It’s Day 4 of Cookie Week, and I’ve got one of my favorites to share.
I made these cookies months ago and have been thinking about them lately, but I keep forgetting to buy almond butter.
Besides being a nice change up from your regular peanut butter cookie, these are insanely easy to make!
You only need like 5 ingredients – and you don’t even need flour. Which is definitely a good thing when you’re making hundreds of other sweets during the holidays and just happen to run out of flour for the third time.
That’s right. These soft, chewy, buttery almond cookies have NO flour and NO butter.
Can you believe it?
I couldn’t either the first time I made them. And dipping them in chocolate takes them over the edge.
I like a good peanut butter cookie, but I think I like these even more.
Chocolate Dipped Flourless Almond Butter Cookies
Makes: 2 dozen cookies
Ingredients:
- 1 cup smooth almond butter
- 1 cup sugar
- 1 egg
- 1/2 tsp salt
- 1 tsp baking powder
Chocolate for Dipping:
- 1 cup semi-sweet chocolate chips
- 1 Tbsp neutral oil like canola or safflower
Directions:
- Preheat oven to 350 degrees.
- In large bowl, blend the almond butter and sugar together.
- Add the egg, salt, and baking powder into the almond butter mixture.
- Let the dough chill in the refrigerator for 10.
- Roll dough into quarter-sized balls and place on baking sheet, 2 inches apart.
- Flatten each cookie with your hand and bake 10-12 minutes or until set in the middle and golden on the edges.
- Once your cookies have cooled, melt the chocolate and oil together until smooth.
- Dip each cookie into chocolate and place on parchment paper to set.
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These look fabulous! I love the low key ingredients. I might just give these a try but with TJ’s Cookie Butter. Oh heaven!
they look yummy….happy holidays !
I love how short the ingredient list is! Plus dipping almond butter cookies in chocolate is just smart :)
These look great! So cute!
I love the short list and really LOVE that they are gluten-free. Woohoo! Thanks Brandi :)
These look fantastic! I make similar cookies with peanut butter but they don’t look as pretty as that – maybe it’s the baking powder, I can’t remember adding any in the ones I tried. Plus I think almond butter must be delicious. I’m going to try these for sure :)
oh my, must make these. love the almond butter. and dipping in chocolate, or perhaps some salted chocolate buttercream…
Chocolate and almonds are two of my daily treats! I’d love to indulge in them in cookie form.
I’ve had these bookmarked for while now, but keep forgetting to make them! I just bought a fresh jar of almond bar last week so maybe after Christmas… :-)
These look so good! I just love almond butter and it’s even better with a little chocolate!
Yep, those look insulin worthy! Merry Christmas Brandi to you and your family!
Ooh, I never would have thought to put almond butter in cookies – these look great! I bet dark chocolate chips would be great for dipping too.
Hmm…I tried these but they did not set or bind. The edges ran slightly and burnt before the rest of the cookie was set, and then the cookie did not hold together enough to lift even when cool. Followed recipe & temp to the T. Any ideas? They look lovely in your pictures! Thanks!
Oh no – I’m so sorry! They may turn out a bit different depending on what brand/type of nut butter you use (i.e. if it’s runnier/has more oil than the kind I had). If you try them again, don’t flatten them when you place them on the baking sheet, and leave them on the sheet for a few minutes to cool before trying to move them. I hope that helps!
Anytime you bake with peanut/almond butter, brands can definitely make a difference since the texture differs so much.
Brandi, these cookies look FABULOUS! I am a sucker for all things peanut butter and chocolate. i’ve NEVER baked with almond butter before but i just bought a jar and i know i’ll love it. I might just have to make these cookies soon. they look insanely easy!
Hi Brandi I have tried these and they are actually in the oven now and have flattened out completely. Look nothing like yours. They did when they went in the oven. I have baked them for 12 minutes at 350. I am not sure if the Raw Creamy Almond Butter that I had made this difference??? HELP :)
Hi Kristie! Thank you so much for letting me know! They may turn out a bit different depending on what brand/type of nut butter you use (i.e. if it’s runnier/has more oil than the kind I had).
If you try them again, don’t flatten them when you place them on the baking sheet, and leave them on the sheet for a few minutes to cool before trying to move them. I hope that helps!
Anytime you bake with peanut/almond butter, brands can definitely make a difference since the texture differs so much.
Hi! Thanks for the recipe!
Can I just check with you will the set chocolate melt in room temperature?