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!

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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


Comments are closed.

  1. Sally… These almond butter cookies were mind-blowing, along with their dark, chocolate-y cousins. I made half batch of each, seeing as I didn’t really have the time or patience to grind up almonds for 2 cups of almond butter in my tiny, pitiful magic bullet. There was a heart-stopping moment when it overheated and automatically shut itself down, but the cookies were worth every single bit of worry!

    They were literally the most fudgy cookies I have ever made. I have to say both the original and chocolate version are made equal! Thanks so so so so (times infinity) much! 😀

  2. Jessica @ Jessiker Bakes says:

    Sally these were fabulous! My mom won’t stop going on about how delicious, soft and full of flavour they are and she’s pretty hard to please. Thanks for an amazing recipe 🙂 .

  3. Just ate my first one, warm and gooey, fresh out of the oven! Delicious!

  4. Valerie Wong says:

    Oh my goodness Sally! I had extra almond butter that so knew not what to do with, so I made up a quick batch of your cookies. They were absolutely PHENOMENOL. They tasted like fudge with a little bit of texture from the homemade almond butter, which was fantastic. When the 8 minutes of baking were up, the cookies were still super soft and looked terribly underbaked, but then when I saw your instruction I decided to trust your advice and leave them to cool on the baking tray. And it worked! They turned out super chewy and firmed up during the cooling process! Now I’m making another batch with peanut butter – super excited for those. Thank you so much, Sally! 😀

  5. Hi Sally,
    I just found your recipe and made these last night and wow – they are definitely delicious!! Thank you so much for sharing! I have one question which I could not find an answer to after reviewing all of the previous comments… my dough turned out super crumbly (e.g. like pie crust before forming the ball) and would not hold together – even worse after adding the chocolate chips (Enjoy Life mini chips). The way I made the cookies is I hand-scooped the crumbly dough and formed tiny balls in my hand, and placed them individually onto the cookie sheet. Super greasy but at least they held together for baking. As you can imagine, this was very time-consuming. Wondering if you have any tips for my next attempt. I used Trader Joes Raw Creamy unsalted Almond Butter. I also noticed the baking soda was hard to incorporate into the dough but didn’t seem to affect the outcome. Thank you!

  6. Mariam AlShaikh says:

    I just tried this recipe..
    the cookies came out really delicious and chewy.. I baked them for 8 mins and they were a bit too soft.. next time I will increase the baking time..

    I told my huaband tgat that I made these cookies without butter and flour. He tasted them and failed to guess the ingredient I used to subtitute the flour and butter.. then I told him that it was almond butter and he was impressed. .

    we really enjoyed these cookies.. I will definitely save this recipe.

  7. Mariam alshaikh says:

    I was wondering whether it would be okay to use pistachio butter instead of almond butter. What do you think?

    1. That should be fine.

      1. Mariam AlShaikh says:

        I tried pistachio butter and my cookies turned out amazing. Thank you for the amazing recipe!

  8. Hi Sally!

    Made these this morning. Had Sunday morning baking fever! (lol)! I made a batch exactly like yours; and then I was kinda feelin adventurous and happened to have pistachio nut butter and roasted pistachio nuts on hand in my pantry so I made a batch and I substituted those for the almond butter/peanuts; and then still threw in some chopped dark chocolate (60/70% I think), and the pistachio ones came out SO good too!!! Wow! You must try!! It was such a different and interesting flavor profile! I don’t think I have EVER tasted a cookie or treat like it before…..it was really good. Oh, and I doubled the recipe and before i put the second amount of ingredients in, I realized that I had used baking powder for the first amount; so I actually used half baking powder, half baking soda and those babies rose/puffed up like nobody’s business! I was pleasantly surprised! Thank you for this delicious recipe. You’re the bestest, as always!! ; )

    P.S. congrats on the new house!! Yay for you guys!! ; )

    Oxox. Dani

  9. Emma Bullivant says:

    I MADE THESE!! thank you for the inspiration. I used cashews instead but they were incredible!! Would love you have a gander… I can’t bake but these were ace!!

  10. I made these and while they taste great, they were completely crumbly. The cookies didn’t stay together enough to even pick up a whole one to eat. This was my fear of having only a nut butter and no flour, and that’s what happened. How is it your cookies stayed together? Have any troubleshooting ideas.

    1. Hey Jen! May I ask which brand almond butter you are using? I always make my own and don’t really have that issue! You could try reducing the AB by 1 Tbsp (doesn’t sound like much but it could help).

  11. Rachel, Twickenham. United Kingdom says:

    Made these today and substituted sugar for fructose and used 1/3 cup turned out yummy! Thanks for sharing x

  12. These are ridiculously good and pretty healthy! I finish these in like 2 days hahaha they’re addicting and amazing.

  13. Could I use white sugar instead of brown sugar, or would it change the flavor too much? I just ran out! I need to make these so bad, they look super yummy.

