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These naturally Flourless Almond Butter Chocolate Chip Cookies are so tender that they melt in your mouth! These flavorful cookies have just 5 ingredients! They are gluten-free, refined sugar-free and vegan. This post is sponsored by Di Oro Living.
Before I started making healthier treats full time, I didn’t like telling people when a recipe was Paleo, gluten-free, and vegan, because the people who don’t need or choose to follow those diets usually just dismiss them as not as good as “real desserts.”
So I stopped telling people, and would just let them assume the healthy desserts I would give them were full of all the bad for you stuff. Guess what? It was RARE that someone ever noticed, or called me out, or didn’t devour the treat because it tastes “too healthy.”
These Flourless Almond Butter Chocolate Chip Cookies have been a staple around here for a while, and although they’re on the healthy side, no one would ever turn one down for being “too healthy.” In fact, these cookies are so rich and decadent, I bet no one will guess they’re made so simply, with such wholesome ingredients.
They also SO easy to make (just five ingredients!!!) and are so tender that they just melt in your mouth. They’re moist and soft and just a little crumbly. I used to make these back in college and my housemates would always DEVOUR them, and these days my family and friends do the same. We’re all always sad when these are all gone.
Now, before we talk about those 5 ingredients, I’ve got to mention my newest favorite cookie baking tool – Di Oro’s Nonstick Baking Mat! I’ve been using this for all sorts of cookies lately, and they all bake to even perfection and slide off without any issue.
I’ve historically been a parchment paper girl, but I love that this baking mat helps me reduce waste and it’s way easier to clean than other baking mats I’ve owned. I think it’s because it’s thicker than any of the others, which helps it hold up super well and makes it easy to work with. When I’m not baking on it, I just roll it up and it’s super small to store. Because Di Oro loves you guys and wants you all to try it, they’ve got a super low price deal on Amazon right now – just click here to order!
What five ingredients do you need for Flourless Almond Butter Chocolate Chip Cookies?
Alright – now onto the COOKIES!!! Let’s talk about those five simple ingredients, how they come together, what they can and can’t be replaced with, and all that good stuff!
- Almond Butter! This is important since it’s the base of the cookie and provides the structure the cookies need to be flourless. I used plain creamy almond butter but realistically, you could use any kind or flavor of nut butter you choose. Just make sure the nut butter isn’t too thin and that all of the oils are fully incorporated into the nut butter or you’ll have oily cookies. If you’re allergic to nuts, use sunflower seed butter (perfect if your allergic to nuts) to keep these nut-free.
2. Coconut Sugar to sweeten! It’s my favorite for cookies because it helps make nice crispy edges and a chewy texture. It’s a low glycemic sweetener, so it doesn’t cause such big spikes in blood sugar, like traditional sweeteners. But, more importantly, it performs so well in baked goods as a replacement for granulated sugar.
3. An egg or flax egg! For the cookies you’re looking at, I used a flax egg, but in the past, I’ve made these with a real egg too. Both work very similarly, so use a flax egg if you’re vegan, and a real egg if not.
4. A little bit of baking soda helps these get nice, thick, and puffy.
5. Last but certainly not least, we’ve got dark chocolate. I ended up using a combo of regular-sized chocolate chips and mini ones. Of course, you can also chop up a chocolate bar if you want some big chunks in there instead.
Are they easy to make?
YES!!! These Flourless Almond Butter Chocolate Chip Cookies couldn’t be easier to make. Once you have your ingredients, it’s as simple as stir and bake.
A trick I discovered is letting the dough rest for 15 minutes before you bake the cookies. This isn’t mandatory, but I noticed that the cookies that came from the dough that had sat for a little while baked up a bit thicker and smoother. The oils and sugars had a bit of a chance to mingle with each other and it made things even more delicious. So, if you have the patience, wait it out.
Can I use different nut butter?
Yes, absolutely. Any nut or even seed butter will work in this easy recipe. Of course, they won’t be almond butter chocolate chip cookies anymore. Instead, they’ll take on the flavor of whichever nut or seed butter you use, so make sure you enjoy the flavor. If you use something like tahini or sunflower seed butter, these are a nut-free dessert.
I hope that you make these, love them, and share them with the people that you love. They’ll love you for it. Enjoy!
