The promise of a 5-ingredient chocolate chip cookie sounds too good to be true. But if anyone can do it, it’s Martha Stewart, and her gluten-free version is just that. Though the cookies contain no flour or butter, they do look impressively similar to classic chocolate chip cookies. Containing only eggs, almond butter, chocolate chips, brown sugar, and salt, it took me no time at all to gather the ingredients so I could see if this shortcut recipe really delivered.
How to Make Martha Stewart’s 5-Ingredient Chocolate Chip Cookies
Preheat your oven to 350° and line a baking sheet with parchment paper. In a large bowl, combine 1 cup almond butter, 1 cup semisweet chocolate chips, 1/2 cup packed light brown sugar, 2 large eggs, and 1/2 teaspoon coarse salt. Stir well until all ingredients are thoroughly incorporated.
Using a tablespoon-sized cookie scoop, place cookie dough mounds about 1 inch apart on the prepared baking sheet. Optionally, press some more chocolate chips onto the surface of the cookies. Bake until cookies are puffed and tops are set, about 10 minutes, rotating tray halfway through.
Transfer cookies to the cooling rack and let cool completely.
My Honest Opinion of Martha Stewart’s 5-Ingredient Chocolate Chip Cookies
Though these cookies couldn’t compete with a true, buttery, chewy chocolate chip cookie, they were surprisingly delicious when you consider the minimal amount of work required to make them. The brown sugar, along with the rich almond butter, made for a deceptively buttery cookie with a distinct caramelized flavor. Though not at all crisp or chewy, they were satisfyingly dense and moist in the center. And of course, the generous amount of melty chocolate chips doesn’t hurt their case.
If you’re craving something sweet, or need to make a homemade dessert in a short amount of time, these cookies are totally worth making. If you have a hankering for something more classic (and glutenous) go for a classic recipe instead.
2 Tips for Making Martha Stewart’s 5-Ingredient Chocolate Chip Cookies
- Use smooth almond butter. Unless you prefer crunchy almond bits in your cookies, go for smooth almond butter in this recipe.
- Transfer the cookies to a cooling rack on the parchment paper. Rather than transferring your cookies individually, slide them on to your cooling rack in one go by lifting the parchment paper from two corners and carefully sliding it onto your rack.
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October 29, 2023 at 11:00PM
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Martha Stewart’s 5-Ingredient Cookies Are Ingenious - The Kitchn
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