Soft, chewy flourless chocolate cookies have a perfectly rich taste and roasted nut cranch. These cookies are as healthy as they can get, made with coconut oil and almond meal; they also are gluten-free and dairy-free. This recipe is very simple, made with almost no-fuss at all.Jump to Recipe
These cookies are made with wholesome ingredients. With healthful all-stars like coconut oil and almond meal. What’s more, they’re effortless and easy—a real no-fuss recipe.
Every ingredient is intentional here.
1. Preheat the oven to 375F.
2. In a large mixing bowl, whisk eggs with sugar. Add melted and slightly cooled coconut oil. Add cacao powder, salt, flour, mix well.
3. Prepare a large baking sheet by lining it with parchment paper. Use a tablespoon (dipped in cold water) to scoop the batter for each cookie, arrange on the baking sheet, sprinkle with nuts, and slightly flatten with a fork.
4. Bake on the middle rack for 15 minutes.
Much of the success of these cookies depends on step 3. That is, how you are getting them onto the baking sheet. The tablespoon measure will give you a consistent cookie size. Dipping the tablespoon in the water stops the dough from sticking to the spoon.
Flattening the cookies with a fork is essential for creating the right texture and shape.
Serving and Storing:
These cookies go great with a cup of coffee or your favorite nut milk. Store in an airtight container.
The cookies are a great candidate for ice cream cookie sandwiches. Make sure the cookies are completely cooled. Then, press down a scoop of ice cream between two cookies. You can eat them like this immediately or freeze them for later.
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