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The Ultimate Flourless Chocolate Cookies

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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, 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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3.81 from 47 votes
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The Ultimate Flourless Chocolate 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.

Course: Dessert
Cuisine: American
Servings: 18 cookies
Calories: 128 kcal
Author: Olivia Crouppen
  • 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
  1. Pre-heat your oven to 350°F (180°C) then line two large cookies sheets with parchment paper, set aside. 

  2. In a large bowl, cream together the butter, and sugars.

  3. Add the eggs, vanilla, and coconut oil and mix until fully incorporated. 

  4. 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.

  5. Scoop the dough into generously heaped tablespoons then place on the prepared cookie sheet about 1 1/2 inches apart. 

  6. Bake the cookies for 12 minutes until puffed and crackly. 

  7. Transfer the cookies to a wire rack to cool. Once cool enjoy!

  8. Cover and store the cookies at room temperature for 3-4 days. 

Watch the Recipe Video!

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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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Christianne on July 28, 2019 at 9:57 am

    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 the toaster oven. The rest, I put in mini muffin cups in the freezer for the next time I’m in need. I was so intent on not burning the almond flour in the toaster oven I forgot to put in the chocolate chunks. I got 16 minis after the two in the microwave, so I think I would have had 20 minis. With the chunks, maybe 4 more? SPRAY the muffin papers AND the scooper spoon with non stick and everything will go so much more easily. THANK YOU!

    • Gemma Stafford on July 30, 2019 at 7:43 pm

      Lol Christianne you sound like me baking :).

      Really glad you liked this recipe,

  2. Tami Shuryan Arnold on May 27, 2019 at 9:11 am

    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????

    • Gemma Stafford on May 27, 2019 at 11:57 pm

      I’m delighted you liked them!!

      We are having issues with the uploading of photos but hopefully we will have it fixed really soon.
      Thanks for trying this recipe,

  3. Karen on May 20, 2019 at 12:08 pm

    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?

    • Gemma Stafford on May 21, 2019 at 2:37 am

      Yes Karen, you can sub for all monkfruit and that should not change the results too much.


  4. Lee on May 20, 2019 at 7:08 am

    Can i put whole wheat flour instead of almond flour?

    • Gemma Stafford on May 21, 2019 at 2:20 am

      Hi Lee,

      Yes you can. Just note you might get slightly different results.

      Hope this helps,

  5. Linda on April 5, 2019 at 7:56 pm

    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

    • Gemma Stafford on April 6, 2019 at 3:58 pm

      Thrilled to hear that, Linda. If you need to recalculate the carbs I recommend It is really easy to use and is very accurate.


  6. Linda on April 5, 2019 at 7:43 pm

    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.

    • Gemma Stafford on April 6, 2019 at 3:55 pm

      delighted you made it work for you, Linda!

      I’m sure others will find your comment useful for their families.

  7. Jenny B on March 22, 2019 at 7:06 am

    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!

    • Gemma Stafford on March 23, 2019 at 1:31 am

      Hi Jenny,
      Good job! Thank you for telling us about this, it will help others. I have a homemade nutella here too ( it may be similar to yours, though not keto! I guess it would be about getting the sugars right. I think getting to know things like erythritol which has no carbs and little sweetness, generally you would use monk extract or stevia to bring up the sweetness if you want that.
      Do let us know how your experiments are going, we are interested,
      Gemma 🙂

  8. Marianna on March 21, 2019 at 5:27 am

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

    • Gemma Stafford on March 21, 2019 at 5:10 pm

      Hi there, thank you for letting us know they are free of refined sugar

      • Jenny B on March 22, 2019 at 7:13 am

        I ended up using Swerve in place of the sugar and added 1 tablespoon of molasses. It added 15g sugar to the whole batch making it less than 1g of sugar per cookie while providing that chewy texture.

        • Gemma Stafford on March 23, 2019 at 1:51 am

          Hi Jenny,
          Thank you for this! I think the addition of the molasses was genius! this will allow some caramelization which will give structure and flavor too, along with a crisper finish. Well thought out, thank you for letting other bold bakers know about this!
          Gemma 🙂

    • Lisa on June 30, 2019 at 7:49 pm

      Wow! Relax there! She NEVER said they were sugar free at all. If you read right, it says FLOURLESS. They are free of refined sugars. Thank you ????????

  9. Debbie on March 20, 2019 at 6:18 am

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

    • Gemma Stafford on March 20, 2019 at 4:45 pm

      Hi, you can use palm sugar or swerve which is another sugar substitute.

  10. JulieM on March 19, 2019 at 8:54 pm

    Just finished baking these. They are very good. They are a very hefty cookie! Next time I will cut down on the monk fruit..a bit to sweet for me with the choc chips. I bought lily’s. How well do they freeze?

