These 6 ingredient Flourless Dark Chocolate Almond Butter Cookies are so good, you won’t miss the butter and flour!
Today recipe = part 2 to my 5 ingredient flourless Almond Butter Chocolate Chip Cookies. A chocolate-enhanced sequel, if you will.
I made a dark chocolate version, complete with pure dark chocolate chunks, and a sprinkle of colorful chocolate-coated sunflower seeds. The seeds are optional, but may I suggest you replace them with sprinkles?!
If you’ve made the original version before then you know how good today’s version will be. They’re made simply from homemade almond butter, an egg, some brown sugar, and cocoa powder. That’s about it! Flourless, easy, and quick. 30 minutes and you’ll be in gluten free chocolate heaven.
I would be lying if I said that these cookies are still in my cookie jar. They’re not. There isn’t one crumb left. I made them 2 days ago. There are only 2 of us (dark chocolate loving) people in this apartment. You do the math. I have no self control when it comes to these!
Let’s talk about almond butter. Do you like it? I can’t get enough. It’s like a toasty, almond-y upgrade to peanut butter. I like to put it on top of whole wheat chocolate chip pancakes – it gets all melty. Irresistible breakfast!
I like to make my own almond butter. It’s so simple. Though almonds are usually expensive, making your own almond butter at home is much cheaper than buying an $8 jar at the store. Almond butter will take the place of regular butter in this cookie recipe. Almond butter is full of monosaturated fat, the good fat that makes your skin glow and hair shine. So, consider these your beautifying chocolate cookies. ♥
If you use my homemade almond butter to make today’s chocolate cookies, make sure it cools down before adding to your mixing bowl. After being freshly processed, the almond butter will be slightly warm. And consequently, make your cookie dough warm. Warm cookie dough = cookie spreading. Let’s avoid that.
The original version has only 5 ingredients. Today’s version has 6 – I add a small touch of cocoa powder to the cookie dough. The cocoa powder soaks up a lot of the moisture from the almond butter and egg. These flourless cookies are so fudgy, your head will spin into chocolate oblivion.
Don’t forget the dark chocolate chunks! I used a super dark chocolate bar I bought at the store – feel free to use dark chocolate chips or even semi-sweet chocolate chips instead. I got a little funky with some of the cookies and added these nifty chocolate covered sunflower seeds. I found them at Trader Joes. I refer to them as healthified sprinkles.
Bake the cookies right after mixing together the dough. That’s right, no need to chill this cookie dough! You’ll use about 1.5 Tablespoons of cookie dough per cookie. Make sure you press the cookie dough mounds down slightly before baking. Here is what my cookie dough looked like before baking:
Bake the cookies for 9-10 minutes. You want to underbake them. If you overbake them, the cookies will be quite hard and crispy. If that’s what you prefer, go for 11-12 minutes. For all of you soft cookie lovers, bake for 9-10 minutes. Look at all that melty chocolate!
I wish I could tell you that I had a taste tester try these dark chocolate almond butter cookies out, but they’re long gone. I can tell you, however, that Kevin’s friends had no idea the original version was gluten free. Hopefully the photos are enough to convince you. Make these now!
Dark Chocolate Almond Butter Cookies
These 6 ingredient Flourless Dark Chocolate Almond Butter Cookies are so good, you won't miss the butter and flour!
- 1 large egg
- 1 cup (250g) almond butter, at room temperature or cold (not warm)1
- 1/2 cup (90g) light brown sugar, lightly packed (or dark brown)
- 1 teaspoon baking soda
- 1/4 cup (21g) unsweetened cocoa powder (Dutch-process may be used)
- 1 cup (190g) chopped dark chocolate or chocolate chips
- 1/3 cup chocolate-coated sunflower seeds, optional
- Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk the egg until beaten. Mix in the almond butter, then the brown sugar, baking soda, and cocoa powder. 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 chunks until combined.
- Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches - 6-7 cookies on each baking sheet each. 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 using the sunflower seeds, press several into the tops of each cookie dough mound before baking.
- Bake for 9-10 minutes. The cookies will look very soft-- that's ok! For crispier cookies, bake up to 11-12 minutes. 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.
- Make ahead tip: Cookies freeze well up to 3 months. Thaw overnight in the refrigerator.
- 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. Otherwise, your cookies will spread. An equal amount of peanut butter can be used instead of almond butter.
Adapted from King Arthur Flour
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