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Flourless Chocolate Chip Cookies (Gluten Free, Paleo)

Last week I told you about my love for chocolate chip cookies and how hard and tempting it is for me to just turn my back to the smell of a freshly baked cookie when I walk past a bakery. I posted my recipe for these amazing Soft and Chewy Chocolate Chip Cookies made with almond flour,  butter, egg, arrowroot powder, vanilla and chocolate chips.

Today I want to share with everyone the most delicious chocolate chip cookies recipe made with no flour at all! I have taken the flour out and replaced it with a mixture of fresh almond and pecan butter. I used raw sprouted almonds and pecans and processed them in the food processor until soft and creamy like peanut butter.

Paleo Flourless Chocolate Chip Cookies

These are the simplest and fasted cookies to make. They taste just like a regular cookie, has a soft and chewy consistency and melt in your mouth.

The recipe makes 18 cookies and you can store them in an air tight container at room temperature. If you can wait and not eat them all in one day, I found that they taste even better the next day!

Paleo Flourless Chocolate Chip Cookies

Flourless Chocolate Chip Cookies (Gluten Free, Paleo)
Author: 
 
Ingredients
  • 1 cup almonds
  • 1 cup pecans
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • 3 tablespoons raw honey
  • ¼ cup chocolate chips (Enjoy Life)
  • pinch of salt
Instructions
  1. process the almonds and pecans in a food processor until creamy and smooth like peanut butter
  2. whisk the egg, vanilla, honey and salt in a separate bowl, then gently fold in the almond/pecan butter
  3. gently mix in the chocolate chips
  4. spoon a tablespoon of the batter onto a cookie sheet lined with parchment paper, add some extra chocolate chips on top of each cookie and bake at 350°F for about 15 minutes or until the edges start to turn brown
  5. let cookies cool on a wire rack

Recipe makes 18 cookies. Store in an air tight container.

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Love to hear your comments on this!

Comments: 31

  1. Kerryanne May 24, 2013 at 7:47 pm Reply

    Do you have to use raw honey? I live in the UK and have no idea where to source it. Would normal honey be ok? Many thanks :)

    • adriana May 25, 2013 at 11:35 am Reply

      “normal honey” would work. Raw honey is just honey that has not been processed. Look for any or all these words on the label of the honey you purchase: unheated, unfiltered, unpasteurized, organic, raw honey

    • Sarah September 15, 2013 at 6:44 am Reply

      Hi there, it’s a bit of a while later but you might see this! You can get raw honey in lots of places in the UK – some supermarkets (Waitrose do Littleover Apiary honey) and farm shops but here it’s usually called cold pressed, cold extracted or cold spun, something along those lines is what you want to look for on the label. It’s the lack of heating that preserves the natural enzymes and other biological compounds. It means you have to spend a lot of time reading labels in the honey aisle but it’s worth it :-) Good luck

  2. Kathie Frank May 27, 2013 at 3:11 pm Reply

    I made these exactly to the letter of the recipe, but when I was done blending everything together, the oils from the nuts was everywhere. Is that normal?

    • adriana May 28, 2013 at 9:23 am Reply

      My guess is that you over mixed the nuts along with the other ingredients in the food processor. It is best to place the almond/pecan butter in a separate bowl and mix by hand the other ingredients

  3. [...] Chocolate Chip Cookies (dairy and gluten free) Recipe from: Living Healthy With Chocolate Ingredients 1 cup almonds 1 cup pecans 1 large egg, room temperature ½ teaspoon vanilla extract 3 [...]

  4. purabinaha June 4, 2013 at 7:51 am Reply

    I loved the name of your blog! This recipe is something I would love to try, as it is flourless!! http://www.cosmopolitancurrymania.com/

  5. 80%Paleo June 20, 2013 at 1:49 pm Reply

    What about if you are allergic to nuts? I need a Paleo cookie recipe that is nut-free, gluten-free, refined sugar-free and soy-free.

    • adriana June 20, 2013 at 2:11 pm Reply

      substitute the almonds and pecans on this recipe for sunflower seeds

  6. veronica July 2, 2013 at 9:24 am Reply

    Could i just use almond butter or peanut butter? What would the measurements be?

    • adriana July 2, 2013 at 9:27 am Reply

      yes, use 1 cup. I made my own butter by using 1 cup of almonds and 1 cup of pecans, but sure you can use any nut butter

  7. Anna July 10, 2013 at 6:40 pm Reply

    I really want to try this ! could you use organic molasses instead of honey ?

    • adriana July 11, 2013 at 7:39 am Reply

      yes, but you might have to adjust the amount added and it will change the taste of the cookies a little

  8. Debbie July 18, 2013 at 5:01 am Reply

    We made these last night and though they were pretty good, they didn’t taste like a regular cookie, nor did they look anything like the picture above, but I don’t know if that’s because the nuts weren’t blanched…either way, good recipe, just don’t expect it to taste exactly like a regular old-fashioned chocolate chip cookie. I actually find regular cookies to be too sweet, so these were a perfect amount of sweetness to satisfy that craving while using much more wholesome ingredients!

