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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.
just made this cookies, I added a little bit of vanilla extract and they were AMAZINGG!
They were the perfect texture too!
So happy you’re enjoying them! Thanks so much for your feedback, Camila.
I make these cookies so often, they are amazing!! I’ve probably made them over 50 times. My boyfriend literally asks for them all the time and these are perfect because he is diabetic and coconut sugar is lower glycemic index! Thank you!
That’s amazing!!! So happy to hear that you and your boyfriend are loving them. Thanks so much for sharing your feedback with me, Erica.
OMG! These are amazing! I’m so impressed. Making a giant one as a cookie cake for my mom’s birthday, so i made one normal sized to try out beforehand. So simple, and totally gives you that cookie satisfaction, especially straight out of the oven. Thanks so much!
Love the cookie cake idea!! Hope it’s a hit for your mom’s birthday :) thanks for sharing your feedback, Sarah!
Just made these are they are so so delicious!!! Perfect texture. I made them according to the recipe. I will definitely be making these again :)
So thrilled you’re enjoying them! Thanks for the feedback, Dhara.
mine did nt come soft
although the taste was gd
Hi Usha, these can go from soft to crispy pretty quickly, so I’d watch the baking time and make sure your oven isn’t running hot, which can make them cook more quickly! Glad you’re enjoying them regardless.
Hi Rachel, I’d love to make this but I need to use agave instead – – however, I don’t think this would enable the cookie to hold together. I wish coconut sugar didn’t spike my blood sugar so much! Any thoughts?
Thanks!
-Janet
Hi Janet, switching out a liquid for a granulated sweetener will make the texture very different and since I haven’t tested it that way, I’m not sure how it would go. You’d have to do some experimenting. Sorry I don’t have a better answer!
I love the shape of these cookies! I should try making them sometime but with sunflower seed butter instead.
Cheers.
-Kam
That would be a great way to make them nut-free! Thanks Kam.
Woah yum. Here, let me preheat my oven right now!! Thank you!
Hope you love the cookies, Suzanne!
These were amazing! Thank you :)
I tried multiple times but some how the recipe is not working most of the time it becomes very cakey and chewy can you please help me with this
Hi Priyanka, can you explain more what you mean? Did you change anything about the recipe – ingredients, method, etc? With more info I can probably help figure out what’s going on!