Flourless Chocolate Chip Cookies
These cookies come out crispy, chewy and full of chocolate chips. It's an easy one bowl recipe.
Ingredients
- 1 cup creamy natural almond butter, unsweetened
- 1 cup light brown sugar, not packed
- 1 large egg
- 1 tsp vanilla
- 1 tsp baking soda
- ¾ cup semisweet chocolate chips, divided
Instructions
- Preheat oven to 350ºF. Line two baking sheets with silicone baking mats.
- In a large bowl, add almond butter and sugar. Mix together with a large spatula until evenly combined. Add in egg, vanilla and baking soda. Mix until ingredients are thoroughly mixed and dough forms. Make sure the egg is fully incoproated and no egg streaks remain. Stir in half the chocolate chips.
- Using a 1 ½ tbsp cookie scooper, scoop out balls of dough and place onto baking sheets.
- Place about 5-6 chocolate chips on the top of each cookie ball. Do not worry about them being clustered at the top. They will spread out when the cookie bakes.
- Bake cookies 13-14 minutes or until the edges are just starting to brown. It's okay if the top of the cookies do not look set.
- Let the cookies cool fully on the baking sheets before removing. Cookies will set once cooled.
Notes
- The cookies will be crispy and chewy when first baked but will soften after a few hours. They will stay chewy.
- When adding the chocolate chips onto the cookie dough balls, place them at the very top, as close to each other as possible. They will spread out when baking so don't worry about them being too clustered.
Serving: 1cookie, Calories: 183kcal, Carbohydrates: 17g, Protein: 4g, Fat: 12g, Saturated Fat: 2g, Sodium: 86mg, Fiber: 2g, Sugar: 13g, NET CARBS: 15
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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