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These flourless chocolate chip cookies are non only gluten-free and dairy-free but they’re also made in one bowl. And they have a delicious taste that satisfies any sweet tooth! If you’re trying to avoid dairy or grains for a couple days, weeks or even months, you might still have some sweet cravings, let’s be honest! And these flourless chocolate chip cookies are the ultimate way to curve that sweet craving.
I made this recipe from the Love and Lemons Every Day cookbook Cookbook written by Jeanine and Jackie from Love and Lemons. The cookbook is full of more than 100 bright, beautiful and plant-forward recipes for every meal + desserts. These flourless chocolate chip cookies were on the first page of the Dessert section. I knew I had to make them!
The recipe is vegan and grain-free, but I actually had all the ingredients on hand since they are mostly baking pantry items. Regardless of any dietary restrictions, these cookies are definitely a winner. Jeanine says that “the almonds give the cookies a rich consistency and nutty flavor, and flaky salt really takes these over the top.”
Jump to Section
- Recipe at a glance
- Ingredients to make flourless chocolate chip cookies
- Popular substitutions and additions
- How to make flourless chocolate chip cookies
- Tips for making the best flourless chocolate chip cookies
- How to store flourless chocolate chip cookies
- Frequently Asked Questions
- More cookie recipes
- Flourless Chocolate Chip Cookies Recipe
Recipe at a glance
Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Gluten-free, Dairy free, Grain free
Key Flavor: Sweet and Nutty
Skill Level: Easy
Summary
- Simple Ingredients: Made with wholesome, simple ingredients that don’t contain most allergens.
- Easy To Make: Easily mix up in one bowl without needing a stand mixer and other dishes. An easy, straightforward flourless chocolate chip recipe.
- Healthier Cookie: A perfect sweet option for those who are seeking healthier dessert options.
- Easily Adaptable: My flourless cookie dough recipe can easily be changed to include your favorite fillings and toppings.
Ingredients to make flourless chocolate chip cookies
- Ground Flaxseed – Is used to create an artificial “flax egg” providing the binding agent for these cookies.
- Coconut Oil – We’ll be using softened but not melted coconut oil.
- Coconut Sugar – Coconut sugar is used instead of refined sugars.
- Almond Butter – Almond butter creates an earthy, nutty flavor we love.
- Vanilla Extract – Adds that distinctive vanilla flavor we all love in chocolate chip cookies.
- Almond Flour – The secret is in using almond flour. This is basically just almonds that are ground in a food processor to create a fine flour-like mixture. You can create your own almond flour or almond meal. But I find that the consistency comes out better when I buy pre-made almond flour.
- Baking Soda – Used as a leavening agent.
- Sea Salt – Offers a way to balance the sweetness and enhance the flavors.
- Semisweet Chocolate Chips
- Optional: Additional Sea Salt for Sprinkling
Popular substitutions and additions
- Types of chocolate: Semi-sweet chocolate chips are a great mild sweet option. However, you can use milk chocolate, white chocolate, or dark chocolate.
- Alternative sweeteners: Honey, maple syrup, or monk sugar are different sugar options that you can use.
- Mix-Ins: Add chopped nuts like almonds, pecans, or walnuts to the cookie dough. Dried fruits like cranberries, cherries, or raisins will add some additional chew to the cookies.
- Other nut butters: Swap out the almond butter for cashew butter or even regular peanut butter.
How to make flourless chocolate chip cookies
The secret is in using almond flour. This is basically just almonds that are ground in a food processor to create a fine flour-like mixture. You can create your own almond flour, or almond meal. But I find that the consistency comes out better when I buy pre-made almond flour.
To start, mix the wet ingredients together. This includes the flax egg – ground flaxseed and water that is used in vegan baking to replace eggs. To that, add coconut oil, coconut sugar and almond butter. You can whisk with an electric mixer or regular whisk.
Next, add the dry ingredients on top, which include the almond flour, baking soda and salt. And then fold in the chocolate chips.
Finally it’s time to scoop the dough into little balls and bake them. They will spread out in the oven, So make sure you leave ample space between the raw cookie dough to allow for spreading. Cool them completely for best consistency.
And they’ll pretty much stay soft and chewy for a few days!
“I always fail making cookies, but this time I won.. these cookies are delicious and easy to make. Thanks for sharing” – Alejandra
Tips for making the best flourless chocolate chip cookies
I don’t do a lot of flourless baking, but I love when it involves ingredients I’m already used to. And the few times I’ve done this, here’s what I’ve learned that might help you next time you’re baking a batch of flourless cookies.
