Name: Flourless Double Chocolate Chip Cookies
Prep time: 5 min
Cook time: 9 min
Total time: 14 min
Yield: 18
Cuisine: American
Ingredients: 1.5 cups fine almond flour; 1 egg at room temperature; 2 tablespoon vegan butter, softened or coconut oil; 1/4 cup coconut sugar; 1/4 cup dutched cocoa powder; pinch salt; 1/2 teaspoon baking soda; 2 teaspoon vanilla extract; 1/4 cup allergy friendly chocolate chips

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If you're in the mood for chewy delicious cookies, look no further than these soft, flourless double chocolate chip cookies.

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Why you're going to love these flourless double chocolate chip cookies!
Why Use Almond Flour In Baking?
Almond meal vs. Almond flour
Ingredients for Flourless Double Chocolate Chip Cookies
Equipment for Flourless Double Chocolate Chip Cookies
Making Flourless Double Chocolate Chip Cookies
A paleo version
Tips and substitutions
Other Recipes you might enjoy
📖 Recipe
💬 Comments

It's almost inevitable that the moment the season changes, I want to be in the kitchen more. That is, more so than the usual. But I have to admit, it has been a little (okay a lot) challenging getting into the right state of mind. Or perhaps a familiar state. The weight of our current justice and political issues pressing heavily. And of course, can't forget we're in the middle of a life altering pandemic. I'll go on a limb and say that I'm probably not the only one feeling this way. Right?

So in times of stress, I will either go into complete shutdown mode and hardly feel inspired or I make 3 dessert recipes in one day. Oh and yes, it's usually sweets that I gravitate towards. This is how these flourless double chocolate chip cookies came to be.

And why are these cookies flourless, you ask? Simple - because I'm using almond flour instead of traditional flour. I'll go into a little more detail shortly about baking with different flours, so for now, let's dive in and talk a little about these cookies.

Why you're going to love these flourless double chocolate chip cookies!

They're gluten and grain-free
They're also dairy-free
They take 5 minutes whip together and 9 minutes to bake
Two words - double chocolate
They're moist and chewy

Why Use Almond Flour In Baking?

I just need to put it out there, that I love all the alternatives for people who are gluten and grain-free. Coconut and almond flours happen to be my favorite, but when it comes to cookies, I find almond flour to be the most suitable for creating moist and chewy cookies.

Almond meal vs. Almond flour

When choosing almond flour for baking, I highly recommend you choose a finely ground blanched almond flour. Because of how finely it's ground, you avoid getting the large grainy pieces you would otherwise get with almond meal or even regular almond flour. The two brands I highly recommend are this one and this one. I've used my fair share of almond flour over the last nearly 4 years and these two by far outweigh anything else I've come across. Sometimes you get lucky and find a finely ground almond flour in the grocery store as well.

Ingredients for Flourless Double Chocolate Chip Cookies

1.5 cups fine almond flour
1 egg at room temperature
2 tablespoon vegan butter, softened or coconut oil
¼ cup coconut sugar
¼ cup dutched cocoa powder
pinch of salt
½ teaspoon baking soda
2 teaspoon vanilla extract
¼ cup allergy friendly chocolate chips

Equipment for Flourless Double Chocolate Chip Cookies

Large baking tray
Parchment paper or non-stick liner
Large mixing bowl
Medium mixing bowl

Making Flourless Double Chocolate Chip Cookies

Step 1. Preheat oven to 350. Mix vegan butter, eggs, sugar and vanilla together in a large bowl. Set aside.

Step 2. In a separate bowl combine almond flour, coca powder, baking soda and salt.

Step 3. Add dry ingredients to wet ingredient and mix well either with a mixer or by hand.

Step 4. Fold in chocolate chips and roll dough into 16-18 balls.

Step 5. Place balls on parchment paper lined baking sheet about 2" apart and flatten them with your hand.

Step 6. Bake cookies on top rack for 9 minutes. Remove from oven and let cookies sit until fully cooled.

* Cookies can be stored at room temperature in an airtight container for up to a week.

A paleo version

If you're paleo and avoiding soy (found in vegan butter), substitute two tablespoon coconut oil. The important thing is to keep the coconut oil at room temperature. Roughly measure 2 solid tablespoon coconut oil.

To add a little extra chocolate and zest to your cookies, pair them with this delightful mocha milkshake, that's sure to get your tastebuds doing a happy dance!

Tips and substitutions

Top rack - Be sure to bake the cookies on the top rack, away from direct heat or you risk burning the bottom

Timing - Set a timer for exactly 9 minutes if you want the cookies to have a moist consistency.

Cocoa powder vs. Cacao - while I love using cacao in nearly every no bake recipe, smoothies, drinks etc, when it comes to baking, I use dutched cocoa powder as it's reacts better with baking soda and absorbs less liquid than cacao.

Other Recipes you might enjoy

📖 Recipe

Flourless Double Chocolate Chip Cookies

Yield: 18

Prep Time: 5 minutes

Cook Time: 9 minutes

Total Time: 14 minutes

If you're in the mood for chewy delicious cookies, look no further than these soft, flourless double chocolate chip cookies.

Ingredients

1.5 cups fine almond flour
1 egg at room temperature
2 tablespoon vegan butter, softened or coconut oil
¼ cup coconut sugar
¼ cup dutched cocoa powder
pinch salt
½ teaspoon baking soda
2 teaspoon vanilla extract
¼ cup allergy friendly chocolate chips

Instructions

1. Preheat oven to 350. Mix vegan butter, eggs, sugar and vanilla together in a large bowl. Set aside.

2. In a separate bowl combine almond flour, coca powder, baking soda and salt.

3. Add dry ingredients to wet ingredient and mix well either with a mixer or by hand.

4. Fold in chocolate chips and roll dough into 16-18 balls.

5. Place balls on parchment paper lined baking sheet about 2" apart and flatten them with your hand.

6. Bake cookies on top rack for 9 minutes. Remove from oven and let cookies sit until fully cooled.

Notes