Flourless Chocolate Chip Cookies
These flourless chocolate chip cookies combine rich chocolate flavor with a chewy texture, catering to those seeking a gluten-free treat without compromising on taste.
Ingredients
Main ingredients
- 1 cup almond butter (smooth) Ensure it's smooth for the best texture.
- 1/2 cup brown sugar Pack the brown sugar for proper sweetness.
- 1/4 cup granulated sugar Adjust according to sweetness preference.
- 1 large egg Room temperature works best.
- 1 teaspoon vanilla extract For added flavor.
- 1 teaspoon baking soda
- 1/4 teaspoon salt Enhances flavor.
- 1 cup chocolate chips (semi-sweet or dark) Use your favorite type.
Optional ingredients
- 1/2 cup chopped nuts (like walnuts or pecans) Adds texture and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, combine almond butter, brown sugar, and granulated sugar. Mix until smooth.
- Add in the egg, vanilla extract, baking soda, and salt. Stir until fully incorporated.
- Gently fold in the chocolate chips and optional chopped nuts, ensuring an even distribution throughout the dough.
Baking
- Use a tablespoon or cookie scoop to drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set and the tops look slightly cracked.
- Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container. They stay fresh at room temperature for up to one week or in the refrigerator for two weeks. You can also freeze them for two to three months.