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!
Flourless Almond Butter Chocolate Chip 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.
Notes
If you love almonds and chocolate try my Chocolate Espresso Almond Clusters next!
Now that it’s cold and dark out i’ve been wanting to bake as much as possible. I just found your recipe and was a bit skeptical of the lack of flour but they came out so good! I used Peanut butter instead of Almond butter, and a chopped up 85% cacoa chocolate bar instead of semi-sweet since that’s all I have. Also added 1/3rd cup of cocoa powder. I planned to bring them to a friends house but let’s be honest I’ll be eating them all.
So glad you liked the cookies, Zina!
I used regular almond butter, not the creamy style (because that’s what I had), and brown sugar. My cookies were grainier and not as pretty as your photographs, but they were delicious and disappeared quickly! I will be making these again. And again…
Glad the cookies turned out well for you, Diana!
I LOVE these. Such an easy recipe and so, so good. I didn’t make any alterations or do anything differently- just followed the recipe exactly! They came out perfect!!
I just made these cookies last evening and they are absolutely delicious. This was my first time baking cookies of any kind and I cannot help but admire the simplicity and yumminess of these. I sent a batch over with my husband to the hospital (he’s a doctor) and other doctors loved it! <3
So glad you liked the cookies, Manka!
CN you use sugar substitutes for this recipe??
I haven’t tried them in this recipe, sorry.
I have tried this recipe with peanut butter and swapped out the sugar with 1/3 cup granulated monk fruit sugar, to make a low carb, sugar free cookie. They turned out great. You can also use erythritol or stevia.
I made these this evening and did use swerve substitute sugar! I also used sugar free chocolate chips ! And natural almond butter! And these cookies are number 1 !! In my book !! They are the best!! Thank you for posting!! Anna
These look fabulous! We have a nut allergy in our home and I wondered if I could substitute sunflower butter for the almond butter? Thanks!!
Mary
I haven’t tried it, but I think that may be okay.
I have tried it, and the batter ended up too runny. I fixed by mixing in whole grains and seeds. Another approach I used was to mix with a nut butter. You could also try tahini mixed in, I’ve used it in cookies like these before also. If you have a drier brand of sunflower butter, it may work better. I think my sunflower butter just had too much oil in it.
I didn’t have no-stir almond butter & the dough was very oily so I added 2 Tbsp whole wheat flour (I didn’t need gluten-free cookies). I cut the sugar to 1/4 cup, cut the chocolate chips to 1 heaping tsp, & added about 1/4 cup each of salted sunflower seeds & pecan pieces. The cookies are delicious & very hearty!
I added cocoa powder!
I’ve made this a number of times using natural almond butter, because it’s what I can find and brown sugar swerve- a sugar subsitute. It comes out delicious. I didn’t think about cutting back on the natural almond butter but I try to mix it better so it’s not so oily. It’s delicious. I find that I like them better frozen, but I like everything cold and frozen except the winter!
So glad you liked the cookies, Ariella!
has anyone tried using an egg substitute in this recipe?
You may be able to use a flax egg, but I haven’t tried it in this recipe.
I used a tablespoon of chia seeds in 3 tablespoons of water to replace the egg. Just let the seeds soak up some of the water (2 minutes maybe). The cookies are fabulous! What a great recipe. Vegan chocolate chips and the chia seeds instead of egg and they are completely vegan. Love love love.
Made these with cashew butter instead of almond butter and they came out amazing. I added the lily’s chocolate chips to lower the sugar a bit, but otherwise used the coconut sugar as the recipe suggests.
The best tasting healthiest and easiest cookie I have made ever.The hardest part was waiting the 15 miniutes until they become and crispy outside chewy inside delightful cookies
My new favorite cookie recipe! I’m hooked!!!!! First time using coconut sugar, and it did not disappoint! I can’t stop nibbling on these! Left them in a little longer and got them crunchy. Usually I’m a chewy kind of gal, but wow they are so good!
So glad you liked the cookies, Katie!
