Flourless Chocolate Chip Cookies

If I see flourless anything on the menu, I’m likely to try it. I love flourless chocolate cake, so I’ve been working on a chocolate chip cookie recipe this past month. This recipe is WAY easy to make (only six ingredients), and I love the soft, but not overly gooey texture it creates.

I also think these are super flavorful! Usually it’s the chocolate that you focus on in chocolate chip cookies. But for these, I think the batter is just as attention-grabbing as the chocolate. 

Flourless Chocolate Chip Cookies, makes 20-22.

1/2 cup almond butter
1/2 cup peanut butter
1/2 cup brown sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup semi sweet or dark chocolate chips
sprinkle of sea salt for the tops (optional)

You can use all peanut butter or all almond butter in this if you prefer. It won’t change the texture or bake time. But I like using two different butters as I feel it adds a little more complexity to the overall flavor.

In a bowl, stir together the nut butters, sugar, eggs and vanilla until just combined. Then stir in the chocolate chips. Drop spoonfuls of the batter onto a baking sheet lined with parchment paper. Hurry, or else you’ll end up eating the batter by spoonfuls (or maybe that’s just me). Sprinkle with a little sea salt if using.

Bake at 350°F for 10-12 minutes. The cookies will begin to brown on the edges but will still feel soft to the touch. Move to a cooling rack and allow to cool for 5 minutes before consuming.

You can store these in an airtight container for up to a week if they last that long at your house. I think they are best the day they are made, dunked in milk while wearing sweatpants. But you can enjoy them however you like. 🙂 xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

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Ingredients

1x2x3x

• ▢ ½ cup almond butter
• ▢ ½ cup peanut butter
• ▢ ½ cup brown sugar
• ▢ 2 eggs
• ▢ ½ teaspoon vanilla extract
• ▢ 1 cup semi sweet or dark chocolate chips
• ▢ sprinkle of sea salt for the tops (optional)

Instructions

• You can use all peanut butter or all almond butter in this if you prefer. It won't change the texture or bake time. But I like using two different butters as I feel it adds a little more complexity to the overall flavor.
• In a bowl, stir together the nut butters, sugar, eggs and vanilla until just combined. Then stir in the chocolate chips. Drop spoonfuls of the batter onto a baking sheet lined with parchment paper. Hurry, or else you'll end up eating the batter by spoonfuls (or maybe that's just me). Sprinkle with a little sea salt if using.
• Bake at 350°F for 10-12 minutes. The cookies will begin to brown on the edges but will still feel soft to the touch. Move to a cooling rack and allow to cool for 5 minutes before consuming.

Notes

You can store these in an airtight container for up to a week if they last that long at your house. I think they are best the day they are made, dunked in milk while wearing sweatpants