Only Martha Stewart Could Make Flourless, Butter-Less Chocolate Chip Cookies Taste This Good

Martha Stewart has been a household name for decades, sharing her expertise across a wide array of topics: entertaining, recipes, gardening, crafting—and more. If you need to learn something, Stewart is sure to have a tip you can use. This is one of the many reasons I find myself checking her Instagram account often. And judging by the number of followers, I'm far from the only one.

Most recently I was looking for an easy sweet treat to make at home mid-week and I noticed Stewart had posted an illustration on her Insta titled "How to Make 5-Ingredient Chocolate Chip Cookies." Although that doesn’t sound revolutionary because many cookie recipes have 5 ingredients, I did notice what the recipe didn't include.

Get the recipe: Martha Stewart's 5-Ingredient Chocolate Chip Cookies

View the original article to see embedded media.

"Nut butter does double duty by replacing both flour and regular butter in these five-ingredient, two-bite treats,” read the caption. Yes, you read that right, Stewart's recipe uses NO flour and NO butter—this recipe was going to be even easier than I initially thought.

After seeing the illustration and reading the caption, I was all in. The idea that I could whip up a batch of cookies in less than 30 minutes made them even more appealing. Luckily I had all the ingredients in my pantry and set out to make these super-easy gluten-free cookies for myself.

Related: 'I'm Never Making Pasta Another Way After Trying Martha Stewart's One-Pan Pasta Recipe'

What You Need for Martha Stewart's 5-Ingredient Chocolate Chip Cookies

As the title suggests, you only need five ingredients to make these cookies. Here's what to grab: eggs, almond butter, chocolate chips, salt and brown sugar. That's it!

How To Make Martha Stewart's 5-Ingredient Chocolate Chip Cookies

All the ingredients are mixed by hand in a bowl, which means no mixer and less clean-up time. Although Stewart's recipe doesn't mention this, I beat my eggs slightly before adding them to the bowl with the nut butter, brown sugar and chocolate chips. Everything came together into a somewhat wet and sticky dough.

Next, spoon heaping tablespoons of the dough onto a parchment-lined baking sheet, spacing them 1 inch apart. You can flatten the dough with the back of the spoon or leave it in a mound, like I did, for fluffier cookies. Stewart's recipe calls for a 10-minute bake at 350°F, but my cookies took closer to 15 minutes. Because all ovens bake differently, I suggest checking them at the 10-minute mark to be safe. The cookies are done when the tops are set and the edges are golden.

Related: Martha Stewart Cracked the Code To Perfect Lemon Pound Cake

My Honest Opinion of Martha Stewart's 5-Ingredient Chocolate Chip Cookies

Once again, Martha Stewart came through with a winner of a recipe! While flourless baked goods are certainly nothing new, I love that this particular recipe combines creamy nut butter with eggs to create a dough that's easy to work with. The brown sugar adds a caramel flavor and a nice chewiness, but the center of the cookies remains soft. The ratio of dough to chocolate chips is just right, ensuring that these cookies taste every bit like traditional chocolate chippers with only a slight hint of almond.

Up Next: 18 Indulgent Chocolate Chip Cookies