I’ve created a Flourless Chocolate Cookies recipe that is gluten-free, sugar-free, and full of healthy fat.
Hi Bold Bakers!
One of my all-time favorite cookies (and desserts for that matter) is a batch of Flourless Chocolate Cookies. You all know what I mean, those soft and chewy cookies that have a crisp outside and an almost brownie-like center.
Typically made with granulated sugar, egg whites, and chocolate, these cookies are flourless — but I thought they could still be improved upon. By swapping out the sugar for a monkfruit brown sugar and utilizing rich almond butter, I’ve created Flourless Chocolate Cookies that are gluten-free, sugar-free, full of healthy fat and can even be made vegan.
It’s kind of my thing, baking in an alternative way that leads to a new way of looking at healthier desserts! Get more healthy baking recipes!
How to Make Flourless Chocolate Cookies
This cookie is so rich and decadent thanks to a base of all-natural unsweetened and unsalted almond butter. The almond butter gives the cookie a fudgy center and helps the cookie hold together with very little added oil or dry ingredients.
To the almond butter, I add a mix of monkfruit brown sugar by Lakanto and a small amount of coconut sugar. This mix keeps the cookies from being too sweet and gives a chewy texture while also cutting the sugar way down. After creaming together the almond butter and sugar, I add in two eggs which bind the cookies and add richness.
Lastly, a bit of almond flour and just a few tablespoons of good quality cocoa powder complete this cookie. As if the batter isn’t chocolatey enough, I fold in sugar-free dark chocolate chunks. The cookies are scooped into generous tablespoons then baked for just a short time to keep them chewy. The finished cookies are shiny, crackly, and molten. Let’s just say my Flourless Double Chocolate Cookies are for the ultimate chocolate lovers out there!
Do I have to use almond butter?
While I really like the flavor and texture that almond butter adds, you can replace it with cashew butter or a more neutral nut butter. If you are allergic to nuts, you can swap the nut butter out for sunflower butter and the almond flour for coconut flour. One of the things I like about this recipe is that it is so adaptable and the ingredients really do the work for you.
How to make these Flourless Chocolate Cookies Egg-Free
If you don’t want to use egg in this recipe you can use a flax egg instead. This will combine with the nut or seed butter and work in the same way the egg does to bind the cookie. Reference my Egg Substitute Chart for more info about egg-free baking.
How to Store Flourless Chocolate Cookies
You will be happy to know that the almond butter keeps these cookies chewy and moist for a few days. They can be warmed in the microwave or even a low oven for a short time and they will taste like they were just made. I like to store these cookies in an airtight container at room temperature for up to 4 days. These flourless chocolate cookies can also be frozen, then thawed at room temperature and enjoyed at a later date.
Get More Alternative Baking Recipes!
- Healthy Granola Bars
- 3-Ingredient Gluten Free Flatbread
- Chocolate Cookie Dough Truffles
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The Ultimate Flourless Chocolate Cookies
By swapping out the sugar for a monkfruit brown sugar and utilizing rich almond butter, I’ve created a Flourless Chocolate Cookies recipe that is gluten-free, sugar-free, full of healthy fat.
- 1/4 cup (1 ½ oz/43g) coconut sugar, (date sugar, or brown sugar)
- 1/2 cup (4 oz/115g) Lakanto brown sugar, (or swerve )
- 2 eggs*, (at room temperature )
- 2 tablespoons coconut oil, (ghee or butter, melted )
- 2 teaspoons vanilla extract
- 1 cup (8oz/225g) almond butter or cashew butter, (natural unsweetened and unsalted )
- 3 tablespoons almond flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (6oz/170g) Lilys sugar free chocolate, ( roughly chopped )
Pre-heat your oven to 350°F (180°C) then line two large cookies sheets with parchment paper, set aside.
In a large bowl, cream together the butter, and sugars.
Add the eggs, vanilla, and coconut oil and mix until fully incorporated.
Add in the almond flour, cocoa powder, baking soda and salt then fold until combined into a thick dough. Lastly, fold in the chocolate chunks.
Scoop the dough into generously heaped tablespoons then place on the prepared cookie sheet about 1 1/2 inches apart.
Bake the cookies for 12 minutes until puffed and crackly.
Transfer the cookies to a wire rack to cool. Once cool enjoy!
Cover and store the cookies at room temperature for 3-4 days.
Egg Substitutes: Reference my Egg Substitute Chart to make these cookies egg free.
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