Crispy-edged, chewy-centred, chocolate chip cookies made with creamy almond butter – naturally gluten-free and perfect for Passover!
Do you ever find yourself with loads of something that needs eating soon? That was what happened to me – I had a ton of almond butter that had to be used up, and I was looking to make something yummy so it would be devoured in double-quick time.
These delicious flourless chocolate chip cookies came to the rescue, and they disappeared before I could say “naturally gluten-free”! It wasn’t until later that I even realised they’d be perfect for Pesach!
Packed with nutrition
Since then, this has become my year-round, go-to chocolate chip cookie recipe. I love almond butter, and it’s packed with omega-3 and omega-6 fatty acids and essential micro-nutrients like vitamin E, calcium and potassium. I won’t go so far as to suggest that these deliciously indulgent treats are healthy, but they do have significant advantages over a standard chocolate chip cookie. Each of these scrumptious cookies contains over 4g plant-based protein, and has only around half the fat and a quarter of the carbs of a regular choc chip cookie.
And don’t worry that they’ll taste strongly of almonds. The nutty flavour is quite subtle and much less almondy than some other Pesach cakes and biscuits like macaroons or even cinnamon balls.
Everything you want in a cookie!
My whole family loves these cookies. With crispy edges and a chewy-soft centre, these chocolate-chip-packed treats are just SO GOOD. They’re everything I want a cookie to be. There’s delicious dark chocolate in every bite, the honey adds a subtle but fabulous flavour, they aren’t too crumbly or too soft – they’re just right. You can even dunk them.
My daughter Kipper adores them. Her only complaint is that she can’t take them in her lunchbox as school is a nut-free zone 🙁. Don’t worry though – she gets them as an after school treat instead.
A while ago I baked a batch as a gift for a friend, and she was so blown away by them that she tried to persuade me to start a gluten-free chocolate chip cookie bakery! I gave some to another friend recently who texted me to say, “OMG COOKIES! Did you say they were gluten free or something? They tasted GREAT!”
Anyway, I was leafing through my recipe notebook when this splashed and crinkled page caught my eye, and I realised I should share this recipe with you in time for Pesach. Because of course these fabulous chocolate chip cookies contain absolutely no chametz and are perfect for the festival. (They don’t even contain any gebrokts (wet matza) or kitniot.) Just six simple ingredients and you’re all set.
If you can’t find K-for-P almond butter, simply process whole or ground almonds in a food processor or blender for 10-15 minutes (hold your nerve, it will seem like nothing’s happening, then suddenly – bam!) until a creamy nut butter is produced.
Make some chocolate chip cookies. Then watch them disappear.
Makes 18-20 cookies.
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Flourless almond-butter chocolate chip cookies
- 250 g almond butter (1 cup)
- 1 egg
- 115 g sugar (1/2 cup)
- 1 tbsp honey
- 1 tsp bicarbonate of soda
- 125 g dark chocolate chips (3/4 cup)
Preheat the oven to 180C (350F). Line a baking sheet with non-stick paper or a silicon liner.
Mix together the almond butter, egg, sugar, honey and bicarb till well combined. Stir in the chocolate chips and mix well. (It will look like a lot of chocolate chips!)
Scoop tablespoon sized balls of dough (approx. 30g each) and space well apart on the prepared tray. Bake 8-12 minutes until spread out and golden. If you like your cookies extra flat (like me) then press them down with a fork halfway through baking.
Cool on the tray for a minute or two to firm up, then transfer to a wire rack to cool completely.
Eat and enjoy!
If you have a food processor, almond butter can be made by processing whole or ground almonds for 10-15 minutes (typically) until a smooth, creamy butter is produced.
For more Pesach baking and dessert ideas, check out my family-approved Pesach bakes, cakes, treats & desserts.