Dark Chocolate Almond Butter Cookies.

These 6 ingredient Flourless Dark Chocolate Almond Butter Cookies are so good, you won’t miss the butter and flour!

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

Today recipe = part 2 to my 5 ingredient flourless Almond Butter Chocolate Chip Cookies. A chocolate-enhanced sequel, if you will. :)

I made a dark chocolate version, complete with pure dark chocolate chunks, and a sprinkle of colorful chocolate-coated sunflower seeds. The seeds are optional, but may I suggest you replace them with sprinkles?!

These 6 ingredient Flourless Dark Chocolate Almond Butter Cookies are so good, you won't miss the butter and flour!

If you’ve made the original version before then you know how good today’s version will be. They’re made simply from homemade almond butter, an egg, some brown sugar, and cocoa powder. That’s about it! Flourless, easy, and quick. 30 minutes and you’ll be in gluten free chocolate heaven.

I would be lying if I said that these cookies are still in my cookie jar. They’re not. There isn’t one crumb left. I made them 2 days ago. There are only 2 of us (dark chocolate loving) people in this apartment.

You do the math. I have no self control when it comes to these!

These 6 ingredient Flourless Dark Chocolate Almond Butter Cookies are so good, you won't miss the butter and flour!

These 6 ingredient Flourless Dark Chocolate Almond Butter Cookies are so good, you won't miss the butter and flour!

Let’s talk about almond butter. Do you like it? I can’t get enough. It’s like a toasty, almond-y upgrade to peanut butter. I like to put it on top of whole wheat chocolate chip pancakes – it gets all melty. Irresistible breakfast!

I like to make my own almond butter. It’s so simple. Though almonds are usually expensive, making your own almond butter at home is much cheaper than buying an $8 jar at the store. Almond butter will take 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 hair shine. So consider these your beautifying chocolate cookie. 

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

If you use my homemade almond butter to make today’s chocolate cookies, make sure it cools off before adding to your mixing bowl. After being freshly processed, the almond butter will be slightly warm. And consequently, make your cookie dough warm.

Warm cookie dough = cookie spreading. Let’s avoid that.

The original version has only 5 ingredients. Today’s version has 6 – I add a small touch of cocoa powder to the cookie dough. The cocoa powder soaks up a lot of the moisture from the almond butter and egg. These flourless cookies are so fudgy, your head will spin into chocolate oblivion.

Don’t forget the dark chocolate chunks! I used a super dark chocolate bar I bought at the store – feel free to use dark chocolate chips or even semi-sweet chocolate chips instead. I got a little funky with some of the cookies and added these nifty chocolate covered sunflower seeds. I found them at Trader Joes. I refer to them as healthified sprinkles.

Trader Joes Chocolate Sunflower Seeds

Bake the cookies right after mixing together the dough. That’s right, no need to chill this cookie dough! You’ll use about 1.5 Tablespoons of cookie dough per cookie. Make sure you press the cookie dough mounds down slightly before baking.

Here is what my cookie dough looked like before baking:

These 6 ingredient Flourless Dark Chocolate Almond Butter Cookies are so good, you won't miss the butter and flour!

Bake the cookies for 8-10 minutes. You want to underbake them. If you overbake them, the cookies will be quite hard and crispy. If that’s what you prefer, go for 11 minutes.

For all of you soft cookie lovers, bake for 8-10 minutes. Look at all that melty chocolate!

These 6 ingredient Flourless Dark Chocolate Almond Butter Cookies are so good, you won't miss the butter and flour!

I wish I could tell you that I had a taste tester try these dark chocolate almond butter cookies out, but they’re long gone. I can tell you, however, that Kevin’s friends had no idea the original version was gluten free.

Hopefully the photos are enough to convince you. Make these now!

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Dark Chocolate Almond Butter Cookies

These 6 ingredient Flourless Dark Chocolate Almond Butter Cookies are so good, you won't miss the butter and flour!

Yield: 12-14 cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 30 minutes, includes cooling

Ingredients:

  • 1 large egg
  • 1 cup (250g) almond butter, at room temperature or cold (not warm)*
  • 1/2 cup (90g) light brown sugar, lightly packed (or dark brown)
  • 1 teaspoon baking soda
  • 1/4 cup (32g) unsweetened cocoa powder (Dutch-process may be used)
  • 1 cup (190g) chopped dark chocolate or chocolate chips
  • 1/3 cup chocolate-coated sunflower seeds, optional

Directions:

Preheat oven to 350F degrees and line two large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, beat the egg. Add the almond butter, brown sugar, baking soda, and cocoa powder. 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.

