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!

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 cookies. 

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 down 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!

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

Bake the cookies for 9-10 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 11-12 minutes. For all of you soft cookie lovers, bake for 9-10 minutes. Look at all that melty chocolate!

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!

Dark Chocolate Almond Butter Cookies

Yield: 12-14 cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 30 minutes, includes cooling

Print Recipe

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


  • 1 large egg
  • 1 cup (250g) almond butter, at room temperature or cold (not warm)1
  • 1/2 cup (90g) light brown sugar, lightly packed (or dark brown)
  • 1 teaspoon baking soda
  • 1/4 cup (21g) 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


  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 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.
  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 using the sunflower seeds, press several into the tops of each cookie dough mound before baking.
  4. Bake for 9-10 minutes. The cookies will look very soft-- that's ok! For crispier cookies, bake up to 11-12 minutes. 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.
  5. 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 can 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

6 ingredient flourless Dark Chocolate Cookies! Simple, healthy, quick! Recipe found on sallysbakingaddiction.com

126 Responses to “Dark Chocolate Almond Butter Cookies.”

  1. #
    Jillposted February 27, 2014 at 1:17 pm

    Hi Sally…I’ve never commented before but I love your blog:) Just wanted to let you know I just finished making these and they are awesome…one of my favorite cookies ever I think! Thanks for all your great recipes.


    • Sallyreplied on February 28th, 2014 at 7:40 am

      Thanks Jill! I’m so happy you made and are loving these cookies! I appreciate you saying hi. :)


  2. #
    Jennie @themessybakerblogposted February 27, 2014 at 3:16 pm

    I love that you dressed these up with those cute litle candy-coated sunflower seeds. I’d have to say that these wouldn’t last all that long in out house, either, as my husband loves double chocolate cookies. I think I’ll surprise him with these.


  3. #
    Ashtonposted February 28, 2014 at 1:41 pm

    Gorgeous! I’m in love!! I love that you used your own almond butter in these too— even better!!!


  4. #
    Audreyposted March 1, 2014 at 10:24 am

    This cookie LITERALLY melts in your mouth. I need more NOW. I didn’t have any chocolate chips or rainbow chocolate covered sunflower seeds, but I did have dark chocolate covered pomegranate seeds. AHH soo good.


  5. #
    Kira - The Healthable Old Soulposted March 1, 2014 at 11:12 am

    Dark chocolate just says it all!


  6. #
    Virginia Greenposted March 2, 2014 at 9:25 pm

    I made these a few days ago with peanut butter instead (I was out of almond butter but I love PB and chocolate too!) for a group of friends. They were a huge hit and were devoured. Thank you so much for this easy, delicious recipe, Sally! P.S. the batter is really good as well! :)


    • Sallyreplied on March 3rd, 2014 at 9:01 am

      I think I like the cookie dough better than the baked dark chocolate almond cookies… 😉


  7. #
    Kelseyposted March 6, 2014 at 8:40 pm

    My best friend was recently diagnosed with Celiac and is hosting a casual dinner party tomorrow night. I just made these to take with us… Oh my. I’m probably going to have to make another batch tomorrow because my husband and three kids (6. 6. and 8) are inhaling them (let’s be honest… I’ve had a few too!). These are delicious! I didn’t have any dark chocolate but I used Trader Joe’s semisweet chocolate chips (they are GF!). I love the comment about adding coconut… going to try that next time! Thank you for this recipe!


    • Sallyreplied on March 6th, 2014 at 9:11 pm

      Kelsey, I know what you mean about eating them all too quickly!! I recently had to make a double batch. They are hard to resist!


  8. #
    Michelleposted March 13, 2014 at 2:49 pm

    I made these a couple of days ago and they are seriously so good and SO simple to make! They might be my new go-to cookie recipe. I always have the ingredients on hand and I love that no refrigeration is required. Oh, I also used a flax egg. Thanks so much Sally :)


    • Sallyreplied on March 13th, 2014 at 3:15 pm

      Hey Michelle! So glad to hear these work wonderful with a flax egg. That will be so helpful to my readers looking for an egg-free version. Love these cookies too!


  9. #
    Melissaposted March 27, 2014 at 9:58 am

    Far out. There goes all the almond butter I just made today! Drooling big time.


  10. #
    Cateposted March 29, 2014 at 2:37 pm

    I made these today. They are good! I made the almond butter, let it cool and then made the cookies. I used a large egg but it was really powdery. I ended up beating and adding another 1/2 egg. Did I do something wrong? I’m not complaining: they turned out. I’ve never made GF cookies before, and I didn’t know what kind of consistency I was going for. I happened to be at Trader Joe’s the other day and picked up some sunflower seeds. My daughter LOVES that I put “candy” in the cookies. :) Thanks for sharing this.


