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. These cookies are amazing! I am always looking for healthier alternatives to traditional foods. Thank you for sharing!

  2. Thanks for the recipe Sally! My sister is gluten free so I tried this yesterday. Didn’t have choc chips only choc buttons so used those instead. Ill cut it down to 3/4 cup next time. Great recipe though my family loved it! And very light, you don’t feel sickly after eating a few of them like you would regular cookies. Thanks!

  3. Thank you for the recipe. I made the cookies yesterday for my girlfriend and she loved them and so did I.
    Thank you again

  4. Just made these today, except I made them with homemade roasted almonds since we didn’t have roasted peanuts. They turned out WONDERFUL. So thick and chewy and perfectly browned. Almond heaven.

    Also, I finally preordered your cookbook! I’ve been meaning to for months now. Super duper excited.

    1. Happy you pre-ordered Lexie – and that you loved these cookies!

  5. Just made these tonight. They came out delicious! I used the salted almond butter from trader joes. Added a tiny sprinkle of brown sugar to the top to counterbalance salt.
    My son is allergic to peanuts but not other nuts. This is a great alternative for our family to the peanut butter version. Thanks!

  6. I have made these with peanut butter probably 5 times in the last 3 weeks. My husband even requested them when he was having a bad day. He said to me that when we decided to eliminate wheat from our diets, he thought he would never eat a soft and delicious cookie again, but this cookie changed that!
    Thank you!

  7. Hi,

    First off I really like your website 🙂 , I tired the low fat blubbery/banana muffins today and they came out great!

    I was wondering do you have any idea how many calories these cookies contain? By not using flour and regular butter-does this make them healthier?


  8. Thanks for the great recipe Sally! This was my first time baking with almond butter. I was nervous, but these turned out perfectly. I wrote about making this on my blog. Thanks again.

    1. Glad you loved them!

  9. I made these today, I found them to be dry so I added a second egg. They were a huge hit at the event we were at. My father in law recently found out he has to eat gluten free, these were a huge hit with him today. Thanks for sharing.

  10. Would I be able to add oats to these to make a gluten free oatmeal cookie by just adding gluten free oats to the recipe? If so quick or whole oats? I am apparently obsessed with oats, having already asked about adding them to the streusel of your Banana Chocolate Chip Crumb Cake… Who knew?

    1. Definitely! Maybe about 1/2 cup of oats. There is so much moisture in this cookie dough that I don’t think 1/2 cup of oats would make a huge difference taste wise – won’t dry them out. Whole oats or quick oats – doesn’t matter which.

  11. Just made these today after making homemade almond butter with your recipe. We have an egg allergy in the family so I made them with chia seeds (in water) as a substitute and they still turned out AMAZING. We all had zero room for dinner after snacking on these all afternoon! Thanks for the amazing recipe!

  12. Wow Sally! These cookies are phenomenal. So sweet and delicious. My husband is a cookie addict and as soon as I said they were “healthy,” they vanished. I can’t wait to try your dark chocolate version and your cheesy garlic bread sticks with my left over pizza dough. Yummmm

    1. Love those breadsticks! Can’t wait for you to try the dark chocolate version too. Thanks Danielle!

  13. Oh my goodness, I just made these and it is really hard not to eat them ALL before my daughter comes home from school! SO GOOD! And super easy, not to mention kinda healthy, which is a great bonus 🙂

    I made mine using Justin’s Maple almond butter and they came out GREAT. Thanks for a wonderful recipe, that happens to be Gluten Free, which is key for my family.

    1. I’ve recently tried them with Justin’s maple – love it! Thanks for reporting back, Dana. Happy they were a hit!

  14. These are so delicious! I made them tonight and they turned out great! I would like to make a vegan version – I know the Earth Balance ‘butter’ would work – but do you have any suggestions to sub in for the egg? Thanks for a great recipe!

    1. There actually is not butter in this recipe and almond butter is vegan, so you won’t need to use Earth Balance. I’ve had readers report back that a flax egg works wonderfully instead of the egg.

  15. Fantastic! My cousin in Israel made these and I was hooked. I made them when I came home, and since the Maranatha No-Stir Almond Butter has added sweetener, I reduced the dark brown sugar to 1/3 cup, and they came out perfect. I just finished forwarding the recipe link to someone else that tasted them and asked for the recipe. I think that you have a hit here. By the way, as gluten-free, these are perfect for Passover, which is next month.

