These flourless chocolate cookies melt in your mouth and need just five ingredients to make.
Making cookies without flour is always a treat.
By skipping the white or wheat flour, cookies baked this way are softer in the middle and have a more crisp edge. If our peanut butter, almond butter, and brownie cookies weren’t proof enough, this chocolate version is sure to sway you.
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The best flourless chocolate cookies
My family loves chocolate cookies in all shapes and forms. These chocolate ones are one of my go-to’s when I’m in charge of the dessert. Made with Nutella and chocolate chips, these cookies have the perfect texture and a rich chocolate flavor.
- Only 5 ingredients. Cookies shouldn’t be a lot of fuss to make. These no-flour chocolate cookies are made with five ingredients and
- Takes 15 minutes to make. The batter for these chocolate cookies comes together in a minute. And the baking time is very short. Your chocolate treat will be ready by the time you finish having dinner.
- It’s gluten-free. Made without wheat flour, these cookies are naturally gluten-free.
The ingredients needed to make this flourless chocolate cookie recipe is simple and uses pantry staples. Here is everything you will need:
- Chocolate almond butter OR Nutella. Either of these ingredients provides a rich chocolatey base for the cookies and provides sweetness too. You can also make standard almond butter and add 1/4 cup of cocoa powder to it.
- Almond flour. Using almond flour helps keep this recipe gluten-free. It is also high in protein and makes these cookies a good snack.
You can substitute almond flour with the same amount of almond meal. While the texture of an almond meal is coarser compared to the texture of almond flour, it will work well for making cookies.
- Egg. Use a room-temperature egg.
- Baking powder. Helps the cookies rise.
- Chocolate chips (optional). Folding some chocolate chips into the batter helps create a richer chocolate flavor and texture.
How to make flourless chocolate cookies
Making these flourless cookies is exceptionally easy. You don’t have to do a lot of measuring and mixing which means there will be little cleanup to do afterward too.
Step 1 – Mix all ingredients
Add the chocolate spread, almond flour, egg, and baking powder to a mixing bowl and mix by hand until fully combined. Fold in the chocolate chips.
For a hands-off approach, you can use a stand mixer instead.
Step 2 – Bake the cookies
Form the cookies using a 1.5-tablespoon cookie scoop. Place the cookie dough balls on baking sheets lined with silicone mats, leaving 2 inches of space around each cookie. Lightly press on the cookie balls to form round discs.
Bake the cookies in the oven preheated to 350F degrees for around 12 minutes. Remove the cookies from the oven when the surface looks dry. The cookies will become firmer as they cool on the baking sheet.
Dietary swaps and substitutions
- Swap the almond flour. Pecan and cashew flours are 1:1 substitutes for almond flour. If you need to keep this recipe nut-free, substitute the almond flour with oat flour. Oat flour is also a 1:1 substitute for almond flour.
- Make it vegan. To make these cookies vegan, substitute the egg in this recipe with ¼ cup of mashed banana or applesauce. You can also try another egg substitute.
- Experiment with the mix-ins. Chopped nuts are a great addition to these cookies. Chopped dried bananas and strawberries can also be added if you like pairing Nutella with fruit.
- Cut the sugar and carbs. Use a sugar-free Nutella alternative and sugar-free chocolate chips to make these cookies low-carb and Keto-friendly.
Don’t skip the mix-ins. Aside from adding flavor and texture to the cookies, chocolate chips and other mix-ins also help provide structure to flourless cookie dough.
Scoop smaller portions of dough. Gluten-free cookies are prone to crumbling and falling apart. An easy way to prevent this from happening is to form smaller cookies.
Don’t flatten the dough balls before baking them. Leave the cookie dough balls round or press them very lightly. As the cookies bake, they will spread out and flatten.
- To store. Store these cookies at room temperature for up to 5 days. Keep the cookies in an airtight container or bag to prevent them from drying out.
- To freeze. You can make an extra batch of these cookies and freeze them for later. These cookies will last 2 months and longer in the freezer. Bring the cookies to room temperature before eating them.
It is no secret that gluten is what helps hold the dough together. A few ingredients help prevent gluten-free cookies from falling, including gluten-free flour, cornstarch, and xanthan gum.
No, using a whole egg is important to help bind the cookies together and keep them thick and stable.
There is 105 calories in each of these cookies.
Flourless Chocolate Cookies
- Preheat the oven to 350 degrees Fahrenheit and line a baking tray with parchment paper or set aside a silicone baking sheet.
- In a large mixing bowl or stand mixer, combine all your ingredients and mix until fully combined.
- Using your hands, form cookie dough into small golf-sized balls. Place on the lined cookie sheet or baking sheet. Use the palm of your hands and press lightly- Do not press into an entire cookie shape so they remain quite thick.
- Bake for 10-12 minutes, until the edges become just cooked. Remove from the oven and allow to cool on the sheet for 10 minutes, before transferring to a wire rack to cool completely.
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