    • Sallyreplied on March 30th, 2014 at 1:43 pm

      Hey Cate! I don’t think you did anything wrong. The dough shouldn’t be powdery or dry, but it’s certainly extremely thick and hard to mix all together. Hope you enjoyed their taste! Your daughter’s comment is adorable.


  11. #
    Julia Bethposted March 29, 2014 at 6:30 pm

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


  12. #
    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 :)


    • 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!


      • 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!

  13. #
    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!


  14. #
    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 :)


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

      Whoops! Thanks Michelle.


  15. #
    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.


    • 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!


  16. #
    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?


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

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


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

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


  18. #
    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 :-)


  19. #
    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!


  20. #
    Claraposted July 31, 2014 at 3:31 pm

    These are highly addicting. So easy to make, which is nice since I don’t own an electric mixer. My husband who is picky when it comes to baked goods loved them.


  21. #
    Jadeposted August 22, 2014 at 9:39 pm

    Great recipe! I bought some Kashi ones in the US but couldn’t find them anywhere! I also added oats, baking almonds, and a dash of almond milk cause the texture was hard to work with. I strongly recommend adding the oats and almonds.


  22. #
    Tatianaposted September 16, 2014 at 10:54 am

    Sally, these were addictively delicious! Nobody could tell they were healthy either. Another keeper. Thank you for all the awesomeness!!


  23. #
    Chelseaposted October 1, 2014 at 10:41 pm

    Hi Sally! These looks AWESOME! I don’t use any sugar or brown sugar. Do you think that honey could be substituted or would that change the consistency? Thank you!!


  24. #
    Justineposted October 22, 2014 at 10:14 pm

    How many calories per serving? Or how many cookies per serving? I know the recipe says it make a dozen, but I’m just trying to figure it out on my calorie counting app and having a little trouble! Thanks!


  25. #
    Lesleyposted March 8, 2015 at 7:55 pm

    Hi Sally,
    To make these cookies, I’m planning to make my own almond butter using the Ninja Master Prep that you recommended in your “how to make almond butter” post. But wouldn’t you then have to be pressing down on the top button for quite a while? Should the processor be allowed to go on for so long? It seems like it would overheat or burn up after a while, especially since the button means that it shouldn’t be on continuously. Any advice?


    • Sallyreplied on March 9th, 2015 at 7:25 am

      Lesley, I should have worded that direction a little better for the use of the Ninja. I pulse the Ninja to grind up and process the almonds into the smooth texture for almond butter. Does this help?


  26. #
    Crystalposted March 10, 2015 at 4:13 pm

    These are so good. We didn’t have almonds or almond butter so I used peanut butter. Fabulous. I can’t wait to try with the almond butter.


  27. #
    Christine Mposted April 16, 2015 at 8:30 am

    Made these cookies last night- used Jiffy Almond Butter and they were SOO good!! Couldn’t stop eating them. Next time I definitely want to try making my own almond butter. Awesome recipe!


  28. #
    Sanjanaposted August 15, 2015 at 7:05 pm

    Hi, can you tell me what would be the replacement for egg in this recipe? 


  29. #
    Sharlane Evansposted October 6, 2015 at 3:39 pm

    THANK YOU!!! these recipes are amazing! Myself, my family and me friends all have varying dietary needs and these suit everyone! and they taste fantastic! :) 


  30. #
    Leahposted November 24, 2015 at 8:43 pm

    Made these last week and they were INCREDIBLE. I froze them in the hopes that I would eat fewer cookies if I’d have to wait for them to defrost, but I’ve just been eating them straight out of the freezer! 


  31. #
    Barb pposted December 10, 2015 at 12:15 pm

    Just bought fresh chocolate almond butter at Wholefoods. Wasn’t sure what I wanted to do with it. Thanks for the idea. They turned out perfect!


  32. #
    Susanposted January 12, 2016 at 2:58 pm


    Thanks for this GF recipe. We are heading to see friends this weekend and they are newly diagnosed with Celiac. Looking forward to sharing these chocolate rich gems. A baking note: I ended up rolling mine in balls and then flattening them a bit. The dough was easier to work with that way. Also, I used half peanut butter and half sunflower butter. Turned out great. The hard part will be not eating them all before we go. :)


  33. #
    Desiraeposted January 29, 2016 at 7:16 pm

    Oh my goodness!!! I made these 2 days in a row. A couple days ago I made these before class, and again Wednesday night. They are soooo good!! Thank you!


  34. #
    Aynur Rabbaniposted February 9, 2016 at 7:38 pm

    Thank you these are delicious! I added 1/4 cup chia seeds because I am obsessed with them and they were yummy!


Leave a Comment