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

327 Comments

  1. 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.

  2. So good and difficult to allow for the complete cooling time!  I used MaraNatha organic creamy roasted almond butter and left out the nuts, but will perhaps add in next time.  I made them as instructed and they were delicious.  My husband said “just one more” a few times 🙂

  3. I can’t wait to try this recipe. It’s seems so delicious and simple. You mention the optional honey roasted peanuts in the ingredients but not in the instructions. How would you suggest using them?

  4. I am so grateful for such a wonderful recipe that I can share with friends with many different dietary restrictions. I swap out the egg for a flax egg when I make these. I love to bake, but I am awful at making chocolate chip cookies for some reason, and these are honestly the best chocolate chip cookies I have ever made. And the easiest! They are totally a go-to in my kitchen!

  5. Would I be able to sub coconut sugar for the brown sugar??? They look so good I want to make a double batch to share on a road trip this weekend! 

  6. I’m a very experienced baker (commercially for 10 years, and for fun 23 beyond that), and I did follow your recipe, except I used half the amount of chocolate chips because there were just so many! Perhaps my almond butter should have been refrigerated before mixing? The dough doesn’t hold together at all, I’m just squeezing a crumbly mess together and hoping it works….will report back later! 

  7. These were easy to make and really yummy. I left out the extra tuts and sprinkled with salt righ out if the over to help the flavored pop. 

  8. Hi Sally, 

    Love this recipe made with both almond butter and peanut butter! Do you think hazelnut butter would work, as well? Thanks! 

    1. Do you mean Nutella? Or just pure hazelnut butter? Because hazelnut butter works! Nutella does not. (At least not in my experience.)

  9. These were great! Not the consistency of a regular chocolate chip cookie, a bit crumbly when you bite into it, but the taste is perfect! Hit the spot!

  10. These are amazing!  I replaced the egg with 1/4 cup freshly made applesauce and added freshly chopped ginger.  OH MY!!!!! These could be addicting!!!!

  11. Wow! These were sooo delicious! Too bad I didn’t double this one.  My husband loved them too!  Thanks so much! Will make again very soon!

  12. I would also like to share this recipe on Facebook, for my friends to see, but I don’t see your link to it for the recipe.  Please advise.  

    Thanks! Rebecca.

  13. Excellent!  Just made these and they are great!  Took a lot of effort to wait for cooling. I followed your recipe exactly. A hint:    use plastic gloves when mixing and forming cookies–by hand because they are crumbly. I got 18 cookies. Thanks for the recipe. 

  14. Hi. These were delicious.  I was worried as the dough was quite oily, but they baked beautifully.

    I just wondered: “Did your friends miss the flour in these cookies?”. If you mentioned it, I must have missed it.

  15. I made these tonight and could barely let them cool before shoving into my mouth.  I used creamy almond butter but would try crunchy next time to add a bit more texture.  I subbed coconut sugar for the brown, added a splash of vanilla and baked for 10 minutes; dark chocolate chunks put these over the top–can’t wait to make again!

  16. I made these with store bought almond butter and Ghirardelli morsels. Only used one sheet pan with bigger cookies for 13 minutes. Super tasty, just be extremely patient for cooling 

  17. These came out great! I subbed sunflower seed butter for the almond butter for a nut-free friend, and they’re creamy and delicious. Another excellent recipe from Sally’s kitchen!

  18. This is my favourite cookie recipe of all time, I have made them tons of times over the last year or so, for every possible occasion and they are always a huge hit. I use peanut butter because it is so much cheaper to buy where I live and the recipe is still amazing.
    Thank you so much for this Sally!

  19. I made these with cashew butter and they’re rich and amazing. Everyone that tries these cookies loves these cookies. This recipe is spot on.

  20. Best cookies I ever made! I was searching for a fast baling recipe and also I preder a healthy food. This is gluten free but it taste like regular cookies! I love them!! They are so perfect and soft.. Yummi

  21. my 20 yr. old daughter just told me that these were better than my original chocolate chip cookie recipe! that’s high praise coming from the dessert queen! I recently went gluten free and these are now my go to cookie.

  22. hi.made my own almond butter but used skinned almonds.i processed it but it got to be too thin .after the oils released…i am not sure what i did wrong.so my cookies end up spreading aloooot.still taste good but what t do with butter?should i stop when its like paste or make it too smoothly even if its thin consistency?or maybe whole almonds make thick butter?

    1. In my experience, whole almonds make a thicker almond butter. For the skinned almonds, I would stop when it’s a thick paste and use that in the recipe.

  23. Love the simplicity of this recipe. They were delicious! However, my cookies ended up being slightly bread like vs chewy and dense. This seems to happen to me with other cookie recipes, however.

    Do you baking divas have any tips or technique issues I might need change? So, I went the homemade almond butter route… But got a lil resourceful when I realized we were a lil low and included some walnuts. My nut butter ended up in paste like form. I followed everything else according to the recipe. I baked at 350 (but convection bake) and used in a greased pan vs silicone or other liner. I’m suspecting the flaw is in my mixing of ingredients?

    1. It *could* be the almond butter. Do you think you overmixed the dough though? You can try to make smaller cookies, too. That should help the texture.

  24. Made these yesterday and they are seriously addicting! Was just shy of a cup of almond butte, so I used a heaping tablespoon of natural peanut butter and the flavors were perfectly balanced. Curious to see how these might come out with cashew butter! 

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