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, as pictured above. If you find the cookie dough balls are oily-looking from your almond butter, blot each with a paper towel. If using the sunflower seeds, press several into the tops of each cookie dough mound before baking.

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.

Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months.

*You may 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.

 

A few more cookies to love:

 Almond Butter Chocolate Chip Cookies

5 Ingredient Flourless Almond Butter Chocolate Chip Cookies! These are ready in less than 30 minutes.

 

Healthy Oatmeal Raisinet Cookies

Healthy Oatmeal Raisin Cookies

 

Breakfast Cookies

Healthy Breakfast Cookies! Get the simple recipe at sallysbakingaddiction.com

 

Banana Chocolate Chip Breakfast Cookies

Banana Chocolate Chip Breakfast Cookies made with wholesome, healthy ingredients. 1 bowl, ready in less than 25 minutes!

 

Skinny Chocolate Peanut Butter No-Bakes

Chocolate Peanut Butter Banana No Bake Cookies

 

 

   

110 Responses to “Dark Chocolate Almond Butter Cookies.”

  1. #
    61
    Julia Bethposted March 29, 2014 at 6:30 pm

    I made these yesterday, they were delicious!! :)

    Reply

  2. #
    62
    Jessposted April 30, 2014 at 5:35 pm

    I’ve made my almond butter in preparation for this recipe however the texture is very odd. I processed it for a very long time but it never became creamy, it just clumps together. I’m thinking it’s because my almonds were quite old and possibly too dry for this. Nevertheless, there is no point in wasting the stuff so I’m still going to try the recipe. What would you recommend to fix my problem? Should I add any butter or oil? Should I just go with it despite having a stiffer cookie mix? Thanks for any advice you have Sally :)

    Reply

    • Sallyreplied on May 1st, 2014 at 11:39 am

      Hi Jess! It sounds like there wasn’t enough oil in your almonds – if you try to make the almond butter again, try adding a little oil (I prefer peanut oil or melted coconut oil) to help smooth out the consistency. For your cookies – try adding 2 scant teaspoons of oil to the cookie dough. That will help!

      Reply

      • Jessreplied on May 1st, 2014 at 2:50 pm

        You were so right! What I actually did was reprocess the almonds and add a little oil until they went creamier :) turned out a treat! Thanks!

  3. #
    63
    Sara Webbposted May 22, 2014 at 10:09 pm

    I made these with coconut sugar as a direct substitute to the brown sugar. OMG…they are amazing!!!! Even mu husband loves them! Thanks for this amazing recipe!

    Reply

  4. #
    64
    Michelleposted May 28, 2014 at 2:54 pm

    The link for Almond Butter Chocolate Chip Cookies at the bottom of this post actually goes to your homemade almond butter recipe. Wanted to let you know :)

    Reply

    • Sallyreplied on May 28th, 2014 at 8:44 pm

      Whoops! Thanks Michelle.

      Reply

  5. #
    65
    Kelly Reyesposted June 6, 2014 at 2:23 pm

    Hi Sally! Those look and sound amazing! Can’t wait to make them :) quick question – do you think going down to 1/3 cup of sugar like you do for the flour less peanut butter brownie cookies would be okay? Or would they not be sweet enough? Thanks! Xo.

    Reply

    • Sallyreplied on June 6th, 2014 at 4:18 pm

      That should be fine, Kelly. Especially if you add the dark chocolate chunks which will sweeten it back up a bit. Enjoy!

      Reply

  6. #
    66
    Andy Jonesposted June 17, 2014 at 4:00 pm

    Substituted the sugar for sweetener because i’m going low carb (and took out the chocolate chunks because finding low carb chocolate here in the UK is a nightmare) and these turned out a treat!

    Any tips as to what I could possibly add for some variety?

    Reply

    • Sallyreplied on June 17th, 2014 at 4:10 pm

      If going low carb, perhaps some nuts? Pecans, almonds, peanuts.

      Reply

  7. #
    67
    Molly Dposted June 17, 2014 at 8:01 pm

    So easy and soooo delicious! Love the texture added by the sunflower seeds :)

    Reply

  8. #
    68
    Briannaposted July 15, 2014 at 8:39 am

    Made these last night for a trip we are taking and they where amazing! Instead of the sunflower seeds I used M &M-like candies. The kids loved them :-)

    Reply

  9. #
    69
    lynn liccardoposted July 17, 2014 at 2:08 pm

    just made these with a combination of almond and nut butter. used 1/3 cup coconut sugar, added a pinch of salt and a teaspoon of vanilla. subbed dried cherries and cocoa nibs for the chocolate chunks. sprinkled with a bit of sea salt before baking.

    good stuff!

    Reply

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