This fudgy, flourless Martha Stewart 5 Ingredient Cookie Recipe is made with creamy almond butter, brown sugar, and chocolate chips, and it is ready in under 25 minutes. Watching the glossy, loose batter puff up in the oven to create a crackly top with a soft, brownie-like center is pure baking magic. I was initially skeptical that a cookie without flour or butter could hold its shape, but these have quickly become my favorite last-minute treat.
What I Learned Making This
When I first looked at the ingredients list, I honestly didn’t believe it would work. Without flour for structure or butter for flavor, I expected a flat, oily mess, but the protein in the eggs and the natural fats in the almond butter create a miraculous reaction that mimics a dense brownie. It was a humble lesson in baking chemistry that proved you don’t always need a stocked pantry to make something bakery-worthy.
The biggest surprise, however, was how crucial the salt is to the final flavor profile. Because there is no bland flour to dilute the ingredients, the sweetness of the brown sugar and the richness of the nut butter are intense. I learned that using a proper coarse salt isn’t just a suggestion; it cuts through that heaviness and makes the chocolate flavor pop in a way table salt just can’t.
Martha Stewart 5 Ingredient Cookie Recipe Ingredients
- 1 cup creamy almond butter (stirred well before measuring)
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1/2 teaspoon coarse salt (such as Kosher salt)
- 1 cup semisweet chocolate chips
How To Make Martha Stewart 5 Ingredient Cookie Recipe
- Prep the Oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Mix the Batter: In a medium bowl, whisk together the creamy almond butter, brown sugar, eggs, and coarse salt until the mixture is completely smooth and emulsified.
- Fold in Chocolate: Add the semisweet chocolate chips to the bowl and fold them in gently until they are evenly distributed throughout the thick batter.
- Scoop and Bake: Scoop tablespoon-sized mounds of dough and drop them onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the tops are puffed and the edges look set.
- Cool Completely: Remove the pan from the oven and let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack; they are very fragile while hot.
Recipe Tips
- Stir Your Nut Butter: Natural almond butter often separates in the jar with oil on top. You must stir it thoroughly before measuring, or your cookies will spread too much and feel greasy.
- Don’t Overbake: These cookies rely on eggs for structure, so overbaking will make them dry rather than fudgy. Pull them out when the centers still look slightly underdone; they will firm up as they cool.
- Use Coarse Salt: If you only have fine table salt, reduce the amount to 1/4 teaspoon. However, the crunch and burst of flavor from coarse salt is what makes this recipe addictive.
What To Serve With These Cookies
These rich, fudge-like cookies are intense, so they pair perfectly with a cold glass of milk to cut through the sweetness. They also make an incredible base for ice cream sandwiches when paired with vanilla bean or coffee ice cream.
How To Store
Store the cooled cookies in an airtight container at room temperature for up to 3 days. Because they are moisture-heavy, they can become sticky if stacked warm, so use parchment paper between layers.
FAQs
Can I use peanut butter instead of almond butter?
Yes, creamy peanut butter works very well in this recipe and gives a classic flavor profile. Just make sure it is a “no-stir” variety or very well-mixed natural peanut butter.
Why did my cookies fall apart?
These flourless cookies are extremely delicate right out of the oven. You must let them set on the hot baking sheet for at least 5 to 10 minutes to allow the structure to firm up before moving them.
Is this recipe gluten-free?
Yes, as long as your chocolate chips and baking powder are certified gluten-free, this recipe is naturally safe for those avoiding wheat.
Nutrition
- Calories: 185
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 21mg
- Sodium: 110mg
- Total Carbohydrate: 15g
- Protein: 5g
Try More Recipes:
- Martha Stewart Key Lime Pie Recipe
- Martha Stewart Whoopie Pies Recipe
- Martha Stewart Lemon Cake Recipe
Martha Stewart 5 Ingredient Cookie Recipe
Description
This naturally gluten-free Martha Stewart 5 Ingredient Cookie Recipe creates chewy, brownie-textured treats using creamy almond butter and brown sugar. Ready in just 25 minutes, these rich cookies are a simple weeknight miracle.
Ingredients
Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Mix the Batter: In a medium bowl, whisk together the creamy almond butter, brown sugar, eggs, and coarse salt until the mixture is completely smooth and emulsified.
- Fold in Chocolate: Add the semisweet chocolate chips to the bowl and fold them in gently until they are evenly distributed throughout the thick batter.
- Scoop and Bake: Scoop tablespoon-sized mounds of dough and drop them onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the tops are puffed and the edges look set.
- Cool Completely: Remove the pan from the oven and let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack; they are very fragile while hot.