With their deepest, darkest chocolate flavor, you’d never know these fudge-like cookies are made from only 6 simple ingredients. And you won’t find any butter or flour! This is a naturally gluten-free recipe. (And dairy free, if using dairy-free chocolate chunks.)
While my website focuses on traditional baking recipes, I do have a growing selection of naturally gluten-free recipes—those where flour simply isn’t needed. It just so happens that some of my favorite recipes hail from this section of my website. Hello, chocolate peanut butter no-bake cookies! Today’s recipe is certainly up there on my list. (And you can see that full list of gluten free dessert recipes for even more ideas!)
Inspired by these flourless almond butter cookies, today’s recipe kicks it up a notch with a double dose of chocolate, thanks to cocoa powder and dark chocolate chunks. They’re ultra-decadent and fudgy, and I have a feeling that you’ll love every bite.
Why You Should Make These Dark Chocolate Almond Butter Cookies
- Simple 1-bowl recipe, ready in about 30 minutes
- Only 6 ingredients
- No-chill cookie recipe like shortbread cookies and snickerdoodles
- Deep chocolate flavor, like double chocolate chip cookies… but without flour or butter!
- Naturally gluten-free recipe
- Dairy-free recipe if using dairy-free chocolate chunks/chips
- Slightly toasty taste from almond butter (and you can absolutely use homemade almond butter here)
- Guaranteed to disappear quickly!
In short, these decadent cookies will certainly satisfy your sweet tooth while still being one a of my healthier dessert recipes.
6 Ingredients to Use & Why
You’ll find a pretty standard list of ingredients here:
Let’s Talk Almond Butter
Have you baked with almond butter before? I love it. It’s my first choice when making banana chocolate chip breakfast cookies, and I always include these almond butter sparkle cookies on my Christmas cookie trays. Almond butter is also fantastic drizzled on top of whole wheat pancakes.
For today’s dark chocolate almond butter cookies, you can use homemade, natural, or creamy processed almond butter. Keep in mind that the type you use can impact the texture. In my recipe testing, I found that the best texture came from using 1 cup of homemade almond butter, or 1 cup natural organic almond butter.
Prefer peanut butter? You can swap the almond butter for the same amount of peanut butter, or try my recipes for flourless peanut butter chocolate cookies, flourless monster cookies, or flourless peanut butter oatmeal cookies instead.
Tips for the Best Dark Chocolate Almond Butter Cookies
The next time you need a quick chocolate cookie fix, keep these dark chocolate almond butter cookies in mind!
Dark Chocolate Almond Butter Cookies Recipe
Ingredients You’ll Need
Instructions
- Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk the egg until beaten. With a big spoon or silicone spatula, or using an electric mixer, mix in/beat on medium speed the almond butter, then the brown sugar, baking soda, and cocoa powder. Beat/mix everything together very well. Depending how thick your almond butter is, you’ll have to use some arm muscle! Fold in the chocolate chunks until combined.
- Scoop the dough, about 1.5 Tablespoons of dough each (I use this medium-size cookie scoop), onto prepared baking sheets and arrange 3 inches apart. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from the almond butter (mine usually are) blot each with a paper towel. If using the sunflower seeds, press several into the tops of each cookie dough mound before baking.
- Bake for 10 minutes. The cookies will look very soft and that’s expected. For firmer cookies, bake for 12 minutes.
- Cool cookies for 5 minutes on the baking sheet. During this time, I like to press a few more chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to cooling rack to cool completely.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
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