These chocolate almond butter cookies are flourless with a touch of cocoa powder to give them a rich chocolate flavor. They are easy to make with just a few ingredients and they have a soft texture once baked.
I enjoy experimenting with different kinds of spreads to make cookies like almond butter, peanut butter, Nutella, and cookie spreads. When you use them, you can usually reduce the amount of ingredients in the cookies since the spread does a lot for the texture and flavor. What I really like is that there is no butter in the cookies which saves time. You don’t have to wait for butter to soften to make them.
Easy Flourless Chocolate Cookies
Lately, I’ve been using almond butter to make easy cookies. I shared my flourless almond butter cookies last month and I still can’t get over how good those chewy cookies are. So, I thought I would try making chocolate almond cookies. Adding some cocoa powder gives them a rich chocolate flavor.
I am happy with how they turned out. They are a little delicate because they’re made without flour, but they look like regular cookies and have a nice soft texture. They aren’t chewy like the other ones I made without cocoa powder, but the soft texture works really well.
These are easy flourless chocolate cookies and worth keeping almond butter on hand to make them. You can make the dough in no time and then just pop them in the oven.
Ingredients
Ingredients- Creamy almond butter – I’ve tested quite a few brands and prefer Jif brand for making cookies.
- Brown sugar
- Egg
- Baking soda
- Unsweetened cocoa powder
- Semisweet chocolate chips
Recipe Steps
You only need one bowl and a spoon to make the dough – no mixer required. Just mix the almond butter, sugar, egg, baking soda, and cocoa powder together until smooth.
Stir in the chocolate chips and then drop the dough by the tablespoon on a prepared cookie sheet. Space the dough mounds two inches apart so the cookies have room to spread as they bake.
Bake them for 12 minutes at 350°F. The cookies will be puffed up when done but will flatten as they cool. Let them cool on the baking sheet before removing them. Store them in an airtight container.
If you like soft chocolate cookies you should definitely give these a try. They have a hint of almond flavor which complements the chocolate. Plus, they’re easy to make.
More Flourless Cookies
- Healthy Oatmeal Cookies
- Chocolate Peanut Butter and Jelly Cookies
- Single-Serving Peanut Butter Cookie
- Flourless Monster Cookies
Flourless Chocolate Almond Butter Cookies
Ingredients
- 1 cup creamy almond butter (see note)
- 1 cup packed golden brown sugar
- 1 large egg
- 1 tsp baking soda
- 2 tbsp unsweetened cocoa powder
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silpat mats.
- Add all ingredients except chocolate chips into a large mixing bowl and mix with a large spoon or spatula until smooth batter forms. Stir in chocolate chips. 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 12 minutes or until cookies look completely cooked. 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.
Notes
- I used Jif brand for my almond butter. Please note cookies may differ in consistency with other brands. After testing several brands, I found Jif had the best consistency
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.
These were delicious! I didn’t have enough almond butter so I used peanut butter and used no added sugar chips and chunks. they turned out amazing!
We’re so glad they worked with peanut butter – thanks for letting us know!
I just made this last night and I loved it. I used Palm sugar instead of brown sugar. The recipe was really good! I would make this again.
I am wondering though if I can use less sugar so it can be healthier. Let me know if you have any suggestions!
Hi, you can reduce the sugar and the cookies should still turn out well. I’m glad you enjoyed them!
I make these regularly and only use about 1/3 cup of sugar and they are still plenty sweet for our liking!
I’m glad you enjoyed them!
I know what you mean about the 3 day weekends! I mean, we work every day but that extra “no stress” day sure is nice. I love these cookies!
yup! still working but def less stressed =)
have you ever made cookies, including this ingredient: ground almonds., or ground hazelnuts? I am not much of a baker which is why I’m asking.
yes, russian tea cakes! https://kirbiecravings.com/2009/12/pecan-russian-tea-cakes.html (this is the basic recipe and you can sub with other ground nuts). here’s some variations I’ve made https://kirbiecravings.com/2009/12/hazelnut-russian-tea-cakes-with-christmas-sprinkles.html https://kirbiecravings.com/2009/12/green-tea-almond-russian-tea-cakes.html