Flourless Chocolate Chip Nut Cookies

What substitutes can you add to these Flourless Chocolate Chip Nut Cookies?

Peanut butter –

You can use almond butter, cashew butter or sunflower seed butter. While tahini is a delicious option I wouldn’t suggest it as it can be runny which could affect the texture of the baked cookies.  Whichever butter you use it must be room temperature or cold as well, we just don’t want to warm it or else the egg will scramble. Using a natural nut butter can be oily so make sure too stir it really well before you use it to ensure all the oil is mixed into the butter well. 

Brown sugar –

I have used coconut palm sugar to make this recipe and it was delicious, a little more crispy but I loved it. We cannot use white sugar here as it will make the cookies more hard and less chewy. The brown sugar ensures a soft and chewy cookie.

Nuts –

I love using chopped cashews, walnuts, macadamia and peanuts in this cookie. But you can use any nuts you like or have on hand. Almonds would be delicious too. 

Chocolate chips –

I LOVE dark chocolate chips aka semi sweet. You could do chocolate bars chopped into chocolate chunks to create chocolate pools/puddles once the cookies bake. 

Add ons –

Add any flavors like cinnamon, m & m’s, assorted chocolate chips, crushed potato chips, pretzels, shredded coconut, raisins, dried cranberries etc. to make them personal to you. 

What equipment do you need to make these Flourless Chocolate Chip Nut Cookies?

I have used a bowl, whisk and ribber spatula to make the dough. Using an ice cream scooper helps portion the cookie dough easily. Bake them on a lined baking tray in the oven. Use a metal spatula to lift them off the tray and cool on a wire rack.