Flourless Almond Butter Chocolate Chip Cookies
Flourless Almond Butter Chocolate Chip Cookies – Just because you’re skipping gluten and dairy doesn’t mean you can’t have cookies! These flourless cookies are perfect–golden around the edges with soft, tender middles and LOADS of chocolate. A winner all around! (Gluten free, Paleo)
“WHAT’S IN THESE?!” Michael exclaimed one bite into his cookie. “They’re AMAZING!”
And you know? He’s not wrong. Milo and Sophie swooned as they dipped warm cookies into their cold almond milk, and it basically took ALL my willpower to not just have cookies for lunch the day I photographed them.
Golden around the edges with soft, tender middles and lots of melty chocolate…you’d never guess this chocolate chip cookie recipe is made without butter, oil, or flour. (Seriously!)
And they taste seriously amazing.
These Flourless Almond Butter Chocolate Chip Cookies are just what I’m looking for in a cookie: incredible texture, fantastic taste, plennnnnnty of chocolate, and REALLY easy to make. Like, 6 main ingredients, mix-them-up-in-10-minutes-or-less easy. What’s not to love?
How to Make Flourless Almond Butter Chocolate Chip Cookies:
I love that these flourless almond butter chocolate chip cookies are SO easy. Just a few ingredients tossed in the food processor (or a mixer or a bowl + spatula) and these are done in no time. They take 10 minutes or less to put together and only bake for 7-9 minutes (mine are always done in 8). Bam! Easy. Here’s what you need to make them:
- Almond butter! Probably not a surprise that the key ingredient in almond butter chocolate chip cookies is almond butter, right? The almond butter acts as a binder and gives structure to the cookie dough. It’s got natural healthy fats from the almonds, so you don’t need any added oil or butter either!
- Coconut sugar – I use coconut sugar since it’s my go-to granulated sweetener these days. Some research suggests it has a lower impact on blood sugar than white or brown sugar. It doesn’t have a strong coconut taste like coconut oil does, but if you don’t have or like it, you can swap in brown sugar for this recipe. (I’ve done it–it’s delicious!)
- Baking soda + Vanilla + Egg. The usual suspects for cookies. The egg helps bind things, the baking soda gives them some puff and spread, and the vanilla lends some gorgeous flavor I can’t do without.
- Chocolate chips – I admit it: these cookies have a lot of chocolate chips. I love them. I’m always about lots of chocolate chips in my chocolate chip cookies. If you (like my husband) prefer fewer chocolate chips in your cookies, you can reduce the amount to the 1/2-3/4 cup range instead. Know that if you do, it’ll may reduce the number of cookies you get by a few.
- Coarse sea salt – It’s *technically* optional, but I highly recommend it! I love the beautiful finish it gives the baked cookies. Adding the salt doesn’t make the almond butter chocolate chip cookies “salty” to me; rather, it wakes up the vanilla, sweetness, and chocolate flavors in the cookies. Coarse sea salt also make the cookies look REALLY pretty. I like this coarse sea salt, which comes in just the perfect organic shapes and sizes. It’s perfect for finishing everything from brownies to veggies, and makes a great addition to my everything bagel seasoning. It’s worth having on hand!
FAQ + Tips for Perfect Flourless Almond Butter Chocolate Chip Cookies:
Pro tip: Try a cookie scoop! One way to guarantee even baking is using a cookie scoop. (Same size = even bake.) I use this large one (1 1/2 Tbsp capacity) for these cookies. Depending on the nut butter you use, you may find it’s easier to use the scoop to measure out identical amounts, then roll the dough into balls with your hands for a smoother finish. It’s up to you!
Can I use another kind of nut butter? Probably yes! This is largely interchangeable with other nut butters. Cashew and peanut both work in my experience.
Does it matter what kind of almond butter you use? Yes and no. I’ve tried these flourless almond butter chocolate chip cookies with lots of different brands of almond butter over the years, and they always turn out. Some brands of almond butter have slightly more or less oil in them than others, so the end result can vary slightly, with some cookies spreading thinner or not spreading as much. On that note…
Can I use natural almond butter? I do! I like natural almond butter that only contains almonds or almonds & sea salt. (Look for store brands!) The dough texture will look a bit like wet sand and feel a bit greasy to the touch when you use natural almond butter, but don’t panic! It comes together when scooped or rolled into balls, and the baked cookies don’t have a greasy finish. You can even make your own almond butter if you like! Try this recipe or this recipe that both walk you through the steps with videos + step-by-step instructions.
