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

5 from 5 votes
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.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
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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 (1-Bowl + Vegan + GF)

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.

Flourless 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:

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
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.
Flourless Chocolate Chip Cookies (1-Bowl + Vegan + GF)
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serves 16 cookies


  • 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)


  • 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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*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.



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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  1. Best cookie recipe ever!
    We can’t get enough!

    I’ve been remaking it since the 2019 holidays time.

    • This made my day Janet! It’s my go-to cookie recipe too! I make it any time we are invited to a friends house for dinner. πŸ™‚

  2. Hi! Ok , I love this recipe (because one bowl plus flourless, vegan and moist?!) but I found that the cookies started to burn on the bottom before they were done. My partner ended up grating off the burnt bottoms and the rest is delicious!

    Pretty sure I followed the recipe correctly, but any ideas what I may have done wrong?

    Thanks so much for sharing!

    • So glad you love them Mandi! We do too! Thanks for the sweet comment. πŸ™‚

  3. I haven’t tried these yet but my husband and I are fat free so wondering what we can sub for the oil if anything.

  4. I probably make these cookies once a week, they are SO delicious. Soft and chewy and the chocolate chunks are so good. I also find the recipe super flexible — if I don’t have all the ingredients on hand, I’ll play around with the ratios and they always turn out delicious.

    • So glad you like the recipe Erin! And that it’s become a staple in your home. And I love that you make it your own by switching up the ratios for what you have on hand. πŸ™‚

  5. The cookies came out a little dry for me. I have leftover dough that I stored. Do you recommend that I add more coconut oil?

    • Sorry to hear that Nai! Yes, I recommend to add a little more coconut oil, or a little more maple syrup to your next batch. Let me know how it goes!

  6. I baked these today and not firm at all after 15 min. I flipped them and added another 8. I followed recipe to a T. What else would make them a little firmer than making them more brown?

      • Hi Nina! My usual recommendation to replace ground chia is ground flax seeds. But, psyllium husks definitely has that sticky consistency, so I don’t see why not. I say, go for it! I’m sure it will work perfect in this recipe. If you do make that substitution let me know how it goes, and I will have to try this substitute the next time I cook this recipe!

        • Hi hannah, thank you for your quick reply! πŸ™‚ psyllium husks worked! I baked the cookies for 18 minutes and they turned out great. Thank you for the recipe.

          • That’s wonderful Nina! I’m so glad the recipe worked for you with the psyllium husks. πŸ™‚ Enjoy them!

    • Hi Amanda, I’m so sorry that you had troubles with the recipe! Hmmmm I’m not sure why they are falling apart for you as this has never happened to me, and I bake them quite often. I’m wondering if after baking you leave them for about 10 minutes to cool, before picking them up? They should definitely be soft, but not falling apart. Happy to chat through the steps over e-mail if you like and we can find out where the issue is arising. πŸ™‚

      • My husband and I just made these cookies. They were super easy to make and … Oh My Goodness!!!!!! So delicious!!!!!πŸ˜‹
        We were both skeptical because so many flourless cookies claim to be good but are only tolerable. These cookies, however, delivered! They are moist and so delicious. Thank you for sharing this recipe.

        • Hi Jackie, I am thrilled that you liked the recipe! They are certainly a popular favourite with my friends and fam, and it always catches people by surprise when I say they are grain-free, gluten-free, and vegan! haha. I’m so glad you and your husband liked the recipe, and thanks so much for your message! Warmest, Hannah

  7. I am not a fan of coconut. What can I sub for the one cup of coconut flakes? Or can I just leave them out? I love baking with almond flour and these cookies look super good.

    • Hi Laura,

      If you’re not a fan of coconut flakes you can sub with more almond flour. Let me know how it goes, and thanks so much for reaching out!