Flourless Chocolate Chip Cookies
Flourless Chocolate Chip Cookies
These Flourless Chocolate Chip Cookies are the perfect gluten-free treat, made with protein-rich almond flour. They require only a handful of ingredients to get started. I love how they’re crispy on the outside, and buttery-tender on the inside!
You don’t need eggs, butter, or milk to make amazing chocolate chip cookies with almond flour, and let me show you how. Almond flour is a nutritious flour made of ground almonds and is low-carb, gluten-free, grain-free and high in healthy fats. So on a plant-based diet, almond flour is a great nourishing flour to bake with, and it also makes the best chewy chocolate chip cookie recipe.
They’re ready to enjoy in under 30 minutes and take just minutes to prep for baking. Enjoy these delicious cookies for a healthier treat anytime of day! Oh and if you want something extra delightful combine it with a smoothie bowl. Its like a match made in heaven!
No Flour Chocolate Chip Cookies
Ingredients
- 250 g almond flour
- 80-100 g brown sugar
- 60 g coconut oil melted
- 1 Tbsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1 tsp coarse sea salt
- 1 Tbsp arrowroot
- 100 g dark chocolate cut into chunks
Instructions
- Preheat the oven to 170ºC/350°F and line a large baking sheet with parchment paper. Set aside.
- In a large bowl, stir together all the ingredients except dark chocolate. Mix well using your hands until and doughy. Fold in the chocolate chunks and combine.
- Use a large cookie scoop or heaping tablespoon to drop the cookie dough onto the prepared baking sheet.
- Use your hands to flatten the cookies then bake at 170ºC/350ºF for 12 minutes, or until the edges look lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for ten minutes to set. Transfer to a wire rack to cool completely.
Notes
Since almond flour cookies soften if left at room temperature overnight, I recommend eating them the same day you prepare them for the crispiest texture, or storing them in an airtight container in the refrigerator or freezer. When served straight from the freezer, they are extra crispy.
More Healthy Snack Recipes
For more healthy inspiration, these recipes all make simple, healthy snacks too:
Jackfruit Massaman Curry Plant-Based
JACKFRUIT MASSAMAN CURRY made easy!
My plant-based version of Massaman curry is just as flavorful and aromatic as the traditional dish. It pairs well with rice, quinoa, noodles, or low-carb cauliflower or zucchini noodles. It is nutty, savory, fresh from the lime juice, and soothing. You can adjust the level of spice. There are several plant-based options for Massaman curry paste available in asian shops or online stores. As always I like to keep things simple so this recipe requires only 10 ingredients.
If you have never used jackfruit, this is the perfect recipe to try. Nowadays, you may get canned jackfruit at Asian stores or your neighborhood supermarket. The jackfruit adds a stringy, thick, chewy texture, absorbing the flavors of the rich, creamy sauce. This Jackfruit Massaman curry is simply phenomenal, and even fussy eaters will love it! The flavor is rich and savory, with a perfect amount of spice. I have marinated my jackfruit in soy sauce, apple cider vinegar, maple syrup, and liquid smoke overnight. This is optional but can elevate your dish to a whole new level!
You may use a variety of vegetables, making it quite flexible.
Veggies: mini corn, broccoli, green beans, red bell peppers, zucchini, bamboo shoots, baby corn, cauliflower.
Plant-based meat substitute: tofu, tempeh, seitan, jackfruit
Storing Instructions: For best results, store curry in an air-tight food container. It will last up to 5 days and up to 4 weeks in the freezer. When frozen thaw overnight in the refrigerator and reheat on the stove.
For more meal-prep ideas check out my cookbook including a 3 month program.
Jackfruit Massaman Curry
Ingredients
- 1 can young jackfruit
- 1 small red onion cut in thin slices
- 1 Tbsp sesame oil
- handful dried tomato soaked in water overnight
- 150 g broccoli cut in bite size florets
- 150 g cauliflower cut in bite size florets
- 1 can coconut milk full fat
- 1-2 Tbsp massaman curry paste
- fresh lime
- roasted peanuts crushed
Instructions
- In a pan add the sesame oil and sauté onion until translucent.