    • Gemma Stafford on March 22, 2019 at 6:16 am

      Hi Julie,
      Yes, and if you use either Stevia or Monk along with the bulk of the erythritol, then you can get these just right for you. Some people would just use the erythritol! Lily’s choc chips are great, a perfect addition here.
      Cookies freeze reasonably well when well wrapped. I say wrap a few together when they are cold, then put all of them into a strong freezer bag or box. This way they should come out as good as they went in!
      I hope this helps,
      Gemma 🙂

  11. Sana Anis on March 19, 2019 at 12:44 pm

    Can i use any other brand of brown sugar instead of lakanto brown sugar if not can you suggest its substitute as this brown sugar is not available in my country as i am from pakistan

    • Gemma Stafford on March 19, 2019 at 3:17 pm

      Hi, you can use swerve sugar sub or you can use coconut sugar.

      • Kelli on March 19, 2019 at 6:16 pm

        Can I use maple sugar with the coconut sugar instead of Lakanto or Swerve sugar?

        • Gemma Stafford on March 22, 2019 at 6:08 am

          Hi Kelli,
          I think that will be perfect too, the result may be slightly different as these sugars will caramelize, Lakanto will not to the same degree. When in doubt run an experiment, 1/2 a batch to test the recipe, that is what I do here at BBB.
          Thank you for being in touch,
          Gemma 🙂

    • DarleneS on April 26, 2019 at 6:36 pm

      I use a few different sweeteners since I am diabetic. For brown sugar – Whey Low Gold is wonderful brown sugar sub, I have also used Erythritol and then added 1 Tbsp molasses to get the brown sugar. For the Low Carb chocolate chips I now use Know Better Foods chocolate chips…..even lower in calories and basically 0 carb. 🙂

      • Gemma Stafford on April 27, 2019 at 8:57 am

        Darlene, thank you for this, it is great to have your input on this topic. This shows that it is possible to get to a good place with your sugars by trying and testing, well done you,
        Gemma 🙂

  12. Sana Anis on March 19, 2019 at 12:35 pm

    I maam,
    Can you please share the recipe of moulding chocolate used for cakes plzz….. Huge fan of urs and because of you learned allot about baking and its technics…. Please do share the its recipe and bake a cake showing how to use it plzzz….

    • Gemma Stafford on March 19, 2019 at 3:57 pm

      OH, ok thank you for the suggestion, ill have to work on that!

  13. Denise on March 19, 2019 at 8:07 am

    I read through the comments before composing this question. In the video, it was suggested to use a sugar free chocolate. Please recommend a brand. There are so many on the market, I hesitate to make a choice on my own. Would love to bake these for my daughter for her birthday later this month.

  14. JH on March 17, 2019 at 6:24 pm

    Hi Gemma! These look so amazing!! I do want to try them but I do not have almond flour. Can I use all purpose flour as a substitute? I do recognize this will then no longer be a “flourless” recipe but that’s fine by me.

    • Gemma Stafford on March 18, 2019 at 11:26 am

      Hi, i’m delighted to hear that! For this i would not suggest that, you can use oat flour or any other ground nut meal. I hope that helps!

  15. Yogaticha on March 17, 2019 at 11:10 am

    Wooo Hoooo, as soon as my Lakanto Brown sugar arrives….I’m making these!!!

    • Gemma Stafford on March 18, 2019 at 11:33 am

      YAY, please do let us know how you go!

  16. Tanya on March 17, 2019 at 10:52 am

    Thoughts on baking these as brownies in an 8×8? Or one big skillet cookie in a small iron skillet? 🙂

    • Gemma Stafford on March 18, 2019 at 11:43 am

      This would make a great skillet brownie, lovely idea!

  17. marti on March 17, 2019 at 10:30 am

    My review I just posted should be a 5 STAR
    Sorry for the mix up

    • Gemma Stafford on March 18, 2019 at 11:34 am

      YAY, thank you for taking the time to review! It really helps us!

  18. Marti on March 17, 2019 at 10:29 am

    Hi Gemma,
    Just finished making these terrific cookies….they are wonderful!
    This is the first time I’ve posted on a blog and this is the first time I actually like a
    lower carb cookie recipe that I would make again. Thanks for the post.

    • Gemma Stafford on March 18, 2019 at 11:42 am

      YAY i am delighted to hear that, thank you for the lovely message!

  19. Smridhi Tiwari on March 17, 2019 at 9:58 am

    Just love you cookies and your descriptions of ingredients and nutritional facts. Lots of love keep mailing us news letter it helps us a lot

    Thank you

    • Gemma Stafford on March 18, 2019 at 11:35 am

      Thank you! I’m delighted to hear you like it!

  20. Marianne on March 17, 2019 at 9:42 am

    I have never heard of Lakanto brown sugar or swerve…living in rural Maine,I’m lucky to be able to find SUGAR! (JK) What can I substitute?

  21. Susana on March 17, 2019 at 8:54 am

    There are very dificult ingredients, to find in the marcket.

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