Almost all of us love chocolate chip cookies and the inclusion of chocolate chips can turn a so-so recipe into a winner for sure, but I’ll confess something. I don’t always like having to keep chocolate chips on hand. They add to the grocery bill, are one more thing to remember to purchase, and they often get eaten alone—sans recipe—when I’m having a chocolate craving. Anyone else do that?
Plus, even with “healthier,” “allergen-free” chocolate chips, I don’t always feel great after I eat them. So I decided to look for another solution for today’s Flourless Chocolate Cookies recipe to get my chocolate fix.
How could I make chocolate cookies without chocolate chips and make them easily? The solution was quite simple really. I just added some cocoa powder to my standby Flourless Peanut Butter Cookie (or Nut/Seed Butter Cookie) recipe to create Flourless Chocolate Cookies.
Either raw cacao powder or regular old Hershey’s cocoa powder will do the trick. All it took was one tablespoon to add just the right amount of chocolate flavor when I made the recipe using almond butter.
I first made these cookies using almond butter and coconut sugar and shared them at our recent support group picnic and they were a big hit! They were especially loved by my friend and support group member Kathy who has been following the Paleo Autoimmune Protocol and is slowly reintroducing some foods, like nut butter. (You can find Kathy at Kickshaws Downtown Market.)
Flourless Chocolate (Cocoa) Cookies “Untouched” on Picnic Table As Food Is Still Being Added
The next time I made them at home, I was making them with peanut butter but was a wee bit short—about ¼ cup—so I used ¼ cup packed almond flour to make up the difference. The resulting cookie was softer in the middle, a bit puffy if you will (I like Puffy Cookies), and was slightly less sweet but was honestly even more delicious. And very photogenic, too, I think!
Honestly, I’ll be making this chocolate-fied recipe much more often now to get my chocolate fix. And I won’t have to be sure if I have chocolate chips in my pantry. I love that!
Did I mention that these cookies are naturally dairy free, too? Take a look at the recipe. These cookies will work for so many special diets, all the while giving you delicious chocolate cookies that truly lack for nothing!
Flourless Chocolate Cookies Recipe
Flourless Chocolate Cookies ... No Chocolate Chips Needed
These Flourless Chocolate Cookies are made using cocoa instead of chocolate chips but they still provide rich chocolate flavor! Even if you're a lover of cookies made with chocolate chips, you'll love this recipe---especially when your chocolate chips have "disappeared"!
Ingredients
- 1 large egg
- 1 cup almond butter], peanut butter, [SunButter], or other nut/seed butter (can use up to 1/4 cup [almond flour as part of this measurement)
- 1 cup coconut sugar (or less, to taste)
- 1 tbsp cocoa powder] (or [raw cacao powder), or more to taste
- 1 tsp baking soda
- ½ tsp vanilla extract] (I usually use my [homemade vanilla)
Instructions
- Preheat oven to 350F degrees. In a large bowl, mix all ingredients together well.
- Form dough into 1-inch balls.
- Places balls on ungreased baking sheets. (Do not press down as in some traditional recipes. See exception in Notes.)
- Bake about 8 minutes. Cookies will look set, but not done.
- 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.
- Makes about 16 to 18 cookies.
Notes
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 chocolate-y effect. IF you have chocolate chips on hand, that is!
Cassidy @ Cassidy's Craveable Creations says
I must confess I sit down with a bag of chocolate chip way to often, then when I need them I’m out!
What a fantastic idea! I will definitely be making these 🙂
-Cassidy
J'Marinde Shephard says
I must confess I sit down with a bag of chocolate chip way to often, then when I need them I’m out!”
Me too! I thought I was the only one doing that.
