You really should make these melt in your mouth, flourless vegan chocolate cookies. Our gluten-free chocolate cookies make a great Passover cookie. No one will believe they are Kosher for Passover and flourless. They taste so good!
When you have a craving for a good Vegan cookie, this is the one you will reach for over and over again. It doesn't taste vegan or gluten-free or flour-free. It simply tastes amazing.
How to Make Flourless Vegan Chocolate Cookies
The recipe and ingredients are nice and simple -- it's pretty much a one-bowl recipe!
The result is melt-in-your-mouth cookies that are:
- Vegan
- Dairy-free
- Gluten-free
- Passover-friendy
- Kid and husband approved
Once your oven is preheated and your pan is ready to go, you need to melt the chocolate chips. You can use a double boiler or a microwave for this step. Anymore, I prefer the microwave for melting chocolate, it's simple and fast.
Microwave in 20-second increments, stirring between each. Your chocolate will be melted very shortly. Once the chocolate is fully melted, you will whisk in almond butter and mix well.
Combine the almond meal, potato starch, cocoa powder, sugar, and salt in a separate bowl. Then add the resulting mixture to the melted chocolate and mix it all up using a wooden spoon, until well incorporated. Fold in the hazelnuts.
The cookie dough will be loose, similar to a brownie batter. Spoon about 2 tablespoons of batter into one spoon, and with the help of another spoon push the batter onto the lined baking sheet. Try to keep the shape in a circle.
Bake for 10 minutes and let the vegan chocolate cookies cool completely before removing them from the tray.
Ingredients for Flourless Dark Chocolate Cookies
- Vegan chocolate chips. These gorgeous gluten-free chocolate cookies are very chocolatey. You will get a very intense chocolate flavor if you use 70 % cocoa dark chocolate chips, and a less intense flavor with semi-sweet chocolate chips. A combo of both types of chocolate chips is a good compromise.
- Vegetable oil or coconut oil. Coconut oil is healthier, but may add a slight coconut flavor to your cookies and may also result in a dryer cookie.
- Almond Butter. You may use peanut butter or any seed butter. But we like the way these cookies taste with almond butter the best. If the almond butter seems a little dry place it in the microwave for 5-10 seconds to soften or mix well in the jar.
- Almond Meal.
- Potato Starch.
- Unsweetened Cocoa Powder.
- Sugar.
- Roasted Hazelnuts. Chocolate hazelnut is a classic combo, but you can use any nuts here: walnuts, pecans, almonds, etc. Just make sure they are roughly chopped, so you can get that crunch and texture.
- Salt.
The Story Behind this Vegan Cookie Recipe
The first time we made these flourless chocolate cookies was during Passover last year. It was the second day of the holiday and we needed some kind of dessert, so we had to figure something out! With the oven at a set temperature and not being able to use any appliances or write the recipe for that matter, we started mixing a bunch of ingredients together in a bowl... and this was the result. They didn't even make it to dinner!
So I had to rely on my memory to recreate the recipe, and I think I got pretty close! This is some serious chocolatey goodness right here.
Tips to Make the Best Flourless Cookies
Make sure you do not overcook the chocolate chips if using a microwave. It is easy to scald the chocolate. Heat the chocolate in twenty-second increments, and make sure to stir it between each because chocolate chips hold their shape even after melting. If you don't stir, you won't realize they are already melted and ready to go. Once overheated, the chocolate chips will seize and turn into a lumpy mess.
We found that mixing 45% cocoa chocolate chips with 70% cocoa chocolate chips yields the best results.
FAQ
Are flourless chocolate cookies gluten-free?
Yes. Our flourless chocolate chip cookie recipe is definitely gluten-free. The one thing you should definitely check is the label for your chocolate chips. Most, but not all chips are gluten-free.
Can you freeze flourless chocolate cookies?
Yes. Freeze these cookies in a sealed freezer-safe plastic baggy for up to three months. To help keep them from drying out, you can wrap each cookie in parchment paper first.
How do I store leftover chocolate cookies?
Like most cookies, these can be kept in a good quality plastic baggy or airtight container at room temperature for several days until you've eaten them all.
Can I make the vegan chocolate cookies ahead for an event?
Yes. These cookies are pretty stable at room temperature and can be made ahead a few days before your event or Passover as long as you keep them sealed in an airtight container. Refrigerating them may work even better to keep them fresh longer.
More Great Vegan Cookies to Enjoy
Double Chocolate Chip Cookies with Pink Salt and Tahini
Vegan Butter Cookies With Sparkling Sugar
Middle Eastern Maamoul Cookies
Thumprint Cookies with Pear Jam
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Flourless Vegan Chocolate Cookies
- Total Time: 20 mins
- Yield: 12 1x
- Diet: Vegan
Description
You really should make these melt in your mouth, flourless vegan chocolate cookies. Our gluten-free vegan chocolate cookies make a great Passover cookie. No one will believe they are Kosher for Passover and flourless. They taste so good!
