This amazing chocolate chip cookie creation was sparked by a good friend, fellow Flexible Cheffer, and gracious host Michal. She hosted us for a lovely Saturday lunch a few weeks ago and served the most delicious 3-ingredient cookies for dessert (that, unbeknownst to me at the time, are a classic gluten-free cookie recipe). Her original recipe calls for 1 cup of sugar, 1 cup of peanut butter, and one egg. That’s it! Now I know what you’re thinking … seriously? But, heck, they were so good I thought Michal was fooling us into believing they were gluten-free.
Fast forward a few weeks and here I am still thinking about that memorable treat. With Passover right around the corner, I’m always on the lookout for grain-free alternatives. While I immediately thought of Michal’s cookies, peanut butter is off limits on Passover. So I concocted a Passover version (with a healthified spin or two to reduce the sugar and add a touch of flavor to kick them up a notch).
Stop right now and whip these up. You likely have all the ingredients in your pantry and 3 minutes to spare!
The Ultimate Flourless Chocolate Chip Cookie
Ingredients
- 1 Cup natural almond butter*
- 3/4 Cup sugar
- 1 Egg
- 1 Teaspoon vanilla**
- 1/2 Teaspoon salt
- 1/2 Teaspoon baking powder
- 1/2 Bag chocolate chips
Instructions
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Line a baking sheet with parchment paper and preheat oven to 350ºF.
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Make sure your almond butter is mixed thoroughly (I like to do this right when I open the jar and often mix it in a food processor or in a separate bowl to mix oils and solids).
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Measure all of your ingredients and add to a medium bowl (yup-it's that easy and all at once).
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I used a hand blender to make sure it all creamed together, but alternatively, you could mix very well by hand.
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The dough will be sticky, but still very "rollable". Roll about a tablespoon into a nice ball and place on baking sheet, spacing well. These will spread so keep room on the baking sheet for some ooze.
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Bake for 10 minutes or until set. Do not overbake: Cookies should be soft and chewy.
Recipe Notes
*I like the darker kind that uses the peels in the butter. It's heartier and has more flavor.
** Splurge on the high-quality stuff. Trust me, it makes a difference!
