Like many people in the last year, I've fallen victim to a pretty serious TikTok habit. It's the epicenter of all the viral recipes of late, after all - I'm just doing my job and keeping up with the trends! (that is what I tell myself)
This flourless almond butter cookie recipe is directly inspired by the "5 ingredient peanut butter cookie" recipe from TikTok. If you know, you know, and I can still hear the audio from those videos in my head now ("One cup of brown sugar. One cup of peanut butter. One large egg...") I finally gave the recipe a try, and I was pretty surprised at how great they were for a cookie with zero butter or flour. My next venture was to give it the ol' Giadzy spin by making it a wee bit healthier, and a touch more flavorful. The end result is a cookie with so much depth, a delicious soft-chewy texture, and they're decently good-for-you as far as cookies go.
I swapped peanut butter for almond butter, brown sugar for coconut sugar, and then I broke the 5-ingredient rule by adding some cinnamon and vanilla into the mix. Oh - and salt, because no baked good should ever be without it. The touch of cinnamon plays so well with the deep flavor of the coconut sugar, and the result is a deliciously molasses-y cookie studded with chocolate chips. Not mad about any of it.
My only tip for this otherwise ridiculously simple recipe? Give them a solid 5-10 minutes to rest on the cookie sheet after baking... at least! They're super delicate and crumbly right out of the oven, but they firm up to a perfect texture once they have time to carry-over cook and cool down.
Flourless Almond Butter Cookies
Category
Dessert
Prep Time
15 minutes
Cook Time
12 minutes
Ingredients
1 cup coconut sugar
1 cup creamy almond butter
1 large egg
1 teaspoon baking soda
1/4 teaspoon Kosher salt
1/4 teaspoon cinnamon
1/2 cup semi-sweet or bittersweet chocolate chips
Instructions
Preheat the oven to 350F. Prepare two baking sheets with parchment paper.
In a large bowl fitted on a stand mixer, or with a hand mixer, mix together the coconut sugar, almond butter and egg for about 1 minute on medium-high speed until fully combined.
Add the baking soda, salt and cinnamon. Mix again for 30 seconds until fully combined.
Add the chocolate chips to the bowl, and fold them into the dough with a rubber spatula.
Divide the dough into 12 even scoops and divide them among the two sheet trays. Bake in the oven for 11-12 minutes, or until the edges look golden brown and the tops of the cookies have a crackled top. Note: they will still appear underdone in the middle.
Let the cookies rest on the sheet pan for at least 5-10 minutes to firm up. Serve and enjoy warm or at room temperature.
I double checked that I had measured correctly and used the correct ingredients, but the dough was too dry to form into balls. I wasn't sure what to do, so I added another egg. The dough then formed balls and I baked them. The cookies were ok- not very attractive, tasted ok, so I will try this recipe again. Not sure how else to trouble shoot when cookie dough is too dry to form?
1 comment
I double checked that I had measured correctly and used the correct ingredients, but the dough was too dry to form into balls. I wasn't sure what to do, so I added another egg. The dough then formed balls and I baked them. The cookies were ok- not very attractive, tasted ok, so I will try this recipe again. Not sure how else to trouble shoot when cookie dough is too dry to form?