Flourless Chocolate Chip Nut Cookies
These chewy and crispy cookies are gluten free, have no butter in them and need a bowl to mix together. They are made with creamy peanut butter, brown sugar, an egg, chocolate chips and nuts. The perfect cookie recipe to bake up in under 20 mins!
Equipment
- Mixing bowl
- Whisk
- Rubber spatula
- Ice cream scoop
- Baking tray
- Baking paper
- Metal spatula
- Wire rack
Ingredients
- 1 large egg
- 1 cup peanut butter
- 1/2 cup brown sugar
- 1 tsp baking soda
- Pinch of salt
- 1 tsp vanilla
- 3/4 cup chocolate chips
- 1/4 cup chopped nuts
Instructions
- Preheat oven to 180°C and line a large baking sheet with parchment paper. If you don’t have a large oven or baking tray, bake these cookies in batches as they will spread.
- In a bowl, whisk the egg. Add in the almond butter, then the brown sugar, baking soda and vanilla. Mix everything together very well until smooth and you have a dough.
- Fold in the chocolate chips until combined.
- Scoop the dough, 2 Tablespoons each, onto prepared baking sheet. Gently press down on the dough with the back of a spoon. I like too add more chocolate chips on the top of each cookie dough.
- Bake for 9-10 minutes. The cookies will look very softened thats perfect! For crispier cookies, bake for up to 12 minutes but nothing longer.
- Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Do not over bake as they will firm up as it cools down
- Allow the cookies to cool on the baking tray for 5-10 minutes and then using a metal spatula transfer to a wire rack to finish cooling
- Store them in air tight containers at room temperature for up to 7 days