Flourless Almond Butter Chocolate Chip Cookies

These completely flour-free, gluten-free almond butter chocolate chip cookies are crispy at the edges, soft in the middle, and full of chocolate

Made in a bowl without any mixer. Add additional chopped chocolate on top of cookie dough balls before baking for best aesthetics.

It's thin with crisp edges, ultra chewy in the middle, and the flavor is complex with cinnamon, a hint of nutmeg, and salt

Ingredients for Flourless Almond Butter Chocolate Chip Cookies – cup (202 g) unsalted creamy almond butter* at room temperature – cup (133 g) brown sugar , packed – 1 large egg – 1 tsp vanilla extract – tsp cinnamon – tsp baking soda – tsp salt – pinch nutmeg – cup (74 g; 2.6 oz) chocolate chips or chopped dark chocolate (additional for tops of cookies, if desired) – coarse sea salt for sprinkling (optional)

Servings - 20 cookies, Prep time - 15 mins, Cooking time - 10 mins, Type - Cookies

Cookies will keep at room temperature in an airtight container for up to 4 days, tightly wrapped, and up to 3 months.

After you've made the balls, place them in the freezer on a flat surface like a plate or cookie sheet until they flash freeze, about 30 minutes.

Recipe Tips and FAQs – What kind of almond butter should be used in this? – A creamy natural almond butter (i.e. almonds as the sole ingredient) should be used in these cookies. – What Kind of Chocolate Should I Use for Chocolate Chunks? – For this you can use your favorite chocolate bar. – Can These Flourless Almond Butter Cookies Be Made Vegan? – Yes! Just use a flax egg in place of a chicken egg. Vegan chocolate can be used.

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