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

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

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

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

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

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


  1. These cookies are ridiculously good! So good, no flour, and little sugar. These are my go-to dessert. They taste better than most chocolate chip cookies made with flour. Amazing!!

      1. I use a nut butter combination of Brazil and Cashew nuts with coconut and I use erythritol and add chopped walnuts, the key, bake the for 20 min… best cookie!!

  2. Can you taste the almond butter in these? Hubby wants normal chocolate cookies and I’m looking for a recipe to trick him. I’ve done peanut butter ones, which I love, but he requested ‘without peanut butter’ MEN! Anyway, almondy taste?

  3. Hey Sally! I tried to make the cookies, they taste great! But mine are very easy to break, like if I grab them they are going to break at least in 2 pieces. I used the almond butter from trader Joe’s, do you think it doesn’t have enough oil? My mixture looked much dryer than your picture… 🙁 I basically have crumbs with chocolate chips now, they are good but difficult to eat lol Any recommendation?

    1. Try Sam’s Choice all natural almond butter. That’s what I used and I followed the exact recipe. My cookies turned out better than the normal flour chocolate chip cookie recipe I’ve been using my entire life. My family could not tell that these cookies were one of my “healthy snacks” DELICIOUS!

  4. These are wonderful tasting but I’m definitely doing something wrong!! I wait the 10 minutes before taking them off the cookie sheet and placing them on the rack. Then I let then sit another 10 minutes before I HAVE to taste them, but they fall apart in my hand. Why are they crumbling instead of staying in one piece like a cookie should? I buy my almond butter at the local co-op. Its very creamy. 

  5. Hi Sally! I had some cashew butter I wanted to finish so I substituted that instead, and they turned out delicious! The bottom of the cookie was almost toffee like and very yummy!

    1. Hi Heather, nutrition counting calculators online can often be inaccurate (different brands/products/etc) and I would hate to publish wrong information on my website. Sometimes I share an estimate, but that’s rare– feel free to calculate at your own discretion!

    2. If you count carbs, you will want to sub something for the brown sugar….probably a mix of blackstrap molasses and your favorite non-sugar sweetener. Also either cut down on the chocolate chips or chop up some sugar-free chocolate bars.  Otherwise, with this few ingredients, it’s very easy to calculate the nutritionals yourself. 

  6. Hi Sally, 
    I’ve made these twice in a week for my grandchildren who are on gluten free lifestyle.
    Being Australian, I found the recipe too sweet for our palate. So in the second batch I used half the sugar and they are perfect for us.
    Thanks for your efforts, I don’t know what treats I’d be able to give my grandies without people like you sharing their recipes.

  7. Hi. These look yummy. Have you ever made these with maple syrup in place of the sugar? If so; since it’s in liquid form would it also be 1/2 cup? 

  8. I made these with my two year old and we both loved them. Simple to make and also delicious. We added toasted pecans as we had them on hand. Thank you!!

  9. These were so good. I made them with peanut butter cookies and my daughter doesn’t usually like peanut butter but she over these. I’ll try them with almond next. Best ones I’ve made! Xx

  10. I made these using Nutzo nut and seed butter. Amazing and delicious. Very light crisp texture. Will definitely make again.

  11. Have just made these with my son. We used Almond & Coconut butter as that’s all the store had in stock, but delicious none the less.

  12. I had a large jar of almond butter that needs using up quickly as it is past the best before date, so I gave these are try. They came out great! It was costco (kirkland) brand almond butter. I used brown sugar and a small bloop of maple syrup and they were plenty sweet enough. I have a kid that struggles to eat enough and so these are perfect for breakfast! I made them pretty big, I have a 50ml scoop that made 8 giant cookies perfectly. I will make these for breakfast all the time now, it is very fast to mix up and who doesn’t like warm cookies for breakfast?

  13. This has been my go to cookie since 2014! I use half almond butter and half peanut butter (fresh ground from the store machines, or Trader Joe’s), and NO ONE can tell they are GF! I like adding a sprinkle of sea salt on top before baking. Also add a litte salt to the recipe because I buy roasted unsalted nut butters, love the sweet/salty combo. Thank you Sally – this recipe is perfection!!!

  14. Just tried this recipe. Comes together super fast and they are delicious. I did not have light brown sugar so I used 1/2 and 1/2 white and dark brown sugar, and real crunchy almond butter. They are REALLY good!! The only problem is not eating them all up at once.

  15. Hi! Do you know if the cookie dough could be frozen and then thawed to bake? Thinking of making the dough ahead of time for a family get together. Thanks!

    1. Yes, they can! No need to thaw before baking – just freeze the individual dough balls and place them right from your freezer onto a baking sheet and add an extra minute or two to the bake time.

      1. Thanks for the quick reply! I tested them today and they turned out perfectly. Cooked them from frozen for 12 minutes. So, so good! Thank you for a great recipe!

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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