Flourless Almond Butter Cookies

I love cookies as much as the next person, but I rarely make them unless I’m baking for the holidays because I lack will power. It’s impossible for me to have just 1 or 2!

When I’m craving a sweet treat during the week, I turn to healthier options like my flourless peanut butter cookies and no bake peanut butter bars because I feel much better about eating them.

These Flourless Almond Butter Cookies are another tasty option. The deep flavor of the almond butter is the perfect complement to the maple syrup and dark chocolate chips, and the best part is that I’m content with 1 or 2 because the almond butter makes them so satisfying.

These cookies check all the boxes!

Why you’ll love this recipe:

• Almond butter cookies are soft, chewy and studded with dark chocolate chips. Finish them with flaky sea salt for the ultimate sweet and salty treat!
• The ingredient list for this recipe is minimal, and the cookies are ready in 30 minutes from start to finish.
• They’re naturally gluten-free, dairy-free, paleo friendly and refined sugar free, so they’re a treat that you can feel good about!

Recipe ingredients 

You only need six basic ingredients to make these flourless almond butter cookies with chocolate chips. You can customize a few of these ingredients as outlined below.

Ingredient notes

• Almond butter: I used a natural roasted almond butter that had no oil, salt, or sugar added, and it was no-stir to make life even easier.  Your favorite brand of almond butter will work just fine in this recipe, but the texture may vary slightly. Pro tip: if using natural almond butter that needs to be stirred, it’s best that it’s cold so that it’s not drippy.
• Maple syrup:  I prefer using maple syrup because I always have it on hand, it’s unrefined and it adds great flavor. It may be substituted with your favorite sweetener, but the texture will vary slightly depending on which type you use. The cookies will be delicious regardless of which type you use!
• Chocolate chips. Dark chocolate chips add a great contrast to the flavor of the almond butter and maple syrup, but use your favorite. Use dairy-free chocolate chips to make these cookies dairy-free and paleo friendly.
• Sea salt:  I love finishing the cookies with a sprinkle of flaky sea salt as it enhances their flavor. It also adds a nice little sparkle!

How to make this almond butter cookie recipe

This almond butter cookie recipe is almost easy enough to make in your sleep! There are a handful of ingredients, there’s no chilling required, and the dough comes together in just one bowl.

With this recipe, a fresh batch of cookies is only 30 minutes away. 🙂

Pro tip: I used natural almond butter that included just almond butter and salt as ingredients. The texture of the cookies will vary depending on the type of almond butter that you use.

See the recipe card below for full instructions.

1. Place the almond butter, egg, maple syrup, baking soda and vanilla in a medium bowl.
2. Beat on medium speed with a hand mixer until combined, then fold in the chocolate chips.
3. Using a 1 1/2″ cookie scoop, scoop the cookie batter (about a heaping tablespoon of batter) and place on the prepared baking sheet about an inch and a half apart.  Flatten the cookies slightly with the palm of your hand as they won’t spread while baking.
4. Bake for 10 minutes or until set (the cookies will be very soft), then remove from heat and sprinkle the tops of the cookies with the flaky sea salt if desired.

Recipe FAQs

Recipe notes

• Pro tip: I used natural almond butter that included just almond butter and salt as ingredients. The texture of the cookies will vary depending on the type of almond butter that you use.
• Maple syrup adds delicious flavor, but you may substitute it with your favorite sweetener such as honey, coconut sugar or granulated sugar.  The type of sweetener you use will vary the texture of the cookies slightly.
• Change these almond butter cookies up by adding 1/2 cup quick oats to the batter, or substitute the chocolate chips for white chocolate chips or dried fruit.
• Cookies may be stored in an airtight container at room temperature for up to 5 days.  They’ll become soft and a bit sticky the longer that they stand, so place parchment paper between layers.