Flourless almond butter cookies are a simple, gluten-free way to enjoy a classic chocolate chip cookie without the wheat flour.
Using almond butter in place of flour gives these cookies a rich, nutty flavor and a satisfyingly chewy texture.
Dark chocolate chips add just the right touch of sweetness and indulgence to this easy recipe.
Why You’ll Love This Recipe
- Almond butter acts as a natural binder, eliminating the need for flour while keeping cookies moist and chewy.
- The combination of brown sugar and dark chocolate chips balances sweetness and depth of flavor.
- Baking at the proper temperature ensures cookies are cooked through yet remain soft inside.
Flourless Almond Butter Chocolate Chip Cookies
These chewy, gluten-free cookies combine rich almond butter and dark chocolate chips for a delicious flourless treat that's quick to make and satisfies any sweet craving.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 12
- Yield
- 12 cookies
Ingredients
- 1 cup (240 g) creamy almond butter (no sugar added)
- 3/4 cup (150 g) brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (90 g) dark chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Wet Ingredients In a medium mixing bowl, combine the almond butter, brown sugar, egg, and vanilla extract. Stir until smooth and well combined.
- Add Dry Ingredients Add the baking soda and salt to the mixture. Stir until just incorporated.
- Fold in Chocolate Chips Gently fold the dark chocolate chips into the cookie dough.
- Form Cookies Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon or your fingers.
- Bake Cookies Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool Safely Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. This ensures they set without breaking.
Helpful Tips
- Use creamy almond butter without added sugar for the best texture and flavor.
- Watch cookies closely during the last few minutes of baking to avoid overbaking, which can make them dry.
- Cool cookies fully before storing to prevent sogginess.
Storage and Make-Ahead
Store cooled cookies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate cookies in an airtight container for up to 1 week.
Do not freeze almond butter cookies as the texture may change upon thawing.
Frequently Asked Questions
Can I substitute peanut butter for almond butter?
Yes, you can use creamy peanut butter instead of almond butter, but the flavor and texture will be slightly different.
Are these cookies gluten-free?
Yes, these flourless almond butter cookies contain no flour and are naturally gluten-free, but check the labels of all ingredients to be sure.
How do I make sure my cookies stay chewy?
Avoid overbaking and allow cookies to cool on the baking sheet before moving them. Storing them properly also helps maintain chewiness.
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