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
- Preheat oven to 350 degrees.
- In a bowl, stir together almond butter, chocolate chips, sugar, eggs, and salt until a dough forms.
- 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.
- 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.