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The only thing that you really need to know about these cookies is that my brother loved them.

My brother considers himself quite the gastronome. He did a cookery course when he left school and then spent a couple of years working in a bakery. He currently works in a fairly fancy Italian restaurant and thinks of himself an expert on all matters culinary. Last time I saw him, he spent about an hour talking about some sea bass pâté he’d eaten on a recent trip to Sicily.

I had really made these cookies for my dad. We were heading to a family event where there was going to be a buffet lunch. I had a fairly strong suspicion that it was going to be one of those buffet lunches that was almost completely beige and, as a result, would be pretty heavy on the gluten. I thought he might need a cookie or two at the end of the day.

I’d seen a recipe for flourless peanut butter cookies floating around the internet. It sounded deceptively simple but the comments suggested that the final cookies were more than a sum of the parts. Rather than use peanut butter, I decided to use some almond butter that I had on hand. Almond butter has a slightly more subtle flavour than peanut butter and the addition of some vanilla works really well. And I’ve never yet met a cookie that wasn’t improved by the addition of some chocolate chips.

The resulting cookie is soft and chewy with none of the powdery after taste that you sometimes get with gluten free baking. The lack of flour makes them a little delicate, especially after a day or two, but I don’t think that’s really a deal-breaker.

My dad said that he loved the cookies. But I sort of expect him to to say that because he’s my daddy. I don’t expect any such consideration from my brother. I don’t really know why he tried one in the first place as he always claims not to have a sweet tooth at all and to dislike chocolate but he took a bite and his normal verbosity was reduced to a simple ‘wow’.

I think it was the most gratifying reaction ever.

~
Flourless almond butter chocolate chip cookies
Adapted from epicurious 
Yield: Makes 18 cookies
Ingredients

  • 210g (1 cup)almond butter
  • 170g – 185g (1 cup)sugar (see note below)
  • 1/2 teaspoonvanilla bean paste
  • 1 mediumegg, lightly whisked
  • 1 teaspoonbaking soda/bicarbonate of soda
  • 50g (1/4 cup)chocolate chips

Cooking Directions

  1. Preheat the oven to 180C/350F. Line two baking trays with non-stick paper or silicone.
  2. Combine all the ingredients in a bowl with a wooden spoon or your hands.
  3. Roll tablespoons of the dough into a ball, place on the baking trays and gently press down with your hands or a fork.
  4. Bake for 9 -10 minutes until the edges start to brown.
  5. Leave to stand on the baking tray for 10 minutes before transferring to a wire rack to cool.
Note: A quick word on the sugar. There are lots of recipes for these cookies on the internet and they all use 1 cup of sugar no matter what type of sugar is specified (light brown, dark brown, granulated, a mixture etc). Different sugars weigh different amounts so this presents a slight problem when it comes to converting the recipe. I used a raw unrefined cane sugar in my cookies and measured out a cup (about 170g). It is one of my favourite sugars to use as it has a wonderful taste and the large crystals give a slight crunch to baked goods. Demerara/turbinado sugar would produce a similar effect. You could also use brown sugar in these cookies but I would measure slightly more (about 180g). I wouldn’t recommend using granulated/caster sugar as I think it would just be too sweet but if I was going to, I would use about 180g which is a bit less than a cup. That wasn’t such a quick note after all was it? I’m pretty sure these cookies are fairly foolproof to be honest so, despite my long and rambling explanation, don’t worry too much!
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31 Responses to "flourless almond butter chocolate chip cookies {gluten free}"
  1. OhSoBella says:

    I love flourless recipes, they also create such a unique taste. Glad to see you converted your Brother too!

  2. Jenny @ BAKE says:

    The look absolutely delicious! Well done on the seal of approval from your brother, he sounds like a tough cookie to crack!

  3. Awww yum! This sounds awesome!

  4. Erin says:

    Haha this makes me laugh because my brother, although not the culinary expert, is always slow to compliment anything I make…mostly because he enjoys just being a difficult brother.
    The cookies look lovely!

  5. london bakes says:

    @OhSoBella – Thank you very much!

    @Jenny – The first draft of the post had a much longer rant about him…lol. Thanks very much!

    @Katrina – Thank you!

    @Erin – Oh there is a certain amount of that with my brother too. What is it about them? ;)

  6. these sound wonderful, even for people who don’t need low-gluten or gluten-free cookies. pinning to try them ASAP!

  7. Joanne says:

    I want I want I want!! A higher percentage of almond butter to other ingredients is always a good thing!

  8. Ooh, thanks for the note about the sugars! I have a bunch of different organic sugars I’ve been looking to try, and that note really helps. :)

  9. london bakes says:

    @amy – I hope you like them!

    @Joanne – I would definitely agree with that, these were the perfect balance of sweetness and nut butter.

    @Tara – No problem, I’m glad you found it useful. As a general rule, I find sugars fairly interchangeable although different types will obviously yield a slightly different taste/texture. It’s so much easier to substitute one for the other when you’re working in weights though because the weights of different sugars are so far apart. 1 cup of granulates sugar, for example, will weigh about 30% more than a cup of brown sugar which could have a big impact on the final product.

