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Five-Ingredient Chocolate Chip Cookies

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Recipe photo courtesy of Aaron Dyer

Longing for homemade chocolate chip cookies in a snap? Nut butter does double duty by replacing both flour and regular butter in these five-ingredient, two-bite (gluten-free!) treats.

Source: Martha Stewart Living, March 2015
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Ingredients

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  • rjoy21
    28 SEP, 2016
    These are the best gluten free chocolate chip cookies I've had...in 15 years of having celiac disease. I've had multiple times, made with different types of almond butters, and they always turn out delicious. Served regularly to people who eat gluten, and they think they are delicious too. Easy to make and so yummy. (Does make a gooey-er, denser cookie, unlike normal chocolate chips cookies...but this in no way takes away how great these cookies are...just makes them unique from classic cookies)
    Reply
  • MS11834753
    27 SEP, 2015
    I used Crunchy, salted Almond butter from Trader Joe's and flaky Sea salt for the coarse salt. After mixing the dough it was a little runny, so I added 1/2 cup of Rolled Oats as suggested by the other reviewer. That helped and I used a 1" scoop to make about 36 small cookies. The dough is very sticky, but firmed up when baked. The flavor is good, but I wanted to like them better than I do. They became sticky again after cooling, but I live in a humid climate. Don't think I'll make again.
    Reply
  • boshellenvy
    1 MAY, 2015
    Well.... Make sure you are using pure almond butter! Either grind them up yourself or make sure the container you buy says only almonds on the ingredients list. I made the mistake of using store bought almond butter that said it was creamy, made some good ole nasty cookies haha. The oils separated from the cookies, and the cookies are a pretty dense/mushy texture as a result. I added 1/2 of banana, pinch of baking soda and some oatmeal to fix the remaining batter I had left.
    Reply

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