Name: Flourless Chocolate Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup almond butter (room temperature); 2/3 cup powdered sweetener (erythritol or similar); 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

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These Flourless Chocolate Cookies are the ultimate treat for chocolate lovers! Rich, chewy, and with a deep chocolate flavor, they are naturally gluten-free and have the perfect balance of sweetness and cocoa. With just a few simple ingredients, these cookies come together quickly and are a great choice for any occasion. The light, crinkly top and soft, fudgy center make these cookies irresistibly delicious. Whether you’re looking for a gluten-free option or just a rich chocolate dessert, these cookies will hit the spot!

Why You’ll Love This Recipe

Gluten-Free: Made without any flour, these cookies are perfect for those following a gluten-free diet.
Rich Chocolate Flavor: The deep cocoa flavor is balanced with just the right amount of sweetness.
Chewy Texture: The cookies have a soft, chewy texture that’s absolutely irresistible.
Quick and Easy: With only a few ingredients and minimal prep, these cookies are super easy to make.

Ingredients

Semi-Sweet Chocolate Chips: These add a rich, chocolatey flavor and help create a smooth dough.

Cocoa Powder: For an intense chocolate flavor, cocoa powder is the key ingredient.

Eggs: Eggs provide structure and help bind the ingredients together.

Granulated Sugar: Sweetens the cookies and contributes to their chewy texture.

Vanilla Extract: Enhances the chocolate flavor with a hint of warmth.

Baking Powder: A small amount helps the cookies rise slightly for the perfect texture.

Salt: Balances the sweetness and enhances the chocolate flavor.

Instructions

Step 1: Preheat the Oven and Prepare the Baking Sheets

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

Step 2: Melt the Chocolate

In a microwave-safe bowl, melt the semi-sweet chocolate chips. Heat in 20-second intervals, stirring in between, until fully melted and smooth.

Step 3: Mix the Ingredients

In a medium bowl, whisk together the cocoa powder, sugar, baking powder, and salt. Add the eggs and vanilla extract, and mix until smooth. Then, fold in the melted chocolate until well combined.

Step 4: Shape the Cookies

Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spaced about 2 inches apart. Flatten each ball slightly with the back of a spoon or your fingers.

Step 5: Bake the Cookies

Bake for 8-10 minutes, or until the tops are cracked, and the cookies are set. They will continue to firm up as they cool.

Step 6: Cool the Cookies

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions (FAQs)

Q1: Can I use dark chocolate instead of semi-sweet chocolate chips?
Yes, you can substitute dark chocolate for semi-sweet chocolate chips. Keep in mind that the cookies will have a slightly more intense flavor with dark chocolate.

Q2: Are these cookies gluten-free?
Yes, these cookies are flourless and gluten-free, making them a great option for those who need gluten-free desserts.

Q3: Can I use almond flour or coconut flour in this recipe?
No, almond flour or coconut flour will not work in this recipe as substitutes for the cocoa powder and sugar. This recipe relies on the combination of cocoa powder and eggs to create the texture.

Q4: Can I make these cookies dairy-free?
Yes, you can use dairy-free chocolate chips and egg substitutes to make these cookies dairy-free.

Q5: How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.

Q6: Can I add nuts or other mix-ins to these cookies?
Yes, feel free to add chocolate chunks, chopped nuts (like walnuts or pecans), or even dried fruit to the dough before baking for added flavor and texture.

Q7: How do I know when the cookies are done?
The cookies should have a cracked top and be set around the edges but slightly soft in the center. They will firm up as they cool.

Q8: Can I use powdered sugar instead of granulated sugar?
It’s best to use granulated sugar in this recipe, as powdered sugar will change the texture of the dough.

Q9: Can I make these cookies smaller or larger?
Yes, you can adjust the size of the cookies, but be sure to adjust the baking time accordingly. Smaller cookies will bake more quickly, and larger ones may need extra time.

Q10: Can I use another type of cocoa powder?
Yes, you can use Dutch-process cocoa powder, but note that it may result in a slightly different flavor and color in the cookies.