! Do you think hazelnut butter would work, as well? Thanks! 


    • Sallyreplied on December 14th, 2015 at 12:11 pm

      Do you mean Nutella? Or just pure hazelnut butter? Because hazelnut butter works! Nutella does not. (At least not in my experience.)


      • Alicereplied on December 14th, 2015 at 12:57 pm

        Hi Sally, 

        Wonderful; thank you! I am excited to give them a try with my pure hazelnut butter. 

  10. #
    Gigiposted December 24, 2015 at 4:49 am

    These were great! Not the consistency of a regular chocolate chip cookie, a bit crumbly when you bite into it, but the taste is perfect! Hit the spot!


  11. #
    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!!!!


  12. #
    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!


  13. #
    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!


  14. #
    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. 


  15. #
    Johannaposted February 3, 2016 at 3:55 pm

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


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