Flourless Chocolate Cookies are fudgy, extremely chocolaty, and decadent. These flourless cookies are heavenly, ready in just 30 minutes, and just 2g net carbs!
These double chocolate cookies taste exactly like brownies, but they are flourless. I mean no flour is needed, not even low carb flours such as almond or coconut flour.
I just love a delicious no flour cookies and I’m sure you’ll love my flourless peanut butter cookies recipe.
I recently made a batch of my favorite keto brownies with almond flour. They are so fudgy and moist.
Just like those low carb brownies, these gluten-free chocolate cookies are the perfect dessert to take to work and cure that afternoon sweet tooth.
The center is soft and fudgy, and the edges are slightly crispy. I have to hide them from my co-workers, or else these keto cookies are gone within minutes.
Don’t get me wrong. I love to bring food to work, especially after the weekends when I’m testing tons of new keto low carb recipes. They know I love cooking and wonder what delicious recipes I’m making.
Have you tried making flourless cookies before? I shared a 3 ingredients flourless peanut butter cookies recipe on this blog, and you seem to love them too. But if you’re like me, chocolate always wins, right?
Ingredients For Flourless Cookies
- Almond butter – smooth and creamy almond butter to mix well with all the ingredients. You can use any other nut butter, such as peanut butter or cashew butter.
- Sweetener – Allulose is my go-to sweetener at the moment as it has no funky aftertaste, but monk fruit or erythritol is great.
- Cocoa powder – use the best unsweetened cocoa powder for that rich flavor.
- Eggs – use large eggs at room temperature.
- Chocolate chips – make sure to choose unsweetened chocolate chips or use a chopped dark chocolate bar.
- Butter – melted salted butter is the best option, but coconut oil is great if you want to make dairy-free flourless cookies.
- Almond milk – to mix everything together.
- Vanilla extract – is a must in any great cookie recipe.
- Baking powder – helps the cookies rise and keeps them moist.
How to Make Flourless Chocolate Cookies?
For this recipe, you’ll need an almond flour base, cocoa powder, chocolate chips, eggs, salted butter, and almond milk. The result? Wonderfully chewy and moist cookies that are extremely easy to make.
- Almond Butter is the base in these cookies, so combine it with the rest of the ingredients to get a nice thick cookie batter.
- Add salted butter to the batter to bring out the best chocolate flavors in these cookies. Alternatively, if you don’t have salted butter, you can add a pinch of salt. Don’t skip this step.
- Fold in chocolate chips. I love sugar-free dark chocolate chips to balance the sweetness but feel free to use sugar-free milk chocolate chips if you prefer.
- Scoop the cookies onto a baking sheet lined with parchment paper. I made about 12 huge chocolate cookies. You can make smaller cookies if you wish.
- Bake the cookies in the preheated oven until they look glossy and have a slightly crispy crust.
- Allow the cookies to rest before removing them from the pan. This way, we prevent the cookies from breaking apart.
How to Store Flourless Chocolate Cookies
- To Store: I prefer to store the flourless chocolate cookies at room temperature in an airtight container. They last up to 3 days.
- To Freeze: transfer the cookies to a ziplock bag and store them in the freezer for up to 4 months. Thank in the fridge overnight before serving,
Can I Make the Dough in Advance?
Yes, you can prepare the cookie dough in advance and cover the bowl with plastic wrap. Store in the refrigerator for 4-5 days. When ready to bake, bring to room temperature at least 30 minutes before.
Tips To Make The Best Flourless Cookies
- Try not to overbake the cookies as they continue to firm up cooling down. If the cookies look set to touch around the edges, they are done baking.
- If you want to make sure the cookies don’t spread too much, refrigerate the cookies for about 30 minutes before baking.
- Use dark cocoa powder or black cocoa powder for an intense chocolate flavor.
- Place a square of chocolate in the center of each cookie for an extra boost of creaminess.
Other Delicious Keto Cookies
- Coconut Flour Cookies
- Keto Pecan Cookies
- Keto Crinkle Cookies
- Keto Oreo Cookies
- Thick & Soft Keto Snickerdoodle Cookies
- Best Keto Chocolate Chip Cookies
- Keto Gingerbread Cookies
Flourless Chocolate Cookies
Description
Ingredients
- 1 cup almond butter room temperature
- 2/3 cup powdered sweetener like erythritol or allulose
- 2 tbsp unsweetened cocoa powder
- 2 large eggs
- 1/4 cup sugar-free chocolate chips
- 1 tbsp melted salted butter
- 2 tbsp unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat the oven to 355°F (180°C). Line a baking sheet with parchment paper and set it aside.
- In a large bowl, combine together the almond butter, powdered sweetener, cocoa powder, eggs, melted butter, almond milk, vanilla, and baking powder until smooth.
- Fold in the sugar-free chocolate chips using a spatula. The dough will be thick.
- Scoop the dough onto the prepared baking sheet. This recipe makes about 12 cookies, but you can make smaller ones if you'd like more.
- Bake for 10–12 minutes, or until the tops look set, glossy, and begin to show small cracks.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. They’ll firm up as they cool. Enjoy!
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
I don’t have any almond butter can I trade for Peanut Butter?
You can definitely use peanut butter instead of almond butter. Let me know how they turn out!
I just made these and they are absolutely delicious! Mine didn’t turn out as dark as the photos but still wonderful! Definitely a keeper! My kids won’t keep away 🙂
So glad you liked these cookies, they are one of our favorites and we make them super often. The cookies look darker because I used Dutch Processed Cocoa powder.
These are fluffy, moist, and chocolatey. They are slightly less sweet than I expected (I used Allulose). My only issue was how sticky the batter was, it was very difficult to work with. I used Good & Gather brand Almond Butter, not sure if that is sticker than other brands. The taste is good though for a keto cookie, so it will probably get added to the rotation despite the batter being so sticky.
Also this made 14 cookies for me instead of 12 which is nice. 🙂
Hi, Jessica! I’m so happy you made this cookie recipe work for you. Have you tried refrigerating the cookie batter before shaping it into cookies? Hope this helps!
No, I might try that in the future! Otherwise I will suffer through, as the reward of delicious keto cookies is worth it! ;D
Just made these with 1/2 tsp of peppermint extract and they turned out great!
I didn’t have almond butter so I used my low-carb peanut butter… Also no almond milk used regular milk so I’m sure it changed the carb count, but I made smaller cookies and ended up with 18 cookies. They were very light and fluffy .. not too sweet, which was perfect for me Will try again with almond butter. Great recipe all in one bowl… That’s a plus! Thank you for the recipe
Can I use an electric mixer instead of a whisk? It was hard to mix the ingredients with the whisk. I also forgot to put the chocolate chip in the center but no worries they are still yummy!
Absolutely! You can definitely use an electric mixer instead of a whisk—especially if the batter feels a bit thick. It makes things so much easier and helps get everything nice and smooth.
And no worries about the chocolate chips—so glad they still turned out yummy!