These flourless double chocolate chip cookies are simply irresistible! This easy cookie recipe is made with coconut sugar, cacao powder, baking soda, almond butter, eggs, vanilla and chocolate chips. Perfect for gluten free diets! Sometimes simpler is better, like in the case of these almond butter cookies. They take just minutes to whip together and taste totally delicious.
The holidays are in full swing, so that means it’s time to start baking!
When it comes to the kitchen (or anything in life!) I am not a fan of super-exact-precision. I tend to lean more towards, a little of this and a little of that, with a shake and a kiss of whatever looks good.
When I bake, I like super simple recipes that don’t rely on precision, just like this one.
Ingredients For Flourless Double Chocolate Chip Cookies
These yummy cookies only require 7 ingredients which you probably already have in your pantry!
The base of these cookies is almond butter (so they use no flour). They are very similar to my Chocolate Chunk Cookies, but this recipe has some unsweetened cocoa powder as well.
I almost always make them with store bought almond butter, but you can certainly make your almond butter from scratch if you want to be extra fancy!
I sweetened them with coconut sugar which is a natural sugar and has a little more nutrient value than white sugar and a lower glycemic index. Coconut sugar doesn’t taste at all like coconut. In fact, I think it tastes more like brown sugar. If you don’t have coconut sugar, you can just sub in an equal amount of whatever sugar you prefer to use.
How Do You Make Gluten Free Double Chocolate Chip Cookies?
These cookies taste so decadent and delicious! And the best part is they’re so easy to make! They are made in one bowl in just about 20 minutes and you don’t even need an electric mixer.
- Start by pre-heating the oven to 350 degrees. Line a rimmed cookie sheet with a silpat mat, parchment paper, or spray it with some cooking spray.
- Combine coconut sugar, cocoa powder, and baking soda in a large mixing bowl. Use a fork or small whisk to combine all of the ingredients and work out the bumps and lumps. Fingers are great for this as well.
- Add the almond butter, eggs, and vanilla extract. Gently stir until all of the ingredients are mixed well. The dough will be thick and fudgey, kind of like brownie batter.
- Stir in the chocolate chips.
- Scoop up about a tablespoon of dough and drop it onto the baking sheet. Repeat this until you have 12 cookies on the sheet.
- Bake for 10 minutes or until fragrant and set through. Repeat with remaining dough.
- Cool and enjoy!
Variations
- Sweetening options: As previously mentioned, you can use brown or white sugar instead of coconut sugar. Another option is monk fruit. It is a 1:1 swap out option for those wanting a low carb option.
- Chocolate options: Try using dark chocolate cocoa powder and dark chocolate chips. You could even chop up your favorite chocolate bar instead of using chocolate chips
- Other add-ins: Stir in dried cranberries or chopped nuts.
- Other flavors: Instead of using regular chocolate chips, use peanut butter chips, butterscotch chips, toffee chips or caramel chips. So many options!
This is a great cookie to help satisfy any cookie cravings. The ingredients are minimal and almond butter is full of protein, healthy fats, and nutrients. And if you make it with lots of LOVE, they are still plenty nutritious! My whole family gave these a thumbs up!
More Cookie Recipes To Enjoy:
- The Best Gluten-Free Chocolate Chip Cookies
- Flourless Peanut Butter Cookies
- Low Carb Ginger Cookies
- Soft Ginger Cookies
- Vegan Oatmeal Raisin Cookies
I’d love to know if you make this (or any) recipe! Tag @clean_and_delicious on Instagram and be sure to subscribe to our mailing list to receive more healthy, delicious recipes straight to your inbox.
HELPFUL KITCHEN TOOLS:
Rimmed Baking Sheet
Silpat Mat
Glass Mixing Bowls
Double Chocolate Chip Cookies
Ingredients
- 3/4 cup coconut sugar
- 1/2 cup cacao powder
- 1 tsp. baking soda
- 1 cup almond butter
- 2 eggs
- 2 tsp. vanilla extract
- 1/3 cup chocolate chips
Instructions
- Pre-heat oven to 350ºF. Line a rimmed cookie sheet with a silpat mat, parchment paper, or spray it with some cooking spray.
- In a large mixing bowl combine, coconut sugar, cocoa powder, and baking soda. Use a fork or small whisk to combine all of the ingredients and work out the bumps and lumps. Fingers are great for this as well.
- Next up, add almond butter, eggs, and vanilla extract. Gently stir until all of the ingredients are mixed well.
- The dough will be thick and fudgey, kind of like brownie batter. Stir in chocolate chips.
- Scoop up about a tablespoon of dough and drop it onto the baking sheet. Repeat this until you have 12 cookies on the sheet. Bake for 10 minutes or until fragrant and set through. Repeat with remaining dough.
- Cool and enjoy!!
Comments
aakriti says
Heyy dani I have a question. Can we replace almond butter with peanut butter..i know it’ll change the taste but will it change the nutritional values much as well?
Dani says
You absolutely can – the flavor changes a little but the nutritional profile will be very similar.
Eileen says
Oh merrr gawwsh! I made these two days in a row!!! They are soooo good. They honestly taste like lil brownies to me. I cant believe how healthy they are and if you need a quick sweet fix…this is it. I am really enjoying your you tube channel and recipes. Thanks soo much for sharing them. You are awesome girl.
