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.

   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!


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


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.


  • 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.


  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.


  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


  1. Have you ever tried using Splenda Blend Brown Sugar or Splenda Blend White Sugar in any of your cookies or cupcake recipes? I know sometimes baked goods may not be quite as Moist or Tender with these. With cookies, I wonder if they would turn out as soft, moist & as chewy as your cookie recipes. Since it is January & many of us are looking at DIET TIME, as we still want to make goodies for our families and not feel guilty for having some for ourselves — this is something many need to consider. I made 5 of your wonderful cookie recipes for Christmas & everyone loved the soft chewiness of them all. Thanks for responding about; or testing out the Splenda Blend sugars for your basic cookie recipes for us your followers. Love your enthusiasm.

    1. Hey Peggy! I’m not a huge fan of artificial sweeteners, so I don’t use them in my baking. If you replace sugar with splenda in these, let me know how you like them! Luckily this month, I am posting a lot of healthier choice recipes on my blog to coincide with NY resolutions.

  2. Hello! Thank you for the recipe. 🙂 I looked at your almond butter recipe and I wondered if you have ever tried, or if you know what happens, if you make them with raw almonds? Just curious as that’s what I usually have on hand. Thanks! 😉

    1. Clare, you could certainly use raw almonds. I just love how the dry-roasted taste. Raw is perfectly fine!

      1. thanks so much 🙂 I love your blog + recipes!

  3. Jess @ On Sugar Mountain says:

    Another awesome cookie recipe to send to my GF Nana! 😀 Thanks Sally!

  4. These are in the oven as I type. I totally “Lol’d” at your comment about spending the next 30 minutes baking these, because that’s just what I was thinking as I was reading it. And, I did make them. BTW, I love DCL and skiing at Wisp. I’m in Rockville, MD. Are we neighbors?

    1. Close to being neighbors! I’m in the Baltimore suburbs.

  5. p.s. Out of the oven and out of the world amazing. I had made almond butter last week and had just a cup left. It wasn’t oily at all, but got oily as i was mixing the dough and portioning out the cookies. I rolled each one in a paper towel to absorb some of the oil. WOrked like a charm. They didn’t overly spread or taste greasy. A definite repeat!!!!

    1. So glad you like these Laurie! If your dough is oily, always best to blot the cookie dough balls (or the cookie dough as a whole). Thanks for reporting back!

  6. These came out really well! Their texture is the elusive chewy/crunch that I like best in a cookie. Unlike flourless peanut butter cookies, they do not have a distinctive nutty flavor. They just tasted like regular chocolate chip cookies to me, which I didn’t know could be done without flour. I added a splash of vanilla, but otherwise just how you have them here. Excellent!

    My dough was also quite greasy as I was spooning them onto the cookie sheet, but they came out fine in spite of it. Thanks for the idea!

    1. Yep, the dough is definitely greasy from all of the fat in the almond butter. Healthy fats of course. Love hearing that you do not taste the nuts at all. They truly do taste like regular cookies to me as well. Thanks for reporting back!

  7. Nicole Cleveland-Lyons says:

    Do you think you could use sunflower nut butter?

    1. You sure could! Let me know if you try it.

      1. Nicole Cleveland-Lyons says:

        Made these with sunflower butter, 1/2 c chocolate chips, 1/2 cup craisins and 1/2 cup peanuts. Absolutely delicious!
        I cooked them just under 350 for 8 minutes.
        It seems like the bottoms browned pretty quickly. I might try a little lower temperature the next time, or maybe move the rack up to the top..
        Regardless they are really good!

      2. Hi Nicole! I’m glad you tried these cookies. They are fantastic with sunflower seed butter (just tried them that way yesterday). I would lower your oven temp (maybe even purchase an inexpensive oven thermometer to measure its accuracy). The rack positioned on the top wouldn’t make a huge difference. It’s the temperature.

  8. These just came out of the oven. Absolute winner. I used “no stir” natural almond butter. (It had a tiny bit of sugar and salt added). Only had mini chocolate chips on hand, which worked beautifully. I baked these until golden brown and they are delicious! I am loving these healthified January recipes. You’re the best Sally!

    1. Hayley, I’m so glad you are loving my healthy january recipes. I have plenty more to share! Thanks for reporting back about these almond butter cookies. I have a craving for them this morning. They’re perfect breakfast food… right?!

