Flourless Chocolate Chip Cookies Recipe Inspired by Martha Stewart (6 Ingredients, 20 Minutes) Cookies Desserts Snacks Gluten-free Budget Recipes Low Sodium Recipes High Protein Recipes

I love recipes that are quick, have few ingredients and are totally delicious. This six-ingredient flourless chocolate chip cookies recipe is inspired by one of the queens of cooking: Martha Stewart. In just about 22 minutes, the homemade chocolate chip cookies are warm and ready to pop into your mouth – and make you very popular in your house!

To make this easy gluten-free cookie recipe, you'll need just six simple ingredients. Here's what you need to gather from your fridge and pantry: almond butter or peanut butter (check out the health benefits of peanut butter and the health benefits of almond butter), semisweet chocolate chips, light brown sugar, eggs, salt and vanilla extract. You mix up the dough in one bowl then bake up the cookies in only 10 to 12 minutes. So simple, and the cookies pack a protein punch, too. 

Serve these moist, chocolatey cookies for dessert after any dinner with a cup of coffee or tea, or as a sweet chocolate snack with a glass of milk just because. Easy and delicious. Thanks for the inspo, Martha!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
Total Time: 22 minutes
Servings: 14

Ingredients

• 1 cup almond butter or peanut butter
• 1 cup semisweet chocolate chips
• 1/2 cup light brown sugar, packed
• 2 large eggs
• 1/2 teaspoon coarse salt
• 1/2 teaspoon vanilla extract

Here's how to make it: 

1. Line a baking sheet with parchment paper and preheat the oven to 350 degrees F. In a medium mixing bowl, blend peanut butter or almond butter, chocolate chips, sugar, eggs, vanilla and salt into a wet dough. (You could use milk chocolate chips or dark chocolate chips instead of semisweet.)
2. Drop large spoonfuls of dough on the parchment paper. (I got 14 cookies out of my batter, but the number of cookies depends on how large of cookies you form.)
3. Bake for about 10 minutes, or until the cookies are puffy and not wet.
4. Cool on a wire rack then enjoy! Store the cookies in an airtight container.

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