Flourless Chocolate Chip Cookies – 1-Bowl, Vegan and Gluten-free
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.
Servings Prep Time
16cookies 10minutes
Cook Time Total Time
10minutes 20minutes
Servings Prep Time
16cookies 10minutes
Cook Time Total Time
10minutes 20minutes
  • 3cups almond flour(ground blanched almonds)
  • 1cup unsweetened coconut flakes
  • 1tsp baking powder
  • 2tbsp ground chia(or you can sub with flax meal)
  • 1/2tsp sea salt
  • 1/2tsp ground cinnamon
  • 1cup (200g/7 oz.) semisweet bakers chocolate bar (70%)
  • 1/3cup coconut oilmelted
  • 1cup maple syrup
  • 2tsp vanilla extract(optional)
  1. In a large mixing bowl add almond flour, unsweetened coconut flakes, baking powder, ground chia, sea salt and cinnamon. Mix to combine.
  2. Chop semisweet chocolate bar into small chunks with a knife (it’s okay if they are uneven), and add to bowl. Mix to combine.
  3. In a saucepan melt coconut oil on medium heat. Remove from heat and let cook 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).
  4. 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 10 minutes. Or until golden and browned.
Recipe 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 a smoother texture when ground. Optional to also use ground flax instead of ground chia.

It’s normal for the dough to feel a bit more wet in texture. Let the dough sit for a few minutes to bind if having trouble forming dough balls. Gently form the dough into balls about the size of a golf ball. 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