Growing up, my grandma always had a jar of homemade cookies on her kitchen counter. Her almond butter chocolate chip cookies were my favorite—crispy on the outside, chewy on the inside, and filled with gooey chocolate chips.
Now, as a chef, I love recreating that nostalgic treat with a healthier twist. These flourless almond butter chocolate chip cookies are not only delicious but also gluten-free, making them a delightful option for everyone.
Tips
- Almond Butter: Opt for a no-stir, creamy almond butter for the best texture. If using natural almond butter, ensure it’s well-stirred to incorporate the oils.
- Sugar Substitutes: For a refined sugar-free option, substitute brown sugar with coconut sugar or monk fruit sweetener.
- Egg-Free Version: To make these cookies vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water; let it sit for 5 minutes to thicken).
- Add-Ins: Feel free to customize your cookies by adding chopped nuts, dried fruit, or even a sprinkle of cinnamon for extra flavor.
Serving Suggestions
- Classic Pairing: Enjoy these cookies with a cold glass of milk or your favorite dairy-free alternative.
- Dessert Sandwich: Spread a layer of almond butter between two cookies for a decadent treat.
- Ice Cream Delight: Crumble cookies over vanilla ice cream for a delightful dessert.
These cookies are a testament to the fact that simple, wholesome ingredients can create the most memorable treats. Whether you’re sharing them with family or savoring them on your own, they’re sure to bring a smile to your face.
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Flourless Almond Butter Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: 16 cookies 1x
- Diet: Gluten Free
Description
These gluten-free cookies are crispy on the outside, chewy on the inside, and packed with rich almond butter and dark chocolate chips.
Ingredients
- 1 cup creamy almond butter (preferably locally sourced)
- 3/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/2 cup dark chocolate chips
- Optional: flaky sea salt for sprinkling
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, combine the almond butter, brown sugar, egg, and vanilla extract. Stir until the mixture is smooth and creamy.
- Add Baking Soda: Sprinkle in the baking soda and mix thoroughly to ensure it’s evenly distributed.
- Fold in Chocolate Chips: Gently fold the dark chocolate chips into the dough, making sure they’re evenly spread throughout.
- Portion the Dough: Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten Slightly: Use the back of a spoon to gently press down each dough ball, as these cookies won’t spread much during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 8-10 minutes, or until the edges are lightly browned.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a vegan version, use a flax egg. Customize with your favorite add-ins like chopped nuts or dried fruit.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
