Martha Stewart 5-Ingredient Chocolate Chip Cookies

Martha Stewart 5-ingredient chocolate chip cookies take 20 minutes and almond butter, eggs and semisweet chocolate chips to make a gooey, flourless cookie. Try this easy few ingredient dessert for a quick weeknight treat or a bake sale, since it's gluten-free and needs no mixer or chilling.

Stir the almond butter very well before you measure it, because the oil that separates on top needs to be mixed back in. Skip that and the dough turns greasy in one spot and dry and crumbly in another.

Martha leaves out the flour and butter completely, so the almond butter does both jobs and the eggs lift and bind the dough. She also uses only 1/2 cup of brown sugar, which keeps these cookies less sweet than a classic chocolate chip batch.

Martha Stewart 5-Ingredient Chocolate Chip Cookies

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

30

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

90

kcal

Thick almond butter dough bakes into soft, chewy cookies with puffed tops and melted chocolate pockets. Everything gets stirred in one bowl, so there is no mixer and no chilling.

Ingredients

• 1 cup almond butter
  

• 1 cup semisweet chocolate chips
  

• 1/2 cup packed light-brown sugar
  

• 2 large eggs
  

• 1/2 teaspoon coarse salt
  

Directions

• Preheat and line pans: Preheat the oven to 350°F and line two baking sheets with parchment paper. That way the sticky cookies release easily once they come out.
• Mix the dough: Stir 1 cup almond butter, 1 cup semisweet chocolate chips, 1/2 cup packed light-brown sugar, 2 large eggs and 1/2 teaspoon coarse salt together in a bowl. Keep mixing until a dough forms, scraping the bottom so no streaks of almond butter remain.
• Scoop the cookies: Place 1-tablespoon mounds of dough on the prepared baking sheets, spacing them 1 inch apart. A tablespoon-sized scoop keeps them all the same size, so they bake evenly.
• Bake the cookies: Bake for about 10 minutes, until the cookies are puffed and the tops are set. They will still look soft in the center, which is what keeps them gooey.
• Cool on a rack: Transfer the cookies to a wire rack and let them cool. Once they firm up, they hold together for stacking and storing.

Tools for this recipe

• Nordic Ware half sheet pan, OXO medium cookie scoop, Reynolds unbleached parchment paper. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use peanut butter instead of almond butter?

Yes, peanut butter works as a straight swap in the same amount. Martha also suggests stirring in a handful of chopped roasted peanuts along with the chocolate chips for extra crunch.

How long do these cookies keep?

They stay good in a sealed container for up to 3 days. If you want to save some longer, layer them with parchment in a freezer container and they last up to 3 months.

Can I make these dairy free?

Yes, but read the label on your chocolate chips first, because many brands add milk powder or milk fat. Pick a dairy-free semisweet chip and the rest of the recipe is already dairy free.

Can I use a different kind of chocolate or sugar?

Bittersweet or milk chocolate chips both work in place of semisweet. Dark brown sugar can replace light brown, and for a fun twist you can try white-chocolate chips with a handful of dried cherries.

Why is my dough greasy or crumbly?

The most common cause is natural almond butter that was not stirred well, so the oil sits unevenly in the dough. Stir the jar until smooth before measuring, and use a natural almond butter made with just nuts and oil.