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Flourless Chocolate Chip Cookies (1-Bowl + Vegan + GF)
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Flourless Chocolate Chip Cookies - 1-Bowl, Vegan and Gluten-free

Flourless Chocolate Chip Cookies. They are vegan, gluten-free, and uses only 1-bowl to make. Deliciously moist and decadent with big chocolate chunks. Vegan or not you will love these cookies.
Course Dessert, Snack
Cuisine gluten-free, refined-sugar free, soy-free, vegan, vegan baking, website only
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 16 cookies
Calories 328kcal

Ingredients

  • 3 cups almond flour (ground blanched almonds)
  • 1 cup unsweetened coconut flakes
  • 1 tsp baking powder
  • 2 tbsp ground chia (or flax meal)
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1 cup semisweet chocolate chunks cut from 1 chocolate bar, or use chocolate chips
  • 1/2 cup coconut oil melted
  • 3/4 cup maple syrup
  • 2 tsp vanilla extract (optional)

Instructions

  • In a large mixing bowl add almond flour, unsweetened coconut flakes, baking powder, ground chia, sea salt and cinnamon. Mix to combine.
  • Chop semisweet chocolate bar into small chunks with a knife (it's okay if they are uneven), and add to bowl. Mix to combine.
  • In a saucepan melt coconut oil on medium heat. Remove from heat and let cool slightly. Pour into mixing bowl with maple syrup and vanilla extract. Stir until it's combined and dough-like in texture. (It's okay for the batter to be a bit more wet in consistency than normal cookie dough).
  • Preheat oven to 350F/175C. Line a baking tray with parchment paper and gently form dough into balls, about the size of a golf ball. Place cookie dough balls on baking tray, approx. 2 inches apart from each other, and push down to slightly flatten. Bake cookies in oven for 12 minutes. Or until golden and browned.

Video

Notes

*To make ground chia: pulse chia seeds in a blender until powder like in texture. I like to do a big batch at a time and keep in a sealed jar in my pantry for baking. It's not necessary to grind the chia into powder, you can use the seeds whole - but I find it gives cookies a better texture when ground. Optional to also use ground flax instead of ground chia.
It's normal for the dough to feel a bit more sticky in texture. Let the dough sit for a few minutes to bind. Wash hands from time-to-time if dough gets too sticky when rolling.
If any chocolate chunks fall out while forming, press them into the top of the cookies after flattening them onto a baking tray.
Nutrition information is a rough estimate.

Nutrition

Calories: 328kcal | Carbohydrates: 23g | Protein: 6g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 1mg | Sodium: 78mg | Potassium: 164mg | Fiber: 5g | Sugar: 14g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg