Flourless Chocolate Cookies Recipe

Introduction

These Flourless Chocolate Cookies are rich, fudgy, and perfect for anyone avoiding flour without sacrificing flavor. Made with almond butter and dark chocolate chips, they offer a deliciously chewy texture and intense chocolate taste. Whether for a quick treat or special occasion, these cookies are sure to satisfy your chocolate cravings.

Ingredients

• 1 cup Besti Powdered Monk Fruit Allulose Blend
• 1/3 cup Dutch processed cocoa powder
• 1/4 tsp sea salt
• 2 large egg whites (at room temperature, about 1/3 cup)
• 1 tsp vanilla extract
• 1/2 cup almond butter
• 1/2 cup sugar-free dark chocolate chips
• Flaky sea salt (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the powdered monk fruit blend, cocoa powder, and sea salt. Break apart any lumps to create a smooth mixture. Sifting can help if needed.
3. Step 3: Add the egg whites and vanilla extract to the dry ingredients, whisking until smooth. Though it may seem dry at first, continue stirring until the batter becomes runny. Then, fold in the almond butter and chocolate chips; the mixture will be thick.
4. Step 4: Using a medium cookie scoop, drop about 1½ tablespoons of batter onto the prepared baking sheet, spacing them approximately 2 inches apart as they will spread while baking.
5. Step 5: Bake for 10 to 12 minutes, until the tops are set. The cookies will be slightly sticky and fragile when hot.
6. Step 6: If desired, sprinkle flaky sea salt over the cookies immediately after removing them from the oven for an extra burst of flavor.
7. Step 7: Allow the cookies to cool completely on the baking sheet so they firm up. Once cool, gently peel the parchment paper away from the cookie bottoms to release them without breaking.

Tips & Variations

• For extra texture, try adding chopped nuts like walnuts or pecans to the batter before baking.
• If you don’t have almond butter, peanut butter can be a substitute, though it will alter the flavor slightly.
• To make these cookies vegan, substitute egg whites with an aquafaba equivalent and use vegan chocolate chips.
• Make sure egg whites are at room temperature for better mixing and improved texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm gently in the microwave for 10-15 seconds to refresh their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of monk fruit sweetener?

Yes, you can substitute with regular granulated sugar, but the texture and sweetness level may change slightly. Adjust to your taste preferences.

Why are the cookies fragile when hot?

These flourless cookies rely on egg whites and almond butter for structure, which need to cool and set to firm up. Handle them gently while warm and allow them to cool fully before moving.

Flourless Chocolate Cookies Recipe

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★★★★★

4.7 from 148 reviews

These Flourless Chocolate Cookies are a rich, fudgy treat made without any flour, perfect for those seeking a gluten-free or low-carb dessert. Combining almond butter, cocoa powder, and sugar-free chocolate chips, these cookies offer intense chocolate flavor with a chewy texture, lightly finished with optional flaky sea salt for a delightful contrast.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: About 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup Besti Powdered Monk Fruit Allulose Blend
• 1/3 cup Dutch processed cocoa powder
• 1/4 tsp Sea salt

Wet Ingredients

• 2 large Egg whites (at room temperature, about 1/3 cup)
• 1 tsp Vanilla extract
• 1/2 cup Almond butter

Add-ins and Finishing

• 1/2 cup Sugar-free dark chocolate chips
• Flaky sea salt (optional, for sprinkling)

Instructions

1. Preheat Oven: Set your oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the powdered monk fruit allulose blend, Dutch processed cocoa powder, and sea salt until smooth and lump-free. Sifting may be done if lumps persist.
3. Incorporate Egg Whites and Vanilla: Whisk in the egg whites and vanilla extract. Initially, the mixture will appear dry, but continue whisking until the batter becomes smooth and slightly runny.
4. Add Almond Butter and Chocolate Chips: Stir in the almond butter until fully combined, then fold in the sugar-free dark chocolate chips. The batter will be thick and dense.
5. Scoop the Batter: Using a medium cookie scoop, drop 1 1/2 tablespoons of batter at a time onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
6. Bake: Bake the cookies for 10 to 12 minutes until the tops are set, but still slightly sticky and delicate to touch.
7. Optional Salt Sprinkle: Immediately after removing from the oven, if desired, sprinkle flaky sea salt over the cookies for enhanced flavor contrast.
8. Cooling: Let the cookies cool completely on the baking sheet to firm up. Once cooled, gently peel away the parchment paper from the cookie bottoms to release them without breaking.

Notes

• Make sure egg whites are at room temperature for better incorporation and texture.
• Do not overbake; cookies should be slightly sticky when taken out to maintain chewy texture.
• Use parchment paper or a silicone baking mat to prevent sticking and ease removal.
• Optional flaky sea salt adds a nice balance to the chocolate sweetness.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.

Keywords: flourless chocolate cookies, gluten free cookies, low carb cookies, almond butter cookies, sugar free chocolate cookies