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.

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

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, 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!

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

While flourless cookies are certainly nothing new, I love these cookies so much that they deserve a place in my recipe archive. 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
  • Only 30 minutes start to finish
  • Lots of customization options

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

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.

How to make flourless almond butter chocolate chip cookies on sallysbakingaddiction.com

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- a little flat on top).

Bake for 10 minutes. The cookies will look quite soft and under-baked, but as they cool, they will “set” and firm up. For crispier cookies, bake for about 12 minutes. Baked cookies freeze well for up to 3 months.

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

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! Ensure your 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? Cookies spreading all over your baking sheet.
  • 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 love Jif Creamy Almond Butter.

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

Print

Flourless Almond Butter Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

  • 1 large egg
  • 1 cup (250g) almond butter or peanut butter, at room temperature or cold (not warm)*
  • 1/2 cup (90g) light or dark brown sugar, lightly packed*
  • 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.

Instructions

  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.

Notes

  1. Freezing Instructions: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.
  2. Almond Butter: 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.
  3. Sugar: I’ve successfully made these cookies with coconut sugar instead of brown sugar. So tasty! I like Trader Joes brand organic coconut sugar.
  4. More no chill cookie recipes to try!

Keywords: almond butter chocolate chip cookies, flourless chocolate chip cookies

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

328 Comments

  1. These look absolutely delicious! I’ll have to definitely have to try these. I’m curious to see if I’ll be able to taste the honey roasted peanuts.

    Regardless, I just wanted to thank you for creating these recipes. They’re always amazing and I hope you’ll continue ‘Sally’s Baking Addiction’ for years to come.

    1. You could definitely taste the few honey roasted peanuts added into the cookies. But you can certainly leave them out! I have plans to continue my blog for a long time, thank you for the kind comment Azalea!

  2. I am drooling all over my keyboard. Gross? Yes, but completely necessary at the sight of these cookies…and they are healthy?! say whaaa?? I love the option of inviting honey roasted peanuts to the party? The only thing better than 1 kind of nut, is two kind of nuts! Pinned!

  3. Hi Sally! Thank you for posting these cookies! I think I’ll just have to make them for my gluten free teacher in a few days! They look so simple, and they look like they taste amazing!

  4. These sound awesome! I’ve actually never had almond butter before, but I think I’m going to go get some and make this cookies ASAP. I don’t have a strong enough food processor to make my own almond butter – but I may be able to borrow my grandmom’s!

    1. YES! Make your own AB or go buy some to make these cookies. You’ll be thankful, and I have a feeling your family will be too Mary Frances!

  5. Glad you’re on board with flourless cookies! I’ve been making them since the start of my blog BUT usually with PB. I love that you used AB, and homemade at that! I just made a fresh batch of homemade PB last night (with bourbon in it LOL) and I havent made AB in ages. I need to make it…and then make these cookies! Good call on putting choc chips in them, too 🙂

  6. I am definitely trying these!! I just started third quarter at pastry arts school, one of the items we have to make from our quarter list is a gluten free item !!! I have mine!!! Are these lactose free as well with no butter in them?? That would knock that one off my list with one recipe.

  7. These look fantastic! I just got a food processor for Christmas, so I’ll have to try my hand at homemade almond butter. I love how diverse your recipes are, and always appreciate your endless kitchen experimentation!

    1. Thanks Madeleine! I appreciate your sweet comment. And making almond butter is so simple. Hope you break in your processor by making it!

  8. I have made these before, although I like them with peanut butter better than almond butter. My grandmother has been allergic to flour for at least 40+ years and I have been making these for probably 15 years or so. I like thes better than regular peanut butter cookies. My husband prefers the almond butter.

    1. I’ve tried them with peanut butter and I think I may like them better than regular peanut butter cookies with flour! Thanks Kelly!

  9. Hey Sally – this looks great. Do you think I could substitute a flax seed egg in place of the regular egg to make this vegan? I will use vegan chocolate chips too. Thank you!

  10. These cookies look delicious!! Can’t wait to try them! I just LOVE almond butter, and I, too, sometimes eat it with a spoon… 😉

  11. Hi Sally, we just found your blog and LOVE it! We’ve been in a baking mood for the New Year as well – especially Cinnamon Rolls! All of your recipes look delicious! We’re so happy we stopped by 🙂
    We are: Sampson & Lorrie Black (mother daughter bloggers) from Puddles & Price. We look forward to stopping by and seeing you again soon! Happy New Year!!!

  12. Wow, how fun! I have a couple of good friends who can’t have gluten, so I’d love to make this recipe for them! The cookies look incredibly good…I can tell they are chewy! 😀 I’d like to make them with Heath chips, to play up the almond/toffee notes…or maybe butterscotch or white chocolate. Because I love them so much! 😉 I wonder if this recipe would work with Biscoff? If I go that route, I will let you know!

    1. Caley, when I was posting these I actually thought to myself – Caley will want to make them with cookie butter. 😉 Def let me know if you try them!

  13. Thank you so much!
    You made my day much brighter 😉
    My son ,4 yrs old, is allergy to cow milk and gluten, but he loves your THE Choc chip cookies so much. He is allowed to eat just only 2-3 cookies per months. I beg he will love this and be able to eat as much as he wants!
    God bless you Sally,
    Pat

  14. I actually really love almond butter and making it at home is a weekly thing for me, but I have yet to really play around with it! Well that obviously needs to change. Starting with these cookies! They look perfect!! I love how easy an heathy they are! Yes please!

  15. I fell for almond butter years ago while in college and tried one time to make my own, but the rickety food processor in our college apartment blew up halfway through. What a fail! I’ve been gun-shy since but now that I’m in a new place (with new kitchen gear) I think I’ll give it another go! And when I do, these cookies are a must 🙂

    1. You definitely need a strong processor to make AB at home, Alyssa! You have to try it again with your new kitchen gear!

  16. One of my roommate’s is gluten free… these need to happen in my kitchen asap. They look awesome. Love the fact about almonds, too. I had no idea! Have a lovely weekend, Sally!

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