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
- 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.
YUM!!!
xx Leesa & Kate
Travel inspiration? http://www.wanderlustchronicles.com.au
I’ve never made cookies without flour, but these looks tasty!
https://www.facebook.com/pages/Alina-Does-MakeUp/1420347474928303
These are so delicious! I was craving peanut butter cookies so I made these tonight! 🙂
www.artistically-me.com
I am making this a cookie weekend! I love this recipe!
These look amazing! But how could a whole cup of almond/peanut butter be bad?!
In the Canaries we have the sun but not the almond butter, can we change for something else? Thank you!!
I would have to try these to see if I would actually like flourless cookies! Thanks for mentionning that we can use only almond butter instead of both….I’m allergic to peanuts (as well as all other legumes and soy). There’s a lot of really cool recipes out there (the vegetarian type) but I can only go the traditional way because I’m allergic to pretty much everything that goes into vegetarian recipes to give them an alternative protein (chickpeas, lentils, beans, peanuts).
This recipe looks delicious! I’ve been trying a few chocolate chips recipes this weekend (five batches!!!). I would have tried this one too if I had seen this post before! Well, that would have been way too many cookies!
xx,
E.
www.theslowpace.com
OMG…this recipe is perfect for me being that I love chocolate chip.
Must learn how to love yourself
I’ve seen people use peanut butter before, but never both peanut and almond butters! I’ve yet to try any flourless cookie recipes, but these look pretty fantastic!
yum! these sound amazing!
xx nikki
www.dream-in-neon.com
These cookies turned out great, but they actually took me longer than 10-12 minutes to bake, and I used the exact recipe. I’m thinking it might be the brand of almond butter I used — I have Maranatha, not JIF, which gave the batter a liquidy consistency. It took me over 20 minutes to bake, even after raising the baking temperature.
ARRRG, these look delicious!!!
Jem
www.poptherapy.com.au
These look gorgeous! definitely giving these a go x
www.sheintheknow.co.uk
I want to try these!! I love new cookie recipes!!! Thanks for sharing!! 🙂
Anything flourless always sounds light and healthy! And anything with but butter is amazeballs! Can’t wait to try xx
http://squatsandasideofnutella.blogspot.co.uk/
This look so delicious, and a perfect gluten free dessert for my boyfriend!
Yay! Love this idea! I only have to find the nut butters here in Austria now. ?
Lilly
http://www.stillesbunt.at
oh wow, i want to start making these ASAP xxx
leannewinters.blogspot.co.uk
Yum! Definitely gonna try this!!
xx Marianna
http://mariannascorner.blogspot.gr/