Flourless Double Chocolate Chip Cookies

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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.

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 shut down 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 Almond flour?

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 tbsp vegan butter, softened or coconut oil
• 1/4 cup coconut sugar
• 1/4 cup dutched cocoa powder
• pinch of salt
• 1/2 tsp baking soda
• 2 tsp vanilla extract
• 1/4 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 tbsp coconut oil. The important thing is to keep the coconut oil at room temperature. Roughly measure 2 solid tbsp coconut oil.

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

• Paleo Chocolate Fudge
• Paleo Mini Muffins 3 Ways
• No-Bake Almond Butter Bars with Salted Chocolate

Continue to Content

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.

Print

Ingredients

• 1.5 cups fine almond flour
• 1 egg at room temperature
• 2 tbsp vegan butter, softened or coconut oil
• 1/4 cup coconut sugar
• 1/4 cup dutched cocoa powder
• pinch salt
• 1/2 tsp baking soda
• 2 tsp vanilla extract
• 1/4 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

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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  McCormick All Natural Pure Vanilla Extract, 4 Fl Oz (Pack of 1)
• 
  Wholesome Yum Premium Super Fine Blanched Almond Flour (16 oz / 1 lb) - Gluten Free, Non GMO, Keto Friendly Flour Substitute For Low Carb Baking
• 
  MADHAVA Organic Coconut Sugar 3 Lb. Bag (Pack of 1), Natural Sweetener, Sugar Alternative, Unrefined, Sugar for Coffee, Tea & Recipes, Vegan, Organic, Non GMO
• 
  Enjoy Life Semi Sweet Chocolate Mini Chips, 10 oz
• 
  NuNaturals Premium Organic Cocoa Dutch Process Powder for Baking | Non-GMO | Fair Trade | 1 LB

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 97Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 14mgSodium: 57mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 3g