This healthier cookie is a one-bowl recipe and the perfect emergency treat when you need a healthier dose of chocolatey, warm goodness.
Imagine perfect flourless cookies made with no powdered sugar, butter, dairy, or eggs. How?! Well, pull a chair, and let’s bake!
Flourless Chocolate Cookie Ingredients
How can you make flourless chocolate cookies with no powdered sugar? Easy! Below are the clean and simple ingredients for these chewy, super chocolatey cookies:
- Almond butter (or nut-free alternative)
- Coconut palm sugar (or granulated sugar)
- Vanilla extract
- Unsweetened cocoa powder
- Flax meal
- Baking soda
The best part of this recipe, outside of a chewy, fudgy cookie, are the no-frill ingredients. Most of them are pantry staples and if you aren’t trying to eat super clean you can swap the coconut sugar for brown or granulated sugar.
And if you’re always on the lookout for solid desserts for any occasion, my Clean Treats for Everyone is a go-to. It’s a source for all kinds of baked goods, no-bake recipes, snacks, and everything in between.
Clean Treats Cookbook
Healthy and wholesome dessert recipes you’ll want to eat made with clean ingredients you already have on hand.
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How to Make Flourless Chocolate Cookies
These cookies are a cinch to make with clean ingredients that yield delicious results. Here’s how to make the best flourless chocolate cookies from start to finish:
Preheat the oven to 350F and line 2 large baking sheets with parchment paper.
- Combine the wet ingredients
In a medium bowl, mix the almond butter, coconut sugar, egg, vanilla extract, and water until smooth.
- Add the dry ingredients
To the wet almond butter and egg mixture, add the cocoa powder, flax seeds, and baking soda. Stir to incorporate the ingredients fully.
- Chill out
Refrigerate the cookie dough for up to an hour.
Use a cookie scoop or tablespoon to scoop the dough onto the baking sheets. Bake for 10 minutes or until the edges are set. Let the cookies rest for 3 minutes before serving.
If you want to keep cookie dough on hand for emergency needs, this will freeze for up to a month in an airtight container. Simply remove it from the freezer and allow the dough to soften for 5 minutes before scooping it onto the baking sheet and baking.
You can also watch how this easy treat recipe comes together in the video located in the recipe card below.
Nut-Free Ingredient Swaps
You can swap the almond butter for any nut-free alternative such as sunflower butter, soy butter, or pumpkin seed butter; just make sure it has a smooth and creamy consistency, which gives these cookies that brownie-like texture.
And in a nut-allergy isn’t a problem for your family but all you have on hand is your kid’s peanut butter for PB & J sandwiches, use that! The cookies will be slightly denser but still delicious.
Are Flourless Cookies Flat?
Instead of thin, flat discs, these flourless chocolate cookies have a little rise thanks to the baking soda.
The centers are thicker and soft with slightly crispy, chewy edges- the perfect anatomy for a cookie.
Getting the Perfect Fudgy Flourless Cookie Texture
With a solid recipe, here are more tips to make sure your flourless chocolate cookies turn out perfect for every occasion:
Chill the dough
Chilling the dough will help it hold together once you place it in the oven and prevent the cookies from spreading out/over baking. Chill in the refrigerator for 1 hour or up to 3 days.
Creamy almond butter
You know the kind that’s super creamy and looks like it wants to melt? That is the PERFECT almond, nut, or nut-free butter for these cookies.
Don’t skip the parchment paper
This prevents the cookies from sticking to the baking sheet and overcooking the edges.
More Clean, Flourless Desserts
Whether you are out of flour, want to eat grain-free, or simply can’t do flours, there are so many ways to satisfy any sweet tooth with better-for-you treats like the ones below:m
Fudgy Flourless Chocolate Cookies
- 1 cup almond butter, or nut-free alternative
- ½ cup coconut palm sugar, or granulated sugar
- 1 large egg
- 1 ½ teaspoon vanilla extract
- 2 tablespoons water
- ⅓ cup cocoa powder
- ¼ cup flax meal
- 1 ½ teaspoons baking soda
- Preheat oven to 350F. Line 2 large baking sheets with parchment paper.
- In a medium bowl, mix the almond butter, sugar, egg, vanilla, and water until thoroughly combined.
- Add the cocoa powder, flaxseed, and baking soda, and whisk until the cocoa powder is fully incorporated.
- Transfer the dough to an airtight container and refrigerate for 1 hour or up to 5 days. Use a cookie scoop or large tablespoon to scoop the dough into rounded tablespoonfuls onto the baking sheet.
- Bake for 10 minutes, until the edges are set. The middles will be slightly soft. Allow the cookies to rest for 3 minutes, before serving.