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If you’re looking for a 6-ingredient treat (and obviously you are!), these flourless chocolate cookies are it! At only 98 calories and 2.5g net carbs each, these will satisfy a chocolate craving guilt-free. And, you probably already have everything you need to make these flourless cookies right now. They use just 5 common grocery store ingredients, plus my Besti monk fruit sweetener available online.
So here’s how the best flourless chocolate cookie recipe came about. Traditional flourless chocolate cookies are a combination of powdered sugar, cocoa powder, egg whites, vanilla, and chocolate chips. I tested this combination with three different keto sweeteners and three different ratios. Unfortunately, it doesn’t work, probably because real powdered sugar also contains cornstarch.
Instead, I added a bit of almond butter to the mix. Best. Idea. Ever. Just like the egg-and-almond-butter combo worked in my flourless waffles, it works beautifully in keto flourless chocolate almond butter cookies. It makes them soft and chewy… so good. If you need something a little extra beyond a cookie, these are quite similar to my chocolate protein muffins too.
These cookies are perfectly chewy and fudgy, like a cross between a brownie and a cookie. And they still have the same “benefits” as traditional ones made with sugar – no flour required (not even keto friendly flour!) and super simple to make with a few basic ingredients. You’re going to love them!
How To Make Flourless Chocolate Cookies
These flourless dark chocolate cookies take just 20 minutes to make! Let me show you how:
- Mix dry ingredients. In a medium bowl, whisk together Besti, cocoa powder, and sea salt. Break apart any lumps until it’s smooth.
- Add wet ingredients. Whisk in egg whites and vanilla, until smooth. It will seem dry at first, but keep whisking and it will get smooth and runny, like chocolate syrup.
- Stir in almond butter and chocolate chips. Now the batter will get thicker, but still not as thick as regular cookie dough. It will be similar to nut butter. (I used the same whisk to avoid getting another utensil dirty, but be gentle with it to avoid breaking the chocolate chips.)
- Scoop cookies. Use a medium cookie scoop to drop 1 1/2 tablespoons of batter at a time onto the lined sheet 2 inches apart.
TIP: You’ll need 2 cookie sheets if you use small ones like I did.
TIP: If you want a prettier appearance, dot a few extra chocolate chips on top of the flourless cookies before baking. I did that on half my batch but not the other half.
- Bake. They are done when the tops are barely set. (Unlike traditional flourless cookies, don’t expect them to form cracks.)
- Cool. These cookies without flour are fragile until they cool completely, so don’t try to move them until they’re cooled.
TIP: If you like, you can sprinkle cookies with flaky sea salt. This is not required, but I think the chocolate and salty combination is delicious. The cookies do remain slightly sticky even after cooling (enough for the salt to stick), but the sea salt sticks even better if you sprinkle it right out of the oven.
Flourless Cookies FAQs
Can you make cookies without flour?
Yes, you can make cookies without flour. This flourless chocolate cookie recipe will show you just how easy and delicious it can be!
Are flourless cookies keto friendly?
Most flourless cookie recipes are not keto friendly, because they still contain sugar. And as I found out when I was developing this recipe, it’s not always just a simple sweetener swap.
Don’t worry about testing – let me do all the work for you and just make my keto friendly flourless cookies. You won’t be disappointed. 😉
Are flourless chocolate cookies gluten-free?
Yes, these flourless double chocolate cookies are gluten-free. All of the recipes on Wholesome Yum are gluten-free, but you’ll want to check any other flourless recipes for cookies to make sure the other ingredients are gluten-free, too.
Can you make these without almond butter?
Yes, you can, but don’t simply omit it. If you can’t have almond butter, you’ll need to replace it with another nut butter for structure and volume.
If you are nut-free, the best substitute is sunflower seed butter.
Do not simply omit the almond butter altogether! You’ll get super flat cookies that even taste a little bitter, like my first batch:
Compare that to the final version that are chewy, fudgy, and thick:
Storage Instructions For Chocolate Almond Butter Cookies
Can you make these cookies ahead?
Yes, absolutely! These make great make-ahead cookies. Bake them to have on hand when a craving strikes!
But also, unlike many cookie recipes that contain baking powder, you also have the option to make the cookie dough (which is actually more like a batter) ahead without baking. It’ll be fine to store in the fridge until you’re ready to use it.
How to store flourless cookies
Store these flourless sugarless chocolate cookies in the pantry for 3-5 days.
Can you freeze flourless almond butter cookies?
Yes, you can freeze flourless chocolate chip cookies. Simply store in an freezer safe container and keep in the freezer for 2-3 months. Pull a cookie out anytime you need a sweet treat!
Tools To Make Chocolate Almond Butter Cookies
Tap the links below to see the items used to make this recipe.
- Nonstick Baking Sheet – I love this cookie sheet. I have this entire line of baking sheets and pans and use them daily!
- Parchment Paper – A must for these easy flourless cookies. It ensures there’s no sticking to the pan.
Flourless Chocolate Cookies Recipe
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Flourless Chocolate Cookies Recipe
An easy, sugar-free flourless chocolate cookies recipe with just 6 ingredients! Chocolate almond butter cookies are fudgy, chewy, and take just 20 minutes.
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together Besti, cocoa powder, and sea salt, breaking apart any lumps, until smooth. (Sift if necessary.)
Whisk in the egg whites and vanilla, until smooth. It will seem very dry at first, but keep stirring with the whisk until it’s smooth and the batter starts to get runny. Stir in the almond butter. Finally, stir in the chocolate chips. The mixture will be thick.
Use a medium cookie scoop to drop 1 1/2 tablespoons of batter at a time onto the lined baking sheet, about 2 inches apart. (They will spread during baking.)
Bake for 10-12 minutes, until the tops are set. They will be slightly sticky and too fragile to move right away.
Sprinkle with flaky sea salt if desired right when you take the cookies out of the oven (optional).
Cool completely before moving, to allow cookies to firm up. Then, gently peel the parchment paper away from the bottoms to release.
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Serving size: 1 cookie
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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