Crispy chewy chocolate chip cookies that are also flourless, paleo and gluten free. These cookies look like they came out of a bakery but are an easy one-bowl recipe.
The key ingredient to these cookies is almond butter. Almond butter helps create the delightfully chewy texture, replaces the need for flour, and helps to bind the cookies together.
- 1 cup creamy natural almond butter
- 1 cup coconut sugar
- 1 large egg
- 1 tsp baking soda
- ¾ cup chopped dark chocolate divided
Preheat oven to 350ºF. Line two baking sheets with silicone baking mats or parchment paper.
In a large bowl, add almond butter, sugar, egg and baking soda. Mix with a large spoon until it becomes uniform. Stir in half the chocolate.
Using a 1 ½ tbsp cookie scooper, scoop out balls of dough and place onto baking mats. Place 8 cookie dough balls on each sheet, in a staggered formation like photo above, to keep the cookies from touching when baking.
Place remaining chocolate on the surface of each cookie ball, so that the surface is covered in chocolate pieces.
Bake cookies 10-12 minutes. I found the cookies were just done at 10 minutes but it’s better to leave them about 2 minutes longer so that they get more crispy. The cookies soften over time so by baking them a little longer, the leftover cookies will maintain some of their crispness.
The cookies will initially be puffy and very soft when they come out. As they cool, they will flatten. Do not remove cookies from baking tray until cookies have cooled and set.
- When the cookies are done, they will initially be puffy and will flatten as they cool.
- Make sure you leave the cookies on the baking tray to cool before attempting to remove them as they are not set when they first come out of the oven.
- While people usually like to under-bake cookies, I recommend that you actually bake them a few minutes longer past done. This will make the cookies extra crispy when they first come out, but it will also keep them from softening as much the next day. Cookies that are underbaked will soften too much the next day and will fall apart easily.
- To keep the chocolate melty, use high quality chopped chocolate, which will melt easier.
- Because the cookies spread so much, try to cram a lot of chocolate on the surface, otherwise the surface of your cookies will have a lot of space without chocolate on them.