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. These flourless chocolate chip cookies have NO flour, NO [refined] sugar, and NO butter. Well, they do have almond butter, 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 only 4 main steps to 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 basically foolproof thanks to their short ingredients list and simple instructions. And the best part is that you get perfect looking every.single.time.
Some tips to keep in mind, though:
- I used a hand mixer to combine everything, but you can definitely do it by hand if you prefer. Just make sure all the ingredients are well combined.
- I like using almond butter because 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 use soy nut butter if you need these cookies to be nut-free.
- On the topic of nut butter, I prefer a no-stir variety like this one because it creates a creamier/smoother dough and the oils don’t separate out of it, but a natural nut butter works as well. Just make sure your nut butter isn’t too dry.
- I opted to use maple syrup in place of sugar to keep the dough refined sugar-free and 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 really need a 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 for arrowroot powder if 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. These cookies 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 perfectly soft and chewy centers.
They’re actually a lot lighter than you might expect, and they soak up liquid like a CHAMP, so they’re perfect for dunking in milk.
Like I mentioned before, the cookie dough itself isn’t overly sweet, but the chocolate chips make up for that and yield a cookie that’s just perfectly sweet without being overly so. If you do want a sweeter cookie, though, just add more maple syrup.
As for the taste, I actually wouldn’t say they taste heavily like almond butter, but I guess it depends on your buds. Either way, they’re tasty.
They’re also gluten-free and grain-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, and subscribe to our mailing list to receive new recipes in your inbox!Print
- 1 cup (256 g) almond butter*
- 1 large egg
- 1/4 cup (60 ml) maple syrup
- 1 Tbsp (8 g) cornstarch**
- 1 tsp baking 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 a hand mixer to 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.
* You can replace this with any nut butter that you like, although I do recommend a no-stir variety. And if you need these cookies to be nut-free, replace the nut butter with soy nut butter.
** You can use arrowroot powder if you need these to be paleo.
Keywords: flourless, grain-free, gluten-free, chocolate chip, cookies, almond butter, maple syrup, easy, quick, recipe, dessert, snack
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