They are a bit crumbly but do really well if you allow to cool on the sheet for 2-4 minutes before removing to a cooling rack. Gluten-free and loving it! I would use Xylitol rather than sugar, other than that they look pretty good for those of us suffering with diabetes. This one is a keeper for me. You can also do flax egg as an egg replacement – it works great! My Dad was recently diagnosed with Celiac's Disease - so he cannot have gluten. Love the quick tip, too!!! an 11 out of 10 from me, YUUUUM. A great healthy binder. Will make again! Besides on a spoon straight out of the jar, I love it in quinoa snack bars, breakfast cookies, coconut granola bars, and in today’s flourless chocolate chip cookie recipe. Last time I chopped up a bit of a Theo brand candied ginger 70% dark chocolate bar. I may try adding an extra egg next time. I am still in love with these white chocolate macadamia nut cookies. I'm making these for a cookie exchange and can't stop eating them myself!! I do let them sit on the cookie sheet for 5 minutes after they come out of the oven before moving to the rack so that may have helped them set up a bit better. But I don't think those who are used to eating 'regular' peanut butter cookies or 'regular' chocolate chip cookies, that this is a special moment. 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. A delicious and easy cookie recipe that is gluten-free & … Passionate about creating easy recipes the whole family will enjoy! When ready to make cookies, preheat oven to 350. Love it!!!! Bake for 11 minutes. Your 12 year old is quite the intuitive baker – love all the creativity and swaps! Very popular and very tasty and SO easy to make! Line a baking sheet with parchment paper or a non-stick baking mat. Easy to make and tastes great. I also don't have access to an oven, but these turned out great being baked at 180 for 8-10mins in a toaster oven. (Woah! Baked cookies freeze well for up to 3 months. I can eat them for breakfast and not feel as guilty. Used almond butter since that's what I had on hand. Perfect for my gluten-free hubby :). But, I think if I can give it 5 stars WITH my "healthier" modifications, I'd definitely give it 5+ stars if I made it as written. Flourless chocolate chip cookies’ unique texture and structure comes from the egg whites, which essentially makes this a meringue cookie. They're still hot on the rack but absolutely have the crunch and chew of a great chocolate chip cookie!! Only alterations I made was to pour off the oil from my almond butter (saved, of course, for other applications) so my dough would be really thick and it helped it not crumble or spread too much while in the oven. I had folks begging for the recipe when they found out it had zero flour in it!! Therefore, I’m not going to call these “20 Minute Cookies”, even though that would be a great name. Crack the egg into a medium bowl and whisk until beaten. A true foodie at heart. Baked 15 minutes at 350 and then let cool for 5 minutes. I opted to use both vanilla and almond extract, they came out perfectly delicious. Serves: 10 Prep Time: 5 minutes Cooking Time: 10 minutes 10 minutes. Quick and easy to make. GREAT flavor. They seemed a bit crumbly when first out of the oven, but firmed up as they cooled. They came out great!!! I'll make them lover and over again. Rating: 5.0 /5 ( 1 voted ) Ingredients. VERY impressed! Follow along on her journey as she shares delectable recipes that require few ingredients, but requires lots of love. I followed the recipe exactly, except I used crunchy peanut butter. Wow! We like to chop up walnuts and a special chocolate bar to toss in. "So yummy and really easy … 1 egg. I used a medium (?) These are incredibly easy, quick, and delicious! Dough will be quite hard, roll into ~ 1 inch balls, press down slightly, and add more chocolate chips on top. I love how these turned out! It won’t change the texture or bake time. And really love how I was able to bake 1/2 of them just long enough to turn out soft (like I like them) and then bake the other 1/2 longer to turn out crisp (like my husband likes them). My kids wouldn't even eat them. I have no review, I just have a comment...Why does everyone feel the need to tweak a recipe they have never tried before and expect it to work? Crumbled a bit, but overall pretty tasty. Read my disclosure policy. I always make the recipe as written the first time then evaluate from there. I added Gluten-free oats to give them more texture. Chewy in the middle and crispy at the same time. Measure the coconut oil after it has melted. I believe it’s 1 tbsp of ground flax seed mixed with 2 tbsp of water! In this special FREE series, I reveal my most powerful SECRETS to great baking. Bake for 10 minutes. Allow the cookies to cool for 2 minutes, then transfer to a cooling rack. FYI: Ghee is clarified butter does not contain lactose, either, so if that’s what usually upsets you from dairy, try out ghee! Thank you very much for sharing. I substituted 1/4 cup of the 3/4 cups of white sugar for brown sugar. These flourless cookies are a dream if you're going gluten-free, especially with the perfect pairing of peanut butter and chocolate. But, they also contain coconut sugar (lower GI and more health benefits than white sugar) and butter, which should be consumed in moderation. They turned out really good! If you are dairy free or prefer to avoid butter, you can sub in coconut oil. Here are the key steps to making flourless chocolate chip cookies: Prep your ingredients by sifting your confectioners’ sugar, cocoa powder, and separating your egg whites. this link is to an external site that may or may not meet accessibility guidelines. