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Get It NowOne Simple Trick Made These Flourless Chocolate Cookies Work Without Refined Sugar
Traditionally, flourless chocolate cookies are made with powdered sugar, cocoa powder, egg whites, vanilla, and chocolate chips. I wanted a healthier version, so I tested that combination with three different sweeteners and three different ratios.
Every batch came out flat and sticky, until I realized the missing piece: Other sweeteners don’t have cornstarch like regular powdered sugar. I didn’t want to use that, so I added a little almond butter instead, and it clicked. Here’s why these flourless cookies are now even better than the classic:
- Chewy, chocolaty, and ultra fudgy – They’re like a cross between a cookie and a brownie-like texture, with soft, rich centers. While the lack the crackly tops, they’re super chocolaty and a little messy in the best way. This is the kind of cookie you reach for when you really need a chocolate fix.
- Truly flourless – I usually bake with almond flour, but like my flourless chocolate cake, these skip flour completely. That means they’re naturally gluten free, too.
- Just 6 simple ingredients – Grab 5 basic grocery store staples, plus my Besti Powdered Sweetener, and you can have warm, fudgy flourless chocolate cookies in about 20 minutes.
- Lighter chocolaty treat – Each cookie has less than 100 calories, over 4 grams of protein, almost 4 grams of fiber, and less than 1 gram of sugar.
If you’re craving a rich, flourless cookie without refined sugar, this one hits the spot. Bake some with me!
“These cookies are so yummy! Rich, chocolatey, and indulgent, I will definitely be making these again.”
-Carol
Ingredients & Substitutions
Here I explain the best ingredients for my flourless cookie recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Unsweetened Cocoa Powder – I recommend Dutch-processed cocoa powder, because it avoids a bitter flavor.
- Besti Powdered Monk Fruit Allulose Blend – This is key, because it dissolves easily and doesn’t leave any grit behind. That’s especially important in flourless chocolate cookies like this, where texture really matters. Many alternatives will leave a grainy texture, unless you choose to swap in actual powdered sugar.
- Almond Butter – The little tweak that makes the whole recipe work. It adds structure and keeps the centers soft and chewy! Feel free to use any nut butter, such as peanut butter. If you need a nut-free option, sunflower seed butter works great. Keep in mind that whatever you use, how runny it is can impact how much your flourless cookies spread.
- Egg Whites – Make sure they’re at room temperature, so they mix in easily. And don’t toss the yolks! I usually save them for hollandaise sauce or coconut cream pie later.
- Chocolate Chips – I used these sugar-free dark chocolate chips, but feel free to use your favorite. You can also add chopped nuts if you like some crunch.
- Vanilla Extract (for flavor), Sea Salt (for balance), and Flaky Sea Salt (optional, for topping).
How To Make Flourless Chocolate Cookies
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a medium bowl, whisk together the powdered Besti, cocoa powder, and sea salt, breaking up any little lumps as you go.
- Add the wet ingredients. Whisk in the 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 the almond butter, then fold in the 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 onto a sheet pan. Using a cookie scoop (I use this size), drop the cookie dough onto a lined baking sheet. Leave space between them, since they’ll spread.
- Bake until barely set. They’ll still be a little soft and sticky when you pull them out. Unlike traditional flourless cookies, don’t expect them to form cracks.
- Cool and release. Let the flourless chocolate cookies cool completely so they can firm up, then gently peel them off the parchment paper before serving. I added a little flaky sea salt, too — see my tips below!
My Recipe Tips
- Expect something between a batter and a dough. It’s not as thick as regular cookie dough, but not as runny as a regular batter. I’d describe the consistency like a thick nut butter.
- You can use one or two baking sheets. For these photos, I used two of these smaller baking sheets, but usually I just use this half sheet pan to fit everything at once. I love this brand because they don’t warp, heat evenly, and if I do get some batter on them, they are easy to clean.
- Lining the pan with parchment paper is a must. These flourless chocolate cookies are delicate and slightly sticky, and parchment makes a huge difference in getting them off cleanly. I love these precut sheets for convenience.
- Can you make them without almond butter? No, I don’t recommend it. The picture below shows what mine looked like when I skipped it — completely flat.
- If you want them to look a little prettier, press extra chocolate chips onto the tops before baking. I did it on half my batch just to compare, and those definitely looked nicer.
- Stop baking when the top is barely set, but the center is still soft. In this regard, these flourless chocolate cookies are a lot like a brownie. If you wait until they look fully firm, they’ll lose that fudgy, chewy middle!
- If you’re adding flaky sea salt, sprinkle it as soon as the cookies come out of the oven. It sticks best while they’re still warm. I use this brand and it tastes amazing!
- Let the cookies cool completely. If you try to move them too soon, they won’t be firm enough to pick up.
Flourless Chocolate Cookies
My flourless chocolate cookies are super chocolaty, rich, and fudgy, with just 6 ingredients and no refined sugar. Easy to make in 20 minutes!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 cookie
- Tips: Check out my recipe tips above to help you nail the perfect fudgy, chewy texture.
- Storage: Keep flourless chocolate chip cookies in an airtight container in the pantry for up to a week.
- Meal prep: These are great make-ahead cookies. You can also prep the dough ahead of time, and store it covered in the fridge for up to 48 hours before baking.
- Freeze: You can freeze these flourless cookies for up to 3 months. Let them thaw at room temperature.
📖 Want more recipes like this? Find this one and many more in my Keto Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Flourless Chocolate Cookies
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35 Comments
Geannie
1Well, 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.
Chris Phillippe
1Great recipe! Just the right amount of chewy chocolate goodness
Carol O
0These cookies are so yummy! Rich, chocolatey and indulgent, I will definitely be making these again.
Wholesome Yum D
0I’m so glad you enjoyed them, Carol! Rich and chocolatey is exactly what I was going for, can’t wait for you to make them 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.
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!