    1. White sugar would be just fine. They won’t have that molasses undertone, though.

      1. I ended up using half sugar half honey, and they turned out great. I also added a little splash of vanilla, which made the dough too wet and sticky. So i added 3 tbsp of flour (Im only using this recipe for the dairy free part, I do not have a gluten intolerance)
        Thanks Sally!

  14. Hi,

    I made these today using 2 tablespoons flax seed powder mixed with 1/4 cup pf water instead of using egg. I used half peanut and half almond butter and baked it for 10 mins and left it in the oven for an additional ten minutes. They are perfect. Thank you

    1. thanks for posting about using a flax egg – wasn’t sure if that would work! Definitely have to try these this weekend.

  15. I can’t believe how good these are! They are so easy to make and taste so good!! Thank you for my new favorite cookie!

  16. I’m addicted to these cookies! I recently started using date sugar instead of brown sugar and you can’t tell a difference! So now they’re delicious and and a little bit “cleaner”. I also double the eggs to keep them from being too thick and crumbly.

  17. OMG!! Delicious!! I just made them with Kirkland (costco) almond butter and they are just perfect!!

  18. Loretta Maeder says:

    First of all, thank you for the beautiful pictures. I immediately threw my baking gears into “make these NOW!” At this moment, I am chomping at the bit waiting for my maederfications to your almond butter chocolate chip cookies. I didn’t have almond butter, so I made my own with your recommendation. I used orange zest and coconut sugar. Hold on, timer is going off. . . OMG!!!! Heaven, these things taste so good. They are so pretty with the crackly top and golden brown color. I omitted the chocolate chips and peanuts, because I already have two chocolate treats within reach. I was craving something different and boy oh boy orange zest will knock your socks off. Thanks again, for saving me from the “Big one”, bad binge that is. Sincerely from snowbound Iowa.

  19. My life will never be the same; these are Amazing. Better than WITH flour. Thank you thank you!!!! I added 3 Tbs of cocoa powder to my second batch, equally great. 🙂

  20. Michelle @ Modern Acupuncture says:

    Just made these and they’re fab! Just as good as cookies with flour, and I can hardly believe it! Soooo goooooood! Thanks Sally!

  21. Just made these. Even made my own almond butter. They didn’t turn quite the same light color that they are in the photos but OHMYGOD are they good! Better than good. Divine!!! You don’t miss the flour or butter at all. Thank you for this recipe; they are absolutely fantastic!

  22. My cookies turned out sandy what could i have done wrong ?

  23. CraftyBaker333 says:

    Hi Sally! These cookies are one of our families favorites but we were wondering about how many calories the cookies were, so if you could give us about how many calories your batch of cookies was in all? Thanks for the continuously awesome and delicious recipes!

    1. Happy you love them! I’m unsure of the calorie count myself– how about using an online calorie counting tool?

  24. No, refined sugar is never paleo. I did the math myself a little and for 100 grams: 488 kcal/25 carbs/30 protein/54 fat. Is about 4 cookies depending on how big you make them.

  25. Hello Sally,

    Can the batter be prepared ahead and kept in the fridge for later use? Thanks so much 🙂

    1. Absolutely, yes!

  26. Amazing! I couldn’t wait to try this out so I attempted these with homemade honey roasted peanut butter and I alternated with baking powder since that’s all I had. I added  2tbsp each of coconut flakes and raisins in the processor with the peanuts. I can not believe how easy this recipe is, i’m currently sending gooey cookie pics to family members lol. I can not wait to try this with almond butter. Thank you for sharing this!

  27. I loved the cookies.  I used almond hazelnut butter with a bit of peanut butter.  I used an electric mixer to combine everything but the chips. The chocolate chips were hard to mix in.  I think using 1/2 cup is enough. Perhaps the consistency depends on the texture of butter used.  The chocolate chips were really melty so I put the cookies in the fridge after cooling but now it’s all spongy and rubbery. 

  28. We used coconut sugar instead and the cookies turned out delicious! My boys devoured them, thank you! 

  29. These were absolutely delicious! Thank you for sharing! I added walnuts and yum! 

  30. From an inexperience baker: So, recipe looked so good, I decided to make double. Baked them for at least nine minutes on insulated cookie sheets (“burn proof?”). They spread out way more than I expected and became two giant cookies (one in each sheet). Was it the large size chocolate chips? So, after they cooled, used a cookie cutter to separate into smaller cookies. But, alas! Got a lot of doughy, but yummy, round things That fell apart when picked up. So, with nothing to lose, I put those suckers back on cookie sheets and back into the oven for another five minutes, at about 375, I think. Saved the day! Now I have a batch of crispy but kinda chewey, delicious cookies. Maybe a little darker, but not really burnt.

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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