Flourless Nut Butter Chocolate Chip Cookies
Do you know what begins next week? No, not spring, which is already in full swing and I’m ecstatic about that, but something else: Passover! The holiday starts next Friday. Which means I/you/we best start on our Passover dessert ideas.
And to kick things off, in a supremely adequate way, behold: flourless nut butter chocolate chip cookies. The quickest and easiest yet most brilliant and incredible gluten-free cookies that simply must be added to your Passover recipe arsenal. Stat.
And while you’re at it, add this cookie recipe to your non-Passover arsenal as well, for good measure (double entendre - “measure” pun because baking, get it??).
What makes these flourless cookies so special? Oh, just a bajillion things. I’ll name a few now, if you don’t mind.
For example: These nut butter cookies are completely flourless, which means there’s no potato starch, no almond flour, no gluten-free flour blend, no oat flour, and no matzah meal anywhere to be found here.
Nut butter acts as both the flour and the butter in this quick and easy cookie recipe. It’s the base for these chocolate chip cookies, and it’s the star, as it’s the first of only eight ingredients. Which means it stands out. In a rich, deep, robust way.
But not only does the nut butter impart so much flavor. It also imparts so much CHEWINESS. Which, if you don’t already know, is my favorite cookie texture everrrrrrr.
And before I forget. I keep saying “nut butter,” and you might keep thinking “WHICH NUT BUTTER?! THERE ARE LOTS!!”
So let me explain: You can use any nut butter of your choice. Almond butter. Pecan butter. Walnut butter. Even seed butter. They’ll all work. And they’re all delicious. And it’s all up to you.
I used almond butter for the cookies you see here, if that was something you were curious to know. So now you know. The secret is out. Tell everyone.
So, nut butter. Taking the place of the flour and the butter/oil. Plus brown sugar. For sweetness and more chewiness and moistness and richness. And honey. OMG the honey. It adds an additional fruity depth of flavor + even more chewiness to our flourless cookies here.
And an egg, to bind it all together. Plus baking soda and salt - essentials. And of course, chocolate chunks! Or chocolate chips, if you don’t want to deal with chopping up a bar of bittersweet chocolate.
The result is a soft, rich, and stick-to-your-teeth chewy cookie packed with oozing, melting chunks of chocolate. I’m not done.
These flourless chocolate chip cookies can be made by hand or in a machine. They literally come together in five minutes or less. All in that one bowl. And they bake up in 10 minutes.
Now. If you want your nut butter cookies a lil bit thicker, place the shaped cookies into the fridge to chill and harden a bit before placing them into the oven. However, if you either don’t care bout dat or simply cannot wait those extra 30 minutes, feel free to bake these babes up immediately.
Rich. Chewy. Soft. Stick-to-you-teeth. So much flavor. Easy. Flourless. Packed with chocolate. Dairy-free. Quick. Gluten-free. It’s a Passover cookie dream, I tell you.
Flourless Nut Butter Chocolate Chip Cookies
Yield: about 18 cookies
1 cup natural nut butter (almond, cashew, pecan etc.)
1/3 cup light brown sugar, packed
¼ cup honey
1 egg
2 teaspoons vanilla extract
½ teaspoon baking soda
¼ teaspoon salt
¾ cup chocolate chips/chunks
1. Preheat oven to 325 F. Line a large baking sheet with parchment paper.
2. In a medium bowl (or in a machine), stir together nut butter and brown sugar until mixture is smooth.
3. Add in honey, egg, vanilla extract, baking soda, and salt and mix until smooth dough forms. Mix in chocolate chips last.
4. Roll dough into balls and space out (they will spread) onto baking sheet. If dough is too sticky, use a spoon/cookie scoop to drop pieces of dough onto baking sheets instead of rolling dough into balls.
5. Bake cookies for 9-13 minutes, or until edges are golden brown.
*Note: if you want your cookies thicker, after spacing cookie dough onto the sheet, place the sheet into fridge for about 30 minutes before baking the cookies.
