Martha Stewart’s 5-Ingredient Chocolate Chip Cookies are a back-pocket baking trick you’ll use on repeat. They’re naturally flourless (thanks to almond butter), lightly sweet, and packed with mini chocolate chips—perfect when you want homemade cookies fast with minimal ingredients and maximum payoff.
Why Everyone Will Love This Recipe
- Only 5 simple ingredients
- No flour (and no complicated steps)
- Soft, puffy tops with just-crisp edges
- Mini chips mean chocolate in every bite
- Great for last-minute desserts, lunchbox treats, or cookie cravings
What Are 5-Ingredient Chocolate Chip Cookies?
These are minimalist, pantry-friendly cookies built around almond butter instead of traditional flour-and-butter dough. The almond butter provides richness and structure, eggs bind everything together, and brown sugar adds that classic cookie warmth. The result is a chewy-tender cookie that feels classic—just simpler.
Cooking Tips
- Use natural creamy almond butter (stir well if it’s separated).
- Mix on low speed so you don’t whip in too much air.
- Mini chocolate chips distribute more evenly than regular chips.
- Don’t overbake—pull them when the edges are set and the centers look slightly soft.
- For extra polish, sprinkle a tiny pinch of salt on top right after baking.
Frequently Asked Questions
Why are these cookies flourless?
Almond butter replaces flour by providing body and fat, so the cookies hold together without a traditional dry base.
Can I use regular (sweetened) almond butter?
You can, but the cookies may turn out sweeter and softer. Natural almond butter gives the best balance.
Can I swap the chocolate chips?
Yes—try dark chocolate mini chips, chopped chocolate, or even mini peanut butter chips.
How do I know when they’re done?
Look for puffy tops and edges that are just crisp. They’ll firm up as they cool.
Can I make these cookies smaller or larger?
Absolutely. Adjust bake time: smaller cookies need less time; larger ones may need a couple extra minutes.
What if my dough seems too runny?
This can happen if the almond butter is very oily. Chill the dough for 10–15 minutes, then scoop.
How to Store
Store cookies in an airtight container at room temperature for up to 3 days. For a slightly firmer, chewier bite, keep them in the fridge up to 1 week and let sit at room temp for a few minutes before serving.
How to Freeze
Freeze baked cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature, or warm briefly in a 300°F oven for that fresh-baked feel.
Ingredients
- 1 cup natural creamy unsalted almond butter
- ½ cup packed light brown sugar
- ½ tsp coarse salt (plus extra for garnish)
- 2 large eggs
- ¾ cup mini semisweet chocolate chips
How to Make Martha Stewart's 5-Ingredient Chocolate Chip Cookies
- Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Mix the base: In a large bowl, beat almond butter, brown sugar, and salt on low speed until combined.
- Add eggs: Beat in the eggs until fully incorporated.
- Stir in chips: Add mini chocolate chips and mix on low just until distributed.
- Scoop: Drop tablespoon-sized balls of dough onto baking sheets, about 1 inch apart.
- Bake for about 10 minutes, until tops are puffy and edges are just crisp.
- Cool: Transfer cookies to a wire rack and let cool completely (they set as they cool).
- Finish (optional): Sprinkle a tiny pinch of coarse salt on top for a bakery-style touch.
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