Flourless Chocolate Chip Cookies


Article by Sara Welch, Dinner at the Zoo

Photography by Sara Welch, Dinner at the Zoo

Sometimes simpler is better, like in the case of these almond butter cookies. They take just minutes to whip together and taste totally delicious.

We are a peanut-free household due to a child with a food allergy. Luckily, she can eat all tree nuts, so almond butter and jelly sandwiches are a common lunch around here. When I came across a recipe for flourless chocolate chip cookies made with almond butter, I was intrigued. Before her diagnosis, I had made flourless peanut butter cookies that tasted great, so why not almond butter?

How do you make flourless chocolate chip cookies?

This recipe only has five ingredients: almond butter, brown sugar, eggs, salt and chocolate chips.

Since the recipe only has a few ingredients, use the best quality chocolate chips you can find for maximum flavor. I prefer milk chocolate chips in this recipe, and my favorite brand is Guittard. They are available at most grocery stores. I buy my almond butter in a huge jar at Costco, but it’s usually reasonably priced at Trader Joe’s too. If you’re not a milk chocolate fan, semisweet chocolate chips also work well in this recipe.

I wasn’t sure what the texture of these cookies was going to be like, as the dough is definitely on the soft side. When they came out of the oven, I was pleasantly surprised. The cookies are soft and chewy and full of flavor.

Now, clearly cookies aren’t health food, but these aren’t a bad choice for the kids. They don’t have much sugar added, and almond butter is full of protein and nutrients. All three girls gave them a thumbs up! I do want to mention that many people with peanut allergies also cannot eat tree nuts or any product that is processed in a facility that handles peanuts. While this recipe works for my daughter and her specific allergy, I definitely would not call it a universally allergy-friendly recipe, so just make sure to check with whoever you’re feeding if they have any sort of nut/legume allergy. That’s the end of my public service announcement. Enjoy these flourless chocolate chip cookies!


  • 1 cup almond butter
  • 1 cup milk chocolate chips
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1/2 teaspoon kosher salt


  1. Preheat oven to 350 degrees.
  2. In a bowl, stir together almond butter, chocolate chips, sugar, eggs, and salt until a dough forms.
  3. Place 1 and 1/2 tablespoons of dough 2 inches apart on parchment-lined baking sheets. Bake cookies until puffed and edges are just starting to brown, about 10-13 minutes. My cookies were done in 11 minutes.
  4. Transfer to a wire rack; let cool. Cookies can be stored in an airtight container up to 3 days.


Little Helpers: My kids stirred the dough together and helped drop it onto the baking sheet.

Make Ahead: The cookies can be made up to 3 days in advance.

Freeze It: The cookies can be frozen and stored in a resealable bag in the freezer. Thaw at room temperature.

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