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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 keto fudge), 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
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.
Go Ad-FreeRecipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
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In a medium bowl, whisk together Besti, cocoa powder, and sea salt, breaking apart any lumps, until smooth. (Sift if necessary.)
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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.
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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.)
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Bake for 10-12 minutes, until the tops are set. They will be slightly sticky and too fragile to move right away.
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Sprinkle with flaky sea salt if desired right when you take the cookies out of the oven (optional).
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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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Recipe Notes
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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33 Comments
Geannie
0Well, I’ve made a few great recipes here. (The brownie are fab!) But this was the first baked good that when shared with my husband received an “Oh My God” rating. 😁
I used Barney’s Bare Smooth Almond Butter and Lily’s dark chips, and your wonderful sweetener, and while they were a bit thicker than your images, not in a bad way at all. They were a nice cookie thickness actually, closer to the video than the photos. I did skip the flaky salt, but I image that’s awesome too. I absolutely will make again.
Erika
0I’m not sure what happened but my cookies did not flatten. They tasted amazing though. Any idea what went wrong?
Wholesome Yum D
0Hi Erika, Sorry these didn’t turn out for you. Maybe an oven issue because they should have gone flat in the oven.
Donna
0I tried these last night. The taste is great – but the texture not so great. I followed everything but it never turned out as shiny as the photo and they did not flatten when I baked them. I took them out and while still warm tried to pat them down a bit. Still good tasting just not sure what happened. It looked like my chocolate seized but wasn’t sure that could happen without heating? Easy to make and will definitely try again!
Wholesome Yum D
0Hi Donna, Sorry these didn’t turn out for you. Maybe an oven issue because they should have gone flat in the oven.
Chris Phillippe
0Great recipe! Just the right amount of chewy chocolate goodness
Coleen
0I haven’t tried this recipe yet, but just wanted to let you know that when I go to print them out lately, in trying to conserve paper, the first page that prints comes out blank except for the words at the top. Can this be fixed? Thank you so much for your efforts and wonderful recipes!
Wholesome Yum M
0Hi Coleen, Change the scale of the page from 100% to a smaller number like 95% or 90%. That should fix the problem!
Tracey
0What can I use instead of Almond butter?
Wholesome Yum M
0Hi Tracey, Peanut butter will work in this recipe as well. Enjoy!
Bernice Humphrey
0These are great! But is the nutrition info correct at 98kcal? At the grams listed, fat (8.4×9) and carbs (6.3×4) add up to 100 calories. Protein adds 36 more. Let me know if this is wrong.
Wholesome Yum M
0Hi Bernice, The nutrition is accurate, but it can vary a bit depending on the brand of ingredients you use. Enjoy!
Kathy Winterburn
0I don’t have the monk fruit I know you prefer. Can I use the swerve granulated or powder? Thank you
Wholesome Yum M
0Hi Kathy, Yes, use powdered.
Julianna
0Hi! I just wanted to ask how long is the shelf life of these? I’m planning on making this and consume at least one cookie a day as a dessert or snack
Wholesome Yum M
0Hi Julianna, This recipe makes 12 cookies. To keep them fresh for that long I suggest freezing them and taking out what you would like to eat each day.
Gemma Hoynes
0These look amazing! Unfortunately in my area I can only get my hands on powdered or granulated erythritol. Can this be a decent substitute for monk fruit sweetener?
Gemma Hoynes
0Oh sorry! Just saw your comment below, never mind! Will let you know how I get on, thanks! 🙂
Carolyn
0Hi Maya, Since I can’t get your Besti sweeteners in Australia, which would be better – xylitol or erythritol ? Thanks.
Wholesome Yum M
0Hi Carolyn, Erythritol is best. Just don’t forget to use the powdered version for this recipe! You can also sign up to be notified for Besti international availability here. 🙂
Chemochick
0Can I substitute egg white powder for the egg whites? If so, how much?
Wholesome Yum M
0Yes I think that would work. Check the manufacturer’s label to see how much you need to use to make 2 egg whites.
Sabharwal
0Hi, can I use Erythritol as an alternative to Monk Fruit Allulose Blend?
Maya | Wholesome Yum
0Hi Sabharwal, I have not tried that since I knew I wanted these to be soft, fudgy cookies, and monk fruit allulose blend is the best for achieving that. You could try erythritol, but make sure it’s powdered, or the cookies will be grainy. Making these with powdered erythritol would likely turn out okay, but would be less soft and fudgy. If you do decide to try it, sweetener conversion calculator for the amount, and let me know how it goes!
Sabharwal
0Hello Maya, I used Powdered Erythritol as per the conversion calculator and the cookies turned out delish! Thanks for sharing the recipe. The mistake I seem to have made was using crunchy almond butter, not smooth AB. Due to that, my cookies turned out crunchy and crusty. Either way, they tasted pretty good!
Cindy L
0Delicious cookies! Love the combination of fudgy chocolate and the crunchy chips (or maybe it was because I used crunchy almond butter, lol). Thank you!
Victoria
0Can I substitute Natural Peanut Butter for the Almond Butter?
Maya | Wholesome Yum
0Hi Victoria, I haven’t tried that but it should work. Let me know how it goes if you try it!
Toni
0This was so good!! My kids really loved it!
Sara Welch
0These were so easy and delicious; exactly what I needed to cure my sweet tooth!
Neli Howard
0I love a good chocolate cookie! These cookies look so good! I need them in my life! ♥
Alison
0These were so good and chocolatey it was hard to believe they didn’t have any flour!
Jersey Girl Cooks
0I can’t believe these cookies are keto friendly! They look like they came from a bakery!