These flourless chocolate chip cookies are made with almond butter and the recipe has only 5 ingredients.
We are a peanut free household due to a child with a food allergy. Luckily she can eat all tree nuts so almond butter and jelly sandwiches are a common lunch around here. When I came across a recipe for flourless chocolate chip cookies made with almond butter I was intrigued. Before her diagnosis I had made flourless peanut butter cookies that tasted great, so why not almond butter?
This recipe only has five ingredients – almond butter, brown sugar, eggs, salt and chocolate chips.
Since the recipe only has a few ingredients use the best quality chocolate chips you can find for maximum flavor. I prefer milk chocolate chips in this recipe and my favorite brand is Guittard, they are available at most grocery stores. I buy my almond butter in a huge jar at Costco but it’s usually reasonably priced at Trader Joe’s too.
I wasn’t sure what the texture of these cookies was going to be like as the dough is definitely on the soft side. When they came out of the oven I was pleasantly surprised, the cookies are soft and chewy and full of flavor.
Now clearly cookies aren’t health food, but these aren’t a bad choice for the kids. They don’t have much sugar added and almond butter is full of protein and nutrients. All three girls gave them a thumbs up! I do want to mention that many people with peanut allergies also cannot eat tree nuts or any product that is processed in a facility that handles peanuts. While this recipe works for my daughter and her specific allergy I definitely would not call it a universally allergy friendly recipe, so just make sure to check with whoever you’re feeding if they have any sort of nut/legume allergy. That’s the end of my public service announcement, enjoy these flourless chocolate chip cookies!
- Preheat oven to 350 degrees.
- In a bowl, stir together almond butter, chocolate chips, sugar, eggs, and salt until a dough forms.
- Place 1 and ½ tablespoons of dough 2 inches apart on parchment-lined baking sheets. Bake cookies until puffed and edges are just starting to brown, about 10-13 minutes. My cookies were done in 11 minutes.
- Transfer to a wire rack; let cool. Cookies can be stored in an airtight container up to 3 days.
Make Ahead: The cookies can be made up to 3 days in advance.
Freeze It: The cookies can be frozen and stored in a resealable bag in the freezer. Thaw at room temperature.