This 5 ingredient nut butter gluten-free chocolate chip cookies recipe is one you’re going to be making on repeat. They can be made with any nut butter (peanut butter, almond butter, cashew butter) and are naturally gluten free! They’re suuuuuper delicious!!!
There are chocolate chip cookie recipes everywhere out there. I have even written a few before (this one is my fave), but none as flexible as this because you can use any nut butter you have on hand, or even a combination of different nut butters and this one is naturally gluten free for those with dietary restrictions!
What ingredients do you need to make these cookies?
- Egg – the base of the cookie; providing structure and binding the ingredients together in the dough.
- Nut butter – try almond butter, peanut butter, cashew butter or any combination of your favorite nut butters.
- Brown sugar – sweetening up your cookies in the best way! Dark or light brown sugar is great.
- Baking soda – this helps the cookies rise and get a little fluffy.
- Semi-sweet chocolate chips – the slightly bitter chocolate chips balance with the otherwise sweet cookie – creating the perfect partnership and balance with the nut butter.
The recipe is originally based off of a recipe in my 5 Ingredient cookbook. The recipe is for peanut butter sea salt cookies and I tweaked it to make this 5 ingredient nut butter gluten-free chocolate chip cookies recipe. The key change? I added chocolate chips!
How do I make these gluten free cookies?
- Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or a silicone baking mat, set aside.
In a large bowl, beat egg with a hand or stand mixer. Add in nut butter, brown sugar and baking soda and beat until smooth. Stir in chocolate chips.
Using a 1.5 tbs cookie scoop, scoop cookie dough balls onto prepared baking sheet. Gently press down on each cookies with fingers or back of a spoon.
Bake for 8-10 minutes, until you start to see some cracks.
Remove from oven and allow to cool on the pan for 10-15 minutes (so that they set). Then transfer to a wire rack to cool. Enjoy!
If you don’t gobble up all of these cookies as soon as you make them, don’t worry because they store great. You can keep them in an air tight container for a week or you can keep them in the freezer!
Once you bake the cookie, let it cool and pop it in an airtight container in the freezer. Then, when you want to enjoy the cookie, remove from the freezer and simply let it come to room temp.
I’d say these cookies are kind of magical. No grain, no flour and still so much yummy!
5 Ingredient Nut Butter Gluten-Free Chocolate Chip Cookies Recipe
Equipment
Ingredients
- 1 egg large
- 1 cup nut butter any kind will work. I like almond butter, peanut butter or cashew butter
- 1/2 cup brown sugar packed
- 1 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper or a silicone baking mat, set aside.
- In a large bowl beat egg with a hand or stand mixer. Add in nut butter, brown sugar and baking soda and beat until smooth. Stir in chocolate chips.
- Using a 1.5 tbs cookie scoop, scoop cookie dough balls onto prepared baking sheet. Gently press down on each cookies with fingers or back of a spoon.
- Bake for 8-10 minutes, until you start to see some cracks.
- Remove from oven and allow to cool on the pan for 10-15 minutes (so that they set). Then transfer to a wire rack to cool. Enjoy.
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