If you’re craving cookies but want a healthier option, these Flourless Almond Butter Cookies are an excellent choice. Made with only six wholesome ingredients, free of refined sugar and naturally gluten-free, they’re simple to prepare and ready in about 30 minutes. The almond butter gives them a rich, nutty flavor and a satisfying texture that makes one or two just enough.
I love having an easy, healthier cookie on hand for weeknight cravings. These flourless almond butter cookies are soft, slightly chewy, and studded with dark chocolate chips for a perfect balance of sweet and rich flavors. A light sprinkle of flaky sea salt at the end elevates the taste and creates a delightful contrast.
Why you’ll love this recipe:
- Soft, chewy cookies with a deep almond butter flavor and pockets of dark chocolate. Finish them with flaky sea salt for a sweet-and-salty hit.
- Just six basic ingredients and minimal prep time — ready in about 30 minutes.
- Naturally gluten-free, dairy-free (with dairy-free chips), paleo-friendly and made without refined sugar, so they’re a treat you can feel good about.
Recipe ingredients
These flourless almond butter cookies require six simple, easy-to-find ingredients. Quantities and full details are listed below.
- Almond butter: 1 cup. Use a natural roasted almond butter with no added oil, salt, or sugar if possible. A no-stir variety works well for texture consistency. If your almond butter separates and requires stirring, chill it first so it isn’t too runny.
- Egg: 1 large. The egg binds the dough since there is no flour in this recipe.
- Baking soda: 1/2 teaspoon. Adds a bit of lift so the cookies aren’t too dense.
- Maple syrup: 1/2 cup. I prefer maple for its flavor and because it’s unrefined. You can substitute honey, coconut sugar syrup, or another sweetener; expect minor texture changes.
- Vanilla extract: 1 teaspoon. Enhances the overall flavor.
- Dark chocolate chips: 1/3 cup. Use dairy-free chips for a dairy-free or paleo option.
- Flaky sea salt: Optional, for sprinkling on top after baking.
See the instructions section for the complete preparation steps.
How to make these almond butter cookies
This recipe comes together in one bowl and requires no chilling. With a hand mixer and a cookie scoop, you’ll have cookies ready to bake in minutes.
- Preheat the oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper.
- In a medium bowl, combine 1 cup almond butter, 1 large egg, 1/2 cup maple syrup, 1/2 teaspoon baking soda, and 1 teaspoon vanilla extract. Beat on medium speed with a hand mixer until well combined. Fold in 1/3 cup dark chocolate chips.
- Using a 1 1/2″ cookie scoop (about a heaping tablespoon), portion the dough and place scoops about 1½ inches apart on the prepared baking sheets. Flatten each scoop slightly with the palm of your hand, since these cookies won’t spread much while baking.
- Bake for about 10 minutes, or until set. The cookies will still be very soft when hot. Remove from the oven and, if desired, sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Recipe FAQs
The base of these cookies is almond butter rather than flour. An egg binds the ingredients, maple syrup sweetens and adds moisture, and baking soda gives a slight lift so the cookies remain tender and not overly dense.
Yes. Almond butter adds a rich, roasted almond flavor and works well in cookies, bars, muffins and more. It also contributes healthy fats and a satisfying texture.
Stored in an airtight container at room temperature, these cookies keep for up to 5 days. They may become softer and slightly sticky over time; place parchment or waxed paper between layers to prevent sticking.
Swap the almond butter for another nut butter, change the sweetener, add 1/2 cup quick oats for more texture, or substitute the chocolate chips with white chocolate chips or dried fruit.
Recipe notes
- Pro tip: The texture depends on the almond butter you choose. Natural, no-stir types tend to be more consistent; if your almond butter separates, chill it first so it’s not too runny.
- Maple syrup provides a nice flavor, but honey, coconut sugar syrups or granulated sugar can be used with slight changes to texture.
- To vary the recipe, add 1/2 cup quick oats, swap in different mix-ins, or use a different nut butter.
- Keep cookies in an airtight container at room temperature for up to 5 days. Layer with parchment to prevent sticking.
More cookie recipes you’ll love:
- Banana breakfast cookies
- Carrot oatmeal cookies
- Coconut macaroons
- Flourless chocolate peanut butter cookies
- Peanut butter banana oatmeal cookies (gluten-free)
- Greek almond cookies
- Pumpkin breakfast cookies
Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so I can see what you made.
Recipe card
Flourless Almond Butter Cookies
Servings: 20 cookies | Prep: 10 mins | Cook: 20 mins | Total: 30 mins
Equipment
- Rimmed baking sheets (two)
- Parchment paper
- 1 1/2″ cookie scoop or tablespoon
- Hand mixer or sturdy whisk
Ingredients
- 1 cup almond butter
- 1 large egg
- 1/2 teaspoon baking soda
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/3 cup dark chocolate chips (regular or dairy-free)
- Flaky sea salt, for topping (optional)
Instructions
- Preheat oven to 350°F. Line two rimmed baking sheets with parchment paper.
- In a medium bowl, beat almond butter, egg, maple syrup, baking soda, and vanilla until combined. Fold in chocolate chips.
- Scoop heaping tablespoons of dough onto the prepared sheets, spacing them about 1½ inches apart. Flatten slightly with your palm.
- Bake 10 minutes or until set. Remove from oven and sprinkle with flaky sea salt if using. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition (per cookie, estimated)
- Calories: 119 kcal
- Carbohydrates: 10 g
- Protein: 3 g
- Fat: 8 g
- Sugar: 6 g
Nutrition is estimated and intended as a guideline only.
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