recipes

Flourless Almond Butter Cookies with Chocolate Chips

These completely flourless chocolate chip almond butter cookies couldn’t be easier – they’re made in one bowl, no mixer needed. They’re crispy on the ...

These completely flourless chocolate chip almond butter cookies couldn’t be easier – they’re made in one bowl, no mixer needed. They’re crispy on the edges, soft in the middle, and chock full of chocolate! Add extra chopped chocolate to the tops of cookie dough balls before baking for the best aesthetics.

Makes 16-18 chocolate chip almond butter cookies

Ingredients

¾ c (202g) natural salted almond butter
¾ c (133g) brown sugar, lightly packed
1 large egg
1 tsp vanilla extract
½ tsp cinnamon
½ tsp baking soda
¼ tsp salt
½ c (74g; 2.6 oz) chopped dark or semisweet chocolate (or chocolate chips), plus extra for tops of cookies if desired
Coarse sea salt, for sprinkling (optional)

Instructions

Preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper, and set aside.
In a large bowl, stir together all ingredients except the chocolate and coarse salt until a cohesive dough forms – it might take a minute or two, just be patient.
Add chopped chocolate or chocolate chips and stir until evenly incorporated.
Scoop dough, using a tablespoon-size cookie scoop or two spoons, and roll into balls.
Arrange balls at least 2 inches apart on the parchment-lined baking sheets (they will really spread!). Add extra chopped chocolate or chocolate chips to the tops of dough balls if desired to get the look in the photos.
Bake for 10 minutes, until crackly and spread thin. Sprinkle each cookie with a bit of coarse sea salt if desired. Allow to cool, and serve with a delicious cup of coffee!

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Elizabeth

2 years ago

Made these yesterday. They don’t really taste like cookies. Really they just taste like almond butter with a hint of cinnamon, I guess unsurprisingly since that’s the main ingredient. Maybe raw almond butter (rather than the toasted variety Imperfect sells) would be more cookie-like. It was a good experiment, but I’m going to keep my almond butter for spreading on apple slices.

Imperfect Foods

2 years ago

Reply to Elizabeth

Oh no! So sorry to hear it didn’t hit the spot for you! We appreciate your feedback and you giving it a try!

Rebecca

1 year ago

I gave these a try back when this recipe was still pretty new (and I accidentally bought extra almond butter). I loved these. It’s hard to tell from the picture but mine came out super thin but still chewy. The flavor of the almond butter and semi-sweet chocolate was great. I need to make these again sometime. Thanks!