Flourless Almond Butter Chocolate Chip Cookies

Flourless Almond Butter Chocolate Chip Cookies could be just the gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. This recipe serves 18 and costs 45 cents per serving. One portion of this dish contains approximately 4g of protein, 10g of fat, and a total of 153 calories. It is brought to you by Mountain Mama Cooks. If you have kosher salt, egg, vanillan extract, and a few other ingredients on hand, you can make it. This recipe is liked by 22 foodies and cooks. It works well as a very reasonably priced hor d'oeuvre. From preparation to the plate, this recipe takes about 17 minutes. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is solid. If you like this recipe, take a look at these similar recipes: Flourless Almond Butter Chocolate Chip Cookies, Flourless Almond Butter Chocolate Chip Cookies, and Flourless Almond Butter Chocolate Chip Cookies for Kate.

Servings: 18

Preparation duration: 5 minutes

Cooking duration: 12 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsPreheat oven to 350 F degrees. Line a large baking sheet(s) with parchment paper or nonstick baking mat.In a medium bowl combine almond butter, brown sugar, egg, salt, baking soda, and vanilla. Mix until thoroughly combined. Stir in chocolate chips.Form dough into 1.5-inch size balls. I like to chill the cookie dough balls for an hour so before baking but know its not necessary. Ive made them plenty baking straight away. I just think the cookies hold their shape better if theyve been chilled before baking. If the cookie dough balls are too oily from the almond butter, use a paper towel to absorb excess oil before baking.Place cookies 2 inches apart on the lined baking sheet. Bake cookies for 10-12 minutes. Remove the cookies when they still look a little soft- theyll firm up as they cool.Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.Store leftover cookies in an airtight container and store at room temperature for up to 7 days.

 

Step by step:

1. Preheat oven to 350 F degrees. Line a large baking sheet(s) with parchment paper or nonstick baking mat.In a medium bowl combine almond butter, brown sugar, egg, salt, baking soda, and vanilla.

2. Mix until thoroughly combined. Stir in chocolate chips.Form dough into 1.5-inch size balls. I like to chill the cookie dough balls for an hour so before baking but know its not necessary. Ive made them plenty baking straight away. I just think the cookies hold their shape better if theyve been chilled before baking. If the cookie dough balls are too oily from the almond butter, use a paper towel to absorb excess oil before baking.

3. Place cookies 2 inches apart on the lined baking sheet.

4. Bake cookies for 10-12 minutes.

5. Remove the cookies when they still look a little soft- theyll firm up as they cool.Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.Store leftover cookies in an airtight container and store at room temperature for up to 7 days.

Nutrition Information:

covered percent of daily need