Flourless Chocolate (Cocoa) Cookies ... No Chocolate Chips Needed
  1. Preheat oven to 350 degrees. In a large bowl, mix all ingredients together well.
  2. Form dough into 1-inch balls.
  3. Places balls on ungreased baking sheets. (Do not press down as in some traditional recipes. See exception in Notes.)
  4. Bake about 8 minutes. Cookies will look set, but not done.
  5. Remove baking sheet from oven and allow cookies to sit for another 5 to 10 minutes. (This step is very important because cookies finish baking during this time and totally set up.) Remove cookies for cooling.
  6. Makes about 16 to 18 cookies.
The color/darkness of the cookies will vary according to whether or not nut, seed, or peanut butter is used, and if almond flour is added. If using natural peanut butter, sometimes it's best to press down a bit before baking—with a fork or the bottom of glass—for them to spread enough. I don't press down when I use almond butter or homemade nut butter though, so you might want to experiment to see which method you prefer. SunButter has a much stronger flavor than nut butter or peanut butter, so you might wish to add a bit more raw cacao powder or cocoa powder. Brown sugar can be substituted for the coconut sugar. For other variations, you can make “Nutella” Sandwich Cookies by spreading my homemade Double “Nut-ella” on the underside of one cookie and then pressing another cookie on top (method shown here in original version). Or you can make Cookie S’mores---one of my very faves! When you’re feeling really decadent, you might even want to add some chocolate chips to this new recipe for a super chocolaty effect.
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/gluten-free-flourless-chocolate-cookies/