Flourless Almond Butter Chocolate Chip Cookies are simple, wholesome, and naturally gluten-free. Made with just 5 ingredients, these cookies are rich, chewy, and packed with almond butter and chocolate chips. You won’t miss the butter or flour, and they’re perfect for a quick homemade treat.
Why You’ll Love This Recipe
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Naturally gluten-free: Made without flour, these cookies are perfect for gluten-sensitive diets.
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Only 5 ingredients: Almond butter, sugar, egg, chocolate chips, and optional vanilla.
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Quick and easy: Prep and bake in just 20–30 minutes.
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Chewy and satisfying: Soft, rich texture with gooey chocolate pockets.
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Customizable: Swap almond butter for peanut butter, use dark chocolate, or add nuts.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
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1 large egg
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1 cup almond butter or peanut butter (room temperature or slightly cold)
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½ cup light or dark brown sugar, lightly packed
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1 teaspoon baking soda (optional)
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½ teaspoon pure vanilla extract (optional)
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1 cup semi-sweet or dark chocolate chips, or peanut butter chips
Directions
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Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone mats.
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In a medium bowl, whisk the egg until beaten.
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Mix in almond butter, brown sugar, baking soda, and vanilla (if using). Stir thoroughly until well combined.
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Fold in the chocolate chips.
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Scoop the dough, about 1.5 tablespoons each, onto the prepared baking sheet. Gently press down each mound with the back of a spoon. If dough is oily, blot lightly with a paper towel. Optionally, press a few extra chocolate chips on top.
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Bake for 10 minutes. For crispier cookies, bake up to 12 minutes.
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Allow cookies to cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
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Store leftover cookies in an airtight container at room temperature for up to 7 days.
Servings and timing
Yield: 12 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Variations
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Peanut butter substitution: Use peanut butter instead of almond butter.
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Sweetener swap: Replace brown sugar with coconut sugar for a slightly different flavor.
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Add-ins: Fold in chopped nuts, dried fruit, or more chocolate chips.
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Vanilla optional: Omit or use almond extract for a nutty aroma.
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Crispier cookies: Bake 1–2 minutes longer for a firmer texture.
Storage/Reheating
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Store at room temperature in an airtight container for up to 7 days.
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Freeze cookies for up to 3 months; thaw overnight in the refrigerator.
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Reheat gently in the microwave or oven for a warm, soft treat.
FAQs
Can I use natural almond butter?
Yes, but stir in any separated oil first. Natural or homemade almond butter may alter texture slightly.
Can I use peanut butter instead?
Yes, an equal amount of peanut butter can be substituted for almond butter.
Can I make these dairy-free?
Yes, they are naturally dairy-free unless using chocolate chips with milk. Use dairy-free chocolate chips if needed.
Can I make them crispier?
Bake 1–2 minutes longer, but be careful not to overbake, as they may dry out.
Can I use coconut sugar instead of brown sugar?
Yes, it works well and adds a slightly caramel-like flavor.
Do I have to use baking soda?
No, it’s optional but helps with texture and slight puffiness.
Can I make smaller or larger cookies?
Yes, adjust baking time slightly depending on the size of each cookie.
Can I add nuts or other mix-ins?
Absolutely—chopped walnuts, pecans, or even shredded coconut work well.
How do I prevent cookies from spreading too much?
Use slightly cold almond butter and lightly press the dough onto the baking sheet.
Can I double the recipe?
Yes, double all ingredients and bake in batches on multiple sheets.
Conclusion
Flourless Almond Butter Chocolate Chip Cookies are a quick, easy, and delicious treat that’s naturally gluten-free and packed with flavor. With just a few ingredients and minimal prep, these chewy, chocolatey cookies are perfect for satisfying cravings or sharing with family and friends.
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