What brands of dairy free chocolate chips do you like? Lots! A few of my favorites are:
- Guittard semi-sweet or extra dark chocolate chips (no dairy ingredients)
- Tollhouse Simply Delicious (allergen free)
- Enjoy Life chocolate chips or chocolate chunks (allergen free)
- Or, you can even cut up a dairy free chocolate bar instead!
Can you make these vegan? I haven’t tried these almond butter chocolate chip cookies with an egg substitute yet, but if I were going to, I’d probably start with a powdered one, like Bob’s Red Mill or Ener-G over a chia/flax egg.
Craving More? You Might Also Love…
- The PERFECT Gluten Free Brownies
- Almond Flour Chocolate Chip Cookies
- Paleo Double Chocolate Chip Cookies
- The BEST Vegan Chocolate Pudding
Flourless Almond Butter Chocolate Chip Cookies (Gluten Free & Paleo)
- Total Time: 25 minutes
- Yield: 15-16 cookies 1x
- 1 cup almond butter*
- 1/2 cup coconut sugar (can sub brown sugar)
- 1 egg
- 1 1/2 tsp vanilla
- 1 tsp baking soda
- 1 cup chocolate chips (3/4 cup for dough + 1/4 cup to top)
- Coarse sea salt, to garnish (optional)
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In the bowl of a food processor, combine almond butter, coconut sugar, and egg. Pulse until well combined. (Alternatively, mix in a large bowl with a spatula or hand mixer)
- Add vanilla and baking soda. Pulse to mix together. (Mixture will likely look crumbly, like wet sand and feel slightly greasy to the touch. Don’t worry! It comes together when scooped and doesn’t end up greasy when baked)
- Use a spatula to fold in 3/4 cup of chocolate chips.
- Use a large cookie scoop (1 1/2 Tbsp) to scoop 8 cookie dough balls onto prepared baking sheet. (I bake 8 at a time, since they spread a bit.)
- Gently press a few additional chocolate chips into the tops each cookie dough ball.
- Bake cookies at 350 degrees 7-8 minutes, or until edges are just set. Cookies may not look done, but will continue to set as they cool.
- While the cookies are fresh from the oven, sprinkle with coarse sea salt (if desired). Allow the cookies to cool for at least 5-10 minutes on the baking sheet before transferring them to a cooling rack. Repeat with second batch of cookies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Keywords: almond butter chocolate chip cookies, flourless chocolate chip cookies, flourless almond butter chocolate chip cookies, paleo chocolate chip cookies, gluten free chocolate chip cookies
Yum! These sound deliciously simple – my favorite way to bake!
These look so good. I am planning on making them with peanut butter. I really love how yours rise and are not flat. In the past when you’ve used peanut butter, did you get the same rise from them as you did with the almond butter in the photos? What do you think made them rise so great, was it really that brand of almond butter? I hate flat cookies!!!
Teresa – I know what you mean. In my experience, these don’t flatten too much even with different brands of almond butter/nut butter. I think you won’t have trouble! If you want, you can do a test batch with one cookie, and if they flatten more than you like, you can add a bit more coconut sugar or even 1 Tbsp of flour (which would negate the flourless thing, but would help give them the puffy structure you want). I haven’t run into flat cookies with this recipe yet. I hope you don’t either! 🙂
Can I use xylitol instead of coconut sugar?
Deborah – I have never baked with xylitol before, so I can’t guarantee it, but a low-carb friend swears that powdered sweeteners (like Swerve) are a 1:1 substitute for powdered sweeteners. If you give it a try, I’d love to know how it turns out! I’m sure you’re not the only one who’d love to use another type of sweetener!
These cookies have now become my GO TO dessert to have around the house. I have always followed your recipes for my own allergy needs but now My son has recently had diet changes and I am finding even more recipes that we love as a family. He loves these cookies – especially when he. Ant eat many desserts at school or friends’ houses. Thank you for creating easy to follow recipes and delicious food that we can all enjoy!!!
Katie – You totally made my day! Thank you so much! I’m so glad they’ve been a win for your family 🙂
Mine spread less, but I put 2.5 tbsp raw cane sugar instead of 1/2 cup coconut sugar (felt way too much sugar). They turned out so delicious! They are a bit crumbly after 20 minutes out of the oven and I just ate them with a spoon like a cake 🙂
Reducing the sugar would definitely impact the spread and texture. It adds moisture to the dough and helps them spread, which is probably why they spread less and turned out crumbly–I’m glad you liked them with a spoon this go around! 😉