Martha Stewart 5 Ingredient Chocolate Chip Cookies Recipe

This chewy, fudgy Martha Stewart 5 Ingredient Chocolate Chip Cookies Recipe is made with creamy almond butter and semisweet chocolate chips, and it is ready in just 20 minutes. The mixture transforms from a simple bowl of sticky ingredients into puffed, golden cookies with a structure that defies logic. I was skeptical that a flourless dough could hold up, but one bite of the caramelized edges convinced me otherwise.

What I Learned Making This

I honestly didn’t believe almond butter alone could replace both the flour and the butter in a cookie recipe. When I first mixed the dough, it felt oily and loose, and I worried the cookies would spread into a flat, greasy mess in the oven. Instead, the proteins in the eggs and the natural oils in the nut butter created a structure that puffed up beautifully and settled into a dense, brownie-like texture.

The biggest surprise was how much the salt matters in this specific recipe. Without the usual volume of flour to dilute the flavors, the half-teaspoon of coarse salt hits your palate immediately, cutting through the richness of the almond butter and brown sugar. If you use fine table salt instead of coarse salt, make sure to cut the amount in half, or you’ll ruin the balance.

Martha Stewart 5 Ingredient Chocolate Chip Cookies Recipe Ingredients

• 1 cup creamy almond butter
• 1 cup semisweet chocolate chips
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1/2 teaspoon coarse salt

How To Make Martha Stewart 5 Ingredient Chocolate Chip Cookies Recipe

1. Prep the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix the dough: In a medium bowl, stir together the almond butter, brown sugar, eggs, and salt until the mixture is smooth and fully combined. Fold in the chocolate chips until they are evenly distributed.
3. Scoop the cookies: Using a tablespoon or a small cookie scoop, drop mounds of dough about 1 inch apart onto the prepared baking sheets. These cookies do not spread significantly, so you can fit quite a few on one tray.
4. Bake and cool: Bake for 10 minutes, or until the cookies are puffed and the tops are set. Let them cool on the baking sheet for at least 5 minutes before transferring them to a wire rack, as they are very fragile while hot.

Recipe Tips

• Stir the jar first: Almond butter separates naturally, with oil sitting at the top. You must stir the jar thoroughly before measuring, or your dough will be too oily and the cookies won’t hold their shape.
• Watch the salt type: This recipe calls for coarse salt (like kosher salt). If you only have fine table salt, use only 1/4 teaspoon to avoid an overly salty bite.
• Don’t overbake: These cookies rely on eggs for structure, not gluten. If you bake them past the 10-minute mark, they can turn dry and crumbly instead of staying fudgy.
• Let them set: Unlike flour-based cookies, these are incredibly soft right out of the oven. If you try to move them immediately, they will fall apart; give them time on the hot tray to firm up.

What To Serve With These Flourless Cookies

These cookies are naturally rich and dense, so they pair perfectly with a cold glass of milk or an unsweetened almond milk to cut through the sweetness. For a dessert spread, serve them alongside a scoop of vanilla bean ice cream, which complements the nutty, toasted flavor of the almond butter.

How To Store

Store these cookies in an airtight container at room temperature for up to 3 days. Because they are moisture-dense, they can become sticky if layered, so separate them with parchment paper. You can also freeze the baked cookies for up to a month; just let them thaw on the counter for 15 minutes before eating.

FAQs

• Can I use peanut butter instead of almond butter? Yes, you can swap in creamy peanut butter, but the flavor will be much stronger and distinctly like a peanut butter cookie.
• Why did my cookies fall apart? This usually happens if the cookies were moved while still hot. They need the residual heat from the pan to finish setting the egg proteins.
• Is this recipe gluten-free? Yes, as long as you ensure your chocolate chips and almond butter are certified gluten-free, this recipe naturally contains no flour or wheat.
• Can I chill the dough? You don’t need to, but chilling the dough for 15 minutes can make it easier to scoop if your kitchen is particularly warm.

Nutrition

• Calories: 165
• Total Fat: 11g
• Saturated Fat: 3g
• Cholesterol: 21mg
• Sodium: 110mg
• Total Carbohydrate: 14g
• Protein: 4g

Try More Recipes:

• Martha Stewart 7 Minute Frosting Recipe
• Martha Stewart Fudge Recipe
• Martha Stewart Plum Upside Down Cake Recipe