These cookies are crispy, chewy and full of chocolate chips. They also don’t contain any flour. It’s an easy one bowl recipe and the dough is ready in just a few minutes.
These are one of my favorite cookie recipes to make when I’m short on time. I love chewy cookies and these cookies are definitely chewy. They are chewy and nutty, with melty chocolate in each bite. When they first come out of the oven they are also crispy on the outside, but they do soften a few hours after.
- Almond Butter
- Brown Sugar
- Baking Soda
- Chocolate Chips
Can I Substitute Almond Butter With Peanut Butter?
For a lot of recipes, almond butter and peanut butter are interchangeable but for this cookie recipe they do not produce the same results. While the recipe will still work with peanut butter, the texture of the cookies will not be the same. Using almond butter is the key to chewy cookies. Using peanut butter produces soft cookies. I previously made a peanut butter version which you can try.
These cookies are made with brown sugar. In addition to adding sweetness to the cookies, the brown sugar is what helps the cookies spread. If you are looking to reduce the amount of sugar in the cookies, you can make these with less brown sugar but your cookies will not spread nearly as much.
My recipe uses 1 cup unpacked brown sugar. You can make the recipe with 1 cup packed brown sugar if you want even more sweetness, but your cookies will spread out even more than the ones in my photos and be very thin.
Can I substitute brown sugar?
Yes you can substitute brown sugar with coconut sugar. The cookies will spread more and be browner with coconut sugar but they are just as delicious and actually quite pretty too. Check out my paleo chocolate chip cookies for the coconut sugar version.
- The trickiest part in baking these cookies is determining when the cookies are done because they will not look done. Bake until the edges of the cookies are just starting to brown and then let the cookies fully cool on the cookie sheets. The cookies will set when they are fully cooled.
- To get an even spread of chocolate chips, place 5-6 on the top of each ball. Don’t spread them out. You want the chips clustered all on top, as close to each other as possible. They will naturally spread out when the cookie dough spreads.
More Flourless Cookie Recipes
- 4 Ingredient Flourless Healthy Oatmeal Cookies (Eggless, No Sugar Added)
- Flourless Peanut Butter Chocolate Chip Cookies
- Flourless Peanut Butter Oatmeal Cookies
- 4 Ingredient Flourless Nutella Cookies
- Almond Butter Cookies
You might like my healthy oatmeal cookies, too!
Flourless Chocolate Chip Cookies
- 1 cup creamy natural almond butter unsweetened
- 1 cup light brown sugar not packed
- 1 large egg
- 1 tsp vanilla
- 1 tsp baking soda
- ¾ cup semisweet chocolate chips divided
- Preheat oven to 350ºF. Line two baking sheets with silicone baking mats.
- In a large bowl, add almond butter and sugar. Mix together with a large spatula until evenly combined. Add in egg, vanilla and baking soda. Mix until ingredients are thoroughly mixed and dough forms. Make sure the egg is fully incoproated and no egg streaks remain. Stir in half the chocolate chips.
- Using a 1 ½ tbsp cookie scooper, scoop out balls of dough and place onto baking sheets.
- Place about 5-6 chocolate chips on the top of each cookie ball. Do not worry about them being clustered at the top. They will spread out when the cookie bakes.
- Bake cookies 13-14 minutes or until the edges are just starting to brown. It's okay if the top of the cookies do not look set.
- Let the cookies cool fully on the baking sheets before removing. Cookies will set once cooled.
- The cookies will be crispy and chewy when first baked but will soften after a few hours. They will stay chewy.
- When adding the chocolate chips onto the cookie dough balls, place them at the very top, as close to each other as possible. They will spread out when baking so don't worry about them being too clustered.
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.
I made these! A few points to consider:
I made my own almond butter just so I could make these cookies… impatiently. The almond butter was still warm when I started mixing my dough. It would be nice if you talked about ingredient temperatures in this recipe for us reckless bakers! So, with warm almond butter, a few weird things happened.
1, the brown sugar and almond butter mixed together into a thickened caramel consistency. 2, I added the egg, and it just wouldn’t fully integrate with the dough. I was worried about ending up with, best case – merangue / worst case – scrambled egg, moats around my cookies, so I added some flax meal, which soaked it up, but I’m not sure I really like what it did to the cookie texture/flavor. 3, because the dough was warm, it didn’t have much structural integrity. My cookie scoops kept slouching, and i was worried especially with the almond butter, they might too easily become puddles, so I popped them in the freezer for a few minutes before reshaping and setting them off to bake. 4. I opened the oven at 12 minutes. They looked ah-may-zing. But the edges didn’t look “browned”, so I put them in for another 2 mins or so. When I opened the oven again, they had deflated. 🙁 I know that sometimes happens with steam-rise bakes, but I wasn’t expecting it with these cookies. Maybe I should have pulled them out sooner?
All in all, they turned out great. Crispy on the outside, and nice and chewy too. A little sweet for my preference… I wonder if there is some other way to cut back on the brown sugar and still retain that beautiful crispy chewiness?
Yes, sounds like the warm almond butter caused some issues for you. Store-bought almond butter is stored at room temperature, so if you try this again maybe allow your homemade almond butter to cool off before using it.
I have made these cookies several times and let me tell you they are a WINNER. 100% my go-to. I love that they are wheat free AND dairy free but taste like a guilty treat. Thank you for this recipe!
I’m so glad you like them so much!
Can I use normal salted butter instead of almond butter?
no that will not work
can you use a brown sugar substitute, like Monkfruit Sweetener?