One bowl and 5 simple ingredients is all you need to make these irresistible flourless almond butter cookies!
This week was a week of firsts here in the Spoons kitchen! On Monday, I shared a recipe for the first batch of homemade maple almond butter that I ever made, and today I’m sharing a recipe for my first batch of flourless almond butter cookies. I’m no stranger to the world of flourless baking, with a handful of flourless muffin recipes under my belt already, but this was my first go at flourless cookies, and I have to admit that I may never go back to tradition cookies again…
You guys — these are beyond amazing. Beyond. Not only are they super easy to whip up, requiring only 5 minutes, 5 ingredients, and 1 bowl to clean, but they taste — they feel — incredible. They’re so similar to classic chocolate chip cookies that you’d be hard pressed to tell that they’re made without any flour or butter.
Picture this. You sink your teeth into a jumbo-sized cookie with a slightly crisp exterior that gives way to a soft and chewy interior. The cookie begins to melt in your mouth, releasing a wave of sweet maple flavour punctuated by a hint of roasted almonds. Oh gawl. Please excuse me — I need a moment with my plate…
Mmmmmkay. Where was I? Ahhh yes. Like I said, these cookies are incredibly easy to whip up (read: you should go make them right now). Because there’s no flour involved, you don’t have to worry about being too rough with the dough and ending up with hockey pucks in place of cookies — you just toss all the ingredients into one big bowl and use those strong arms that you’ve been working on in the gym to mix ’em all together.
As for the ingredients themselves, there are only a handful and they’re probably ones that you already have lying around. I used my homemade maple roasted almond butter for these, but feel free to use whatever almond butter you have on hand. And if you don’t have maple syrup, you could probably get away with using honey, but as a biased Canadian, I’m really going to have to encourage you to run out and buy some [real] maple — that stuff is amazing. So are these cookies. Have I said that already? I feel like I have, but it’s worth repeating…
These cookies… they’re amazing. They’re quick, easy, delicious, and cater to a variety of special diets since they’re dairy-free, refined sugar-free (if you use dark chocolate chips), gluten-free, and grain-free. So make them, eat them, love them, share them, and repeat the whole process over again [and again, and again, and again]…
- 1 large egg
- 1 cup almond butter*
- 1/3 cup (80 ml) maple syrup
- 1/2 tsp baking soda
- 3/4 cup (130 g) mix of butterscotch and white chocolate chips**
- Preheat oven to 350F (176C) and line a cookie sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, beat the egg with a whisk until it is slightly frothy. Add the almond butter, maple syrup, and baking soda, mixing well until fully combined. Fold in chocolate chips.
- Using a cookie scoop, tablespoon, or your hands, take 1.5 Tbsp. of dough, roll it into a ball, and place it on the cookie sheet. When all the dough has been used up, take a paper towel and gently press down on all the balls to flatten them slightly - this will help shape them since they don't spread too much, and also help absorb some excess oil.
- Bake for 8-10 minutes, or until the edges begin to turn golden brown. Remove from oven and allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely. Store in an airtight container for up to a week
** Replace these with dark chocolate chips to make this recipe refined sugar-free.
Looking for more flourless baked goodies? Try one of these delicious recipes!
Have you ever made flourless cookies before?
Have I convinced you that you need to give them a try? 😉
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