Flourless Chocolate Chip Cookies
User Reviews
5
Flourless Chocolate Chip Cookies
Description
Flourless Chocolate Chip Cookies combine almond flour and almond butter with ground flaxseed to create a dough that holds together without any wheat flour. Coconut sugar gives a mild sweetness that pairs well with the creamy texture from coconut oil and almond butter. After mixing these ingredients along with baking soda and salt, chocolate chips are folded in for texture and richness. The dough is scooped and flattened slightly before baking until the edges brown lightly, resulting in a soft, chewy cookie with a subtle crunch from the baking process. Sprinkling with sea salt enhances the flavor contrast.
The cookies work as a sweet snack or dessert, and their flourless nature may be preferable for those avoiding gluten-containing grains. They can be enjoyed alone or with beverages like coffee or tea. Their sturdy texture also makes them suitable for packing in lunches or as on-the-go treats.
Notes provided mention the option to replace coconut oil with other neutral oils and coconut sugar with brown sugar. The dough can be frozen before baking or the baked cookies frozen for later use. Proper cooling is important before storage in an airtight container, which helps maintain freshness.
Ingredients
- 1 tablespoon Flaxseed ground
- 3 tablespoons water plus more if necessary
- 2 tablespoons coconut oil softened but not melted
- ½ cup coconut sugar
- ¼ cup almond butter
- 1 teaspoon vanilla extract
- 2 cups almond flour
- ½ teaspoon baking soda
- ¼ teaspoon salt sea salt
- ½ cup chocolate chips
- salt for sprinkling (optional, sea salt
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a large bowl, whisk together the ground flaxseed and water, and let thicken for 5 minutes.
- To the same bowl, add the coconut oil, coconut sugar, almond butter and vanilla. Add the almond flour and sprinkle the baking soda and salt evenly over the mixture. Use a spatula or wooden spoon to stir until well combined, adding 1-2 tablespoons water if the mixture is too dry. Fold in the chocolate chips.
- Use a spring-loaded cookie scoop to scoop the dough onto the baking sheet. Press each ball down slightly and sprinkle with flaky sea salt. Bake for 10-13 minutes or until the edges are just starting to brown.
- Cool on the pan for 5 minutes and then transfer to a wire rack to finishing cooling. Makes about 16 cookies.
Notes
- The dough can be made ahead and frozen; thaw in the refrigerator before shaping and baking.
- Baked cookies store well in an airtight container and can be frozen for up to 3 months.
- Substitute coconut oil with neutral oils like grapeseed or safflower oil if needed.
- Brown sugar can replace coconut sugar, though it will alter the flavor slightly.
- One serving is approximately two cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Sodium | 162mg | 7% |
| Potassium | 129mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Calcium | 95mg | 10% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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