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!

6 ingredient Flourless Dark Chocolate Almond Butter Cookies - simply, healthy, quick!

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?!

These 6 ingredient Flourless Dark Chocolate Almond Butter Cookies are so good, you won't miss the butter and flour!

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!

These 6 ingredient Flourless Dark Chocolate Almond Butter Cookies are so good, you won't miss the butter and flour!

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. 

How I Make Homemade Almond Butter. No added oils, sugars, and completely healthy.

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.

Trader Joes Chocolate Sunflower Seeds

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:

These 6 ingredient Flourless Dark Chocolate Almond Butter Cookies are so good, you won't miss the butter and flour!

6 ingredient Flourless Dark Chocolate Almond Butter Cookies - simply, healthy, quick!

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

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12-14 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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)*
  • 1/2 cup (90g) lightly packed light or dark brown sugar
  • 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
  • optional: 1/3 cup chocolate-coated sunflower seeds


  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 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.
  3. 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.
  4. 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.


  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. Otherwise, your cookies will spread. An equal amount of peanut butter can be used instead of almond butter.
  3. Adapted from King Arthur Flour.

Keywords: chocolate almond butter cookies

Love almond butter? You’ll LOVE these!

6 ingredient flourless Dark Chocolate Cookies! Simple, healthy, quick! Recipe found on sallysbakingaddiction.com


  1. I was in bed last night trying to read but couldn’t concentrate because I was fantasizing about your banana bread from yesterday (but my fantasy had your cream cheese frosting….mmmm….frosting….)…and now today you give us this. You KNOW I love the original version of these…but OMG this looks amazing! ADORE the chocolate covered sunflower seeds! Too fun!

  2. A few years ago I brought flourless almond butter cookies to my boyfriend (now fiance’s) Easter table, as it’s something I could eat, too (Easter almost always falls during Passover). They were such a hit that I’ve been tasked with bringing them every year. Not sure if I’ll fully get off the hook from the traditional almond cookies, but I LOVE these chocolate colorful ones for Easter!

  3. Sally, we are a lot of like! Yum! I am curious, though, if you have any thoughts on the recent study that shows a link between sugar consumption and heart disease? I bake probably as much as you and never gave it much thought because nobody here is fat, but the study has me questioning that.

    “Overall, the odds of dying from heart disease rose in tandem with the percentage of sugar in the diet—and that was true regardless of a person’s age, physical activity level, and body-mass index (a measure of weight).”

    1. There’s a health report on basically every food out there. That’s why moderation for the indulgent desserts I bake all the time is key. Happy to have friends, family, and donations to take all the leftovers.

      1. Wonderful response. We talk a lot about balance and moderation in our family. What is life without a cookie or a piece of cake?

  4. Ooh, I really NEED (yes, need) one (or two) or these with my afternoon cup of tea! But as you ate them all 🙁 They really look and sound fabulous with the almond butter and those melty choccy chunks on top. I love that there are only 6 ingredients, too!

  5. These look amazing! I loved the originals so much that I played around and made a double chocolate variation with coconut! 😉 I’m so glad you’ve created this chocolate version! P.s. I made these for my step mom who is vegan and gluten-free by using a flax egg and they still came out perfect! All my baking is stemmed from you, Sally! Thank you 🙂

  6. These look delicious, Sally! We’re huge fans of any nut butter in my house, especially almond butter. I was just wondering what kind of non-homemade almond butter would be best to use? Would a no-stir kind be best?

  7. Oh Sally, looking at this right now (10 pm) really makes me hungry! I really want to make this cookies, but here in my country, there’s no almond butter. And almond is expensive and a lil bit rare here. The only peanut butter we have here is just skippy, so can I use that?

  8. If we can’t use almond butter (nut allergies), what other type of “butter” would you recommend? We could use Biscoff or Cookie Butter (less healthy) or we’ve just newly discovered sunflower butter (which is more runny than nut butters, which might impact the texture).

    1. I’ve done the original version with sunflower seed butter and they turned out wonderfully. I know cookie butter would be a great option as well!

      1. Thanks, Sally! Can’t wait to try them, with both sunflower seed butter and cookie butter. Either way, I’m going to be sure to include those pretty chocolate covered sun flower seeds. 🙂

  9. I make homemade almond butter on a weekly basis and love the stuff! I enjoy using it in baking, but crazy enough, I’ve never mixed it with chocolate. These cookies look divine!

  10. These look absolutely delicious – I am a huge fan of flourless cookies so these I am truly loving! Are there any homes in your neighborhood for sale? -so I can move in and be your neighbor and have you bringing me leftovers of these? 🙂

    On a serious note – its the warmth that makes the cookie spread? I make a very similar version sans cocoa powder and only add about a spoon or 2 of sugar and I dont chill the dough or anything, but I can never seem to get it to spread – and sometimes my daughter loves thinner cookies.

    1. Hey Shashi! I find that when I use very thick almond butter, the cookies don’t spread very much at all. I always make sure to press the cookies down slightly before baking (see my photo of the flat cookie dough mounds before baking) – that helps induce spread.

  11. Yum! I think I’ll do an adaptation for these as my next blog post. I have a health & fitness blog, but baked goods are my fave! I already adapted (& cited of course) your whole wheat and oat pancakes. I think it’s time for dessert next! You are awesome, Sally!

    1. Thanks Jessica! I’ll have to check out your blog. Though I love all things indulgent/dessert, I do love my veggies and running too.

  12. Hi Sally! I love your recipes, especially these that are healthier alternatives 🙂 Is there anyway to replace the sugar with honey or maple syrup ? Keep up the awesome work!

  13. LOVE the TJ’s sunflower seed “sprinkles”. This makes me think of Easter and WARM weather. I’m still hoping all of these recipes you’ve been making recently (Smores bread, spring cookies, lemon/blueberry cake) will push these polar vortexes (lol) out of here!

  14. I have tried your plain almond butter chocolate chip cookies and they were AWESOME!! so I can only imagine how great these taste:) I was wondering, I used homemade almond butter when I made the plain version of these, But right now I only have creamy store bought almond butter, I was wondering if that would change the texture/consistency? Thanks!

    1. Hey Megan! The cookies should be just fine with your almond butter. Just make sure you stir it up and that it isn’t super oily.

  15. Sounds delicious! If we substitute peanut butter for the almond butter, do you have a suggestion on which type of peanut butter? I usually by the reduced fat Skippy, but would a different type be better?

  16. Hi Sally!
    As I’m reading this I’m polishing off a bit of your chocolate peanut butter granola…. Deeeeeelish! I was curious what you thought about using a nut butter “imposter” so to speak in your recipes? For example, Better’n peanut butter spread? I’ve never tried it, but due to the reduced fat/calorie content I was intrigued by the product…any thoughts?
    I’m anxiously awaiting the arrival of your cookbook, which was preordered for me as a Christmas gift!!!

    1. I do not suggest using a peanut butter spread type option. Definitely stick to peanut butter or almond butter (or even sunflower seed butter or Biscoff spread works too!).

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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