  9. These cookies are awesome!! I never tried almond butter before but I had a container of almonds languishing in the freezer and I have a 33 year old Cuisinart food processor which is still going strong so I made the almond butter this morning. I did add a few teaspoons of canola oil to smooth it out. I just baked the cookies and they are delicious. They taste like yummy peanut butter cookies with chocolate chips. The best part of this recipe is that it is 100% kosher for Passover. No flour in the recipe means not having to substitute it with potato starch. No one would ever believe that these are Passover cookies. I can imagine using the base of this recipe to make thumbprint cookies with jam – with or without the chocolate chips. While the cookies were baking I mixed up a batch of your Chocolate Dipped Brownie Bites and they are in the oven now. I only bake non dairy for religious reasons – so we can eat the baked goods with meat meals as well as with dairy meals so I do substitute margarine for the butter but I have never had any complaints about my baking. I am writing this comment while waiting for the brownies to finish baking. Who cares that it is almost 3am! Thanks for all the great recipes and the beautiful inspiring photos.

    1. I’m so glad you loved these cookies. Taste testers (and myself) could never even guess there was no floor! I love those chocolate brownie bites too. Perfect when I have a strong fixing for chocolate. Thank you so much for reporting back to me. 3am baking, you sound a lot like me!

  10. I made these today, and they are AMAZING. I subbed coconut sugar for the brown sugar and used a bit less, and they still turned out fabulously! My almond butter (Justin’s) was a little oily, so I rolled each cookie dough ball in a paper towel before placing it on the baking sheet.
    Thank you so much for this awesome recipe! 🙂

    1. I’ve never tried these with Justin’s and/or coconut sugar before – thanks for reporting back Sarah!

      1. Thank you so much for this recipe – got the referral from NomNom Paleo. I was wondering what type of sweetener – coconut sugar, honey or maple syrup would be a good sugar substitute… Also, Justin’s Almond Butter – especially the maple one, is AMAZING. I have to say, even better than my homemade….

      2. I’ve only baked these with brown sugar. I don’t recommend a liquid sweetener because the dough is already so moist without any flour. I would suggest coconut sugar, but again – I’ve never tried it before so I cannot guarantee their taste and texture.

      3. Just tasted one – made with coconut sugar and Justin’s Almond Butter – had to soak up a bit of oil before they cooked, but OMG, maybe the best cookie I have ever baked! And so very easy as well.

        Thank you

  11. These are FANTABULOUS! (Is that even a real word…haha!

  12. Laura Dembowski says:

    I made flour less almond butter cookies awhile ago and they are one of the most popular recipes on my blog. It’s amazing how much they are like regular gluten filled cookies.

  13. Hi Sally! I want to try this recipe, but all I have on hand is Trader Joe’s almond meal. Can I use almond meal and add some milk/liquid to total 1 cup as a substitute? or do you recommend me just processing the almond meal to form the butter? Thanks for you advice!

    1. I’m not sure who to make almond meal into almond butter. And I don’t know if that homemade product will work in this recipe. Sorry, Lina. You could try using peanut butter if instead of almond butter you have that on hand.

  14. excited to try these! one question: why baking soda instead of baking powder?

    1. Because that’s just what I use. Stronger than baking powder.

      1. Doesn’t baking soda need an acid to react with?

      2. Yep! Brown sugar is our acidic ingredient here.

  15. I had to try these over the weekend because logically I could not wrap my mind around how these could turn into a cookie….but they did! And oh mah gosh I had to put in a hella lotta extra time on the treadmill this weekend to work off all of the sampling I did! These are AMAZING! I think I will try with Sunbutter or peanut butter next time as they are really really good!

    Also, FYI for any other readers who might be interested, MaraNatha makes a no stir almond butter that is nice and thick and worked beautifully in these. I was too lazy to make my own.

    1. Thanks Christine! I’m so glad you made them and loved them. Good to know about MaraNatha – thank you!

  16. I was lazy and made these with Whole Foods’ 365 brand of Almond Butter, and the cookies did not stay in their form. You couldn’t pick it up without it falling apart in your hands, but once you tasted it, they were good. I tried my second batch with 1/8 teaspoon of Xanthan Gum, which I often use in my gluten free recipes, and they not only retained their form, but the texture was much better. I’m looking forward to trying more batches of these with different nut butters, as I’m sure that had a lot to do with the texture.

    1. Perfect. I know not to use that brand of almond butter whenever I make them. Thanks Melaina!

  17. i have a recipe for similar cookies from oxygen magazine and they are amazing!

