Flour-less Almond Butter Chocolate Chip Cookies

I love baking (and eating) chocolate chip cookies. In 5th grade I even won a blue ribbon at the New Mexico State Fair with my award winning recipe! While the cookies had a blue ribbon taste, they did not have blue ribbon ingredients. I still occasionally crave that familiar smell and sweet chocolate flavor, so played around with recipes for a while, and this flour-less almond butter version is a pretty bomb replacement. 

Couple notes on ingredients. I've tried many different almond butter brands in my quest to find a suitable peanut butter compliment / replacement (too much peanut butter makes me break out... sad face), and the Trader Joe's brand seem to work the best for baking. I use coconut sugar in place of refined cane sugar as it has a slightly lower glycemic index (won't spike your blood-sugar as much to digest it). That said, sugar is sugar and coconut sugar isn't some magical healthy replacement that you can go to town on. These cookies are still only an occasional treat in my house, but when you get that hankering for a treat, these are perfect! 

Also, if you are the freakishly observant type... you'll notice that the measuring cup of chocolate chips in the second photo says 1/2 cup, while below I say to add 1/3 cup on the ingredient list. Go with 1/3 cup. I never really measure things when I'm baking or cooking just for me, so I shot the photo with 1/2 cup, but realized after I started adding them that it was a little overkill, so only added 1/3 cup. So do as I say, not as I photograph! 

Time Allotment:

10 minute prep | 13 minute cook time

Ingredient List (makes 12 medium-sized cookies): 

  • 3/4 cups almond butter
  • 1/4 cup coconut sugar
  • 1 egg
  • 1/2 tsp baking soda
  • 1/4 sea salt (and a dash on top of each)
  • 1/3 cup Enjoy Life chocolate chip mini's


  1. Pre-heat oven to 350 degrees.
  2. Combine almond butter, egg, coconut sugar, baking soda and salt (I just dump and mix with a fork).
  3. Stir in chocolate chips. 
  4. Line baking pan with parchment paper.
  5. Scoop dough onto pan using 2 spoons.
  6. Shape cookies with fingers, and sprinkle sea salt on each.
  7. Bake for 13-14 minutes.
  8. Let cool 5 minutes before touching. 
  9. Enjoy a few, and then hide the rest from yourself... they are very addicting and you might want to eat the whole tray.