Shirley says
Hi J’Marinde–Welcome to gfe! 🙂 Seems I’ve started a true confessions thing here … hehe! At least, we know we’re not alone now! 😉
Shirley
Shirley says
Hey Cassidy–Everyone is confessing! LOL That was not my intention, but it does make me feel better. 😉 I made some more of these cookies today, trying a ratio of 1/2 almond flour and 1/2 almond butter, and using less coconut sugar, but I should have added more cacao powder with those altered measurements. They were very good but quite a bit softer and not quite chocolaty enough for my tastes. I hope you enjoy your version when you make them. 🙂
Shirley
Marianne @ Ragdoll Kitchen says
Yum de yum yum.. I need to make more almond butter for these 🙂
Shirley says
Thanks, Marianne! I bet these will be terrific with homemade almond butter. 🙂
Shirley
Linda Etherton says
What a great idea! I can’t believe I’ve never seen it before since that flourless cookie recipe has been around for so long. I’m sure they’re delicious. Thanks for sharing them at Gluten-Free Wednesdays!
Shirley says
Linda–Well, you know how that goes … someone has probably done it, but I thought of the idea and I didn’t go looking to see who else beat me to it. 😉 These cookies are delish for sure. I see lots of variations in my future. As I was saying to Cassidy, I was playing around with another variation today. I keep making them healthier with less coconut sugar in every version. I’m always happy to take part in your wonderful Gluten-Free Wednesdays event. We all count on that each week!
Shirley
Maggie says
Such a good idea Shirley! Liv loves chocolate chocolate cookies and these would be great to make for her. Did I tell you that Callum’s been eating eggs again? And doing fine. I’m so happy for him 🙂 It just makes his life a little easier! Thanks for another gfe recipe. xo
Shirley says
Hi Maggie–I remember reading on your blog that Callum is eating eggs now. That’s terrific! Makes life so much easier for him and you! Thanks for chiming I with your usual positivity; I appreciate it! 🙂
xo,
Shirley
Vicky says
Wonderful cookies Shirley! I love this recipe and its simplicity!
Shirley says
Hi Vicky–Thanks! You know I love simple recipes. I think we have that in common actually. 😉
Shirley
Diane Eblin says
Great idea. I do get that need for chocolate sometimes and I like that I can make these fast.
Shirley says
Hey Diane–Yes, these are my “go to” cookies for quick and easy, so the fact that we can simply add some cacao powder or cocoa powder and get our chocolate fix is awesome. 😉
Shirley
Ina gawne says
Shirley these cookies sound fabulous – plus look great too! Great idea to use almond flour as well – yum!
Shirley says
Hi Ina–Thanks, dear! I like them both ways and was experimenting more today. I think this recipe is one that can have lots of delicious variations. 😉
Shirley
Molly (Sprue Story) says
YES. In fact, I often eat all the chocolate chips WITH spoonfuls of peanut butter. It’s one of those snacks that seems like it should be so satisfying in a small quantity, but I always end up overeating anyway. Making cookies is usually better because some of the restless “feel like eating chocolate” energy gets sunk into the making of the cookies. I love flourless PB cookies and will have to try this cocoafied version soon.
Shirley says
Molly–I love that everyone is revealing their fondness for chocolate chips! Guess there needs to be a dispenser on both the chocolate chips and the PB. 😉 Hope you enjoy this recipe when you try it! 🙂
Happy weekend!
Shirley
Arleen says
Plain chocolate chips? I SO do that.
Can’t wait to try this! (I’m all out of chips, anyway!)
Shirley says
Hey Arleen–Guess there are lots of us, huh? 😉 The fact that you are out of chocolate chips sounds like serendipity to me! 🙂
Shirley
Alexandra @ Made to Glow says
These look yummy! I am so glad to find a chocolate cookie that uses coconut sugar and doesn’t require chocolate chips! I was just told I have to take out all sugar, so I’ve been experimenting with stevia and coconut sugar. Can’t wait to try these.
Shirley says
Hi Alexandra–Welcome to gfe! 🙂 I’m so happy to be helping you and others out. Hope you enjoy these when you make them!
Shirley
Cassidy @ Cassidy's Craveable Creations says
O. My. Goodness. Made these today with the 1/4 C of almond flour for an after school snack and they were super yummy!!! Thanks again!!!
