Flourless Chocolate Chip Cookies

Melissa King Healthy Cookies, Recipes

Yes you read that title right. Flourless Chocolate Chip Cookies. These healthy chocolate chip cookies contain no beans or any other funky ingredients. They also don’t contain any butter or oil. These flourless chocolate chip cookies are very easy to make and contain only 5 ingredients!

If you like this recipe, you may also like my 4 ingredient flourless cookies or my super moist flourless brownies.

Flourless Chocolate Chip Cookies - My Whole Food Life P

These flourless cookies are rich in taste and texture. You will be very surprised! I had to stop myself before I ate too many! These flourless cookies are gluten free, vegan and grain free! You can make them in under 20 minutes. Can it get better than that?

To make the cashew butter, follow the instructions in this video. For more videos, you can subscribe to my You Tube Channel.

 

Here is a quick video on how to make these cookies.

 Flourless Chocolate Chip Cookies

 

Flourless Chocolate Chip Cookies

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Prep Time 5 min Cook Time 10 min Serves 10 cookies     adjust servings

These cookies are so moist and decadent, you will never guess they contain no flour, no oil and no butter!

Ingredients

Instructions

  1. Preheat oven to 350.
  2. In a food processor , combine all the ingredients, except for the chocolate chips.
  3. Pulse until everything is mixed.
  4. Fold in the chocolate chips.
  5. Drop cookies onto a lined baking sheet. I used a cookie scoop for this.
  6. Bake for 10 minutes.
  7. Let cool completely before removing from the cookie sheet.
  8. Store in an airtight container for up to 2 weeks.
  9. You can also freeze them for longer.

by

Recipe Notes

**You can buy cashew butter at most health food stores. You can also easily make it by grinding up 2 cups of raw cashews for about 5 minutes in a high powered blender or a food processor.

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144 thoughts to “Flourless Chocolate Chip Cookies”

  1. Thanks so much for these! I don't do dairy and gluten and am working on eliminating refined sugar... I gobbled my first batch of these up quickly and am about to make them again. Thanks for another delish recipe!
    Reply
  2. The only nuts I can eat are almonds! Any suitable alternative to cashew butter? Desperate to try out some of these gorgeous recipes!
    Reply
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  6. Melissa, these are awesome! I added raw cacao to the dough for double chocolate to entice the fella to eat them. Lol. Note to self...'pulse' means PULSE, dammit! After 2 batches of instant oil slicks, I finally decided to use the processor to blend all ingredients except the chips and cashew butter, then, fold in the cashew butter a bit at a time by hand, then the chips. I obviously can't be trusted with a food processor. The cookie community will be dragging me away for cookie'cide. Very expensive lesson, learned. I tweeted a pic of the successful ones and tagged you. :)
    Reply
  7. I tried these last night and they were really good. I don't have a food processor and tried to use my handheld immersion blender instead which didn't work very well. But I forged ahead and was happy that they came out intact, moist and tasty. Not a big fan of cashews so I used almond butter instead and added a sprinkling of shredded coconut. Yum!
    Reply
  8. I am so excited about this recipe and will try making these tomorrow. Having so many food allergies (gluten, preservatives and so many more), it is hard to find recipes that taste good. I will let you know. Thanks..
    Reply
  9. I made these yesterday and they were so good! I made them smaller so I got almost 2 dozen (well probably 2 dozen if I didn't snack on the dough!) and just cooked them a couple of minutes less. Thank-you so much for the wonderful recipes with real food ingredients!
    Reply
  10. Just made these with almond butter and I can't wait to try them!!! My husband who is a diabetic tasted the dough and said it was good, so I'm sure he's going to love these.
    Reply
  11. Well, I just made these cookies, mostly mixed by hand, as it seized my processor :( Anyway, they were delicious it's true, but when you stop and think about it, all we really did was bake cashew butter, with a little sweetener and chips mixed in. Lol, yummy, but not rocket science.
    Reply
  12. OMG I made these cookies today and they were super delicious! I honestly like them better than regular cookies. They were so moist, chewy and just delicious...not too sweet either. My kids approved them and my son said they are a 10!!!!! Thanks so much for all if your healthy recipes :) I will be making these again!!!!!
    Reply
  13. Tried these today, replacing 1/3 the amount of cashew butter with walnut butter for a more buttery taste (without success). I like the overall flavor just fine but they are a melt-in-your mouth texture, which doesn't bother me except for the fact that it doesn't feel like a chocolate chip cookie. Fine for a creamy chocolate chip cookie flavor, but without the texture. Thank you for your great and simple recipes
    Reply
    1. I'd substitute some almond flour for a better chance at some "crunch" factor. Maybe 2/3rd with 1/3 of the butters. Happy experimenting!
      Reply
  14. These sound delish, but my daughter has a peanut allergy. Do you think I could use sunbutter instead of cashew butter?
    Reply
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  17. Couldn't remember where I got this recipe and I have been making them for quite awhile. We love them! Gave some to my neighbor and she wanted the recipe. Glad I searched and found it as I wanted to give you credit. I will admit the first time I made these and had one warm out of the oven, I wasn't sure I liked them. I put them in the fridge and for me that makes all the difference in my opinion. Everyone in my family loves them and they freeze well too. Thank you for a staple cookie in our household. Also I have added nuts and unsweetened flaked coconut to them and they are fantastic this way too!!
    Reply
  18. I followed the recipe, even made my own raw cashew butter... I ended up with an oily stick mess. I don't know what I did wrong? Any ideas? So sticky it wouldn't even move in the food processor, just clumped up in a ball with a pile of oil underneath. I noticed the cashew butter is pretty warm by the time you're done. Are you supposed to make sure that is room temp before adding the remaining ingredients? If so, I solved my own problem.
    Reply
    1. Sounds like the food processor got too hot. When I make my cashew butter, I wait about 30 minutes before I go to use it in a recipe. This will give the food processor and the cashew butter time to cool off. If it's too warm, it will cause the sugar to seize up and creates the effect you got. Sorry that happened to you. :(
      Reply

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