Flourless Almond Butter Chocolate Chip Cookies

Name: Flourless Almond Butter Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 12 porsi
Cuisine: Indonesian
Ingredients: 1 large egg; 1 cup (250g) almond butter or peanut butter, at room temperature or cold (not warm)*; 1/2 cup (90g) light or dark brown sugar, lightly packed*; 1 teaspoon baking soda; optional and tasty: 1/2 teaspoon pure vanilla extract; 1 cup (190g) semi-sweet or dark chocolate chips, peanuts, peanut butter chips, etc.

Almond butter chocolate chip cookies are simple, wholesome, satisfying, and made with only 5 ingredients! You won't miss the butter and flour in these naturally gluten-free cookies.

⏱️ 30 menit 🔪 Persiapan: 10 menit 🔥 Masak: 10 menit 📊 Sedang ⭐ 4.8 (115) 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Flourless Almond Butter Chocolate Chip Cookies

Foto: Sally's Baking Addiction — Sally

Bahan-bahan

12 porsi

1 large egg
1 cup (250g) almond butter or peanut butter, at room temperature or cold (not warm)*
1/2 cup (90g) light or dark brown sugar, lightly packed*
1 teaspoon baking soda
optional and tasty: 1/2 teaspoon pure vanilla extract
1 cup (190g) semi-sweet or dark chocolate chips, peanuts, peanut butter chips, etc.

Langkah-langkah

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. Mix in the almond butter, then the brown sugar, baking soda, and vanilla (if using). Mix everything together very well. Depending how thick and/or cold your almond butter is, you’ll have to use some arm muscles. Fold in the chocolate chips until combined.
Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. 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 your almond butter—mine usually are—blot each with a paper towel. If desired, press a couple chocolate chips onto the tops of each cookie dough mound.
Bake for 10 minutes. The cookies will look very soft—that’s ok! For crispier cookies, bake for up to 12 minutes. Sometimes I press a couple more chocolate chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks.
Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.