These easy Flourless Almond Butter Chocolate Chip Cookies have no butter or flour! These cookies are also sweetened with coconut sugar and are perfect for a healthier dessert.
Have you ever tried flourless peanut butter cookies before? Several years ago, one of my coworkers told me how she made some cookies one night out of peanut butter, brown sugar, an egg, and baking soda. I was so intrigued that I went home and tried it out for myself. Guess what? They tasted just as delicious as a regular peanut butter cookie without the butter or flour.
As I was working on some healthier dessert recipes for this month, those peanut butter cookies immediately came back to my mind. I knew I wanted to make a few changes to the recipe, so I decided to swap out the peanut butter and use almond butter. If you don’t have any almond butter, peanut butter will work just fine in these cookies too.
Secondly, I wanted to make these cookies a little bit healthier. The original recipe I’ve used in the past uses 1 cup of sugar, which I was easily able to reduce down to 2/3 cup. Then, I swapped out the brown sugar for coconut sugar. I’ve used coconut sugar in some recipes on the blog in the past and I absolutely love it. Coconut sugar is a wonderful unrefined sugar that you can easily swap with brown sugar.
You’ll mix the almond butter and coconut sugar together with an egg, baking soda, and a touch of vanilla extract. I also like to throw in some chocolate chips for good measure. I’ve found that only 1/2 cup of chocolate chips is really all you need here, but feel free to add a bit more if you like.
Another great thing about this recipe? There’s no dough chilling required! I’ve never had any issues with these cookies spreading too much, like you sometimes find with traditional cookies made with butter. So all you have to do is mix everything up, scoop the balls of cookie dough on the baking sheet, and bake them for about 10 minutes. One important thing here, make sure to let your cookies cool completely on the baking sheet. Normally I’ll cool my cookies on a baking sheet for 5-10 minutes, then transfer them to a wire rack to cool. I’ve found that these cookies need about 15-20 minutes to cool almost all the way before you can pick them up.
These cookies bake up a little crispy on the edges and perfectly soft and chewy in the middle. I may or may not have eaten four of these the last time I made a batch, which sort of defeats the purpose of making a healthier dessert. But trust me when I say that they are that good!
- 1 cup creamy almond butter*
- ⅔ cup coconut sugar (or brown sugar)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ cup semi-sweet or dark chocolate chips
- Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large mixing bowl, add the almond butter, coconut sugar, egg, vanilla extract, and baking soda and mix together until very well combined. Add in the chocolate chips and continue mixing until fully combined.
- Measure out two tablespoon sized balls of cookie dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake in two separate batches at 350°F for 9-11 minutes or until the cookies are set. Remove from the oven and allow the cookies to cool completely on the baking sheet.
Store cookies in an airtight container on the counter for up to one week.
If you love almonds and chocolate try my Chocolate Espresso Almond Clusters next!
I love healthier versions of the most common treats that everyone loves! Perfect!
They’re the best, right?? Thanks, Annie!
Any idea how many calories per cookie? These cookies are amazing
Hi, Whitney! I typically don’t include the calorie count for recipes on my site, since it can vary based on the brands/products that you use. My Fitness Pal has a great website and app that you can use though to get a more accurate calorie estimate. Hope that helps! 🙂
Do you think they would freeze ok? Thinking of making a double batch, thanks!
Hi, Sheryl! I have frozen these before and they freeze well, just thaw them to room temperature before serving.
Hi there! I can’t wait to try these healthier almond butter cookies! Thanks for sharing great recipes!
Hope you enjoy the cookies, Brenda! 🙂
I just popped my first batch in the oven!!! Can’t wait for them to cool…. the house smells delicious!
So glad to hear that! I’d love to hear how they turned out!
Oh my they were decadent!!! Rich and perfectly sweetened. I used coconut sugar and your recommended 1/2 cup chocolate chip was the perfect amount! I even got my husband to try them and he was a fan!!!! Thanks for a great recipe!
So glad you and your husband enjoyed the cookies, Brenda!
Heavenly!!!!! Everybody loves them❤️❤️❤️
I was not sure about them when I started them to bake / no flour?/but it is a keeper!!!!!!
Thank you for sharing this amazing recepie!!!❤️
5 stars!!!!!!
So happy to hear that you liked the cookies, Andrea! 🙂
How many calories per cookie?
I’m unsure of the nutritional information for this recipe, but My Fitness Pal has a great app/website that you can use to get a more accurate estimate. I hope that helps!
I made these for my coworkers and they were a hit!! The fact these are also gluten free was another plus so everyone could enjoy. Even my fussy husband loved the single cookie I let him have 😉 So simple to make too!
I’m so glad everyone enjoyed the cookies, Christina! 🙂
How would applesauce work as a substitute for the egg if you were to make them vegan? Thank you!
Hi, Paige! I’ve never tried applesauce in these cookies before, so I’m not sure.
Made them tonight…so yummy!! My niece and nephew loved them and wanted seconds!
Aww! I’m so glad to hear that everyone loved the cookies, Lisa! 🙂
The cookies are soooo good! I added a little bit of coconut oil to mine. When baking, the cookies spread out and ran into each other and were very thin. How can i make sure that they come out a little thicker and don’t spread?
Thanks!
Hi, Anna! I wouldn’t suggest adding coconut oil to this recipe. This recipe doesn’t call for any coconut oil, so that may be why your cookies spread so much. I would try the recipe as written next time and they should bake up a little thicker for you.