Almond Butter Chocolate Chip Cookies

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Taste testers didn’t miss the flour in these simple, gluten free chocolate chip cookies! Only 5 ingredients needed to make them.

*Photos updated in 2016.

   5 Ingredient Flourless Almond Butter Chocolate Chip Cookies - gluten free, simple, quick! 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!

5 Ingredient Flourless Almond Butter Chocolate Chip Cookies - gluten free, simple, quick! 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 the party! 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 on the healthier side. 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!

And good news! You can peanut butter instead of almond butter if it’s your favorite.

5 Ingredient Flourless Almond Butter Chocolate Chip Cookies - gluten free, simple, quick! Recipe on

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 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.

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!

How to make flourless almond butter chocolate chip cookies on

Use about 1.5 Tablespoons of dough per cookie. Make sure you press the cookie dough mounds down slightly before going into the oven. The above picture is what your cookie dough mounds should look like. Sorta flat.

When they’re done, the cookies will look quite soft and underbaked. They will slightly firm up as they cool, but will stay on the softer side. Dip in some in hot cocoa like yours truly is right now with the last cookie from the batch. My afternoon is soooo wild.

5 Ingredient Flourless Almond Butter Chocolate Chip Cookies - gluten free, simple, quick! 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

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 or peanut butter, at room temperature or cold (not warm)1
  • 1/2 cup (90g) light or dark brown sugar, lightly packed2
  • 1 teaspoon baking soda
  • optional and tasty: 1/2 teaspoon pure vanilla extract
  • 1 cup (190g) semi-sweet or dark chocolate chips, peanuts, peanut butter chips, etc


  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 vanilla (if using). 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 chips until combined.
  3. Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. 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 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.

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. 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

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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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

When I first photographed these cookies, I used homemade almond butter. So the cookies look quite grainy! And taste unbelievable. In the photos above, I used store-bought almond butter. Less grainy, but just as tasty.

5 Ingredient Flourless Almond Butter Chocolate Chip Cookies - gluten free, simple, quick!

Try my Flourless Dark Chocolate Almond Butter Cookies next!

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

5 Ingredient Flourless Almond Butter Chocolate Chip Cookies - gluten free, simple, quick! Recipe on


  1. These cookies are ridiculously good! So good, no flour, and little sugar. These are my go-to dessert. They taste better than most chocolate chip cookies made with flour. Amazing!!

  2. Can you taste the almond butter in these? Hubby wants normal chocolate cookies and I’m looking for a recipe to trick him. I’ve done peanut butter ones, which I love, but he requested ‘without peanut butter’ MEN! Anyway, almondy taste?

  3. Hey Sally! I tried to make the cookies, they taste great! But mine are very easy to break, like if I grab them they are going to break at least in 2 pieces. I used the almond butter from trader Joe’s, do you think it doesn’t have enough oil? My mixture looked much dryer than your picture… 🙁 I basically have crumbs with chocolate chips now, they are good but difficult to eat lol Any recommendation?

    1. Try Sam’s Choice all natural almond butter. That’s what I used and I followed the exact recipe. My cookies turned out better than the normal flour chocolate chip cookie recipe I’ve been using my entire life. My family could not tell that these cookies were one of my “healthy snacks” DELICIOUS!

  4. These are wonderful tasting but I’m definitely doing something wrong!! I wait the 10 minutes before taking them off the cookie sheet and placing them on the rack. Then I let then sit another 10 minutes before I HAVE to taste them, but they fall apart in my hand. Why are they crumbling instead of staying in one piece like a cookie should? I buy my almond butter at the local co-op. Its very creamy. 

  5. Hi Sally! I had some cashew butter I wanted to finish so I substituted that instead, and they turned out delicious! The bottom of the cookie was almost toffee like and very yummy!

    1. Hi Heather, nutrition counting calculators online can often be inaccurate (different brands/products/etc) and I would hate to publish wrong information on my website. Sometimes I share an estimate, but that’s rare– feel free to calculate at your own discretion!

    2. If you count carbs, you will want to sub something for the brown sugar….probably a mix of blackstrap molasses and your favorite non-sugar sweetener. Also either cut down on the chocolate chips or chop up some sugar-free chocolate bars.  Otherwise, with this few ingredients, it’s very easy to calculate the nutritionals yourself. 

  6. Hi Sally, 
    I’ve made these twice in a week for my grandchildren who are on gluten free lifestyle.
    Being Australian, I found the recipe too sweet for our palate. So in the second batch I used half the sugar and they are perfect for us.
    Thanks for your efforts, I don’t know what treats I’d be able to give my grandies without people like you sharing their recipes.

  7. Hi. These look yummy. Have you ever made these with maple syrup in place of the sugar? If so; since it’s in liquid form would it also be 1/2 cup? 

  8. I made these with my two year old and we both loved them. Simple to make and also delicious. We added toasted pecans as we had them on hand. Thank you!!

  9. These were so good. I made them with peanut butter cookies and my daughter doesn’t usually like peanut butter but she over these. I’ll try them with almond next. Best ones I’ve made! Xx

  10. I made these using Nutzo nut and seed butter. Amazing and delicious. Very light crisp texture. Will definitely make again.

  11. Have just made these with my son. We used Almond & Coconut butter as that’s all the store had in stock, but delicious none the less.

  12. I had a large jar of almond butter that needs using up quickly as it is past the best before date, so I gave these are try. They came out great! It was costco (kirkland) brand almond butter. I used brown sugar and a small bloop of maple syrup and they were plenty sweet enough. I have a kid that struggles to eat enough and so these are perfect for breakfast! I made them pretty big, I have a 50ml scoop that made 8 giant cookies perfectly. I will make these for breakfast all the time now, it is very fast to mix up and who doesn’t like warm cookies for breakfast?

  13. This has been my go to cookie since 2014! I use half almond butter and half peanut butter (fresh ground from the store machines, or Trader Joe’s), and NO ONE can tell they are GF! I like adding a sprinkle of sea salt on top before baking. Also add a litte salt to the recipe because I buy roasted unsalted nut butters, love the sweet/salty combo. Thank you Sally – this recipe is perfection!!!

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