Cookies, Healthy Baking

The Ultimate Flourless Chocolate Cookies

3.82 from 48 votes
I've created a Flourless Chocolate Cookies recipe that is gluten-free, sugar-free, and full of healthy fat.
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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, refined 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!

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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.

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Watch The Recipe Video!

The Ultimate Flourless Chocolate Cookies

3.82 from 48 votes
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.
Author: Olivia Crouppen
Servings: 18 cookies
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
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.
Author: Olivia Crouppen
Servings: 18 cookies

Ingredients

  • 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

Instructions

  • 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. 

Recipe Notes

Egg Substitutes: Reference my Egg Substitute Chart to make these cookies egg free. 
Nutrition Facts
The Ultimate Flourless Chocolate Cookies
Amount Per Serving (1 cookie)
Calories 128 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 22mg7%
Sodium 9mg0%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Calcium 40mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments & Reviews

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HarshBafana
Member
HarshBafana
28 days ago

Can you please let me know if we can make them with a egg substitute

Christianne
Guest
Christianne
4 months ago

I am new to all this no-sugar sugar business and am working my way through the ones I like and don’t like. This one, with the monk fruit options in the video seemed do-able. I was having a real hard time with almond flour until I read somewhere that you should toast it before using it, which makes perfect sense when everybody tells you to toast nuts before using for the best taste. I did and what a difference. Now, it is 8000 degrees out today so I didn’t turn on the oven but I did put a couple in… Read more »

Member
Tami Shuryan Arnold
6 months ago

Just took these out of the oven and they turned out perfect and delicious! I tried to post a picture but won’t allow me. Thank you for this recipe????

Karen
Guest
Karen
6 months ago

I am following keto diet, and I see one cookie still has 9 net carbs. Would it alter the taste/texture too much to go with all monkfruit instead of adding the 1:4 cup of coconut or other sugar?

Lee
Guest
Lee
6 months ago

Can i put whole wheat flour instead of almond flour?

Linda
Guest
Linda
8 months ago

Gramma a wonderful recipe. I will be recommending to my diabetic family members. I used bochasweet plus 1 teaspoon of molasses in place of either date, coconut or Brown sugars. I used Swerve Brown and will try Sukrin brown next time in lieu of swerve. Could you tell the adjusted carb count by not using either the coconut, date or Brown sugars for each cookie? I followed the recipe exactly except for the above mentioned changes. I also made 24 cookies of a very good size . Thanks

Linda
Guest
Linda
8 months ago

I used bochasweet in place of the sugar and swerve golden plus 1 teaspoon of dark molasses. Wonderful cookie. Can you tell me by leaving out the sugars (coconut, date, or brown)how much that would reduce the carb count per cookie. By the way I made 24 cookies very good sized????. Thank you for a wonderful recipe, will be recommending to my diabetic family members.

Jenny B
Guest
Jenny B
8 months ago

I tried this recipe with a homemade keto nutella/hazlenut butter. It came out amazing! Moist and tender on the inside while crackled on the outside. I had no success with the fudgy keto brownies but I will be making these cookies all summer. I may try putting this batter into a brownie pan and see how they fare as brownies. I would like make a keto brownie sundae with my “mason jar ice cream.” They taste like ferrero rocher candies!

Marianna
Guest
Marianna
8 months ago

Hello,
This cookies are definitely not sugar-free! It is quite wrong to state like that!

Debz
Member
Debz
8 months ago

Hi Jemma…we don’t have monkey fruit sugar or coconut sugar in the UK , what can I use instead…

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