4 Ingredient Flourless Chocolate Cookies

Melissa King Healthy Cookies, Recipes

I have a treat for you. Flourless Chocolate Cookies.  These decadent 4 ingredient flourless chocolate cookies are so amazing.  They didn’t even last the day at our house!  We ate the entire batch almost immediately.  Most flourless cookie recipes call for oats and banana.  My flourless cookie recipe has no banana or oats!  This recipe makes a small batch and they also freeze well.

4 Ingredient Flourless Cookies - My Whole Food Life

These flourless chocolate cookies are vegan, gluten free and grain free.  They could also easily be nut free if you use sunflower butter instead of almond butter. 🙂  If you like this recipe, you may also like my Flourless Zucchini Brownies or my Super Moist Flourless Brownies.

Flourless Chocolate Cookies

4 Ingredient Flourless Chocolate Cookies

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Prep Time 5 min Cook Time 10 min Serves 9 cookies     adjust servings

The easiest cookie you will ever make. It's healthy too!

Ingredients

Instructions

  1. Preheat oven to 350.
  2. In a food processor , combine all ingredients.
  3. Form into balls and place onto a lined baking sheet . (I used a cookie scoop to form my cookies)
  4. Bake for 10 minutes.
  5. Let completely cool before removing from the cookie sheet.
  6. Store in an airtight container in the fridge.

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Recipe Notes

Please make sure the cookies have completely cooled before removing them from the baking sheet. I tried to grab one before they were cooled and it crumbled on me. I didn't have that issue when they had cooled. These cookies should last a couple weeks in the fridge. You can also freeze them for longer storage. Enjoy!

4 Ingredient Flourless Cookies Steps

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145 thoughts to “4 Ingredient Flourless Chocolate Cookies”

  1. So i made these last night and I was very sad at the appearance because, i made homeade almond butter with my vitamix and i didnt have a recipe, so i used 3c almonds and started blending and when i saw i was making almond flour i added olive oil(bad choice). then the consistency wasnt right it was jiggly and thick like that nickelodeon slime..lol..But i went ahead with it and put it in my food proccessor and added coconut choc chips carob powder vanilla beans and the maple syrup.. They looked gritty and greasy when i put them on the cookie sheet,and didnt smell like cookies.But nevertheless,my boyfriend loved them, so i dunno. I will def. do them again though.
    Reply
    1. When I make my own nut butters, I never make more than 1 cup almonds at a time. Perhaps the Vitamix was too full to turn them into butter?
      Reply
  2. These are in the oven now! I had cashew butter on hand so I used that. If the batter is any indication, then these are going to be delicious!! Thank you for the recipe!!!
    Reply
  5. Hi, I made a very similar recipe which used coconut butter and they were very sweet. I would like to reduce the maple syrup - how do you think that would that effect the consistency? Would I need to add some more liquid? Butter perhaps? Thanks!
    Reply
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  7. I just found your website last night and am so excited to try everything here! I made your overnight lemon coconut oats (featured on Self magazine's tweet) and it was delicious! I am looking to make these cookies now but I only have "Organic Dutch Processed Baking Cocoa" in my house. I realize this is different than cacao, but can you explain why and if using cocoa is ok or I should switch to cacao?
    Reply
    1. Thanks Andrea! I am so glad you found me! I think you can use your cocoa powder in this recipe as well. I use cacao because it contains more antioxidants. Here is a little chart that compares cocoa and cacao http://www.pinterest.com/pin/413909021976977405/
      Reply
  9. Hi Melissa, I just received my cacao powder in the mail and was very excited to start using it...until I noticed in small print at the bottom "Warning: This product contains a chemical known to the state of California to cause birth defects or other reproductive harm." Obviously I found this very alarming, and am about to do some research online, but I wanted to know your thoughts on this. Thank you, Andrea
    Reply
    1. That warning is on every product made in California. I don't think it's too much to worry about. Here is some info I have found. http://www.nowfoods.com/Quality/Proposition-65-Warning-FAQs.htm
      Reply
  10. Thanks Melissa. As a NY resident I've never seen this on a food product before...it just makes me hesitate and wonder. I realize California is more stringent than the rest of the US for these levels, but it is still concerning. Thank you for your response, I love that you respond to all of your comments, even on the older recipes. I have been using your website for a few days now and absolutely love it! I have shared it with several friends who are also enjoying it. Thanks!!
    Reply
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  14. I added some buckwheat grouts, (I gave them a quick grind to break them down slightly), to this recipe and they tasted just like the chocolate afghan biscuits I so adored when I was a child! Thanks Melissa I will be making these often :)
    Reply
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