Flourless Almond Butter Chocolate Chip Cookies

Almond butter chocolate chip cookies are simple, wholesome, and made with only 5 ingredients! You won’t miss the butter and flour in these naturally gluten-free cookies.

Almond butter. It’s a toasty, almond-y spread that’s a bit more grainy than peanut butter. Besides on a spoon straight out of the jar, I love it in quinoa snack bars, breakfast cookies, banana chocolate chip breakfast cookies, coconut granola bars, and in today’s flourless chocolate chip cookie recipe. We’re ditching the butter and flour for these easy gluten-free cookies!

While flourless cookies are certainly nothing new, I love these cookies so much that they deserve a place in my collection of beloved gluten free dessert recipes. We had some friends over and I wanted to serve something a bit healthier. Did you know almonds have tremendous health benefits? No one had any idea that these cookies were flourless—the entire batch was gone in seconds!

Everything to Love About Almond Butter Chocolate Chip Cookies

• Only 5 ingredients
• Naturally gluten free
• No mixer required
• Easy, 1-bowl recipe
• No cookie dough chilling (just like shortbread cookies and snickerdoodles!)
• Only 30 minutes start to finish
• Lots of customization options

Ingredients in Almond Butter Chocolate Chip Cookies

With such few ingredients, the natural flavors truly shine. Use quality ingredients for best results!

1. Egg: Binds everything together.
2. Almond butter: Acts as both butter and flour in these flourless cookies. You can use homemade, natural, or commercial almond butter, however, the type you use slightly alters the texture. I find the best texture is 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.
3. Brown sugar: Sweetens the cookies. For an unrefined sugar alternative, use coconut sugar instead of brown sugar. So tasty!
4. Baking soda: Helps the cookies rise while baking.
5. Pure vanilla extract: Optional, but is it really a cookie without vanilla?
6. Chocolate chips: An essential component to chocolate chip cookies! 😉

Need another reason to love these flourless chocolate chip cookies? They’re totally customizable! The cookie base is an awesome starting point to add whatever you’re craving. A few ideas: dark chocolate chips, mini chocolate chips, peanut butter chips, white chocolate chips, peanuts, sunflower seeds, sweetened shredded coconut, chopped almonds, dried cherries, dried cranberries, or raisins. Keep add-ins to about 1 cup total.

You can also leave the almond butter cookies plain with no add-ins! And, finally, you can use peanut butter instead of almond butter or try sunflower seed butter for a delicious nut-free option.

If you’re craving a gluten free cookie with even more texture, try these flourless peanut butter oatmeal cookies next!

How to Make Almond Butter Chocolate Chip Cookies

These flourless chocolate chip cookies are incredibly simple and come together very quickly (in 1 bowl!). We’re only using a few ingredients, so the preparation is super quick.

Crack the egg into a medium bowl and whisk until beaten. Mix in the almond butter, brown sugar, baking soda, and vanilla. Stir until well combined. You want your cookie dough to be mixed together very well, so depending how thick and/or cold your almond butter is, you’ll have to use some arm muscles! Fold in the chocolate chips.

No cookie dough chilling! This cookie dough doesn’t require any chill time—the entire batch takes 30 minutes from start to finish! Use about 1.5 Tablespoons of dough per cookie and place each onto a prepared baking sheet. Slightly press down the cookie dough mounds before going into the oven (see photo above).

The cookies will look quite soft and under-baked when they’re done, but as they cool, they will set and firm up. By the way, you could use these easy gluten-free cookies to make cookie ice cream sandwiches. I love that you don’t need to chill the cookie dough!

What Almond Butter Should I Use?

Any almond butter works in this chocolate chip cookie recipe. Here are a few tips depending on which kind (homemade, natural, commercial) you use:

• Homemade almond butter: Making almond butter at home is simple. It takes just a few minutes and you only need 1 ingredient. I highly recommend it! You could also use the maple almond butter detailed in those recipe notes. 🙂 Ensure the homemade almond butter cools before using it in this cookie dough. After being freshly processed, the almond butter is slightly warm and will make your cookie dough warm. And we all know what warm cookie dough means, right? Colder cookie dough is the key to how to prevent cookies from spreading.
• Natural almond butter: Sometimes, natural almond butter (the kind you buy that has a layer of oil on top) can be pretty oily. Make sure you stir this very well. The more oil, the greasier your cookie. The more oil, the more your cookies will spread while baking. So stir, stir, stir and make sure it’s super thick! You can even refrigerate before using.
• Commercial almond butter: This kind of almond butter is typically pre-stirred and ready to use, but give it a good stir just in case before using.

I guarantee these almond butter chocolate chip cookies are full of flavor, totally chewy, and incredibly soft. Each bite melts in your mouth!

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