Saga says
These were delicious! Tastes just like small crunchy brownies (:
The only problem was that i had to have them in the oven for almost 25 minutes (I had them in for 23 and 28 minutes). They tasted great but they took much longer than anticipated. Although it might have been because I used two flaxseed eggs instead of real eggs as I’m vegan.
Lauren says
I made these for my supper club and everyone loved them. I kept telling everyone that even though they were not low calorie, the cookies were “nutrient dense” which everyone loved. Please keep your delicious recipes coming!
Yu says
Hi Dani,
this is so gooood. i made it 2 weeks in a row already and no one could tell they contain no flour, butter and oil.
anyway, i have a question. Should we use cold almond butter? The second time i made i use freshly blended almond butter (they not hot but still warm) and texture of the cookies were more like cake (too soft) so, I’m not suite sure if it is because the almond butter is too warm.
Dani says
Good question. I have never used warm almond butter. I tend to like the room temp. over cold b/c its easier to work with, but I’m not sure about the warm.
April says
These are great! I make them with a granulated low carb sweetener and they pass muster by everyone whose tried them. I made a double batch but because of some plans I only cooked half of them. When I brought them to room temp the next day and baked the remaining batter they cooked but did not spread like the others looking in the end like balls not cookies. The taste was fine just the bake was disappointing. Any reason you can think of why this might have been. From now on I’m baking all of them and putting them up cooked, unless i just want to eat cookie dough!
Dani says
Hmmmm, I’m really not sure why that would happen. I wonder if it has something to do with the sugar you used?
Holly says
These are amazing! One of the best chocolate cookie recipes I’ve ever had. I can’t believe they’re gluten/refined sugar free too 🙂
Dani says
YES! That’s how I feel about this recipe Holly! SO glad you enjoyed them.
Juri says
Hi Dani
I want to make these but using cashew butter instead of almond butter, do you think that will work out just as good?
Greetings from Switzerland 🙂
Dani says
Hi Juri! I am 100% sure that it would work. enjoy.
nyl says
Really amazing stuff. I panicked a little as my dough was not thick. I used about a 1\2 cup of almond flour and added chopped pistachios. These little babe’s are delicious. Thank you for the recipe.
Dani says
I’m so glad you liked them! This is one of my go-to cookie recipes…. we love them around here.
Hanie says
Hi
I’m really glad that i can make these healthy cookies but i have a question .. can i use brown sugar instead of coconut sugar?
Dani says
Hi Hanie, yes using brown sugar would work. Enjoy!
Athena Hescock says
These cookies are so tasty and easy to make. Perfect for a chocolate lover like myself. I made mine slightly smaller and got more like 30 cookies. I was pleased that my family liked them so much. I froze a batch because we enjoy them slightly chilled also. Thanks, Dani for another wonderful recipe!
Dani says
That’s great, Athena! Happy to hear that you and your family enjoy it!
Karen says
Hello Dani!
These are seriously the best cookies I’ve ever made!! Since I found out I have celiac disease baking has been challenging! I used crunchy peanut butter & they turned out amazing!! Thank you!!
Jessica says
LOVE THESE COOKIES. So addictive. Has become my boyfriend’s favorite and most requested. I have tried it three times now with different nut butters. First try was the best in which I made my own almond butter, it made all the difference in flavor and texture. It was just almonds in the almond butter by the way, nothing else added. I tried organic peanut butter but the cookie had less of a bite and it was way more nutty tasting, didn’t quite let the chocolate favor shine through.
Thanks so much Dani!
Dani says
It’s my pleasure! So glad you are enjoying them.
Brenda Mendez says
Hi Dani,
I was wondering is you have an egg substitute for this recipe. I unfortunately can no longer eat eggs.
Dani says
You can experiment with a flax or chia egg! I haven’t trusted this my self so I can’t say 100% – but if you do decode to experiment. I would love to hear how it goes.
Lisa says
Hi, would the recipe work with flax egg? Also, any ideas to make thicker kinds of store bought almond butter into the consistency of the brand you use.
Thank you!
Dani says
I think a flax egg would work well (but haven’t tried this myself!). As for the almond butter, try heating it… that should help to thin it out.
Yana MIteva says
Hi Danni! Can i use Tahini instead of almond butter-
Dani says
I’m pretty sure that would work just fine!
lisa says
i HAD to tell you what a success these were for me. as a pastry chef and also someone who’s trying to cut down on refined flours, i was intrigued with the almond butter element in this recipe. because i prefer to use a scale – i found that 262 grams of almond butter, 45 grams cacao, 116 grams of brown sugar, and 6 squares of sea salt Lindt chocolate were really the winning combination. my family went AWOL and ate all their portion lol. not me. i’ll save mine for tomorrow. they are THE best double chocolate cookies i’ve ever made and i’ve you to thank for the recipe – thank you SO much for a fabulous alternative to flour based cookies!
Dani says
I’m so glad you and your family enjoyed them! Thanks for sharing your tips – so fun!
yana miteva says
Can i speak the chocolate?
yana miteva says
skip