These flourless cookies (with chocolate chunks aplenty!) are definitely some of the easiest, yet tastiest, cookies you can possibly whip up.
Brownie points: use a sweetener and make them fully keto.
(Chocolate Chunk!) Flourless Cookies 🍪
100% gluten free
Yup, these guys are *totally* flourless and with pantry-staple ingredients… while still managing to live up to the hype.
I personally love (looove) going for the extra oomph of peanut butter here, but if you’re aiming for a neutral flourless chocolate chip cookie almond butter is the way to go.
My one suggestion is to opt for a salted nut butter though. You see, it being pre-seasoned nice and thoroughly allows us to skip the step of guesstimating how much salt to add (and this is a lot more important than you might think given that we’re working with nuts and eggs, and no one likes bland cookies).
p.s. be sure to freeze them shaped and bake them straight off the freezer for fresh cookies on demand.
If just doing paleo, feel free to use regular sugar, coconut sugar or maple syrup. These cookies are very forgiving, and while you’ll get a slightly different texture with each (and say a much deeper ‘molasses’ flavor with coconut sugar), they’ll still be super yum.
VIP though: with cookies I always suggest doing a test run bake with one cookie (check bake time etc), and always remember to pre-flatten your gluten free cookies to help them spread nicely.
And if you want to make these keto, I’m going to suggest erythritol sweeteners as my first choice, at least if you like cookies that are lightly crisp around the edges. My current favorite? Lakanto’s golden. Though allulose will still work great, just expect soft and cakey cookies (with no aftertaste whatsoever).
Looking for more stellar cookie ideas?! I highly suggest you pay my (brown butter!) chocolate chip cookies a visit.
(Chocolate Chunk!) Flourless Cookies
- 1/4 cup unsalted (grass-fed!) butter at room temperature
- 2/3 cup cane sugar erythritol, or sweetener of choice (you can use as little as 1/2 cup)*
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt omit if using salted nut butter (!!!)
- 1 egg at room temperature
- 1 cup natural almond (or peanut!) butter
- chocolate chunks (or chips!) to taste
- flaky sea salt to garnish
- Cream butter in a large bowl with an electric mixer. Add in sugar or sweetener of choice and continue to beat until light, fluffy and thoroughly mixed.
- Mix In vanilla extract, baking soda and salt. Add in the egg and mix until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth, and thats totally ok). Mix in the almond or peanut butter and beat until thoroughly incorporated. If your mixture is too runny now (depends on how liquid your nut butter was), wait to add the chocolate chunks post chilling (or they'll sink to the bottom..!).
- Cover with cling film and refrigerate for 1 hour, meanwhile preheat oven to 350°F/180°C.
- Using an ice cream scoop or large spoon, scoop out the cookie dough. Place in a baking mat or parchment paper lined baking tray. Add in chocolate chunks and flatten slightly (see pictures for reference). Freeze for 15 minutes prior to baking.
- Bake for 8-10 minutes (I did 7), until they just begin to brown around the edges (but be sure to not let them brown if you like them gooey!). Sprinkle with flaky sea salt (totally optional, but always *highly* suggested).
- Store in an airtight container for 4-5 days. Though feel free to freeze the shaped dough and bake straight from the freezer (adding a few minutes to baking time) for fresh cookies on demand.