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Flourless Chocolate Chip Cookies (Gluten-Free + Vegan)

Flourless Chocolate Chip Cookies

  • Prep Time: 13 minutes
  • Cook Time: 12 minutes
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x

Description

This healthier flourless chocolate chip cookie recipe is quick and easy to make, full of great flavor, and naturally (both) gluten-free and vegan.


Scale

Ingredients

  • 1 egg or 1 flax egg*
  • 2 tablespoons coconut oil, softened but not melted
  • 1/2 cup coconut sugar or packed brown sugar
  • 1/4 cup almond butter
  • 1 teaspoon vanilla extract
  • 2 cups (192 grams) almond flour*
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/2 cup semisweet chocolate chips
  • flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a large bowl, add the egg (or flax egg), coconut oil, sugar, almond butter and vanilla.  Whisk until well combined.  Add the almond flour and sprinkle the baking soda and salt evenly over the mixture.  Use a spatula or wooden spoon to stir until well combined, adding 1 to 2 tablespoons water is the mixture is too dry.  Fold in the chocolate chips.
  3. Use a 3-tablespoon* cookie scoop to scoop the dough onto the baking sheet.  Press each ball down slightly and sprinkle with flaky sea salt, if using.  Bake for 11-14 minutes, or until the edges are just starting to brown.
  4. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
  5. When the cookies are completely cool, they can be stored in an airtight container for up to 4 days or frozen for up to 4 months.

Notes

*Flax Egg: To make 1 flax egg, whisk together 1 tablespoon ground flaxseed and 3 tablespoons water until combined.  Let thicken for 5 minutes.  Then continue on with the recipe.

*Almond Flour: You can either purchase store-bought almond flour.  Or just blitz blanched almonds for 1-2 minutes in the food processor until they are light and crumbly, to make your own almond flour.

*Dough Ball Size: Jeanine wrote the recipe using a medium (2-tablespoon) cookie scoop, in which case the dough balls would need to bake for 10-13 minutes and would yield 16 cookies.  I only own a large (3-tablespoon) cookie scoop, which requires that the dough bakes slightly longer and yields about 12 cookies.

Recipe used with permission (and slightly edited) from Love & Lemons Everyday: More Than 100 Bright, Plant-Forward Recipes For Every Meal by Jeanine Donofrio and Jack Mathews.