Imagine biting into a cookie so rich, so decadent, that you won't believe it's flourless! These amazing Chewy Flourless Chocolate Chip Cookies are about to revolutionize your dessert game, proving that gluten-free treats can be just as delicious (if not more!) than traditional recipes. With a perfect balance of almond butter's nutty richness and chocolate chip sweetness, these cookies are a game-changer for anyone craving a guilt-free, melt-in-your-mouth experience that will have everyone asking, "What's your secret?"
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup almond butter
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- In a large mixing bowl, combine the almond butter and brown sugar. Mix thoroughly until the mixture becomes smooth and well-incorporated, ensuring no sugar lumps remain.
- Add the large egg and vanilla extract to the almond butter mixture. Whisk or stir vigorously until the ingredients are completely blended and the mixture looks uniform.
- Sprinkle the baking soda over the mixture and stir gently to distribute it evenly throughout the batter.
- Fold in the chocolate chips, distributing them carefully to ensure an even spread throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Gently flatten each cookie mound slightly with the back of a spoon or your fingertips, creating a thick disk shape.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to allow them to firm up slightly.
- Transfer the cookies to a wire rack to cool completely. The cookies will continue to set and become chewier as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the dough - this can make the cookies tough instead of chewy.
- For extra indulgence, use high-quality chocolate chips like dark or semi-sweet.
- Make sure to space cookies properly on the baking sheet to prevent spreading into each other.
- Let cookies cool completely to achieve the ideal chewy texture.
- For a variation, try adding chopped nuts or a sprinkle of sea salt on top before baking.
- If the dough seems too sticky, chill it in the refrigerator for 15-20 minutes before scooping.
- Use a cookie scoop for uniform size and even baking.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 22g
Protein: 5g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 20mg
