Description
Soft, chewy, and rich with melty chocolate, these 5-Ingredient Gluten-Free Chocolate Chip Cookies are simple, satisfying, and made with pantry staples. No flours, gums, or fillers—just pure, indulgent flavor you’ll want to bake again and again.
Ingredients
Scale
- 1 cup natural nut butter (peanut or almond)
- 1 large egg (or flax egg substitute)
- ¾ cup coconut sugar (or ½ cup maple syrup)
- ½ tsp baking soda
- ½ cup dark or semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, stir together nut butter, coconut sugar or maple syrup, egg, and baking soda until well combined.
- Fold in chocolate chips.
- Scoop tablespoon-sized portions of dough onto prepared baking sheet and gently flatten tops.
- Bake for 8–10 minutes, until edges are set and tops are slightly golden.
- Cool for 5 minutes on tray before transferring to a wire rack. Enjoy warm or store for later.
Notes
For egg-free, substitute with a flax egg (1 tbsp ground flaxseed + 3 tbsp water). Almond butter gives a milder flavor; sunflower seed butter works for nut-free. For softer cookies with maple syrup, chill dough 10 minutes before baking. Store in airtight container up to 4 days, or freeze for longer.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baked
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg