Go Back
–+ servings
an almond butter chocolate chip cookie broken in half on parchment paper.

Flourless Almond Butter Chocolate Chip Cookies

5 from 7 votes
Enjoy the rich, nutty flavor of these Almond Butter Cookies. Made with creamy almond butter, these cookies are chewy and satisfying, perfect for any occasion. Easily customizable with your favorite add-ins and adaptable for gluten-free and vegan diets, they’re a wholesome treat the whole family will love.
PRINT RECIPE PIN RECIPE
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Servings: 18 cookies
Author: Molly Thompson

INGREDIENTS

  • 1 cup creamy almond butter (no stir almond butter is best)
  • 3/4 cup coconut sugar or brown sugar
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup chocolate chunks plus more for topping I used Lily's to keep them dairy-free
  • Flaky sea salt for topping

INSTRUCTIONS

  • Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In a large bowl with your hand mixer or in the bowl of a stand mixer, beat the almond butter and coconut sugar together on high speed until smooth creamy and smooth, 2-3 minutes. It may look lumpy at first but keep beating because it will come together.
    1 cup creamy almond butter, 3/4 cup coconut sugar
  • Add the egg, vanilla, baking soda and salt and mix until combined, 1-2 minutes. Add the chocolate chunks and stir together with rubber spatula or wooden spoon to combine.
    1 large egg, 2 teaspoons vanilla extract, 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup chocolate chunks plus more for topping
  • Use a large cookie scoop or heaping tablespoon to drop the cookie dough onto the prepared baking sheet 2 inches apart. Place a few more chocolate chunks on top of each piece of dough then bake cookies for 7-9 minutes, being careful not to overbake.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for ten minutes to set. Transfer to a wire rack to cool completely.

Notes

Almond Butter. No stir almond better is best. Maranatha makes a great one and so does Target Good and Gather brand. A drippy almond butter where the oil separates on the top will work too, just know they'll spread a little more. You can chill the dough to help this. 
Vegan. Just omit the egg! No need to swap it with anything. The cookie will be just as delicious and chewy and the almond butter will do all the binding. It may not spread as much—that's the only difference!
Make-Ahead Tips. Prepare the dough up to two days in advance by chilling it in the refrigerator. When you’re ready to bake, scoop the chilled dough onto your baking sheets and pop them in the oven. You can also freeze the cookie dough for up to 3 months and bake directly from frozen by adding a minute to the bake time.
Storage. Let your cookies cool completely on a wire rack before transferring them to an airtight container. They can be stored at room temperature for up to one week, keeping them soft and chewy. For longer storage, place the cookies in a freezer-safe container or zip-top bag and freeze for up to three months. Thaw the cookies at room temperature or warm them in the oven for a few minutes to restore their freshly baked goodness.

Nutrition

Serving: 1cookie | Calories: 149kcal | Carbohydrates: 13g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 143mg | Fiber: 1g | Sugar: 9g | Vitamin A: 13IU | Calcium: 55mg | Iron: 1mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!