This recipe was amazing! The cookies were soft but had a little crunch on the edges. I wish regular chocolate chip cookies were all made this way!
These are seriously good! Thank you!
These were perfect! I added a little of almond extract and added a little extra punch. I am trying them tonight with peanut butter and white chocolate.
I also recommend not storing them in a tight container. Made the cookies soft.
Hi: I made this recipe yesterday using homemade raw organic almond butter and dark cocao chips 60% they turned out dark and really big, And really good, Next batch will be Cashew butter, Then maybe pistachio butter. I gotta try.
Thanks for the recipe danielle.
Had a bunch of almond butter I needed to use so I Googled almond butter cookies and came across this recipe. Was very happy with how easy it was and the cookies came out fantastic (even using natural, chunky almond butter). My wife and son couldn’t stop eating them (nor could I). Thanks!
Okay people, these are really good…not good in terms of a gluten-free cookie, but really good in terms of ANY cookie! I bake ALOT and have tried many gluten-free recipes, not for me, but for friends that can’t indulge in my flour-full, butter-laden, sugar filled treats. Everything in moderation, right? Well, these not only look amazing, they have amazing texture and taste! Highly recommend. Followed the recipe exactly, one bowl, no mixer and 6 ingredients??? Go to your kitchen and make these now! Thanks Danielle!
I had a really old jar of almond butter that was half oil. To use it all I tripled the recipe.
I dumped in a cup of almond flour because I’ve had that around forever. And added a stick of bitter just for the fun of it.
So good.
I made these using the Swerve brown sugar and Lillys chocolate chips, turned out perfect
Made using light brown sugar and smarties rather tgan choc chips looked really good and one of the best tasting cookies my hysband and I have ever had.
I followed the recipe but mine only made 10 cookies not 16?
Weird
Did you scoop the cookies larger? If so, that would be why.
I made these today and they were good but next time I will add almond extract to intensify the almond flavor. Also, I used the Ghiradelli dark chocolate chips and found them too big to work with. Next time I will use mini c chocolate chips.
Yummy! I used 1/4 pure maple syrup in place of sugar. This is a definite keeper! Thanks so much!
Hi,
Thanks for posting this recipe.
Quick question if anyone can help….I am restricted to a sugar free diet. I can’t find any alternative mentioned here. Can I use honey/stevia in liquid form as I know it will change the dry/wet ingredient ration? And in what quantity?
Thanks
I haven’t tried it, so I’m not quite sure.
Just baked some, and they are yummm! I added a little cocoa powder into it, but the recipe was so easy. Thank you :))
I added agave nectar since I ran out of brown sugar and threw in some quick cooking steel cut oats. Delicious.
We LOVE these! I just need to know the calorie/fat gram count!
Bonnie
So happy to hear that, Bonnie! I’m not sure about the nutritional information, but you can plug everything into an online calculator to get an estimate.
Incredibly delicious, thank you! Perfect for my GF and Keto friends … and me too. 🙂
Honestly, I had my doubts about how these would turn out, especially with no flour.
As it turns out, they are so gosh darn good! Plus, they’re so quick and easy to make (and hardly any cleanup), which is an added bonus.
We love this recipe with a couple of changes. A whole jar of creamy salted almond butter (12 oz), half a bag of Lily’s chocolate chips, Swerve brown sugar substitute, and a whole bag of unsweetened coconut flakes. The coconut addition did make it a bit difficult to shape the cookies, but they were so tasty! I let them bake as balls for 10 minutes and then mashed them down into cookies and baked them for another 3 minutes. They had the best texture ever. I have missed cookies for the last 2 years doing keto. So good! Thank you for this recipe!!!
Love this recipe! Almost too good to be true! I reduced the sugar to half a cup and added 2 tablespoons presoaked chia seeds and some coconut flakes for added protein. They were gone the first day! 🙂 Do you think this recipe could be made to be a lactation cookie, which usually includes brewer’s yeast?
So glad you enjoyed the cookies! I honestly haven’t tried these with brewers yeast, so I’m not quite sure on that.