  18. I made these and they turned out pretty well except they were a little more browned underneath and aesthetically looked a little burnt. I had them in the oven for 9 minutes. Is there any way I can prevent browning in the future? Also would using the top oven rack be helpful?

    1. The oven rack position wouldn’t have to do with it. Might I suggest lowering your oven temperature and/or baking on a light colored baking sheet? Or baking the cookies on a silicone baking mat, if you do not use one already. Happy you liked them otherwise!

  19. Meredith Youngson says:

    The perfect cookie- made these with peanut butter and chopped milk chocolate and not only were they delicious, but they were a SNAP to make.

    Brought these to a friend gathering and rave reviews from everyone.
    Thanks for making me look like a good baker, Sally 😉

    1. That’s great Meredith! And yes, they’re so simple to make. Happy everyone loved them!

  20. Shikha la mode says:

    Perfect time to post this, as I just bought a jar of almond butter from Trader Joe’s and was looking for a way to use it!

    1. Nice! Let me know how you like them.

  21. These cookies are AMAZING! I think they are the nicest i’ve had. So easy to make too, so they didn’t distract me too much from revision! If only I could stop eating them… Thanks Sally! X.

    1. Haha Helen, I find it hard to resist eating them as well. I just made another batch this past weekend too.

  22. Oh man, these look amazing! I bet I won’t notice the flour missing either 😉

  23. Made homemade almond butter for the first time yesterday morning and made these in the afternoon. So good!! My husband has to eat gluten free and loves chocolate chip cookies. It’s not easy finding good gf cookie recipes. I’ve made the flourless pb chocolate chip cookies before and he said he liked these almond butter ones better! 🙂

    1. It’s hard to find a GF cookie recipes that actually tastes good. I completely agree! I’m so happy you made these, Taelyr!

  24. Excellent recipe! I made these twice in two days, and had two friends (non-bakers!) ask for the recipe!

  25. I just made a batch of these. I found no-salt almond butter at Trader Joe’s and was dying to find a cookie recipe to use it in. I’m diabetic so flourless cookie recipes are right up my alley! I substituted brown sugar Splenda for the brown sugar and used 1/3 cup Hershey’s sugar free chocolate chips instead of the 1 cup chips listed in recipe. I wasn’t sure exactly how many chips to use, but 1/3 cup seemed fine. I may try 1/2 cup next time I make them to compare. Anyway, they came out great. My daughter who is not diabetic and a pb cookie fan gave them the seal of approval, high praise indeed. Thanks Sally!
    Note: 1/4 cup brown sugar Splenda equals 1/2 cup regular brown sugar

  26. Hi Sally! Did you by chance add a few extra chocolate chips on top of the rolled dough before baking? They look so pretty, I just want to make sure I use the same technique!

    1. Also, did you add the peanuts directly to the cookies, or did you pulse them with the almonds? Thank you!

    2. I did for the photos, yes! And the peanuts are not pulsed. They are folded in with the chocolate chips.

  27. My daughter is a type ! diabetic and we are now going to give gluten free a try. Will be making these this weekend. Thanks

  28. Hi Sally! I have sliced almonds, so should I use 3 cups of almonds in the almond butter, or more? Thank you!

  29. Nope, sorry. The taste is fine, more like a fudge than a cookie, but there are many, better recipes out there that actually taste like a cookie, and have no processed sugar in them, as these do. Ultimately, a sub-par, not altogether healthy cookie alternative.

    1. Hey Elisa! Strange they taste like fudge to you! What brand of almond butter did you use? Healthy is a relative term and I most certainly consider these cookies a healthier choice than other dessert items in my archives.

  30. These really are fantastic! I used store bought organic almond butter but plan to make my own next time as it does get expensive. I left out the honey roasted almonds and used dark chocolate chips and they were perfect.

    I received an unexpected benefit from these cookies. I’m nursing my 1 month old and started feeling like my supply was slowing down, but after 1 day of eating (Ok, I ate a LOT ~ probably about 10) these my supply has sky rocketed!

    I wonder, do you think adding a few quick oats would be any good? They really are perfect as is, but if you’re looking for some variety?

    1. I’m sure adding some oats would be just fine! Start with about 1/3 cup and see how those cookies go. You could always try my banana chocolate chip breakfast cookies, which are almond butter cookies with oats/banana/maple syrup. So good! https://sallysbakingaddiction.com/2014/01/28/banana-chocolate-chip-breakfast-cookies/

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally