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!!
