These easy Flourless Chocolate Chip Almond Butter 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.
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.
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!
Recipe Ingredients
These healthy almond butter cookies call for just six basic ingredients! Here’s what you’ll need for this recipe:
- Almond butter: I suggest using a no-stir almond butter for these cookies, I’ve found that it works best in this recipe.
- Coconut sugar: Coconut sugar is a wonderful unrefined sugar that you can easily swap with brown sugar.
- Egg: To bind everything together.
- Vanilla extract: Use pure vanilla for the best flavor.
- Baking soda: Gives the cookies a little lift.
- Chocolate chips: 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.
How to Make Flourless Almond Butter Cookies
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.
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.
Can I Use a Sugar Alternative?
A few readers have asked whether they can use a sugar-free alternative to the coconut sugar (or brown sugar). I’ve only made this flourless cookie recipe as written, so I can’t offer advice on using a sugar alternative.
Baking Tips
- If you don’t have any almond butter, peanut butter will work just fine in these cookies too.
- 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.
- These almond butter chocolate chip cookies will last up to 1 week at room temperature. Just be sure to store them in an airtight container.
More Healthier Desserts to Try!
- Healthy Peanut Butter Chocolate Chip Oatmeal Bars
- Whole Wheat Banana Bread
- Chocolate Espresso Almond Clusters
- Skinny Mocha Cheesecake Bars
Flourless Chocolate Chip Almond Butter Cookies
Ingredients
- 1 cup creamy almond butter*
- 2/3 cup coconut sugar (or brown sugar)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 cup semi-sweet or dark chocolate chips
Instructions
- 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.
HOW are you getting this to yield 16 cookies?! I can only get 9 cookies from it and they are certainly not two tablespoon size balls of dough. Even if I did one tablespoon it wouldn’t yield 16 cookies! Anyone else?!
I always use a 1.5-2 tablespoon cookie scoop to measure them and get 16.
I fond this recipe yesterday, bought the ingredients right away, and whipped them up in no time today. Freaking delicious. And you truly can’t tell they’re flourless. These will be a new go-to for.
These are amazing! I developed an allergy to peanuts later in life and one of the things I miss more than anything is a good peanut butter cookie. So when I saw this recipe for an almond butter cookie I decided to give it a try. I’m so glad I did! My husband is also a fan… he ate all the cookies he packed for his lunch before he even got to work. 🙂 Thanks!
I have never use Almond Butter. My son gave a jar and I found your cookies. The Almond Butter flour less chocolate chip cookies came out amazing. I follow your exact recipe. The cookies were soft inside and a soft crunch in the corners. I did 10 huge cookies and 2nd time I did the 22 smaller cookies. Both batches came out perfect. This is a keeper!
I made these using the recipe but substituted swerve brown sugar for the sugar. The cookies came out great. So for those who are asking if alternatives can be used for the sugar in the recipe the answer is yes.
Thank you so much for posting this comment. I was reading the comments for this very purpose.