The Ultimate Flourless Chocolate Cookies
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.
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.
Tried this recipe?Let us know how it was!