Printable Flourless Chocolate Chip Cookies Recipe Card
No flour and a craving for chocolate chip cookies? No problem! These flourless chocolate chip cookies will give you all the flavor you want. Feel free to print or pin this recipe card for easy reference when shopping for ingredients or making these cookies.
Servings: 18 cookies
Calories: 132kcal
Ingredients
- 1 cup almond butter 256 grams
- 1 large egg 50 grams, without the shell
- 1/4 cup maple syrup 78 grams
- 8 grams cornstarch about 1 tablespoon
- 5 grams baking soda about 1 teaspoon
- 90 grams semi-sweet chocolate chips about 1/2 cup
Instructions
- Position an oven rack in the center and preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper.
- Beat the almond butter, maple syrup, and egg on low speed until the mixture is smooth, glossy, and uniform, about 30 seconds. Stop and scrape the bottom and sides of the bowl as needed.
- In a small bowl, whisk together the cornstarch and baking soda. Add the mixture to the almond-butter mixture and mix on low until no dry streaks remain. Scrape down the bowl, then mix for another 10–15 seconds.
- Use a large spoon to stir in the chocolate chips.No chilling is required. If the dough feels too soft or sticky to scoop, let it rest at room temperature for 5–10 minutes. If it is still too soft, refrigerate it for 15 minutes.
- Use a medium cookie scoop and scoop portions of cookie dough onto the baking sheets. Leave the dough mounded; the cookies will spread as they bake. Leave about 2 inches of space in between each cookie. Arrange nine portions on each prepared baking sheet. Bake one sheet at a time on the center rack. Keep the second sheet at room temperature while the first batch bakes.
- Bake for 10-12 minutes. Let the cookies cool on the pan for 10 minutes.
- Transfer the cookies to the cooling rack or an airtight container. Serve or take to those holiday parties.
Notes
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Refrigerate unbaked dough for up to 2 days. To freeze, portion the dough, freeze until firm, then transfer to a freezer-safe container for up to 2 months. Bake from frozen, adding 1–3 minutes as needed.
Nutrition
Calories: 132kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 67mg | Potassium: 146mg | Fiber: 2g | Sugar: 5g | Vitamin A: 18IU | Calcium: 58mg | Iron: 1mg