Shirley says
Woohoo, Cassidy!! Your review has MADE my day! Thank you so much, dear. Off to share on Facebook so others will be inspired to give them a try. 🙂
xo,
Shirey
Phoebe Lapine says
These flourless chocolate chip cookies look great! I will definitely be trying soon : )
Shirley says
Hi Phoebe–Welcome to gfe and thanks! But there are no chocolate chips … that’s the whole point of the recipe. 😉 Hope you enjoy them!
Shirley
Kathy says
How did I not see this before?! I think it was simply because I desperately need a cookie that I can eat today 🙂 These are on the way to my belly, if I can keep a few from the kids that is! Thanks so much Shirely for altering your yummies when I am around, your the best!
Shirley says
Kathy–I hope you all enjoyed them! 🙂 These were the cookies that you sampled at our picnic, of course. When I alter my goodies for you, I’m much better off for it, too. 😉
Shirley
Melissa says
I made these tonight for my family and they didn’t turn out like the picture. They puffed up while baking but went completely flat upon cooling. Did I do something wrong?
Shirley says
Hi Melissa–First, welcome to gfe. 🙂 Second, I’m sorry your cookies didn’t turn out like mine. Which nut or seed butter did you use? Did you make any substitutions? I hope they still tasted good.
Shirley
Melissa says
Thank you for getting back to me! I did make a few substitutions but didn’t think it would matter…..guess it did! GF baking is tricky, but I am not giving up! I used homemade sunbutter and 1/4 cup of organic cane sugar because I didn’t have the coconut sugar. Is it healthy for you? Also, because I only had 1/2 cup of sunbutter, I halved the recipe. I ended up using a small egg vs. a large egg. Would that have mattered? My family loved them that just didn’t look great but I would like them to look like yours so I can use them for a Christmas cookie! Thanks again and I look forward to your reply!!
Shirley says
Melissa–To be honest, this kind of gf baking—the kind without flours—is the least tricky of all, but ingredients do make a big difference. Here are my thoughts. You halved the recipe, but you still used a whole egg. That *probably* gave too much liquid in the halved recipe. A small egg usually really doesn’t equate to half of a large egg. What I normally do when I have to halve a recipe and it only calls for one egg is break the egg into a bowl (or a measuring cup) and slightly beat it, and then use half of that amount by eyeballing. I’ve read that some folks simply use the yolk when they need to use half an egg. But you also used only 1/4 of the sugar called for vs half of the sugar when you halved the recipe. Using organic sugar vs coconut sugar wouldn’t make a difference, but using that much less sugar would offer less volume/weight to the recipe and combined with more egg than needed would give you flatter, non-puffy cookies. I’d recommend using the full amount of sunbutter, the large egg, and the full amount (or just slightly less) of the organic sugar next time. If you want to stick with half the amount of sugar called for, I’m not sure how you’ll get the volume and puffiness factor. You could try upping the baking soda a tad perhaps, but not too much as you don’t want to taste it. Again, those are my thoughts. Good luck in your experimenting! 🙂
Shirley
Michelle says
Can I sub egg replacer or applesauce for the egg and you think tahini might be ok?
Giovanna says
These are ABSOLUTELY DELICIOUS!! I used the 1/4 cup almond meal with 3/4 cup sunbutter and just over a 1/4 cup coconut sugar (I don’t like things too sweet). The texture alone is amazing – so satisfying – and the taste is awesome. What a brilliantly easy little recipe. Congrats Shirley! And thank you!!
Shirley says
Hi Giovanna–First, welcome to gfe! Second, thank you so very much for your sweet feedback, sharing exactly how you made your version! Waking up to your comment was delightful! 🙂 I have a bunch of flourless cookie recipes here on gfe and they’re all easy to adapt as needed. Gotta love that! 😉 Thanks again, Giovanna. I had to share your review on my gfe Facebook page. I hope it will inspire some other readers to give them a try!
Shirley