Kirbie's Cravings

Flourless Almond Butter Cookies

a stack of flourless almond butter cookies
These flourless gluten-free cookies are ultra chewy and just five ingredients. Even though they are flourless, they taste just like regular, thin and chewy chocolate chip cookies with a hint of almond.

I can’t believe it’s taken me so long to make these. I’ve been missing out!  I love thin and chewy cookies and these definitely deliver.
a flourless almond butter cookie with a bite taken out with more cookies stacked in the background
I realized something this weekend as I was making these cookies and Mr. K was working in the garden. Unwashed dishes are like weeds. Every time you think you’re done, more pop up. We are always endlessly washing dishes. Mr. K jokes that I need an assistant whose sole job is to wash all the dishes from the messes I create when I cook or bake. That actually is a really nice idea because cleaning up is definitely my least favorite part.
Photo 1: ingredients for flourless almond butter cookies in a bowl Photo 2: scoops of flourless almond butter dough on a baking sheetbaked flourless almond butter cookies on a cookie sheet

Luckily, these cookies don’t require quite as much clean up. Everything is mixed in one bowl, with a spoon.
five flourless almond butter cookies in a stack with a bite taken out of the top one
These have been on my to-do list ever since I tried a flourless peanut butter cookie recipe nearly three years ago. I like the use of almond butter even more because of the chewy texture and mild almond flavor.
seven flourless almond butter cookies stacked on top of each other

Flourless Almond Butter Cookies

Servings: 15 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Dessert
Cuisine: American
An easy flourless, gluten-free cookie recipe that is just five ingredients!
5 from 1 vote


  • 1 cup creamy almond butter I used Jif brand; please note cookies may differ in consistency with other brands. After testing several brands, I found Jif had the best consistency
  • 1 cup packed golden brown sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 1/2 cup semisweet chocolate chips or chopped chocolate chunks


  • Preheat oven to 350°F. Line two baking sheets with parchment paper or silpat mats.
  • Add first four ingredients into a large mixing bowl and mix with a large spoon or spatula until smooth batter forms. Stir in chocolate. Using a 1 tbsp cookie scoop, scoop out generous 1 tbsp dough balls onto baking sheet, spacing balls about 2 inches apart.
  • Bake cookies about 10-12 minutes until middle is set and edges are a light brown. Cookies will initially be puffy. Let cookies cool on sheets. As they cool, they will flatten. Wait for cookies to cool before removing from baking sheets.


Adapted from my Flourless Peanut Butter Cookies recipe


Serving: 1cookie, Calories: 181kcal, Carbohydrates: 17.4g, Protein: 4.5g, Fat: 11.7g, Saturated Fat: 2.5g, Polyunsaturated Fat: 2.3g, Monounsaturated Fat: 5.5g, Cholesterol: 12.4mg, Sodium: 129.2mg, Fiber: 2.3g, Sugar: 14.7g, Calcium: 70mg, Iron: 0.7mg, Net Carbs: 15g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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8 comments on “Flourless Almond Butter Cookies”

  1. I’ll be making this tonight. I have some almond butter that needs to be used!

  2. These look delicious and easy to make! I bought a jar of Almond Spread at the supermarket yesterday. The supermarkets in Australia are starting to stock different foods from other parts of the world. I was wondering what I could make with it and now I know! I am going to make these today, thank you for sharing this recipe x

  3. these are a keeper!! Making these this weekend!

  4. I was wondering how you stored these cookies?  I put mine in a sealed container afterwards and they became very soft and fell apart.  They were delicious though!  

    • I actually left mine out rather than sealing them because they do become really soft when you store them. Cookies never last long in my house, so I left them out on the counter and they were still good the next day and they didn’t last past that since we ate them all!

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