My 6 ingredient flourless chocolate chip cookies are an absolute hit at our house. I usually just keep a batch of them in an air tight container on my kitchen counter so that anyone can snack on them whenever they want (which is all the time).
The first time making them was a total revelation to me. I could never have imagined that a flourless cookie could taste that good. It was as if not better than a normal cookie. The almond butter makes the cookies really chewy and delicious. They are pretty hard to muck up and quite forgiving.
You can use peanut butter to replace the almond butter in the recipe. I prefer almond butter though because the taste is more neutral whereas you can definitely taste peanuts when you use peanut butter. It still tastes nice and adds another dimension to the cookie.
Chocolate chips or chocolate chunks are definitely the way to go. In the recipe, I have written down chocolate chips as an optional ingredient but they are definitely better with them. You can even use coconut sugar instead of brown sugar if you want to make this healthier.
These cookies are super chewy and so addictive that you will definitely not be able to stop with just one!
The most scrumptious flourless chocolate chip cookies which are made with almond butter instead of flour. They are chewy and oh so delicious. The icing on the "cookie" is that you only need 6 ingredients to make them!
Preheat your oven to 175C. Place the almond butter, egg, sugar, baking soda and vanilla extract into a bowl. Mix the ingredients together.
You can now add in the chocolate chips and gently fold it though the cookie dough.
An optional step is to chill the cookie dough for 20 minutes in case you have the time.
Line a baking tray with parchment paper or a silicon mat. Scoop the cookie dough on to the mat leaving enough space between each cookie. Bake for 10 minutes. They will still be soft when you remove them from the oven but will harden slightly when they cool down. Gobble them up warm!
Ingredients
Directions
Preheat your oven to 175C. Place the almond butter, egg, sugar, baking soda and vanilla extract into a bowl. Mix the ingredients together.
You can now add in the chocolate chips and gently fold it though the cookie dough.
An optional step is to chill the cookie dough for 20 minutes in case you have the time.
Line a baking tray with parchment paper or a silicon mat. Scoop the cookie dough on to the mat leaving enough space between each cookie. Bake for 10 minutes. They will still be soft when you remove them from the oven but will harden slightly when they cool down. Gobble them up warm!
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