Almond Butter Cookies

This recipe is inspired by my three ingredient peanut butter cookies. 

Except this time, I am using almond butter. 


The almond butter makes this cookie taste like a good ol’ chocolate chip cookie.

I love this because it is very few ingredients, no butter, no flour, and loaded with milk chocolate chips. obviously.

The dough will be very dark brown from the almond butter, but it will lighten as the cookies bake. 


I sometimes cut this recipe in half (use ½ cup almond butter, ¼ cup each of white sugar and brown sugar, 1 egg, and cut the rest of the ingredients in half). 

Half of this recipe will make 15 cookies.  Which is perfect sometimes! 

Plus, this way I use less of that expensive almond butter, which I need to survive, sooo…


Almond Butter Cookies with Milk Chocolate Chips – flourless

  • 1 cup almond butter
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ½ cup milk chocolate chips (I use more than 1 cup and I roughly chop them)


- Preheat oven to 350.

- In a large bowl combine the almond butter and sugars until it is all combined.  Add the egg and stir until combine. Add vanilla, baking soda and salt. 

- Chop the milk chocolate chips.  Stir in the milk chocolate chips to the batter. Chopping the chips will make  sure the chocolate is throughout the cookie as you bite in it.  I also throw in some whole chips along with the chopped chips.

- Scoop the dough on a baking sheet sprayed with nonstick spray.  Bake for 10-12 minutes. Rotate the sheets halfway through the baking.  I then put even more chips on the top of the cookies when they are almost done baking.  So the cookies look super loaded :) 

-  Let the cookies cool on the cookie sheet until they are cooled and then remove them. Store in an airtight container.  Sometimes I like to keep them in the freezer, nice and cold.

MY BAKING TIP:  If you take the cookies out at 10 minutes, they will be chewy. Let them continue to sit on the baking sheets to finish cooling. The bottoms may be a little doughy even though the tops are hard…but that makes a cool chewy-crispy contrast when you bite into them!


both chewy and crispy.