Go Back
+ servings
Final shot of the flourless chocolate chip cookies on a large plate

Flourless Chocolate Chip Cookies

These Flourless Chocolate Chip Cookies are not only gluten-free, grain-free and dairy-free, but they are also a sweet easy healthy treat made in one bowl!
5 from 1 vote
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Servings: 8 servings
Calories: 340kcal
Author: Yumna Jawad


  • 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 semisweet chocolate chips
  • Flaky salt for sprinkling (optional)


  • 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 2-tablespoon 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.


Recipe: This recipe is from the Love and Lemons Every Day cookbook.
Storage: When the cookies are completely cool, they can be stored in an airtight container or frozen.
Freezing Instructions: You can also 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.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • 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: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for 1 serving which is 2 cookies.
Flourless Almond Chocolate Chip Cookies Excerpted from Love and Lemons | Every Day: More than 100 bright, plant-forward recipes for every meal by Jeanine Donofrio and Jack Mathews. Copyright © 2019. 


Calories: 340kcal | Carbohydrates: 22g | Protein: 8g | Fat: 26g | Saturated Fat: 6g | Sodium: 162mg | Potassium: 129mg | Fiber: 4g | Sugar: 12g | Calcium: 95mg | Iron: 2.1mg