  9. [...] 11. Flourless Chocolate Chip Cookies Even though these cookies don’t hve flour in them, they come out looking great, and tasting just like you’d expect them to. It becomes apparent the longer you bake Paleo treats that all-purpose flour is hgihly overrated, and in addition to providing zero in the way of nutritional value, it simply doesn’t provide the same sort of taste and texture. This is using two types of nuts to produce the batter. If you’ve never baked without flour the first time takes a leap of faith, but when you see how it works you’ll be hooked and wonder why you didn’t try it sooner. [...]

  10. […] this healthy chicken chili for supper and it is so delicious! I also finally decided to make these Clean Flourless Chocolate Chip Cookies that I found a while back! Don’t get me wrong,  they’re not exactly like the chocolate […]

  11. angela September 11, 2013 at 3:54 pm Reply

    i made these and they taste great, but didn’t look like yours. i was wondering if it was because my food processor after much effort on its behalf didn’t want to turn those nuts into a butter consistency?!

    • adriana September 12, 2013 at 7:10 am Reply

      That could be the reason since the consistency of your ingredients are different.

  12. Ankeeta October 14, 2013 at 7:45 am Reply

    Again, pecans for walnuts? or double the almonds?

    • adriana October 14, 2013 at 9:30 am Reply

      pecans will work as well

  13. Amber October 27, 2013 at 12:51 pm Reply

    Do the nuts need to be blanched?

    • adriana October 28, 2013 at 8:47 am Reply

      The nuts do need to be blanched.

  14. Jess November 1, 2013 at 11:54 am Reply

    I added 1/2 tsp baking powder and they rose and are delectible! I’m wondering if maybe you accidentally omitted baking powder in your recipe, since others have commented on how theirs didn’t look like yours? I’ve made these 3 or 4 times now, once even with 1/2 c almond butter and 1/2 c cocoa hazelnut butter (oh yum!) and with the added 1/2 tsp baking powder they always come out perfect.

    • Jess March 1, 2014 at 1:45 am Reply

      oops – I never use baking powder! I meant to say baking soda. I just made these again and they never fail to come out perfect.

  15. Rose November 24, 2013 at 8:00 pm Reply

    I used half peanut butter and ‘fake’ butter. I hope it works :)

  16. Sarah January 17, 2014 at 6:09 pm Reply

    This is a delicious alternative for those of us avoiding all flour. I feel I should mention differences in what I did to get these to work, however.

    I took Jess’ advice and added 1/2 tsp baking powder. Only then did my mixture seem to cooperate.

    I blended the nuts separately in my Vitamix as instructed and hand mixed everything together as instructed. Things were looking terribly sloppy in my mixing bowl until I added that baking powder. Immediate difference with that little bit of added chemistry. I highly recommend it if you aren’t avoiding that ingredient for any legit reason.

    Chill the mixture for about 15 min. after mixing in the chips, and it’ll help with the handling. Some separation of nut oils will occur, but don’t bother mixing it back in; it’ll just separate while you’re literally balling up the cookie wads and drizzle down your hand. Find an alternative use for it, but I couldn’t think of one with that egg being an issue. Any ideas?

    You must mould the cookie balls into shape before placing them on the tray. They will not spread much if scooped from a ball shape. On my second round, I flattened them into 1/2″ thick, 2″ wide slabs, and this worked great. They retain almost whatever shape you mould them into with very slight expansion.

    Also, do not expect these to taste like normal cookies as advertised, nor will they come out looking like that picture. The main ingredients are nuts, and if you think nuts and honey will taste or react exactly like wheat flour and brown sugar, your palette is a train wreck. These will come out darker (the nuts listed make a darkish cookie), have a spongy consistency on the outside, and the flavor has that rainbow cookie hint to it (duh, almonds).

    A strange recipe, and the only one I’ve found that doesn’t demand your blood sugar be spiked by flour, but I recommend it for the alternative-seeker!

    • adriana January 26, 2014 at 11:15 am Reply

      Sarah, I am sorry you had trouble making this recipe. The cookies on my photos above were made exactly as described above and that is how they should look like. There is no reason to use baking powder here and the reason your mixture was oily was probably because you over mixed the nut butter with the other ingredients. The best thing is to make the nut butter in your vitamin or food processor, whisk all other ingredients together in a separate bowl, then gently folding in the nut butter and chocolate chips in to the bowl. The cookies do spread during baking also as long as you don’t chill the mixture. Hope that helps.

  17. Julie January 19, 2014 at 11:35 pm Reply

    HI Adriana my daughter made these cookies today…..they are so yummy and have a really lovely chewy texture to them, thanks so much for this recipe. Julie xx

    • adriana January 21, 2014 at 2:08 pm Reply

      :)

  18. Crista March 11, 2014 at 10:40 am Reply

    Hi what are the nutritional facts for this recipe? They look good trying to see how heathy they are for me Thanksss!!

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