These flourless chocolate chip cookies are made with only 6 ingredients! They’re naturally sweetened and completely grain-free, but just as soft and chewy as a traditional cookie.
Chocolate chip cookies were the first thing I learned to bake on my own… probably because they were my favourite thing to eat when I was small.
But the cookies I learned to bake were a little (read: a lot) different than the ones I make these days. “Flourless” wasn’t a thing back then, and cookies were made with good old flour, sugar, and butter.
Not these guys, though. Theseflourless chocolate chip cookieshave NO flour, NO [refined] sugar, and NO butter. Well, they do havealmondbutter, but that doesn’t count. And it’s pretty amazing that, even without all those traditional cookie ingredients, these still look and taste just like traditional cookies.
They’re also pretty darn easy to make.
How To Make Flourless Chocolate Chip Cookies
There’s really only4 main stepsto remember for these cookies:
- Beat together the 3 wet ingredients.
- Add in the 3 dry ingredients.
- Roll the dough into balls.
That’s it! Well, and (5)devour. But that’s as hard as it gets. These cookies are basicallyfoolproofthanks to theirshort ingredients listandsimple instructions. And the best part is that you get perfect looking every.single.time.
Sometipsto keep in mind, though:
- I used ahand mixerto combine everything, but you can definitely do it by hand if you prefer. Just make sure all the ingredients are well combined.
- I like usingalmond butterbecause it has a milder taste (and I’m allergic to peanuts), but you can definitely use a different nut butter if that’s what you have on hand. OR you can usesoy nut butterif you need these cookies to benut-free.
- On the topic of nut butter, I prefer a no-stir varietylike this onebecause it creates a creamier/smoother dough and the oils don’t separate out of it, but anatural nut butterworks as well. Just make sure your nut butter isn’t too dry.
- I opted to usemaple syrupin place of sugar to keep the doughrefined sugar-freeand also reduced the amount to 1/4 cup to cut back on sweetness. The cookie dough itself isn’t overly sweet, but the ingredients don’t reallyneeda lot of sweetening. That and the chocolate chips add a lot. If you do want the dough sweeter, though, increase the maple syrup to 1/3 cup.
- Cornstarch! This guy helps give the cookies a little bit of structure so they don’t become too delicate and fall apart – they don’t have any flour, after all! It really does make a different, though, and I don’t recommend leaving it out. You can replace it forarrowroot powderif you prefer.
- When transferring the dough to your cookie sheets, roll it into a ball between your palms and drop it on the sheet before flattening it slightly. Thesecookies will spread as they bake, so make sure to leave about 2 inches of space between them.
- If you like crunchier cookies, bake them for 13 – 15 minutes.
Okay, But What Are They Like?
Crisp on the outside with perfectlysoftandchewycenters.
They’re actually a lotlighterthan you might expect, and they soak up liquid like a CHAMP, so they’re perfect fordunking in milk.
就像我之前提到的,我饼干面团本身sn’t overly sweet, but the chocolate chips make up for that and yield a cookie that’s justperfectly sweetwithout being overly so. If you do want a sweeter cookie, though, just add more maple syrup.
至于味道,其实我不会说他们助教te heavily like almond butter, but I guess it depends on your buds. Either way, they’re tasty.
They’re alsogluten-freeandgrain-free, and can be made nut-free and/or refined sugar-free if that’s what you need.
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, andsubscribeto our mailing list to receive new recipes in your inbox!Print
- 1 cup(256 g)almond butter*
- 1large egg
- 1/4 cup(60ml) maple syrup
- 1 Tbsp(8 g) cornstarch**
- 1 tspbaking soda
- 1/2 cup(90 g) chocolate chips
- Preheat your oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, use ahand mixerto beat the almond butter, egg, and maple syrup together. Add the cornstarch and baking soda and continue beating until both ingredients become well incorporated. Stir in the chocolate chips by hand.
- Using a rounded tablespoon, scoop out the dough and roll it into a ball between your palms. Drop the dough onto your prepared baking sheet and gently flatten it with your fingers. The cookies will spread a little so leave about 2 inches of space between them.
- Bake for 9 – 11 minutes, until the edges of the cookies begin to turn golden brown.
- Remove the cookies from the oven and let them cool for 10 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container at room temperature for up to a week.
Keywords:flourless, grain-free, gluten-free, chocolate chip, cookies, almond butter, maple syrup, easy, quick, recipe, dessert, snack
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