Name: Flourless Almond Butter Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 15 servings
Cuisine: American
Ingredients: 1 cup creamy almond butter; 0.75 cup dark brown sugar; 1 large egg; 1 tsp vanilla extract; 1 tsp baking soda; 0.25 tsp sea salt; 0.5 cup dark chocolate chips; sea salt (for sprinkling)

These flourless almond butter chocolate chip cookies are chewy, gluten-free, and ready in 20 minutes. A one-bowl recipe with a sea salt finish. Get the recipe!

Why These Chewy Almond Butter Cookies Save My Week

It’s been a long week. This mama is running on fumes, and a trip to Hawaii sounds better than ever. But since that’s not happening, I did the next best thing: I baked a batch of these flourless almond butter chocolate chip cookies. There’s something about mixing up a simple dough that calms my brain when the to-do list is a mile long. These cookies are my little Friday reset, chewy, rich, and dotted with dark chocolate. Plus, they’re gluten-free, so everyone can grab one. TGIF, indeed.

3 Reasons These Gluten-Free Cookies Are a Winner

They’re naturally gluten-free because almond butter replaces the flour, no weird blends needed.
The texture is perfectly chewy and tender, thanks to the brown sugar and almond butter working together.
You can mix the dough in one bowl and have cookies on the table in under 20 minutes.

Key Ingredients for These Easy Almond Butter Cookies

Almond butter: Use creamy, well-stirred almond butter for a uniform texture. Avoid “no-stir” brands with added palm oil if you prefer a more natural taste.
Dark brown sugar: The molasses in brown sugar gives these cookies their chewy texture and deep flavor. Light brown sugar also works but yields a slightly less moist cookie.
Baking soda: Don’t skip it, this is the only leavener. It helps the cookies puff and crack on top. Make sure it’s fresh (less than 6 months old).

Kitchen Tools for Making Flourless Almond Butter Cookies

Large baking sheet, gives enough room for spacing cookies 2 inches apart.
Silpat baking mat or parchment paper, prevents sticking and promotes even browning.
Mixing bowl and sturdy spatula, for combining the thick dough.
Cookie scoop (1-tablespoon size), for uniform balls that bake evenly.

Tips for Making the Best Flourless Almond Butter Cookies

The dough will look a little crumbly when you scoop it, that’s normal. Just squeeze it together firmly with your hands and it will hold. Don’t overbake these cookies; pull them out when the edges are just starting to brown, even if the centers look soft. They’ll set up as they cool on the pan for a couple of minutes before you transfer them to a wire rack. If your almond butter is very oily, stir it well before measuring so the dough comes together evenly.

Make-Ahead Dough Tips for Almond Butter Cookies

This dough works great as a make-ahead option. After mixing, cover the bowl and refrigerate for up to 3 days. The cookies will be slightly thicker and chewier. If the dough is too firm to scoop, let it sit at room temperature for 10 minutes. You can also freeze pre-portioned dough balls as described in the freezing section.

Easy Ways to Change Up These Almond Butter Cookies

Swap the dark chocolate chips for milk chocolate, white chocolate, or peanut butter chips. Add a handful of chopped toasted almonds or pecans for crunch. If you only have crunchy almond butter, use it, the texture will be a little more rustic but still delicious. For a lower-sugar version, replace up to half the brown sugar with a granulated monk fruit sweetener, but expect a slightly less chewy cookie.

What to Serve with Flourless Almond Butter Chocolate Chip Cookies

A cold glass of milk is the classic companion, but I also love these cookies with a hot coffee or espresso to balance the sweetness. For a dessert twist, sandwich a scoop of vanilla ice cream between two cookies. The flaky sea salt on top makes them great on their own too.

How to Store Leftover Flourless Almond Butter Cookies

Keep the baked cookies in an airtight container at room temperature for up to 5 days. If you stack them, place a sheet of wax paper between layers to prevent sticking. They’ll stay chewy and soft.

You can freeze the baked cookies in a freezer bag for up to 3 months, thaw at room temperature for about 30 minutes. Or freeze the unbaked dough: scoop it into balls, freeze solid on a tray, then transfer to a bag. Bake from frozen, adding 2-3 minutes to the baking time.

Flourless Almond Butter Chocolate Chip Cookies FAQs

Can I use natural almond butter (the kind that separates)?

Yes, but stir it very well before measuring. Natural almond butter can be oilier, which might make the dough spread more. If the dough seems too wet, add a tablespoon of almond flour or reduce the sugar slightly.

Why is my dough so crumbly?

The dough is supposed to be a bit crumbly because there’s no flour to bind it. Use your hands to press the dough into a ball firmly. If it still won’t hold, add a teaspoon of water or almond milk, or let the dough rest for 5 minutes so the almond butter absorbs the sugar.

Can I make these cookies vegan?

You can try replacing the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, let sit for 5 minutes). The cookies may be slightly less chewy but still tasty. Also ensure your chocolate chips are dairy-free.

How do I keep the cookies from spreading too much?

Chill the dough for 15-20 minutes before baking if your almond butter is very soft. Also make sure your baking soda is fresh, old baking soda won’t provide enough lift and the cookies may flatten.

Equipment

large baking sheet
silpat baking mat or parchment paper
mixing bowl
wire cooling rack

Recipe

Flourless Almond Butter Chocolate Chip Cookies

Pin recipe

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 15 servings
Cuisine: American
Course: Dessert

Ingredients

Instructions

Preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
Mix the almond butter and sugar together until creamy and smooth. Add in the egg and vanilla extract. Mix until well combined.
Stir in the baking soda, salt, and chocolate chips.
Shape dough into balls, about 1 tablespoon of dough for each cookie. The dough will be a little crumbly, but just squeeze it together. It will be fine. Place dough balls on the prepared baking sheet, about 2 inches apart. Sprinkle with sea salt.
Bake cookies for 8-10 minutes, or until cookies are starting to brown around the edges. Don’t overbake. Let the cookies sit on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.