Flourless Chocolate Chip Cookie/Bar

I hesitate to call these confections cookies because they’re not really cookies. They’re something in between a bar and a cookie. These were the result of a kitchen experiment gone deliciously wrong. The first time I made them, I got the inspiration from the Flourless Peanut Butter Chocolate Chip Cookies I made. I thought that since those worked so beautifully without flour, that these would too. After making the batter and carefully dropping my little balls of dough onto parchment paper, I baked them and when they came out of the oven, oh boy… what a mess. The cookies had melted into each other and well… it was a disaster. I was ready to throw them out but my mother rescued them and scooped the pile of gooey cookies onto a plate. A bunch of spoons were passed around (yes that’s how messy they were, we needed spoons to eat them!) and OMG … nirvana! I didn’t think chocolate chip cookies could get any better, but they absolutely can! This cookie/bar is the perfect balance of chewy and gooey. This time around I baked the cookies in one big sheet and then cut them after baking. What’s awesome with this way of doing things is that you can get creative and make any shape you want and they look great. Enjoy!

Recipe:

Flourless Chocolate Chip Cookie/Bar:

Makes 1 sheet:

1/2 cup (1 stick) unsalted butter, softened (microwave is fine)

6 tbsp granulated sugar

6 tbsp light brown sugar, packed

1 egg

1 tsp vanilla

1 cup almond meal/flour

3/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 cup mini chocolate chips

  1. Preheat your oven to 350˚F. Line a baking sheet with parchment paper.
  2. In the bowl of an electric mixer fitted with a whisk attachment, beat the butter and sugars together until light and fluffy.
  3. Add the egg and vanilla and mix until thoroughly incorporated.
  4. Mix in the almond meal, baking soda, baking powder and salt until combined.
  5. With a spatula, fold in the chocolate chips.
  6. Spread the batter out onto the prepared baking sheet in a more or less even layer, but don’t spread it too thin. It’ll spread out as it bakes so it’s important to leave it kind of thick so it doesn’t burn.
  7. Bake for 10-11 minutes until golden brown.
  8. Allow to cool in pan for at least 30 minutes.
  9. Cut however you like and enjoy!

US (but flourless so should work perfectly in other countries)

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