Flourless Chocolate Chip Cookies with Almond Butter
Prep time: 
Cook time: 
Total time: 
Serves: 14
  • 1 egg
  • 250g (or 1 cup) almond butter, cold or at room temperature (I used all-natural, store bought almond butter)
  • 90g (or ⅓ cup + 4 teaspoons, packed) light brown sugar
  • 1 teaspoon of baking powder
  • 100g dark chocolate chips
  1. Preheat the oven to 175°C/350°F and line a baking sheet with baking parchment.
  2. In a medium-sized bowl whisk the egg until frothy. Add the almond butter, the sugar and the baking powder and stir the ingredients together with a wooden spoon. Make sure to mix them well. I wouldn't recommend a whisk for this; the mixture will be too thick. Stir in most of the chocolate chips, holding a few back to press into the tops of the cookies later.
  3. For each cookie, scoop out 2 tablespoons of cookie dough and roll into a ball. Place the dough balls onto the lined baking sheet (they won't spread, so you can arrange them pretty close together) and press down on each ball with your fingers to get a cookie shape. Press the chocolate chips you held back earlier into the tops of the cookies.
  4. Because you've used your hands to shape the cookies, the cookies will look a little oily at this point, because the heat of your hands will have melted some of the almond oil. Firm it back up by placing the baking sheet in the fridge for 10 minutes. You don't want oily cookies.
  5. Bake the cookies for 10-12 minutes. They shouldn't (and won't) brown on the outside, but the tops of the cookies crinkle slightly as the cookies bake.
  6. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool to room temperature.
  7. Cookies can be stored in an airtight container for up to a week. Enjoy!
Recipe by The Tough Cookie at https://thetoughcookie.com/2014/03/16/flourless-chocolate-chip-cookies-with-almond-butter/