Flourless Almond Butter Chocolate Chip Cookies
Updated May 16, 2020
Flourless Almond Butter Chocolate Chip Cookies-chewy, gluten-free almond butter cookies dotted with chocolate chips and sprinkled with sea salt! These cookies are amazing!
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Pin ItMan, it has been a long week. This mama is exhausted. We’ve had a lot going on and I am ready for some major R&R. A vacation to Hawaii sounds so good right now. I know Hawaii isn’t going to happen, but I hope I can at least get a nap in. To be honest, a nap isn’t looking good either because we have so much going on. When I am busy and have a to do list that is a mile long, my mind doesn’t shut off. I can’t take a nap even if I wanted to. I lay there and think about all of the things that need to get done.
So what’s a girl to do! If I can’t go to Hawaii, and if I can’t take a nap, I am going to bake cookies. Cookies are my calm. Baking a batch of cookies makes everything right in the world, no matter how busy, stressed, or tired I am. Cookies make me happy!
So today, I am baking a batch of Flourless Almond Butter Chocolate Chip Cookies. It is Friday, I NEED cookies and I think you need some too! TGIF!
If you are exhausted, like me, and don’t think you have the energy to bake cookies, think again. These cookies are super easy to make and so worth a little time in the kitchen. Plus, baking is therapeutic…and so is eating cookies. I promise you will feel better after having one, two, or six cookies. I always do:)
You don’t even need flour to make these cookies! They are flourless, which makes them gluten-free, but you will never know because they are so soft, chewy, and delicious!
The almond and chocolate combo is killer! Plus, I add a sprinkling of sea salt to the tops! Oh, yeah! These cookies are the real deal!
Treat yourself to Flourless Almond Butter Chocolate Chip Cookies. They are sure to make you feel better. I am going to whip up a batch ASAP and hide in my closet with a plate of cookies and milk. Don’t tell my boys:) Mama needs a little break and there is no better break than a cookie break. Ok, Hawaii still sounds heavenly, but cookies are a close second:)
Flourless Almond Butter Chocolate Chip Cookies
Ingredients
- 1 cup creamy almond butter
- 3/4 cup dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips
- Extra sea salt, for sprinkling on cookies
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.
Nutrition
Have you tried this recipe?
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For those asking about a vegan option, I made these tonight using a flax egg (and subbed the brown sugar for organic coconut sugar) and they turned out great! These cookies are magical. Great recipe!
Any chance I could use SF maple syrup in place of the brown sugar? Trying to cut back sugar. Thanks!
I haven’t tried it, let me know if it works!
What could you use instead of the almond butter as I’m trying to make them diet freindly eg sweetner instead of the brown sugar xx
They are almond butter cookies. I haven’t tried using anything else.
These are so good–thank you! I used chunky almond butter. Wow!
These are so good!!! I can’t believe they were so easy and no flour!
Yay! Glad you liked the cookies! They are so easy!!
For some reason mine did not turn out like the pictures that were posted with the recipe … sort of ran all over the parchment paper … ? suggestions … recipe was followed verbatim … help … thanks
hi these cookies look great i cant wait to make them! But i was wondering if you know how many calories are in these bc my parents are deiting and they have been telling me to find desserts that dont have alot of calories in them.
hi these cookies look great i cant wait to make them! But i was wondering if you know how many calories are in these bc my parents are deiting and they have been telling me to find desserts that dont have alot of calories in them.
please tell me how to store these , I just made 4 dozen that I was taking to a potluck on Sunday and didn’t know if they freeze well? thank you
I made 1/2 chocolate chip and the other half ginger with candied ginger, they all are amazing.
Glad you liked the cookies. If you are serving them on Sunday, I would put them in the freezer today. Pull them out Sunday morning and they will be good to go!
Hi Maria,
Is Justin’s almond butter runny? I’m wondering because I live abroad and only have access to the fresh stuff which is quite runny…. Would you change the amount of flour or almond butter in the recipe?
Thanks!
It is pretty similar to peanut butter consistency. There isn’t flour in these cookies. You can try it! Let me know how your almond butter works!
Hello! These look amazing! What is your best recommendation to make these with an egg substitute? The flaxseed and water option or so you have ace a suggestion that would be better? Thank you for any guidance!
Flaxseed and water works well.
Any suggestions for making it sugar free?
I haven’t tried them without sugar, but coconut sugar works!
Curious if anybody else has tried to make these with coconut sugar instead of brown sugar. I used coconut sugar and the cookies seemed on the sweet side and a little wet/sticky, possibly because typically brown sugar is packed. I did roll some of them in shredded coconut which I really liked. May have to adjust the amount of coconut sugar I use next time. Please share any suggestions whether you’ve tried that substitution or not.
Anyone try these without sugar or honey in place of? If so, how did they turn out? TIA!
Excellent cookies! Nice chewy center.
I made these today , but slightly sweaked it, as I am making these for Vegan friends. They turned out divine!
I used 1/2 cup almond flour and 1/2 Cup coconut flour. and 1/2 cup maple syrup, and replaced the egg with a mashed banana for binder. I also added dried cranberries to half the batch along with the vegan dark chocolate, and topped them with an almond. I liked the idea of sprinkling a titch of sea salt on top to bring out the dark chocolate flavor.
Glad you liked the cookies. Great changes!
These are fabulous! I double the recipe because that simply uses 1 entire container of nut butter. I’ve tried different brand nut butters and find that Trader Joes makes the smoothest, best formed cookies. I use less sugar in all of my cookies and these did well doubled, with 1 cup of sugar. Tried coconut flour substitute but it wasn’t sweet enough and they were dry.
Could I make these with peanut butter since that is what I have at present?
Sure!
They are delicious, but really heavy and didn’t hold together. I don’t think I’ll be making them again.
I just made this today. Although the dough was quite crumbly, it was super oily. I mixed the almond butter quite well, the dough didn’t seem too oily unti I started to roll them out. Another weird thing is that although I rolled them all the same, some got super flat, other not so much, and some spread more than others. I like that they’re chewy, but they’re a bit too chewy.