Flourless Double Chocolate Cookies with Almond Butter

These Flourless Double Chocolate Almond Butter Cookies deliver big chocolate flavor with simple, pantry-friendly ingredients. Made with creamy almond butter, cocoa powder, and chocolate chips, they bake into perfectly soft, brownie-like cookies that are naturally gluten-free and unbelievably easy to make. A quick, one-bowl treat that’s rich, fudgy, and sure to satisfy any chocolate craving.

If you love a “better-for-you” sweet treat, these flourless double chocolate cookies are going to be your new favorite. They’re naturally gluten-free, super chocolatey, and made with simple, nutrient-dense ingredients. One of my favorite baking hacks is using almond butter in place of flour—it creates a moist, dense texture (think: cookie meets brownie!) while keeping the cookies lower in carbs (nothing wrong with carbs!), higher in healthy fats, and with a little extra protein in every bite.

If you’re loving these, you’ll definitely want to try some of my other flourless cookies! 
Flourless peanut butter cookies, chocolate chip cookies, and pumpkin oat cookies are among our family’s favorites. Each one is naturally gluten-free, made with nutritious pantry staples, and incredibly easy to throw together. They’re the perfect balance of simple, satisfying, and better-for-you.

The Key Ingredients You’ll Need

These double chocolate cookies require only seven ingredients, which you likely already have in your pantry. Here are things to keep in mind:

• Almond Butter: The texture of your almond butter will make or break this recipe. I have tested this recipe with different brands and found that if the almond butter contains too much oil, the cookies will be greasy and become crispy when baked. If the almond butter is too dry, the cookies will not form properly and will be very crumbly. The key is to use an almond butter with a loose, pourable texture (see the video in the recipe card below for a visual example).
  
  As for brands, I really like the almond butter from Costco and Trader Joe’s. Just be sure to stir them well when you open the jar. Do not pour off the oil that pools on top. Instead, stir it back into he jar until you have a smooth, creamy, pourable texture.
  
• Cacao Powder vs. Cocoa Powder? Both work beautifully here, so feel free to use what you have. Cacao powder is less processed and isn’t exposed to high heat, which means it keeps more of its natural minerals and antioxidants. However, I find that regular cocoa powder delivers a stronger, more classic chocolate flavor — so that’s typically my go-to.
  
• Coconut Sugar: I love using coconut sugar because it gives that rich, caramel-like sweetness (think brown sugar!) without the high glycemic spike of white sugar. And don’t worry — there’s no coconut flavor at all. If you don’t have it on hand, feel free to use any granulated sugar you like. You can even use monk fruit as a 1:1 swap if you’re looking for a lower-carb option.
  
• Chocolate Chips: This is where the magic happens! Stir in your favorite chocolate chips and set aside a few to dot the top! I love using Lily’s chips (no added sugar and they melt beautifully), but feel free to use your favorite chocolate chip. If you’re feeling crazy, you can chop up a chcolate bar and turn them into chcolate chunk cookies. YUM!

How to Make Flourless Double Chocolate Cookies

These cookies taste so decadent and delicious! And the best part is they’re so easy to make! They are made in one bowl in just about 20 minutes, and you don’t even need an electric mixer. Now that’s my kind of baking.😉

Helpful Kitchen Tools:

• Rimmed Baking Sheet
• Silpat Mat
• Glass Mixing Bowls

Thanks so much for reading! If you make this recipe, I would love it if you could give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!