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.
- 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
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Pre-heat your oven to 350°F (180°C) then line two large cookies sheets with parchment paper, set aside.
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In a large bowl, cream together the butter, and sugars.
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Add the eggs, vanilla, and coconut oil and mix until fully incorporated.
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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.
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Scoop the dough into generously heaped tablespoons then place on the prepared cookie sheet about 1 1/2 inches apart.
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Bake the cookies for 12 minutes until puffed and crackly.
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Transfer the cookies to a wire rack to cool. Once cool enjoy!
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Cover and store the cookies at room temperature for 3-4 days.
Watch the Recipe Video!
Egg Substitutes: Reference my Egg Substitute Chart to make these cookies egg free.