Ingredients
- 1 ⅓ cups vegan chocolate chips, semi-sweet or dark. See note 1
- ¼ cup vegetable oil or coconut oil
- 2 tbsp almond butter, at room temperature. See note 2
- ⅔ cup almond meal
- ½ cup potato starch
- ¼ cup unsweetened cocoa powder
- ¼ cup sugar
- 1 cup roasted hazelnuts, roughly chopped. See note 3
- ¼ tsp salt
Instructions
- Preheat oven to 350F. Line a large baking sheet with parchment paper
- Melt chocolate chips with the oil in a large bowl, over a double boiler or in the microwave ( at 20-second increments, stirring each time). Once melted, whisk in almond butter and mix well.
- In a separate bowl, combine almond meal, potato starch, cocoa powder, sugar and salt. Add to melted chocolate and mix using a wooden spoon, until well incorporated. Fold in the hazelnuts
- The cookie dough will be loose, similar to a brownie batter. Spoon about 2 tablespoons of batter into one spoon, and with the help of another spoon push the batter into the lined baking sheet. Try to keep the shape in a circle.
- Bake for 10 minutes and let them cool completely, before removing them from the tray.
Notes
- You can use your favorite chocolate here. The darker the chocolate the more intense the chocolate flavor. We found that mixing 45% cocoa chocolate chips with 70% cocoa chocolate chips yields the best results.
- You may use peanut butter or any seed butter. But we like the way these cookies taste with almond butter the best. If the almond butter seems a little dry place it in the microwave for 5-10 seconds to soften or mix well in the jar.
- You can use any nuts here, walnuts, pecans almonds, etc. Just make sure they are roughly chopped, so you can get that crunch and texture.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Oven
- Cuisine: Passover
Nutrition
- Serving Size: 1 cookie
- Calories: 187
- Sugar: 13
- Sodium: 291
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 2
- Protein: 3
- Cholesterol: 0
Pola
I am a frequent and serious baker. Not sure exactly why, but these cookies were horrible. I tried experimenting with different baking times, but nothing worked. Even half baked they were dry. Finally I rolled the dough into balls and rolled in powdered sugar and served as truffles so as to not have to dump expensive, good Cocoa powder and chocolate. These were a major fail
Vicky & Ruth
We're really sorry the recipe didn't work out for you. We made these for the holiday a couple of days ago and they turned out good. We will test it again to make sure all the measurements are right.
Donn
Tend to agree with Pola..I did exactly according to instructions and there's no way they can come out as nice as the picture above. The "dough" was a liquid and spread out on the tray. Major flop!
Vicky & Ruth
Hi Donn,
We are so sorry you were not happy with our vegan flourless chocolate cookies. We sent this recipe to one of our recipe testers and she said, they came out great, delicious and sinfully chocolaty. We are not sure what went wrong when you made the recipe. The cookie dough is a little loose it needs to be placed on the baking with the help of two spoons. We are going to add that to our instructions.
Rebecca Klempner
The batter is very, very loose--there is no "using two spoons." You can just pour generous tablespoonfuls onto parchment paper/silpat.
Nonetheless, the cookies that resulted were just at chocolatey as promised, just shaped more like disks and thin, like lace cookies. The only real problem that I had was removing them from the tray--you really, really have to let them cool completely, then peel back the parchment paper and delicately place each cookie in the container.
Vicky & Ruth
Flourless cookies can be tricky, we are glad you enjoyed them.
Raquel
I just made these and they turned out great! They are chocolatey and fudgey, the batter was a little loose but they baked perfectly. I didn't experience any issues with these cookies. I made one batch and they were finished in a day and everyone was asking for more!
Vicky & Ruth
We are so happy they were a success for you.
Lee
I just made 4 batches of these for passover and they were a huge success! I started off with a double batch and within hours they were almost finished, so i had to make more! These cookies are perfect for anyone who is a real chocolate lover! I added almonds to the second batch for an extra crunch and they were fantastic! Thank you for such a great recipe
Vicky & Ruth
So glad you enjoyed the recipe! Thank you for the feedback.
Wendy
Do you use almond flour or almond meal in this recipe?
Vicky and Ruth
We are not sure what the difference is. We think it's just two names for the same thing unless we are mistaken. What we used in this recipe is basically finely ground almonds, they can the whole or blanched.
Robin Kirby
If you make them with peanut butter, they are not kosher for Passover. Peanuts are legumes.
Vicky and Ruth
Hi Robin, thank you for your comment. Peanuts are kitniyot and a lot of Sephardim do eat them during Pesach.
Toby Gorelick
1/4 tablespoon cocoa??? Is that an error???
Vicky and Ruth
Hi Toby,
Yes, it's an error. Thank you so much for catching it. It's 1/4 cup of cocoa powder.
T
Mine didn’t spread at all! I’m thinking that the variability in peoples results is coming from the fact that the instructions never say when to add the almond butter.
Vicky and Ruth
Thank you for your feedback. We will check on that!