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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!
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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The Ultimate Flourless Chocolate 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.
Hello,
This cookies are definitely not sugar-free! It is quite wrong to state like that!
Just made these and they are delicious! I’m no stranger to baking with alternative sweeteners and I like the combo and that a little bit of coconut sugar offers compared to other recipes with only monk fruit or Swerve. I would not say that it’s completely “sugar free” due to the coconut sugars, but I think that would be an easy adjustment for those who want a more low carb version to just use all Swerve or monk fruit. These are delicious as is, though. 😊
Madam am ur fan. But it was difficult for me to balance studies and baking but now it’s lockdown, so I can concentrate on both. and what can I use instead of almond flour and almond butter. Can I use regular butter ? Whenever I put a comment u will give reply…..sure how u r doing that ? Magic……..U R AMAZING…❤️👌Don’t know how to express that …
Hi Jemma…we don’t have monkey fruit sugar or coconut sugar in the UK , what can I use instead…
Could you use dairy free chocolate chips instead of the chocolate you have listed? Would the dairy free chips change anything in the way the cookie comes out? I have a friend with gluten issues AND dairy issues so I am always looking for sweet snacking ideas for her.
Recipe sounds really good. I use a brand called Pure Cane sugar substitute, both white and brown. 0 net carbs, 0 calories and tastes like sugar, no after taste. I am not a fan of Monk Fruit and especially not Swerve. I will give this recipe a try. Also if anyone wants to make their own sugar free chocolate chips cheaply by using 1/2 cup coconut oil (refined type) enough sugar free LIQUID sweetener to equal 3/4 cup of sugar, I use EZ Sweets (Sucralose) and 1/2 cup good cocoa powder. Mix and put in a silicone mold or pour… Read more »
Hi Gemma, I’d like to make these but I don’t have swerve or Lakanto. Can I use cane sugar or more coconut sugar instead?
If I leave out the coco powder, would it work for something more like a regular chocolate chip cookie, you think?
Hi, could I use all Monkfruit or Stevia sugar substitutes? It sounds wonderful otherwise 🙂
hey gemma,
I wanted to ask you somethings about these delicious looking cookies:
1.Can I use normal brown sugar instead of lakanto or swerve for this recipe?
2.Can I substitute the almond or cashew nut butter with normal butter or something else?
3.Can I use normal flour instead of almond flour?
Thanks a lot for all your yummy recipies,
a huge fan of yours:)