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. I had no problem with crumbling. Was nervous about the outcome with no flour or butter and these were not disappointing. It’s a toasty, almond-y spread that’s a bit more grainy than peanut butter. Add egg and vanilla and combine. https://thebakermama.com/recipes/flourless-oatmeal-chocolate-chip-cookies My husband loved them. Have something delicious for breakfast, lunch, or dinner, and save these cookies as your dessert or snack! These were SUCH a treat and so easy to make even for a novice baker like me. I had at least 15 left over in the bowl. Easy and very good! Add all the dry ingredients (besides the chocolate chips) and fold everything together with a wooden spoon or silicone spatula. The chocolate/peanut butter ratio is superb. Best peanut butter cookie I've had and by far the easiest cookie to make. Next time I may at the suggestion of others, reduce the oven to 325' and increase baking time. Followed the recipe to a T. They are good. These are awesome! Chocolate chip cookies symbolize everything that is good in the world: love, comfort, and… melty, gooey chocolate! My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. One batch made 2 doz. Almond butter chocolate chip cookies are simple, wholesome, satisfying, and made with only 5 ingredients! Slightly press down the cookie dough mounds before going into the oven (see photo above- a little flat on top). These don't usually last longer than a day or two in our home. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Possible reasons for the crumbling could be that I used natural peanut butter and cut back 1/4 of a cup on the sugar. Next time, I wont leave them in as long so they’re a little more chewy instead of crispy. © Copyright 2020 Meredith Corporation. In a large bowl, add the egg (or flax egg), coconut oil, sugar, almond butter and vanilla. The remaining cookies turned out fabulous!! My family LOVES these cookies! What’s the secret ingredient? These flourless chocolate chip cookies are incredibly simple and come together very quickly (in 1 bowl!). I was a bit doubtful about the 'flourless' aspect but they turned out beautifully and taste wonderful. Mixed well and then added 2 T sour cream and Toasted Coconut Flakes and Ghirardelli 60% Bittersweet Chocloate Chips (they are huge). I'm making these again this weekend for my parents and I know they're going to enjoy them too. *Make sure the coconut oil is melted and NOT hot. How do they affect blood sugar? I make these cookies all the time, whenever we have guests coming to visit. I’m committed to getting families back to the dinner table one simple recipe at a time! All other ingredients I kept the same. Stir until well combined. It sounds like an oxymoron, but trust me, they are the best cookies ever. Other than that, they are easy and tasty! After combining the peanut butter and sugar together, I added the egg and it seemed like the batter got drier (if that's possible with oily peanut butter) and not creamy and smooth at all. I highly recommend this recipe. 2 Thumbs Up!! Print Ingredients. There are no words to describe how excellent these cookies. it tastes awsome, just if the recipe was followed properly. The batter was thick and very easy to roll into balls. Any almond butter works in this chocolate chip cookie recipe. The flourless chocolate chip cookies are moist and decadent, with melty semi-sweet chocolate chunks, and a deliciously soft texture. Thanks. Bake for 10 minutes. Last Updated: May 29, 2020 This post may contain affiliate links. I did make a slight change by using 1/4 cup brown sugar, 1/2 cup white sugar. So happy you and your kids enjoy these delicious healthy cookies. Watch the how-to video: Flourless Chocolate Chip Cookies. you can't even tell they're flourless. I love to make easy and healthy recipes, so I can bake a lot AND eat a lot. Required fields are marked *. We’re ditching the butter and flour for these easy gluten free cookies! thank you in advance...
What an awesome comment! This is going to be a staple recipe for me . I am excited to make these! Hi Anna, They could be crumbly due to the type of almond butter you are using. perfect pairing of peanut butter and chocolate. Easy and delicious. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! I used peanut free pb and it worked GREAT! They are tasty and blend well with the other holiday cookies. These are INCREDIBLE! They do contain almonds and almond butter, which are awesome powerhouse ingredients. You can try a different type or yes, try adding an extra egg. im new.....hello..i am looking for the nutris info..i am a WW member so i really need this...im sure i have over looked how to see this...send me a message to find it , please
Thinking the next batch I may substitute ground golden flax instead of the egg. These were the easiest cookies ever! In a medium bowl, whisk the egg until beaten.