The Ultimate Flourless Chocolate Chip Cookie

These flourless chocolate chip cookies are the perfect treat for Passover. Chances are you already have all of the ingredients. Get the full recipe.

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

Servings 18 cookies

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

  1. Line a baking sheet with parchment paper and preheat oven to 350ºF.

  2. 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).

  3. Measure all of your ingredients and add to a medium bowl (yup-it's that easy and all at once).

  4. I used a hand blender to make sure it all creamed together, but alternatively, you could mix very well by hand.  

  5. 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. 

  6. 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!