- Add the dried tomatoes, broccoli, cauliflower, coconut milk and massaman curry paste. Stir to combine. Cover with a lid and let simmer for about 3-5 minutes or until vegetables a re soft. Then turn off heat.
- Add the fresh lime juice and serve with crushed peanuts or sesame seeds.
Kimchi Cucumber Recipe under 30 Minutes!
Cucumber Kimchi are very easy and great to prepare ahead of time plus they make a super delicious crunchy side dish for any type of meal for lunch or dinner. No need to ferment these cucumbers before you can eat them! This is an under 30 minute Cucumber Kimchi Recipe that’s fizzy and pungent just like the real thing!
This fresh cucumber kimchi recipe will get you covered with a bright red, savory, pungent kimchi that’s so good you will want to eat it all the time!
The Korean chili flakes appear to be quite spicy, however in my experience, they are not as hot as other chili flakes, like the Thai variety, for instance. Gochugaru flakes are considerably less spicy and milder. Because of this, it’s a great option for those like me who don’t like spicy food.
And if you liked this dish, you might also like sauerkraut. Check out my recipe for authentic German sauerkraut. I’ve eaten a lot of sauerkraut in my life as a German, but the best was always handmade.
Can’t wait for you to try these recipes. Love, always. xx
Kimchi Cucumber Recipe
Ingredients
- 10-12 pieces Pickling cucumber sliced into 4 sticks lengthwise
- 1 Tbsp Sea salt
- 2 Tbsp Tomato paste
- 3 Tbsp Gochugaru flakes korean red chili
- 3-4 Tbsp Rice vinegar
- 2 Tbsp Agave nectar or similar
- 2 Tbsp Sesame oil
Instructions
- Place the cucumbers in a large container. Add the salt, combine using your hands and cover with a cloth or lid. Set aside for about 15min.
- In a mixing bowl, combine the rest of the ingredients and mix well.
- Once vegetables are wilted, pour out the water. Add the sauce to the cucumbers and combine.
Date Coconut Confection Recipe
Date Coconut Confection
This raw vegan date coconut confection highlights the sweet natural caramel flavor notes in dates and is the perfect nutrient-dense snack! Made with only two ingredients, coconut and dates, these coconut date confections are naturally sweet without any refined sugar. For a fun presentation, they can also be pressed into candy molds. It is one of our favorite snacks to have and friends and families love it. They will ask for more and won’t believe this confection is raw vegan.
Once you’ve tried the basic recipe, though, you can experiment with adding other ingredients to add more variety. If you love this recipe you will love this Cranberry Peanut Confection. The combination of cranberry and peanut butter ugh it’s divine!
If no liquids have been added to the mixture, these can be kept at room temperature. They will keep for several weeks. If you pre-soak the dates or add any liquids, they will need to be stored in the fridge.
Date and coconut confection
Equipment
- Food Processor
Ingredients
- 200 g shredded coconut
- 15-20 pieces medjool dates pitted
Instructions
- In a blender add the dates and blend until creamy in consistency.
- Now add the shredded coconut and blend until well cooperated.
- Form into confections and cover with more coconut.
No-Bake Chocolate Sesame Cookie Recipe
No-Bake Chocolate Sesame Cookies
One of a kind chocolate cookie recipe. The toasted sesame seeds provide texture and depth of taste. Its nutty, a hint of salt, and notes of exotic sesame linger long after the cookies has disappeared. In much the same way that my chocolate fudge somewhat take you by surprise, these behave in much the same way.
Chocolate Sesame Chip Cookie
Equipment
- Blender
Ingredients
- 500 g chestnut (cooked)
- 4 Tbsp cacao powder
- 4-5 Tbsp maple syrup
- 3 Tbsp coconut oil
- pinch sea salt
- 3-5 Tbsp black sesame seeds (roughly grinded)
Instructions
- In a blender combine all ingredients except the black sesame. Blend until smooth and well combined.
- Using your hands form about 3cm diagonal mini cookies and cover with sesame seeds.
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