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.
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!
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.
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!
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.
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
- Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
- 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.
- 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.
- 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.
- 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.
- Make ahead tip: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.
- 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.
- 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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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.
Try my Flourless Dark Chocolate Almond Butter Cookies next!