One bowl and 5 simple ingredients is all you need to make these irresistible flourless almond butter cookies!
This week was a week of firsts here in the Spoons kitchen! On Monday, I shared a recipe for the first batch of homemade maple almond butter that I ever made, and today I’m sharing a recipe for my first batch of flourless almond butter cookies. I’m no stranger to the world of flourless baking, with a handful of flourless muffin recipes under my belt already, but this was my first go at flourless cookies, and I have to admit that I may never go back to tradition cookies again…
You guys — these are beyond amazing. Beyond. Not only are they super easy to whip up, requiring only 5 minutes, 5 ingredients, and 1 bowl to clean, but they taste — they feel — incredible. They’re so similar to classic chocolate chip cookies that you’d be hard pressed to tell that they’re made without any flour or butter.
Picture this. You sink your teeth into a jumbo-sized cookie with a slightly crisp exterior that gives way to a soft and chewy interior. The cookie begins to melt in your mouth, releasing a wave of sweet maple flavour punctuated by a hint of roasted almonds. Oh gawl. Please excuse me — I need a moment with my plate…
Mmmmmkay. Where was I? Ahhh yes. Like I said, these cookies are incredibly easy to whip up (read: you should go make them right now). Because there’s no flour involved, you don’t have to worry about being too rough with the dough and ending up with hockey pucks in place of cookies — you just toss all the ingredients into one big bowl and use those strong arms that you’ve been working on in the gym to mix ’em all together.
As for the ingredients themselves, there are only a handful and they’re probably ones that you already have lying around. I used my homemade maple roasted almond butter for these, but feel free to use whatever almond butter you have on hand. And if you don’t have maple syrup, you could probably get away with using honey, but as a biased Canadian, I’m really going to have to encourage you to run out and buy some [real] maple — that stuff is amazing. So are these cookies. Have I said that already? I feel like I have, but it’s worth repeating…
These cookies… they’re amazing. They’re quick, easy, delicious, and cater to a variety of special diets since they’re dairy-free, refined sugar-free (if you use dark chocolate chips), gluten-free, and grain-free. So make them, eat them, love them, share them, and repeat the whole process over again [and again, and again, and again]…
Happy eating!
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Thick and Chewy Flourless Almond Butter Cookies
- Total Time: 15 mins
- Yield: 12 cookies 1x
Ingredients
- 1 large egg
- 1 cup almond butter*
- 1/3 cup (80 ml) maple syrup
- 1/2 tsp baking soda
- 3/4 cup (130 g) mix of butterscotch and white chocolate chips**
Instructions
- Preheat oven to 350F (176C) and line a cookie sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, beat the egg with a whisk until it is slightly frothy. Add the almond butter, maple syrup, and baking soda, mixing well until fully combined. Fold in chocolate chips.
- Using a cookie scoop, tablespoon, or your hands, take 1.5 Tbsp. of dough, roll it into a ball, and place it on the cookie sheet. When all the dough has been used up, take a paper towel and gently press down on all the balls to flatten them slightly – this will help shape them since they don’t spread too much, and also help absorb some excess oil.
- Bake for 8-10 minutes, or until the edges begin to turn golden brown. Remove from oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely. Store in an airtight container for up to a week
Notes
* Feel free to use whatever nut butter you have on hand, or use a soy nut butter to make these nut free. Try and use a creamy store-bought nut butter, though, as the oils in the natural kind could affect the texture.
** Replace these with dark chocolate chips to make this recipe refined sugar-free.
- Prep Time: 5 mins
- Cook Time: 10 mins
Looking for more flourless recipes? Try one of these!
Flourless Banana Bread Muffins
Flourless Chocolate Chip Almond Butter Muffins
Flourless Double Chocolate Chip Muffins
I really like the combination of the butterscotch and white chocolate chips. The colors of the two really balance each other out.
-Kam
I just made a batch of these and I noticed two things — your directions say add salt but there is no salt measurement (I winged it) and second, what’s a good way to know for sure if they’re done? I’d never baked flourless before.
Oops. Sorry about that, CZ — I didn’t notice the omission. Just a pinch of salt is good, so winging it was probably fine. And you know they’re done when the edges begin to set and turn golden brown. I usually like to undercook my cookies a bit so that they’re softer and chewier, so I watch them at the lower end of the cook time to catch them as soon as they start to turn colour.
I tried these and used honey instead of maple. As a result the batter was a little gooeyer & I ended up just spooning it onto the baking paper. They’re a little thinner and more spread than you’d bit still soft in the centre & delicious.
These look soo yummy – chewy cookies are my weakness!
making these today! yum!
yummy! loveeeee anything with butterscotch chips!! such a unique flavor that i just crave sometimes.
…drool….
These look so yummy, love the flavours. I host Sweet and Savoury Sunday and would love for you to stop by and share this and other recipes with us. Have a great day!
I cannot wait to make these! And I’ve always been curious and wanted to try almond butter, so this gives me incentive! Thanks for sharing 🙂
WOW WOW WOW! I need those in my belly with a big glass of cold milk….
I still haven’t perfected the almond butter base cookie yet… but I’m willing to keep trying with these. I wish Americans more appreciated the maple flavor!! And aren’t butterscotch chips dangerous? I open bag and they’re gone before they make it in any baked goods.
I’ve made flourless brownies before and they were amazeballs. I have no doubt flourless cookies would be great too!
Pinning to give this a try soon 🙂
Yes but are they good dunked into a cup of coffee. That’s the true test of a cookie. 🙂
I love the mixture of white chocolate and butterscotch chips. In fact, I think I need to raid my white chocolate chip stash now.
I love baking with flour and baking without flour and love making cookies liek that too because it legit cuts the time in half. PS They only JUST brought out butterscotch chips to Australia.
P.P.S.: They have yet to bring butterscotch chips to Germany. Or white chocolate chips. Lame.
Oh. my. goodness. These cookies look pretty amazing!! You definitely have me drooling… & pinning these for later!
These. Look. Awesome!
i cant wait to try this!! Love the few ingredients!! I just made the cauliflower crust pizza last night. its amazing what egg will create!! 🙂
Just wow. <3 No words, just drool and some major motivation to make your almond butter and buy butterscotch chips!
I’m so relieved you shared the recipe!! I read your WIAW and clicked on the link for the almond butter hoping it was the recipe >_< Completely Illogical, but anyways! Thank-you for sharing! I think I might make these to bring with me to move back to college tomorrow 😀 5 Ladies to share with… and a bunch of other people… it could work… hm.
O- and Hi! Your blog is so pretty. I truly enjoy your posts- thank-you for sharing your thoughts and such here 🙂
Awwr! Thanks so much, Valerie 🙂
Whaaat?! Whaat?!!! These need to be made, right now.
It is crazy how easy they are to make!!! These excited me even more now that I know they are so simple 🙂
Love a good flourless recipe and this looks absolutely delicious!
Your description of these cookies is hilarious. You make them sound so freakin’ good I want to jump into my laptop screen right now. Flourless baking is kinda incredible. Every time I bake something without flour, it amazes me how well it works!