I’m Making Martha Stewart’s 5-Ingredient Cookies on Repeat (They’re That Good)

This recipe is a keeper.

Simply Recipes / Getty Images / Mackenzie Schieck

I had three first thoughts when I came across Martha Stewart's recipe for Five-Ingredient Chocolate Chip Cookies:

• I can’t believe Martha has a gluten-free cookie recipe.
• I can’t believe it’s only five ingredients.
• I can’t believe it has almost all five-star reviews.

It's tough to get raves for any gluten-free baking recipe. Yet, words like “bomb,” “fabulous,” and "delicious" peppered the reviews. So, as someone who gets wicked migraines from gluten but also loves cookies, I needed to try this recipe ASAP.

I checked my pantry and refrigerator for the ingredients: almond butter, eggs, brown sugar, chocolate chips, and salt. That's all I needed!

Simply Recipes / Mackenzie Schieck

Martha doesn't even use a mixer for this recipe. I combined all the ingredients in a bowl and stirred until I had a dough. Then, I scooped tablespoonfuls of dough onto parchment-lined baking sheets and put them in the oven. Easy!

I’m going to be honest: I’m not convinced the cookies pictured on Martha's recipe page are actually of this recipe, because these are not the cutest cookies I’ve ever made. But after tasting them, I can assure you the reviews are legit. These cookies are quite good.

Read More: I Asked 4 Recipe Developers To Name the Best Everyday Baking Sheet—They All Said the Same Thing

The texture is more like a hearty muffin than a typical cookie, but I liked that. While the dominant ingredient was almond butter, I didn’t get a strong almond flavor.

I usually don’t like a lot of chocolate chips in cookies, but the balance was nice here because there’s not a lot of sugar in the dough. These cookies were even crisp around the edges, which was a nice surprise. 

Simply Recipes / Mackenzie Schieck

Tips for Making This Recipe

One thing that’s good to know about these cookies is that they kinda just puff up a bit while baking, as opposed to spreading into a typical cookie shape. Before baking my second batch, I used the back of a spoon to mold each spoonful of batter into flatter rounds instead of mounds.

Though the recipe says to bake for 10 minutes, I baked for 12. You can’t tell from the look of the cookies when they're done (the batter stays mostly unchanged while baking), but rest assured, anywhere in this range should get them there.

When you use a spatula to transfer them to a cooling rack, you’ll notice right away when the cookies are set beautifully. 

Martha, you’ve done it again. These cookies 100% satisfied my cookie craving, and they're easy to make. I will definitely be baking them on repeat!

Simply Recipes / Mackenzie Schieck

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