  10. Megan Pence says:

    There is a certain amount of victory you can claim when you can reduce a man to a simple “wow”. Just that always leaves me with a extra bounce in my step – especially if my brother’s say that as well. They’re typically very opinionated as well. hahah

  11. First of all I’d like to try the almond butter, I think it will be the first point on my “to buy” list. Congratulations on your brother, it sounds like it was a big success of yours :) And the cookies look just delicious! I like when it’s soft and chewy :)

  12. Love your use of almond butter. These are simply perfect Kathryn!

  13. Yumma! Always looking for more almond butter recipes, and here you walk into my life ;) Just a quick question, where you mention the white caster sugar, you say 180g slightly less than a cup, but you said 180g for brown sugar as well…did I read wrong, I’m at work, so my brain is completely mush… Awesome recipe, cannot wait to give these a whirl! Any suggestions for a sugar substitute? If I wanted to make for my diabetic ‘father in law’? Ever use Stevia?

    Great post girl, glad to hear your brother liked them too :)

  14. london bakes says:

    @Megan – Haha, so true!

    @Marta – Thank you very much, let me know how you get on! You can make almond butter too by roasting and grinding almonds :)

    @Cassie – Thanks lovely!

    @Elaina – Nope, you read right. I will update to make it less confusing. 180g of brown sugar is about a cup because it’s heavier than white sugar and so you need 225g of white sugar to fill a cup. Does that make sense?! Please shout if not!

    In terms of stevia, I’ve never used it so don’t know how it would work. The sugar really gives the cookies the structure so I can imagine they might not hold together so well. I’ve seen a couple of recommendations for using Splenda if that’s an option? If you google flourless peanut butter cookies, there might be some more options and suggestions too! Sorry to not be more help xo

  15. I’ve never understood how flourless cookies work. It’s like half sugar, half almond/peanut butter and then some egg. How this comes together to form a delicious cookie is beyond me. Your cookies look perfect and good job on impressing your brother! My brother is the same way. He’s an IT guy but bakes a lot more often than a normal guy and when everyone else is saying, “This is the best xyz ever!” he won’t even look at me. Ugh. Brothers. And I love that first picture!

  16. Hey Girl,

    Yes, makes total sense. I knew I wasn’t thinking straight ;) Thanks for the clear up :) I’m growing the stevia plant in my garden right now, so once I start experimenting with it, I’ll keep you posted. Again, lovely post! Have a great week x

  17. That is fantastic, gotta love such a great reaction from someone who really knows their food! I’ll take a few please:-)

  18. Amy says:

    Wow, these do look awesome, Kathryn! I’d love to make them for my older sister who has trouble digesting any type of grain. I love how you’ve been experimenting with so many different kinds of nut butters in cookies.

  19. oh these sure look chewy and soft and even better in flavor! i love the addition of the almond butter :)

  20. Mmm, awesome! My MIL is allergic to peanuts but not almonds so I always love recipes that use almond butter instead of peanut butter. I never thought to try that flourless peanut butter cookie recipe with almond butter. Must try!

  21. Thank you for the recipe, great photos! I must bake these soon.

  22. Elizabeth says:

    I absolutely LOVE flourless cookies!

  23. london bakes says:

    @Erin – I firmly believe that there’s some magic at work here ;)

    @Elaina – Do let me know how you get on! I’ve never really seen stevia here but I’d love to know what it’s like to cook and bake with!

    @Lauren – Only if I can have a few of your brownies in return ;)

    @Amy – Thank you! Let me know how she likes them if you do get a chance to make them :)

    @Julie – I was really surprised at how great the texture turned out, not what I was expecting at all!

    @Heidi – Let me know if she likes them :)

    @Isadora – Thank you!

    @Asmaa – Thank you so much, I hope you like them!

    @Elizabeth – Me too! I think flourless baking in general is really tasty.

  24. I adore flourless cookie recipes, they always have amazing texture! So nice that your brother liked them, impressing a hard-to-please family member is always great :)

  25. cakeboule says:

    Great little cookies and I love tohave more recipes for gluten free baking so I am saving these for later. Thanks!

  26. Nina says:

    Flourless cookies have a unique taste…these look wonderful:) Came to your website thru tastespotting…u have a great site:)

  27. I love the way these look…I make PB ones and have to try AB next!

  28. london bakes says:

    @emilia – I love them too, who needs flour anyway?!

    @cakeboule – I much prefer gluten free goodies that don’t involve replacing flour with anything weird. These just seem so much more natural.

    @Nina – Thank you so much for your comment, I’m glad you like them!

    @Averie – Ah yes, I’ve seen the peanut butter ones around (and seen your gorgeous pictures of them!). I’m excited to see what other nut butters I can use to make them!

  29. Anonymous says:

    These are so good! I used coconut sugar, and I also added a pinch of cinnamon.

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