Almond Butter Chocolate Chip Cookies Recipe

These completely flourless, gluten-free almond butter chocolate chip cookies are crisp on the edges, soft and chewy in the middle, and chock full of chocolate! Made in one bowl with no mixer needed. Add extra chopped chocolate to the tops of cookie dough balls before baking for the best aesthetics.

I have to admit, I love almond butter so much on its own that I rarely use it in baking. I put it on toast, smoothie bowls, yogurt bowls, waffles…and before I know it, another jar is gone. Until now, my only recipe featuring almond butter was this VERY delicious almond butter skillet brownie.

But recently I had an idea: rather than just having almond butter as an accompaniment to things, let’s put it center stage in an almond butter cookie! The more I thought about it, though, the more I knew this couldn’t just be a peanut butter cookie with almond butter subbed in its place. I wanted the flavor to shine and honestly? Peanut butter cookies can be dry.

Espresso Chocolate Chip Almond Butter Oatmeal Cookies • Fit Mitten Kitchen

We’ve all had the experience of biting into a sad, crumbly peanut butter cookie (note: my easiest peanut butter cookies are decidedly NOT dry, but that’s another story). Often, it’s a problem of too much flour. So I figured, why do we need the flour at all?

Guys, these cookies are on another level. They’re like the chocolate chip cookie’s glow up. They’re thin with crispy edges, ultra chewy in the middle, and the flavor is complex with cinnamon, a hint of nutmeg, and salt.

They’re stylish too! Chopped chocolate (rather than chocolate chips) is the way to go here for those beautiful chocolate puddles throughout. Obviously, a generous amount of chocolate is the right decision here. Use your favorite chocolate bar here – the good stuff.

Almond Butter Chocolate Chip Cookies (low Carb)

This cookie is our new go-to for when we don’t feel like the standby chocolate chip or peanut butter option. There are enough traditional cookie hallmarks but it’s just a little bit different for interest – they’re rustic, and a deep bronze color from the almond butter. A modern, sleek, avant garde, straight-from-the-bakery cookie.

We all know I love the OG chocolate chip cookies, and I’m not knocking the classic – but the thing I love about this flourless almond butter chocolate chip cookie recipe is that the chocolate to cookie ratio is a lot greater than normal chocolate chippers because of the thinness of the cookies and the use of chopped chocolate chunks instead of chips.

In fact, I daresay that while a cookie is good on its own, it’s actually just a vessel for your favorite chocolate. So don’t use the cheap stuff in these because it makes a difference!

Gluten Free Almond Butter Cookies Recipe

I highly recommend following step 6 and placing additional chocolate chunks on top of the cookie dough balls before baking. I love that not a single one of these cookies turns out alike because of the natural variability of the chocolate chunks. Biting into each one is like a new little adventure to see how much chocolate you’ll find 😉

Because these cookies don’t have any flour, they spread thin and crisp but remain soft and chewy in the center. Even after 3-4 days stored on the counter, when most cookies would start to become dry and stale, these remain soft and robustly flavored.

I totally baked some of these straight from the freezer last night and fell in love with them all over again. Brian told me I had to put them on the blog immediately. We’re addicted to them and I hope you will love them just as much!

Healthy Flourless Almond Butter Chocolate Chunk Cookies

I recommend using a creamy natural almond butter (i.e. almonds as the only ingredient) in these cookies. I’ve used both Trader Joe’s and Whole Foods brands in testing and both came out great. If your almond butter is salted, I recommend eliminating the added salt in the dough.

Your favorite chocolate bar. I highly recommend using a high quality dark chocolate and chopping it yourself, rather than using chocolate chips or commercially made chocolate chunks. Chopped chocolate will melt better and create beautiful pools of chocolate throughout the cookies.

Yes! Just use a flax egg (1 tbsp ground flax + 2.5 tbsp water, whisked and set aside for 5 minutes to gel) in place of the chicken egg. Use a vegan chocolate.

Soft And Chewy Almond Butter Chocolate Chip Cookies

Absolutely. You can freeze the unbaked cookie dough balls on a plate or sheet pan for 30 minutes, then place them in a freezer bag (this prevents them from getting stuck together). Bake from frozen and add 1-2 minutes to the bake time. Baked cookies can be frozen, tightly wrapped in plastic and stored in a freezer bag, for up to 3 months. Just defrost and enjoy!

