Vegan Flourless Chocolate Cookies. We might as well have called these the “let’s wing it” cookies!
The first time we made these 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!
The recipe and ingredients are nice and simple: melted chocolate, safflower or coconut oil, almond butter, almond meal, potato starch, unsweetened cocoa powder and sugar ( which in my opinion could be optional, since the chocolate is already plenty sweet!). And it’s pretty much a one bowl recipe!
The result are melt-in-your-mouth cookies that are:
- Dairy free
- Gluten free
- Passover friendy
- Über fudgy ( and if you tell anyone I used the word “über” I will deny it)
- Kid and husband approved
And most importantly, proof that my freakishly good memory still works 😉
- ⅔ cup vegan chocolate chips
- 2 tbsp safflower or coconut oil
- 1 tbsp almond butter, at room temperature
- ⅓ cup almond meal
- ¼ cup potato starch
- 2 tbsp unsweetened cocoa powder
- 2 tbsp sugar
- ⅛ tsp salt
- Preheat oven to 350F. Line a baking sheet with parchment paper
- Melt chocolate chips with the oil in a large bowl, over a double boiler or in the microwave ( at 30 second increments, stirring each time). 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
- Working with 1½ tablespoons at a time (we like using a small ice cream scoop), scoop dough onto the lined baking sheet. Bake for 10 minutes and let them cook completely.