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!

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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

Description

These 6 ingredient flourless dark chocolate almond butter cookies are so good, you won’t miss the butter and flour!


Ingredients

  • 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

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 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.

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. 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

146 Comments

  1. Sally, I really love the way you made these. The texture looks amazing without the flour. Very creative. Haven’t tried the Trader Joe’s version of the colorful drops. They look so pretty!

  2. YUM, these look absolutely divine, Sally! I’ve never made flourless cookies before and am excited to try. The almond butter scared me a bit, but since you also include the recipe for that, I’m excited to try these!
    Look at those gorgeous bursts of chocolate…my mouth is watering!

    1. Try the homemade almond butter, Ikhlas – it’s just like peanut butter. Then bake a batch of these cookies. You won’t be sorry!

  3. Hi Sally,

    I was honestly going to made the original almond butter cookie you posted today. I already have made them twice before and they are amazing. But now I think I’ll just make this one since I have the additional ingredients.

    You have NO idea how excited I am for receiving your cookbook. I ordered it through Amazon…hopefully I’ll get it soon. I am going to savor every page!

    1. The book should be shipped soon! I’m so happy you love the originals, now you have to try this version and tell me which is better 🙂

  4. Cocoa almonds are some of my favorite things to snack on! These cookies look so dark and rich – I cannot believe how easy and healthy they are! Haha, sprinkles do make everything better 🙂 but these seeds are awfully cute!

  5. I’ve made peanut butter cookies without flour but it didn’t occur to me to do the same with almond butter. Loving it.

  6. Sally, I love that you are posting more gluten free recipes 🙂 Yay for my tummy 🙂
    I baked some Espresso Hazelnut Flourless Cookies last weekend for my blog. Now that they are gone, the cookie jar is sad and empty. Guess what I will be filling it with next! Thanks for sharing 🙂

  7. Sally they are gorgeous! Your pics are so stunning and just pop! There is wonderful clarity and crispness and I can truly see the texture of each morsel! Love them! And those little Sunflower Bits from TJs. Omg I made granola bars with those things last fall and have an extra container of them in my pantry that I kind of forget about? I need to go raid them. Love those things. So gooood!

    And I love that you did a flourless cookie! And butterless! God bless nut butters for cooking making! pinned

    1. I cannot get enough of the sunflower seeds Averie. That pack from the other day is already gone!! Thanks for the compliments on the photos!

  8. Oh yum! I love chocolate covered sunflower seeds. I devour them when I get my hands on them (which isn’t often…probably a good thing?) And, um, last time I checked, anything with dark chocolate must be eaten immediately. I’m going to make these tonight! Thanks Sally!

  9. Healthy, chocolatey cookies?1 I knew you were an evil genius, Sally! And the GF bit is a definite perk for me with family members with Celiac. 😀

  10. Wow – I love how something this beautiful and mouthwatering can be made out of only 6 ingredients! These sunflower seeds are the cutest 🙂

  11. Dark Chocolate is ALL I needed to see…
    I’m making these for sure!!!
    Wish I could find some dark chocolate sunflower seeds… YUM!!!

  12. Healthified chocolate sprinkles — Sally, you are WAY too cute!! I actually saw those sprinkles at TJ’s on Sunday and thought about buying some, but I figured the bananas were a healthier option. If only you posted these sooner! 😉 And self-control when it comes to dark chocolate is always overrated. Besides, chocolate comes from a plant, so it’s a vegetable, right??

    I actually JUST started to like almond butter this week! I tried some a few weeks ago and didn’t really like its flavor (compared to PB) at first, but after finally giving it a second shot, my PB jar got shoved to the back of the shelf. Addicted!

  13. These look amazing! Wish I could have some right now, but unfortunately I’m stuck studying… Which reminds me, I should get on with it 🙁

  14. These look so good! I love that they’re flourless AND made with almond butter, so I can pretend like they’re kinda healthy 😉

  15. Oh my goodness. So beautiful and so simple and easy. I’m in love. My dad is gf so whenever I’m home I try to make something special for him–this is going to the top of my list! 🙂

    1. I do not suggest it – too much liquid for the cookie dough. You may like these cookies instead – no added refined sugar (minus the chocolate chips – you may use pure dark chocolate instead): https://sallysbakingaddiction.com/2014/01/28/banana-chocolate-chip-breakfast-cookies/

  16. Hi Sally…I’ve never commented before but I love your blog:) Just wanted to let you know I just finished making these and they are awesome…one of my favorite cookies ever I think! Thanks for all your great recipes.

  17. I love that you dressed these up with those cute litle candy-coated sunflower seeds. I’d have to say that these wouldn’t last all that long in out house, either, as my husband loves double chocolate cookies. I think I’ll surprise him with these.

  18. This cookie LITERALLY melts in your mouth. I need more NOW. I didn’t have any chocolate chips or rainbow chocolate covered sunflower seeds, but I did have dark chocolate covered pomegranate seeds. AHH soo good.

  19. I made these a few days ago with peanut butter instead (I was out of almond butter but I love PB and chocolate too!) for a group of friends. They were a huge hit and were devoured. Thank you so much for this easy, delicious recipe, Sally! P.S. the batter is really good as well! 🙂

  20. My best friend was recently diagnosed with Celiac and is hosting a casual dinner party tomorrow night. I just made these to take with us… Oh my. I’m probably going to have to make another batch tomorrow because my husband and three kids (6. 6. and 8) are inhaling them (let’s be honest… I’ve had a few too!). These are delicious! I didn’t have any dark chocolate but I used Trader Joe’s semisweet chocolate chips (they are GF!). I love the comment about adding coconut… going to try that next time! Thank you for this recipe!

    1. Kelsey, I know what you mean about eating them all too quickly!! I recently had to make a double batch. They are hard to resist!

  21. I made these a couple of days ago and they are seriously so good and SO simple to make! They might be my new go-to cookie recipe. I always have the ingredients on hand and I love that no refrigeration is required. Oh, I also used a flax egg. Thanks so much Sally 🙂

    1. Hey Michelle! So glad to hear these work wonderful with a flax egg. That will be so helpful to my readers looking for an egg-free version. Love these cookies too!

  22. I made these today. They are good! I made the almond butter, let it cool and then made the cookies. I used a large egg but it was really powdery. I ended up beating and adding another 1/2 egg. Did I do something wrong? I’m not complaining: they turned out. I’ve never made GF cookies before, and I didn’t know what kind of consistency I was going for. I happened to be at Trader Joe’s the other day and picked up some sunflower seeds. My daughter LOVES that I put “candy” in the cookies. 🙂 Thanks for sharing this.

    1. Hey Cate! I don’t think you did anything wrong. The dough shouldn’t be powdery or dry, but it’s certainly extremely thick and hard to mix all together. Hope you enjoyed their taste! Your daughter’s comment is adorable.

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