These completely flourless almond butter chocolate chip cookies are crisp on the edges, soft in the middle, and chock full of chocolate! Made in one bowl with no mixer needed. Add extra chopped chocolate to the tops of cookie dough balls before baking for the best aesthetics.

*Natural almond butter, i.e. just almonds as the ingredient, works best here. Whole Foods, Trader Joe’s, and Costco sell great ones as well as most grocery stores. If there is oil on the top of the jar when you open it, make sure to stir until smooth before using. You can also sub an equal amount of any natural nut or seed butter (peanut butter, cashew butter, sunflower seed butter) if you prefer!  If your almond butter is salted, I recommend eliminating the added salt in the dough.

Vegan Almond Butter Chocolate Chip Cookie Recipe

To make these almond butter cookies vegan, use a flax egg (1 tbsp ground flax + 2.5 tbsp water, mixed and let sit for 5 minutes) in place of the egg, and use vegan chocolate.

Storing: cookies will keep in an airtight container at room temperature for up to 4 days, in the fridge for over a week, or tightly wrapped and frozen up to 3 months.

Freezing the dough: after you’ve rolled into balls, place them on a flat surface like a plate or cookie sheet in the freezer until flash frozen, about 30 minutes. Store frozen cookie dough balls in a freezer-safe bag until ready to bake, then bake from frozen and add 1-2 minutes to the bake time.

Healthier Chocolate Chip Cookies With Quinoa And Almond Butter

Like this flourless almond butter cookie recipe? Please rate it and leave a comment, tag me on Instagram@, andsign up for my email listto receive my recipes straight to your inbox every time I post!Almond butter chocolate chip cookies are simple, wholesome, and made with only 5 ingredients! You won’t miss the butter and flour in these naturally gluten-free cookies.

Almond butter. It’s a toasty, almond-y spread that’s a bit more grainy than peanut butter. Besides on a spoon straight out of the jar, I love it in quinoa snack bars, breakfast cookies, banana chocolate chip breakfast cookies, coconut granola bars, and in today’s flourless chocolate chip cookie recipe. We’re ditching the butter and flour for these easy gluten-free cookies!

While flourless cookies are certainly nothing new, I love these cookies so much that they deserve a place in my collection of beloved gluten free dessert recipes. We had some friends over and I wanted to serve something a bit healthier. Did you know almonds have tremendous health benefits? No one had any idea that these cookies were flourless—the entire batch was gone in seconds!

Gluten Free Almond Butter Chocolate Chip Cookies (vegan, Gf, Dairy Free, Refined Sugar Free)

Need another reason to love these flourless chocolate chip cookies? They’re totally customizable! The cookie base is an awesome starting point to add whatever you’re craving. A few ideas: dark chocolate chips, mini chocolate chips, peanut butter chips, white chocolate chips, peanuts, sunflower seeds, sweetened shredded coconut, chopped almonds, dried cherries, dried cranberries, or raisins. Keep add-ins to about 1 cup total.

You can also leave the almond butter cookies plain with no add-ins! And, finally, you can use peanut butter instead of almond butter or try sunflower seed butter for a delicious nut-free option.

If you’re craving a gluten free cookie with even more texture, try these flourless peanut butter oatmeal cookies or flourless monster cookies next!

Vegan Almond Butter Chocolate Chip Cookies

These flourless chocolate chip cookies are incredibly simple and come together very quickly (in 1 bowl!). We’re only using a few ingredients, so the preparation is super quick.

Crack the egg into a medium bowl and whisk until beaten. Mix in the almond butter, brown sugar, baking soda, and vanilla. Stir until well combined. You want your cookie dough to be mixed together very well, so depending how thick and/or cold your almond butter is, you’ll have to use some arm muscles! Fold in the chocolate chips.

No cookie dough chilling! This cookie dough doesn’t require any chill time—the entire batch takes 30 minutes from start to finish! Use about 1.5 Tablespoons of dough per cookie and place each onto a prepared baking sheet. Slightly press down the cookie dough mounds before going into the oven (see photo above).

Flourless Almond Butter Chocolate Chip Cookies With Lindsay Almond Butter (gluten Free!)

The cookies will look quite soft and under-baked when they’re done, but as they cool, they will set and firm up. By the way, you could use these easy gluten-free cookies to make cookie ice cream sandwiches. I love that you don’t