These Ultimate Flourless Chocolate Cookies are a dream for chocolate lovers, offering a rich, fudgy center with a delightfully crisp edge. Made with just a handful of ingredients, they’re naturally gluten-free yet irresistibly decadent, perfect for satisfying your sweet tooth in under 35 minutes. The deep cocoa flavor is balanced by a hint of sweetness, creating a treat that feels indulgent yet simple to whip up.
With a prep time of just 20 minutes and a quick 12-minute bake, these cookies are ideal for last-minute cravings or impromptu gatherings. Their chewy texture and intense chocolate aroma make them a crowd-pleaser, while their effortless preparation ensures you’ll want to bake them again and again. Perfect with a glass of milk or a cup of coffee, they’re a bite-sized escape into pure bliss.
Ingredients for The Ultimate Flourless Chocolate Cookies
- 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 (sugar-free alternative)
- 2 eggs, at room temperature
- 2 tablespoons coconut oil, ghee, or butter, melted
- 2 teaspoons vanilla extract
- 1 cup (8 oz/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 (6 oz/170g) Lily’s sugar-free chocolate, roughly chopped
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Line two large cookie sheets with parchment paper and set aside.
- In a large bowl, cream together the melted butter (or coconut oil/ghee) and sugars until well combined.
- Add the eggs, vanilla extract, and coconut oil. Mix thoroughly until fully incorporated.
- Fold in the almond flour, cocoa powder, baking soda, and salt until a thick dough forms.
- Gently fold in the chopped chocolate chunks until evenly distributed throughout the dough.
- Using a tablespoon, scoop the dough into generously heaped portions and place them on the prepared cookie sheets, spacing them about 1 ½ inches apart.
- Bake for 12 minutes, or until the cookies are puffed and have a crackly surface.
- Transfer the cookies to a wire rack to cool completely before enjoying.
- Store the cookies in an airtight container at room temperature for 3-4 days.
Perfect Pairings: Sauce and Topping Ideas
Take these flourless chocolate cookies to the next level with a drizzle of melted sugar-free chocolate or a dollop of whipped coconut cream. For a fruity twist, serve them with a side of fresh raspberries or a light berry compote. A sprinkle of flaky sea salt on top can also enhance the rich chocolate flavor.
Smart Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 3-4 days. To keep them fresh longer, place a slice of bread in the container—it helps maintain moisture. If you prefer warm cookies, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 3-5 minutes.
Easy Recipe Variations to Try
Swap the almond butter for peanut butter for a nuttier flavor, or use sunflower seed butter for a nut-free option. Add a handful of chopped nuts or shredded coconut to the dough for extra texture. If you’re feeling adventurous, mix in a pinch of cinnamon or espresso powder for a deeper flavor profile.
Time-Saving Tips for Busy Bakers
Prepare the dough ahead of time and refrigerate it in a covered bowl for up to 24 hours. When ready to bake, simply scoop and bake as directed. For even faster prep, use a cookie scoop to ensure uniform sizes and reduce shaping time. Double the batch and freeze unbaked dough balls for quick treats later!
Essential Equipment Guidance
Use a sturdy silicone spatula for folding in the chocolate chunks to avoid breaking them. A parchment-lined baking sheet ensures easy removal and cleanup. If you don’t have a wire rack, let the cookies cool on the baking sheet for 5 minutes before transferring them to a plate to prevent over-baking.
The Ultimate Flourless Chocolate Cookies
Ingredients
- 1/4 cup coconut sugar, date sugar, or brown sugar 1 ½ oz/43g
- 1/2 cup Lakanto brown sugar, or swerve 4 oz/115g
- 2 eggs*, at room temperature
- 2 tablespoons coconut oil, ghee or butter, melted
- 2 teaspoons vanilla extract
- 1 cup almond butter or cashew butter, natural unsweetened and unsalted 8oz/225g
- 3 tablespoons almond flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Lilys sugar free chocolate, roughly chopped 6oz/170g
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.