  16. thanks for the reply! I didn’t use any Earth balance here – the almond butter was perfect – its just that’s my go to for making most recipes vegan – maybe I can sub in almond butter more often! This was my first try with it – I’m hooked. Haven’t used a flax egg – but the next batch will be with that in mind!

  17. Thanks for this recipe! Ever since switching my diet to paleo a few months ago, it’s killed me that I can’t bake as easily or as often as I used to. I attempted to make a batch of paleo cookies about a month and a half ago and they were an utter failure.

    But I was very successful with these! I know they’re not 100% paleo with the brown sugar, but I didn’t have any replacements on hand. They were simply amazing. Moist and chewy and delicious like any other cookie. Nothing like the undersweet, biscuit-disasters I made a month and a half ago. My boyfriend (who doesn’t eat paleo) called them a “ten thousand-fold improvement,” which was a bit of an exaggeration, but still a glowing compliment. When your boyfriend likes your baking experiments, you know you’ve done well!

  18. Hi Sally,

    Could I substitute the chocolate chips for something else, like dried fruits? I’m making these for my toddler and I’m trying to keep the sugar content as low as possible!

    1. Definitely! Raisins, dried cranberries, peanuts, almonds, dried apple pieces, etc.

  19. These are AMAZING! Just made them exactly as you had written except I substituted Trader Joe’s organic coconut sugar for the brown sugar and you would never know the difference! DELICIOUS!! For the almond butter I used a jar I found at Home Goods (in their healthy snacks section) called Zinke Orchards Natural Almond Butter, Crunchy Style. I just stirred all the ingredients together with a wooden spoon and used two spoons to scoop them on to the silicone mat on the baking sheet. Made a dozen really big cookies. 🙂 Oh, and the house smells divine!! Thank you so much!!

  20. These were great! Found the recipe this morning on your site and grabbed some almond butter at the store. Made them in a flash and downed one with a glass of cold milk. Yummy! I added some chopped honey roasted pnuts and a dash of vanilla (because I read someone else did that). Very tasty! Will share with my small group tonight.

    1. Oh, and there was no oiliness to pat dry. I used Barney & Co. Bare Almond Butter from Publix.

      1. Thanks Libby – hope everyone you share them with loves them too!

  21. Just made these with dairy free chocolate chips and added slivered almonds and sea salt – soo good!!

  22. We recently went dye free in our house and I’ve been looking for home made desserts that are somewhat healthy. I made a batch of these tonight, following the recipe exactly. There were delicious. If there was a rating system I would give this recipe all five stars. Thank you for sharing!

  23. Hi Sally,
    Thanks for this wholesome recipe! I just made them and they’re terrific. I have two teenage boys coming home after school – usually with an entourage — who arrive ravenous. Unfortunately, carrots and celery don’t do the trick;) Thanks for a healthful snack.

    1. Haha an entourage. I’m laughing. These cookies definitely taste better than vegetables! If only celery could taste like cookies…

  24. Oh my, these cookies are phenomenal! I made my first (but certainly not last) batch this evening, and everyone loves them. I’ve had some sad experiences with gluten free recipes, but these cookies give me hope! Thank you for the recipe, Sally!

  25. I didn’t have almond butter, so I made these with peanut butter. My husband says they’re the best cookies he’s ever had. : ) My three little kids all love them, too.
    Thanks so much for the easy, healthy-ish recipe.

  26. These were shockingly good!

  27. I accidentally left out the baking soda the first time I made this recipe – and they still came out great! In fact I think I prefer them without it – I made these again last week and after having a few decided that I like the non-soda-ed version better. Have you tried that?

    1. That is too funny, Emily! Because I’ve left it out before and my cookies flattened out completely. I know that we flatten them slightly before going in, but without the BS – my cookies became thin little discs (delicious discs, might I add haha). So I always use it. Glad yours are OK without the extra ingredient.

  28. Loved the cookies. If I wanted to freeze them how would I do that.

    1. They freeze very well for 2-3 months.

  29. Just made these for my 7 year old daughter who must eat gluten free. We used butterscotch chips and chopped pecans. She’s declared they’re her new favorites! 🙂

  30. These are so amazing!! I’ve made them before but forgot just how good they were! I think I like them more than regular chocolate chips cookies! I love all your recipes! Thanks for inspiring me to bake more!:)

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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