flourless double chocolate nut butter cookies

Posted on Nov 19, 2011 in Food

I’m a big fan of simplicity.

Okay, that’s a total lie. I thrive on complicated, complex and over-the-top. I love obnoxious colors, crazy patterns and taking something to the next level. I’m highly-sensitive and can be a bit of a drama queen (my parents would call me Katharine Hepburn during my epic-sized tantrums growing up). If I could, I’d live in a land made of glitter and Broadway musicals. For heaven’s sake, I’m 28 years old and my nails are currently five different colors and sparkly.

And they’re awesome.

That all being said, when the ole baking bug bites, I want simplicity. As I’ve mentioned before, I am not nearly patient enough to excel at baking. I’ve lost count of the number of times I’ve come to regret saying, “Eh, measuring baking soda is for wimps!” In case you were wondering, measuring baking soda is definitely not for wimps. It is, in fact, for very intelligent people who want to end up with delicious baked goods.

Because of my aversion to dirtying measuring spoons, I celebrate any recipe that is low-ingredient and easy-to-follow. This cookie recipe is so spectacularly simple that it is what I consider a weekday cookie. Start to finish, you’ll be done in 30 minutes. Doable even on a dark and dreary November weeknight after work.

Oh, and it only takes one bowl. Weekday. Cookies. Rock.

If the simple recipe and rapid-fire speed didn’t sway you to make these cookies, let me tell you a bit of a secret—these cookies are kinda, sorta even healthy. Probably not so much in the average person’s definition of healthy. But definitely 100% healthy in the Cass dictionary. All real ingredients, a minimally processed sweetener, heart-healthy dark chocolate, good-for-you fats, and they are really, off-the-charts good for your soul. And if your soul isn’t happy, nothing is.

Flourless Double Chocolate Nut Butter Cookies

Recipe adapted from my Chocolate Chip Almond Butter Cookies

by Cassie Johnston

Prep Time: 5 minutes

Cook Time: 10 minutes

You may be tempted to try hazelnut or almond spreads (like Nutella) in these, but the consistency of those is too thin to make a proper cookie. Look for chocolate nut BUTTER specifically (Justin’s brand makes an awesome hazelnut version).

Ingredients (18 cookies)

  • 1 cup chocolate nut butter
  • 2/3 cup sucanat
  • 1 egg
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350°.
  2. Mix all ingredients together in a mixing bowl.
  3. Drop by rounded tablespoon onto an ungreased baking sheet.
  4. Bake for 10-12 minutes or until cookies have spread and are slightly browned along edges. Cookies will be very soft straight out of the oven.
  5. Remove immediately (and carefully) from pan and cool completely on wire racks.

Would you consider yourself a simplistic person?

9 Comments

  1. these looked so good that i had to try them right away. but of course, being unprepared and needing immediate gratification, i had to make due with what i had on hand: sunflower butter instead of nutella and brown sugar instead of sucanat. the first batch just came out of the oven and they are still fantastic! thanks for the great and easy recipe! yum-o

  2. If I didn’t already have so many treats and baked goods lying around, I would have jumped up and made these as soon as I saw this post! Bookmarked! Yes to simplicity :D I spent 4 hours baking a cake yesterday…lol. I won’t be doing that again anytime soon :P

  3. Wow I am totally making these. When it comes to baked goods, I love simplicity, too. And your nails made me smile. :-)

  4. Your nails are so awesome! I’ve got to try out some glitter next time I paint mine. Plus, those cookies sound super delicious. :D

  5. I can’t wait to try it. I have to go out and buy some sucanat first.

    • You can sub in brown sugar. I just use sucanat because it’s a less-refined sugar. :)

  6. Yum, these cookies look chewy and delicious!

  7. this looks so delicious and it is slightly on the healthier side. Love!

  8. I made these today and they flattened out into giant puddles of cookie as they baked. Still delicious, but they did not keep their shape at all. I guess refrigerating the dough before making these might help.

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