If you crave cookies but want a healthier option, these Flourless Almond Butter Cookies are an ideal choice. Made with just six wholesome ingredients, they contain no refined sugar and are naturally gluten-free. They’re quick to prepare and ready in about 30 minutes.
I love cookies, but I rarely bake large batches during the week because I can’t stop at one or two. When I want a midweek sweet that feels better, I reach for flourless recipes made with nut butter. These flourless almond butter cookies strike the perfect balance of rich almond flavor, maple sweetness, and dark chocolate. The almond butter makes each cookie satisfyingly rich, so one or two are enough.
They come together in a single bowl with minimal prep and require no chilling. From start to finish, you’ll have warm cookies in about 30 minutes.
Why you’ll love this recipe:
- Soft, chewy cookies studded with dark chocolate chips and finished with flaky sea salt for a perfect sweet-and-salty bite.
- Only a few simple ingredients and about 30 minutes from start to finish.
- Naturally gluten-free, dairy-free (when using dairy-free chips), paleo-friendly and made without refined sugar—an indulgence you can feel good about.
Recipe ingredients
These flourless almond butter cookies require just six basic ingredients. You can easily customize some items depending on dietary preferences.
- Almond butter: Use your favorite almond butter. Natural roasted almond butter with just almonds (and a pinch of salt) works well. If your almond butter separates, use it cold so it isn’t too runny.
- Maple syrup: Adds unrefined sweetness and flavor. You can substitute honey or another sweetener, but texture may change slightly.
- Egg: Binds the dough.
- Baking soda: Provides a little lift.
- Vanilla extract: Enhances flavor.
- Dark chocolate chips: Regular or dairy-free chips both work. They pair beautifully with almond butter and maple syrup.
- Flaky sea salt (optional): A light sprinkle on top elevates the cookies.
The full quantities are given in the recipe card below.
How to make this almond butter cookie recipe
This recipe is extremely simple. The dough forms in one bowl, there’s no chilling required, and the cookies bake quickly.
Pro tip: The final texture depends on the type of almond butter you use—no-stir almond butter will give a different texture than a natural, stir-style almond butter.
- 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 pure maple syrup, 1/2 teaspoon baking soda, and 1 teaspoon vanilla. Mix until smooth using a hand mixer or sturdy spoon. Fold in 1/3 cup dark chocolate chips.
- Use a 1½” cookie scoop (or a heaping tablespoon) to portion dough onto the prepared sheets, spacing about 1½ inches apart. Gently flatten each mound with the palm of your hand, since these cookies won’t spread much in the oven.
- Bake for about 10 minutes, until set. They will be soft when hot. Remove from the oven, sprinkle with flaky sea salt if desired, and cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Recipe FAQs
How do you make cookies from scratch without flour?
The almond butter provides structure and richness in place of flour. An egg binds the ingredients and baking soda gives a little lift.
Is almond butter good for baking?
Yes—almond butter adds a deep, roasted nutty flavor and works well in cookies, muffins and bars.
How long do flourless cookies last?
Store in an airtight container at room temperature for up to 5 days. They may become softer and slightly sticky over time; layer with parchment between cookies to prevent sticking.
How can I customize these cookies?
Use a different nut butter, swap maple syrup for honey or another sweetener, add 1/2 cup quick oats for texture, or replace chocolate chips with white chocolate chips or dried fruit.
Recipe notes
- Almond butter: The texture of the cookies will change depending on whether your almond butter is no-stir or natural. If using stirred almond butter, chill slightly to reduce oil separation.
- Sweeteners: Maple syrup gives the best flavor here, but other sweeteners will work with slight changes to texture.
- Storage: Store in an airtight container at room temperature for up to 5 days. Place parchment between layers to keep cookies from sticking together.
More cookie recipes you’ll love:
- Banana breakfast cookies
- Carrot oatmeal cookies
- Coconut macaroons
- Flourless chocolate peanut butter cookies
- Gluten-free peanut butter banana oatmeal cookies
- Greek almond cookies (amygdalota)
- Pumpkin breakfast cookies
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see your cookies.
Flourless Almond Butter Cookies
Flourless almond butter cookies are a healthier way to enjoy a cookie fix. These delicious cookies use six wholesome ingredients and are dairy- and gluten-free when made with dairy-free chips.
Servings: 20 cookies
Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins
Ingredients
- 1 cup almond butter (see notes)
- 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 (175°C) and line two rimmed baking sheets with parchment paper.
- In a medium bowl, combine almond butter, egg, maple syrup, baking soda and vanilla. Beat until combined, then fold in the chocolate chips.
- Portion dough with a 1½” scoop or heaping tablespoon onto prepared sheets, about 1½” apart. Flatten slightly with your hand.
- Bake about 10 minutes until set. Sprinkle with flaky sea salt if desired. Cool 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
- Using natural almond butter (almonds ± salt) will affect texture—no-stir versus stirred varieties perform differently.
- Swap maple syrup for honey or another sweetener if needed, though texture may change.
- Add 1/2 cup quick oats for extra texture, or swap chocolate chips for dried fruit or white chocolate.
- Store cookies in an airtight container at room temperature for up to 5 days with parchment between layers.
Nutrition (per cookie)
Serving: 1 cookie • Calories: 119 kcal • Carbohydrates: 10 g • Protein: 3 g • Fat: 8 g • Sugar: 6 g