Easy Peasy Flourless Almond Butter Chocolate Chunk Cookies

One bowl, six ingredients, no flour of any kind: almond butter carries these cookies to fudgy-centered, crisp-edged glory with dark chocolate chunks throughout. They’re the fastest route from craving to cookie in the gluten-free repertoire.

Yield: 16 cookies · Time: 25 min

Ingredients

• 1 cup (260 g) creamy almond butter, well stirred
• 3/4 cup (150 g) brown sugar
• 1 egg
• 1 tsp vanilla
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 oz (115 g) dark chocolate, chopped into chunks
• Flaky salt to finish

Directions

1. Stir the almond butter, sugar, egg, vanilla, baking soda, and salt into a glossy dough.
2. Fold in the chocolate chunks.
3. Scoop 2-tablespoon mounds onto lined sheets, spacing well.
4. Bake at 350°F (175°C) for 10–12 minutes until puffed with set edges.
5. Cool 10 minutes on the pan — they firm as they sit — and finish with flaky salt.

Pro tip: The cookies look underdone at the buzzer; trust the carryover or lose the fudge.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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Browse more in Cookies & Bars, or explore our gluten-free breakfast recipe database and hot cereal guide.