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

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

Ingredients:

  • 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

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 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.

Recipe 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

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© 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.

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135 comments

  1. I made these yesterday, they were delicious!! 🙂

  2. 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 🙂

    • 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!

      • 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. 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!

  4. 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 🙂

  5. 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.

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

  6. 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?

  7. So easy and soooo delicious! Love the texture added by the sunflower seeds 🙂

  8. 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 🙂

  9. 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!

  10. 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.

  11. 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.

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

  13. 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!!

  14. 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!

  15. 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?

    • 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?

  16. 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.

  17. 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!

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

  19. 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! 🙂 

  20. 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! 

  21. 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!

  22. Sally,

    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. 🙂

  23. 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!

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

  25. Wow! I made these with Swerve (probably 1/2 tsp of molasses also). My recently low carb converted DH loves them. I do too,  and although I’m a low carber,  I’m not a former carboholic so I like a lot of low/no sugar treats he’d never touch. They are also great right out of the freezer. Thanks for this simple,  WONDERFUL, treat. 

  26. Just made these. Used ⅓ cup coconut sugar instead of the brown sugar. They are delicious. I got 15 cookies out of it. Put all of it into MyFitness Pal and got 95 calories each. 

  27. Hi sally, I’ve recently been diagnosed with a thyroid disease and I have to start going easy on the gluten because of it. I immediately searched your website because I knew you would have something delicious, and I was right! Thank you for the amazing recipe 🙂 

  28. Hi Sally,

    Thank you very much for this recipe! I was not sure how the cookies might turn out because I didn’t have luck with almond butter cookies I made few years ago. But these are really really good…soft and chewy. I had to add a couple tablespoons extra sugar, as the dough was not sweet enough for me. 
    PS: looooove your website and not even a single day goes by without me checking your site. Keep the good stuff coming! And thanks so much for all the hard work you do to give wonderful recipes to us!!!

    • Thank you so much Sushma– and I’m happy you gave these another try!

      • Update: made these cookies again, this time with sesame butter (made my own). These are incredible!!! Glad my kids loved these! 
        Next time though, I would roast the sesame seeds.
        Thanks again, Sally!

  29. Is it possible to replace the almond butter with normal salted butter?

  30. Hi,
    Can I substitute the almond butter for caoco butter

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