Flourless Chocolate Chip Cookies (1-Bowl + Vegan + GF)

Apr 24, 2019 (Last updated Mar 19, 2024) by Hannah Sunderani

Flourless Chocolate Chip Cookies (1-Bowl + Vegan + GF)

Say hello to the best flourless chocolate chip cookies you’ve ever tasted! This recipe is vegan and gluten-free and uses 1 bowl to make. Does it get any better? The flourless chocolate chip cookies are moist and decadent, with melty semi-sweet chocolate chunks, and a deliciously soft texture. I make these cookies all the time, whenever we have guests coming to visit. They are 100 percent skeptic approved! Vegan or not you will love these chocolate chip cookies.

Flourless Chocolate Chip Cookies

I absolutely love these flourless chocolate chip cookies because they are fuss free and so decadent! The recipe uses no flour, but ground almonds instead (a.k.a. almond flour), with coconut flakes, coconut oil, ground chia, cinnamon, maple syrup and chocolate chunks. The ingredients are simple, and likely you already have them in your pantry.

This recipe is also requires 1-bowl to prepare, so it’s a fuss-free sweet treat. In a big mixing bowl combine the ingredients and mix to form your dough. Roll the dough into balls and place them on a baking tray. Just 10 minutes in the oven and you have some ultra lush, moist and decadent chocolate chip cookies.

I love the texture of these cookies because they are so soft when you bite into them – which I much prefer over crunchy cookies. The semi-sweet chocolate chunks are unforgettable for a lush and chocolatey taste with every bite.

Using semi-sweet dark chocolate (also known as dessert chocolate in France, or bakers chocolate in North America) was intentional. I love to chop it myself into thick big chunks. Each cookie bite is a delicious chocolate surprise – some more chocolatey and chunky than the last. Of course, you can also use semi-sweet chocolate chips if you prefer to save time chopping the chocolate bar.

Vegan baking: Using chia as an egg-substitute

Vegan baking can sound a big intimidating. But a few minor modifications is all that’s needed to deliver the same results. For these vegan and gluten-free flourless chocolate chip cookies I’ve used chia seeds as an egg substitute. Chia helps to thicken and bind the batter together, just like an egg would.

I really like using chia in baking as it takes on a very similar consistency to eggs. Before using, I pulse the chia seeds in my blender to grind it into powder-like form.  I prefer using ground chia over whole chia seeds as the consistency is smoother and more similar to eggs. So you don’t get those little pops of chia in each bite. If you don’t mind the texture of chia seeds in baked goods than you can keep them whole, but I much prefer them ground.

I like to blend up a big batch of chia seeds in my mixer, using maybe about a cup or so, and store the ground chia in air-tight mason jars in my pantry. So it’s always ready for baking. You can also buy chia already ground in some grocery stores now. I bought a package from Longos the last time I was in Canada.

Another option is to use ground flax seeds instead of chia as the egg-substitute. It’s more popular in vegan baking, but I’ve always had more success with ground chia.

A few notes about this recipe:

It’s good to note that the batter for this recipe will be more wet than typical flour-based cookies. That’s totally normal. I like to wait a few minutes for the batter the settle before forming with my hands, 10 minutes should be enough.

Sometimes when rolling the dough to form cookie dough balls, a few of the chocolate chunks will fall out. I like to place the cookie dough balls on my baking tray and then gently push in a few extra chocolate chunk which fell out during the rolling process.

If you prefer to use chocolate chips over chocolate chunks feel free to do so. It requires less effort to cut up the chocolate bar yourself. For me I prefer to chop the chocolate into chunks so that no chunk or bite is the same.

Other similar recipes you might like

If you’re digging this flourless chocolate chip cookie recipe you might like these gluten-free sweet treats:

• No-Bake Peanut Butter Truffles
• Peanut Butter & Jam Stuffed Dates
• Chocolate Fudge Brownies
• Raspberry Oat Muffins
• Lemon Cheesecake Tartlets

Shop my kitchen

I’m always asked what items I like to use in the kitchen. So, I’ve included my favourites for making these Vegan and Gluten-free Flourless Chocolate Chip Cookies below.

Le Creuset Medium Spatula – Soleil

Copper Measuring Cups and Spoons

Not exactly the same, but very similar

Stainless Steel Mixing Bowl

So there you have it, a vegan and gluten-free Flourless Chocolate Chip Cookie recipe that will blow your mind. It’s a major crowd pleaser whether you’re vegan or not, and so easy to do. I know you will be making this batch of cookies time and again, just like a do.

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

Flourless Chocolate Chip Cookies – 1-Bowl, Vegan and Gluten-free

5 from 5 votes

By Hannah Sunderani

Flourless Chocolate Chip Cookies. They are vegan, gluten-free, and uses only 1-bowl to make. Deliciously moist and decadent with big chocolate chunks. Vegan or not you will love these cookies.

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Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Serves 16 cookies

Ingredients

• 3 cups almond flour (ground blanched almonds)
• 1 cup unsweetened coconut flakes
• 1 tsp baking powder
• 2 tbsp ground chia (or flax meal)
• 1/2 tsp sea salt
• 1/2 tsp ground cinnamon
• 1 cup semisweet chocolate chunks cut from 1 chocolate bar, or use chocolate chips
• 1/2 cup coconut oil melted
• 3/4 cup maple syrup
• 2 tsp vanilla extract (optional)

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Instructions

• In a large mixing bowl add almond flour, unsweetened coconut flakes, baking powder, ground chia, sea salt and cinnamon. Mix to combine.
• Chop semisweet chocolate bar into small chunks with a knife (it’s okay if they are uneven), and add to bowl. Mix to combine.
• In a saucepan melt coconut oil on medium heat. Remove from heat and let cool slightly. Pour into mixing bowl with maple syrup and vanilla extract. Stir until it’s combined and dough-like in texture. (It’s okay for the batter to be a bit more wet in consistency than normal cookie dough).
• Preheat oven to 350F/175C. Line a baking tray with parchment paper and gently form dough into balls, about the size of a golf ball. Place cookie dough balls on baking tray, approx. 2 inches apart from each other, and push down to slightly flatten. Bake cookies in oven for 12 minutes. Or until golden and browned.
  

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Notes

*To make ground chia: pulse chia seeds in a blender until powder like in texture. I like to do a big batch at a time and keep in a sealed jar in my pantry for baking. It’s not necessary to grind the chia into powder, you can use the seeds whole – but I find it gives cookies a better texture when ground. Optional to also use ground flax instead of ground chia.

It’s normal for the dough to feel a bit more sticky in texture. Let the dough sit for a few minutes to bind. Wash hands from time-to-time if dough gets too sticky when rolling.

If any chocolate chunks fall out while forming, press them into the top of the cookies after flattening them onto a baking tray.

Nutrition information is a rough estimate.

Approvals

Nutrition

Calories: 328kcal | Carbohydrates: 23g | Protein: 6g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 1mg | Sodium: 78mg | Potassium: 164mg | Fiber: 5g | Sugar: 14g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg

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