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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/flourless-chocolate-cookies-recipe/