Flourless Almond Butter Chocolate Chip Cookies
Ingredients
- 1 cup smooth almond butter, you can use any nut or seed butter of your choice
- ½ cup coconut sugar
- 1 egg or flax egg, for the flax egg, whisk together 1 tablespoon flax meal with 2.5 tablespoons of water and let set for 5 minutes before using
- 1 teaspoon baking soda
- ½ cup mini dark chocolate chips
Instructions
- Preheat oven to 350ºF. Line a baking sheet with silicone baking mat.
- In a medium bowl, whisk together the almond butter, coconut sugar, egg (or flax egg), and baking soda. Fold in the chocolate chips. Let the dough rest for about 15 minutes.
- Using a small cookie dough scoop, form tablespoon-sized balls of dough and place onto the prepared baking sheet.
- Bake for 8 to 10 minutes or until set. Let them cool for at least 15 minutes on the baking sheet, then transfer them carefully to a cooling rack. They will be crumbly if you try to move them too early, so be sure to let them set up.
Notes
This post is sponsored by Di Oro Living. As always, all opinions are my own. Thank you for supporting the brands that support Bakerita! This post contains affiliate links.
Does chia work similarly as flax meal for egg replacer? Ty!
It can, yes, I haven’t tried it with this recipe though so experiment at your own risk!
This is such an amazing recipe and quite forgiving of the liberties I took with it. It still turned out great.
I had no almond butter only raw almonds about two cups worth. So I roasted them and then put them in the food processor while still warm. Added the other ingredients but because it was very loose I added an extra egg. I also had no chocolate chips only 3/4 of a dark baking bar. This was chopped up and added. They turned out amazing! Am still giggling over that as was holding my breath the entire time :)
Haha wow, that’s amazing that they still turned out great! Happy to hear that it all worked out :)
Love this recipe! I’m pregnant and was looking for a dessert that was both yummy and provided some nutritional benefit, and the protein in these cookies is fantastic. They are so simple to make, and keep me filled up and satisfied afterward without a sugar crash of traditional cookies. I used dark chocolate chunks, and they’re legitimately some of the best cookies I’ve ever had.
That makes me SO happy to hear, Kaly! So glad you’re enjoying the cookies and that they’re helping keep you satiated during your pregnancy. Enjoy!
Oooh, so glad I found these. Recently made your other chocolate chip cookies and although I enjoyed them, I could taste coconut from the coconut oil which is not my preference. I love coconut but not in my chocolate chip cookies. The hubby and I still devoured them because they are yummy. PB and chocolate are my kriptonite so I can’t wait to try these. So glad I recently found your Instagram acct. Thanx for all that you do!
I hope you love these cookies, Lisa! As for the other chocolate chip cookies, you can always use refined coconut oil, which is flavorless. Enjoy!
I love this recipe! Can I don’t use the coconut sugar? It’s essential? I don’t have it at home now…
Thank u!!!!!
Hi Simona, without any coconut sugar they won’t have any sweetness. You can replace equally with another dry sweetener.
I wish more people would actually cook the recipe before they leave a review! That’s what I look for whenever I scroll through comments…. ya know… the people who actually make the recipe to see if I should invest in the ingredients!
So glad that I just went with it and decided to make these babies. They were delicious, chewy, and pretty! My son gobbled them right up:)
Hi Hope! Unfortunately, most people just leave their reviews on my Instagram page or via message instead of coming to comment – trust me, I wish everyone who made them commented too, haha! So glad you’re enjoying these, and thank you so much for sharing your feedback.
These were yummy. I love how simple they are. I hate all the little flours paleo cookies have. These I would even take to my in laws who snub their nose anything Paleo haha
So glad to hear you enjoyed them, Anna! Thanks so much for your feedback :)
Hi Rachel, can I use a regular egg instead of a flax egg?
Thank you! These look delicious!
– Rebeka
Hi Rebeka, yes just make sure it’s room temperature so it incorporates correctly. Enjoy :)
Just made these and they taste wonderful! They have been cooling for a while, but are still pretty soft in the middle–like may fall apart soft. I need to transport them to a party on foot this evening, so I hope they hold up in the cookie tin!
Glad you’re enjoying them Michele! Are you sure they were cooked all the way through? If the middle was still shiny when pulling out the oven they probably weren’t, which would cause the crumbling issue! Hope they make it to the party alright and are enjoyed regardless!
Just made these lovely cookies! I added a little cinnamon and vanilla extract to the mix and covered them in flat salt and they are a huge success! I imagine they won’t last very long, we’re gobbling them up as I’m writing this. Thanks for the great recipe!!
Love your additions! So glad you’re enjoying them and thanks for the feedback :)