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
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Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
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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.
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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.
Recipe Notes
I suggest using a no-stir almond butter for these cookies, I've found that it works best in this recipe.
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.
Thank you so much! I tried again without the coconut oil and they were amazing!!! 🙂
So glad to hear that, Anna! 🙂
LOVE the cookies. My man is GF and I am a baker so these cookies are heaven for us! I found a few similar recipes, but like that yours had the ideal nutty-to-sweet ratio. They are oh so tasty and not too sweet. Good thing the recipe is for a small batch or the two of us would eat wayyyy too many.
I’m so glad you both enjoyed the cookies! 🙂
I tried the almond butter choc chip cookies! so easy to make, my place smells divine and they taste sooo good. Thank you for sharing the recipe!
I’m glad to hear you enjoyed the cookies, Karen! 🙂
To make these cookies low carb, would like to substitue coconut sugar with sukrin gold. Do you know about sukrin gold and if its the same measurement as the coconut sugar?
Thank you,
Hi, Teresa. Unfortunately I don’t have much experience with low carb sweeteners, so I’m not sure. If you’ve had success using it in other baked goods, it may work.
WOW!!! I was skeptical, without any flours it doesn’t seem possible, but, it is!! These are so so good, and definitely a keeper around here, being gf is perfect. Thanks so much!!
I’m glad you liked the cookies, Jeanne!
I like most were skeptical but they are delicious. It’s surprising how they taste like a cookie without flour. A few days later I wanted to try it again, this time with brown sugar because I ran out of coconut sugar. Can I tell you that they all melted together like one giant cookie?! Plus since they spread out this time the texture was all wrong. Moral of the story, follow the recipe! Also I added a tiny sprinkle of salt on each cookie before it went into the oven and I really enjoyed that.
Oh no! I hate to hear that they melted together with the brown sugar, Jen. I’ve never had that happen. I’m glad that they worked out well with the coconut sugar for you though 🙂
These are fantastic! I used Sukrin Gold and sugar free chocolate chips for a sugar free version. They’re the most kegitamite sugar free chocolate chip cookie I’ve made!!! Delicious!!! Thank you!!
Glad you liked the cookies, Allison! I’ve had a few readers ask about using Sukrin Gold, but I haven’t tried it. I’m glad to hear these turned out well with it!
Sooo good Keto style. I used monk fruit and Lily’s baking chips. Best Keto cookie yet!
I’m glad you liked the cookies, Treneka!
I made these with a duck egg instead of chicken egg…YUM
Glad to hear that you liked the cookies, Denise!
Saw your post this morning Danielle and had these cookies mixed and in the oven so quickly. My house smelled amazing. Too bad I was the only one home to enjoy it. I’m old school and used regular creamy peanut butter and brown sugar. I also added half cup mini chocolate chip morsels. Baked and cooled according to your directions and so very pleased with the outcome. As a peanut butter and chocolate lover I can testify that these cookies are the bomb! Thanks for another keeper recipe Danielle.
I’m glad you liked the cookies, Cindy! I like to use peanut butter and brown sugar sometimes too since I usually have them on hand 🙂
These cookies were delicious! I used brown sugar, but I should’ve made them only 1 Tbsp sized balls because 2 Tbsps of the dough became cafe style sized cookies! Felt a bit guilty eating two of them ha! And it may have just been the almond butter I used (Nature’s Promise) but the cookies left a greasy residue on your hands I was not a fan of. 🙁
I’m glad you liked the cookies! You can certainly feel free to use less cookie dough and make them 1-1.5 tablespoons. Was your almond butter one that needed to be stirred? I’m wondering if that’s why they were a little greasy.
Made these almond butter cookies yesterday. They are delicious. But I did have to make a few changes for what I had on hand. On a ketogenic regimen, I do not use coconut sugar. I used erythritol, and used about 1/2 cup. I also do not use chocolate chips. I have Ghirardelli unsweetened chocolate and chopped up 2 large squares. The two changes for me made them fit into my keto regimen better, and they turned out great. Thank you.
Thanks for sharing, Beth! I’m glad the cookies turned out great for you! 🙂
The taste was great but the cookies themselves the we our brittle and crumbled. Should i probably add more butter next time i try?
Sorry to hear that, Jay. Did you let the cookies cool completely? Because they’re flourless, they tend to be crumbly if they’re still warm.
Tried them with Swerve to make it Keto friendly and they’re delicious.
They didn’t spread as much as I thought they would. If I wanted them a little thinner (like shown in the pics), can I flatten them with a fork a little? Would that make them a little more crispier?
Regular sugar is what helps cookies spread, if you use a sugar alternative that may be why they didn’t spread quite as much. You can certainly flatten them with a fork though to help them spread more!