Martha Stewart’s 5-Ingredient Chocolate Chip Cookies Couldn’t Be Easier To Make

Some people like to play pickleball, others find joy in gardening, but one of my favorite hobbies is baking. Cookies are one of my favorite things to bake for two reasons. First, because I love eating them, so it’s instant gratification for me, and second, because everyone around me loves them too. I ask you, what’s better than making something for yourself while making something for others, while making everyone happy? Nothing!

But when Martha Stewart went to Instagram to tell me I could make chocolate chip cookies with only five ingredients, I had my doubts that they would deliver the same universal happiness.

Martha Stewart's 5-Ingredient Chocolate Chip Cookies

Almost all of my chocolate chip cookie recipes call for at least eight ingredients, so what makes these cookies different? Upon closer inspection I noticed that Martha Stewart’s five-ingredient cookies are very similar to flourless peanut butter cookies, meaning they use nut butter in place of actual butter. That swap eliminates the need for flour since the almond butter provides structure.

A combination of baking soda or powder and an egg is traditionally used to help leaven cookies, but to save on ingredients, Martha skips the leavening agents and ups the eggs from one to two.

Finally, traditional chocolate chip cookie recipes call for a combination of both brown and granulated sugar, but only brown sugar is needed here. It keeps these cookies moist and chewy without spreading. And just like that, we’ve gone from eight ingredients down to just five!

Martha Stewart's 5-Ingredient Chocolate Chip Cookies Review

I love the simplicity of this recipe and that it only requires five ingredients, all of which I normally have on hand. They're easy to make and are almost impossible to mess up, so it’s a perfect recipe, even for beginner bakers.

As for flavor, they’re delicious, but don’t expect them to taste like traditional chocolate chip cookies. Thanks to the full cup of almond butter and the absence of flour, you’ll get a nuttier cookie than the classic version. All of that almond butter also makes them quite hearty, so one cookie will likely leave you feeling satisfied!

Tips for Making Martha Stewart's 5-Ingredient Chocolate Chip Cookies

1. Choose your almond butter wisely: Any almond butter will work in this recipe, but for a big almond flavor, choose a variety that lists “almonds” as the only ingredient. Salt is okay too, but anything else is unnecessary. Keep it simple.

2. Use room-temperature almond butter: If you want to enjoy making these cookies, I recommend using room-temperature almond butter. Refrigerated almond butter will be stiff and hard, which will make mixing a challenge. Pull your almond butter out of the refrigerator for at least an hour before making this cookie dough for ultimate success.

3. Opt for mini chocolate chips: I get that a lot of people like big pieces of chocolate in their cookies, but if you want chocolate in every bite, so I always opt for mini chocolate chips. If you don’t have chips, consider chopping bar chocolate for a similar effect.

4. Save a little salt for the top: There’s something about a little touch of crunchy salt on top of a cookie that makes it feel extra special. That’s why I advise you to sprinkle a few flakes on top of each cookie before baking.

How to Make Martha Stewart’s 5-Ingredient Chocolate Chip Cookies

Makes about 30 cookies

Ingredients

• 1 cup natural creamy unsalted almond butter

• ½ cup packed light brown sugar

• ½ teaspoon coarse salt, plus extra for garnish

• 2 large eggs

• ¾ mini semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees F and line 2 large baking sheets with parchment paper.

2. Beat the almond butter, brown sugar, and salt together in a large bowl using a handheld or stand mixer on low speed. Add eggs and beat until combined, then add chocolate chips, mixing on low until just incorporated.

3. Scoop tablespoon-sized balls of dough and place onto the prepared baking sheets 1 inch apart. Bake until the tops are puffy and the edges are just crisp, about 10 minutes. Transfer to a wire rack for cooling. 
   

Recipe adapted from marthastewart.com

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