Flourless Almond Butter Chocolate Chip Cookies

User Reviews

3.3

377 reviews
Average
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Servings

    18 cookies

  • Calories

    166 kcal

  • Course

    Dessert

  • Cuisine

    American

Flourless Almond Butter Chocolate Chip Cookies

These Flourless Almond Butter Chocolate Chip Cookies combine smooth almond butter with brown sugar, egg, and baking soda, folded together with dark chocolate chips. Without flour, they rely on almond butter for structure and moisture, resulting in tender, slightly chewy cookies with rich nutty and chocolate flavors. They bake quickly and require careful timing to avoid overbaking, as they firm up upon cooling.

Description

The recipe mixes beaten eggs with almond butter, light brown sugar, and baking soda to create a cohesive dough without flour. Folding in dark chocolate chips adds bursts of sweetness and texture. The cookies are scooped onto a lined baking sheet and flattened slightly before baking at 350°F. Baking time is brief—8 to 10 minutes—to prevent drying out; the cookies may appear soft or underdone when removed but will set as they cool.

The resulting cookies have a tender crumb with a chewy texture and prominent almond flavor complemented by scattered chocolate chips. They are straightforward to prepare, requiring no flour, making them accessible for those avoiding wheat flour or seeking a nutty chocolate treat.

Using a mix of commercial and natural almond butters can influence the texture slightly. Serving these cookies fresh or at room temperature ensures the best texture and flavor.

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Ingredients

Servings
  • 1 egg large
  • 1 cup almond butter
  • 1/2 cup light brown sugar lightly packed
  • 1 tsp baking soda
  • 1 cup dark chocolate chips

Instructions

  1. Set oven to 350F
  2. Crack the egg into a medium bowl and beat it lightly. Add in the almond butter, baking soda, and sugar and mix everything together well.
  3. Fold in the chocolate chips.
  4. Scoop the dough onto a parchment or silpat lined baking sheet. I use a (1 3/4 inch) scoop, but you can use a tablespoon. Space the cookies well apart, and flatten them slightly with the back of a spoon.
  5. Bake for 8 to 10 minutes. Don't overbake these, the cookies will look underdone, but they will firm up as they cool.
  6. Let them cool for a couple of minutes on the baking sheet, then transfer them carefully to a cooling rack.

Notes

  • Use any type of almond butter; a blend of commercial and natural can affect texture.
  • Do not overbake; cookies will be soft when removed and set as they cool.
  • Use a cookie scoop or tablespoon to portion dough evenly and flatten before baking.
  • These cookies provide a flourless option with rich almond and chocolate flavors.

Nutrition Information

Show Details
Calories 166kcal (8%) Carbohydrates 14g (5%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 4g (20%) Cholesterol 9mg (3%) Sodium 78mg (3%) Potassium 179mg (4%) Fiber 2g (8%) Sugar 10g (20%) Vitamin A 13IU (0%) Vitamin C 1mg (1%) Calcium 85mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 18cookies

Amount Per Serving

Calories 166 kcal

% Daily Value*

Calories 166kcal 8%
Carbohydrates 14g 5%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 9mg 3%
Sodium 78mg 3%
Potassium 179mg 4%
Fiber 2g 8%
Sugar 10g 20%
Vitamin A 13IU 0%
Vitamin C 1mg 1%
Calcium 85mg 9%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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3.3

377 reviews
Average

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