- Allow the cookies time to rest in the fridge before scooping into balls. This is not necessary, but just like regular cookies, the chilling process helps them set, solidifies the butter or oil and helps them stay round in the oven.
- Use finely ground almond flour. As I mentioned above, you can make your own almond flour from raw almonds, but their texture may not be as fine as the store-bought professionally ground kind. This keeps the texture moist instead of gritty.
- Don’t overmix the batter. While it’s a good idea to use a whisk to mix the wet ingredients, switch to a spatula or wooden spoon when you add the almond flour and the chocolate chips. This will help you slow down the mixing process so you don’t accidentally overmix the batter and overwork the dough.
How to store flourless chocolate chip cookies
These cookies can be kept at room temperature for 3 to 4 days, after that you’ll want to transfer to the fridge.
How long will flourless chocolate chip cookies last in the fridge?
Once cooled, you can store flourless chocolate chip cookies in an airtight container in the fridge for 5 to 7 days for maximum freshness.
Can I freeze flourless cookies?
When the cookies are completely cool, they can be stored in an airtight container or frozen. You can freeze the baked cookies for up to 3 months. To reheat frozen cookies, bake in a 350°F oven for 5 minutes, or until until warmed through. Or, you can make the dough ahead of time, wrap tightly in plastic wrap, and freeze. When ready to bake, allow the dough to thaw in the fridge until you’re ready to form and bake the cookies.
Frequently Asked Questions
Using different types of flour in place of almond flour in the flourless chocolate chip cookie recipe can change the texture and flavor of the cookies. Some possible swaps are coconut flour or oat flour, but keep in mind that they have different absorbency rates and may require adjusting other ingredients. Almond flour is chosen for its moist, dense texture and nutty flavor, so substitutions will result in a different type of cookie.
The easiest way to potion the cookie dough into cookies is to use a spring-loaded cookie scoop. If you don’t have a scoop, you can use your hands to roll the dough into balls – you can weight them if you want them all to be the same size.
These flourless chocolate chip cookies were so delicious, they didn’t last for long in our house! Next time I’ll have to make a double batch!
More cookie recipes
- Diary Free Breakfast Cookies
- Banana Chocolate Chip Cookies
- Chocolate Chip Tahini Cookies
- Date Cookies
- Pumpkin Chocolate Chip Cookies
If you’ve tried this healthy-ish feel good Flourless Chocolate Chip Cookies recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Flourless Chocolate Chip Cookies
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water plus more if necessary
- 2 tablespoons coconut oil softened but not melted
- ½ cup coconut sugar
- ¼ cup almond butter
- 1 teaspoon vanilla extract
- 2 cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup chocolate chips
- sea salt for sprinkling (optional)
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a large bowl, whisk together the ground flaxseed and water, and let thicken for 5 minutes.
- To the same bowl, add the coconut oil, coconut sugar, almond butter and vanilla. Add the almond flour and sprinkle the baking soda and salt evenly over the mixture. Use a spatula or wooden spoon to stir until well combined, adding 1-2 tablespoons water if the mixture is too dry. Fold in the chocolate chips.
- Use a spring-loaded cookie scoop to scoop the dough onto the baking sheet. Press each ball down slightly and sprinkle with flaky sea salt. Bake for 10-13 minutes or until the edges are just starting to brown.
- Cool on the pan for 5 minutes and then transfer to a wire rack to finishing cooling. Makes about 16 cookies.
Notes
- Instead of coconut oil, you can use another neutral oil like grapeseed oil or safflower oil.
- You can replace coconut sugar with brown sugar.
- You can substitute almond flour with other gluten-free flours, but I have only tried it with almond flour.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Not your regular flour chocolate chip cookies but still delicious and way healthier! My picky toddler took a bite, paused, then shoved a whole cookies in his mouth. I substitute maple syrup for coconut sugar and used peanut butter instead of almond butter. I ended up with 10 large cookies. Very good!
Nice and chewy cooky. Great flavor.
Thank you!
I always fail making cookies, but this time I won.. these cookies are delicious and easy to make. Thanks for sharing
Yay! That’s the best feeling. Thank you!!
These cookies tasted delicious. I’m still new to baking, and the recipe was easy enough for me. Next time, I’ll bake for a bit longer than 10 mins because the insides were a bit gooey still at 10 mins. Thanks!
Thanks for the feedback! That is good to know!!