Photo Credit: Elizabeth Newman
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
- 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
- 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.