flourless cookies

Almond Flour Chocolate Chip Cookies that are naturally gluten-free, perfectly chewy, buttery (but with no butter), a bit cookie-doughy in the middle and super yum. Mixed up and ready in under 20 minutes!  

Almond Flour Chocolate Chip Cookies

vanilla extract

flour

baking powder

salt

cinnamon

chocolate

flaky sea salt (for sprinkling on top)

Preheat oven to 350°F (175°C) and line a baking tray with a silicone baking mat or parchment paper. Set the tray aside, away from the oven so it doesn&#x27;t get warm.

In a large mixing bowl, add the nut butter, milk and vanilla extract. Whisk together until combined. Be sure to scrape the whisk off well when you remove it from the bowl, so that you don&#x27;t waste any.

Add the almond flour, sugar, baking powder, salt and cinnamon to the bowl and mix really well with a wooden spoon or spatula until you can&#x27;t see any dry flour anymore and it looks like cookie dough. It starts off looking like it will be too dry but suddenly comes together as you stir it. Then add the chocolate chips and stir them through.

Roll into balls and place on the baking tray with about 2 inches free space between each one . I used an ice cream scoop to portion my dough so they were all the same size or you can measure about 2 tablespoons of mixture for each one.

With slightly damp fingers (dip them in a cup of water and shake them off) press the top of each ball down to flatten it so it&#x27;s about half an inch thick. The water stop your fingers sticking to the dough.

Stick a few extra chocolate chips in the top of each one and sprinkle with flaky sea salt, then bake for 15 minutes.

Remove from the oven and leave on the tray for 10 minutes before transferring carefully to a cooling rack. It is normal for them to be really soft while hot but they firm up as they cool.

Once completely cool store in an airtight container.

https://embed.mediavine.com/videos/cqzzjii6k82iqy8ocoua

Almond Flour Chocolate Chip Cookies that are naturally gluten-free, grain-free, perfectly chewy, buttery (but butter/oil-free), a bit cookie-doughy in the middle and super yum. Mixed up and ready in under 20 minutes!

These flourless peanut butter cookies only take one bowl and are a breeze to whip up. Their ultra-rich flavor makes them perfect for peanut butter lovers!

4 Ingredient Peanut Butter Cookies

sugar

peanut butter

tsp vanilla extract

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, then set aside.

Using a stand mixer (or hand mixer + large bowl), whip together granulated sugar, peanut butter, egg, and vanilla extract until thoroughly combined, about 8-10 minutes. Batter will be a little crumbly; this is okay.

Using a 1 tablespoon cookie scoop, scoop out dough and roll it between your hands. Place cookie ball on prepared baking sheet. Use a fork to gently press a criss-cross pattern in the dough (see above video for example.) Repeat this step until all dough is used, placing cookies about 2 inches apart on the baking sheet. 

Bake cookies for about 10 to 12 minutes or until cookies have dried and are no longer as shiny. Note that cookies will not expand or grow as much while baking; this is okay.

Let cookies rest on the baking sheet for 5-10 minutes, then transfer to a wire cooling rack to cool completely.

https://embed.mediavine.com/videos/gvzip3tsz1fmzgq2bhvt

4 Ingredient Peanut Butter Cookies! These flourless peanut butter cookies only take one bowl and are a breeze to whip up. Their ultra-rich flavor makes them perfect for peanut butter lovers!

Flourless Almond Butter Cookies are easy to make with just 4 healthier ingredients - almond butter, egg, coconut sugar and dark chocolate chips!

Flourless Almond Butter Cookies

almond butter oil

coconut sugar

chocolate chips

Mix together creamy natural almond butter, one egg, coconut sugar and dark chocolate chips until incorporated.

Refrigerate the cookie dough for 30 minutes.

Use a 1 ½ tbsp scoop and drop each cookie dough ball onto a sheet pan lined with parchment paper. Roll the dough into balls and press to form round disks.

Bake for 8-12 minutes in an oven preheated to 350 degrees.

Transfer to a baking sheet to cool. They will harden as they cool.

These flourless Brownie Crinkle Cookies are rich and fudgy like a brownie but shaped like a cookie. Made lighter, grain-free and gluten-free with almond meal and they have no oil or butter.

Fudgy Flourless Crinkle Brownie Cookies with Sea Salt

Nonstick cooking spray

almond meal (such

cocoa powder

baking soda

chocolate chips (I used Lily's sugar-free)

Flaky sea salt (such as Maldon, as needed)

In a medium bowl, whisk the egg whites, sugar and vanilla with a mixer until frothy, 1 1/2 to 2 minutes.

In a large bowl, whisk together the almond meal, cocoa powder, salt, and baking soda.

Add the egg white mixture and stir with a spatula until combined. Fold in the chocolate chips.

With a spatula, roll into 2 balls then wrap with plastic.

Refrigerate 2 to 3 hours or overnight, the dough must be chilled before baking.

Preheat the oven to 350°F. Line 2 cookie trays with parchment.

Working with 1 dough ball at a time (leave the other in the fridge), roll the dough into 2 level tablespoon size balls about 1 oz each.  Flatten the dough slightly into a round.

Place 2 inches apart on the prepared baking sheet and sprinkle with flaky salt (if desired). If the dough softens, stick it in the freezer for a few minutes to re-chill it.

Bake for 10-11 minutes, until just set on the edges.

Let the cookies cool on the baking sheet at least 15 minutes. They will continue to cook slightly as they sit on the baking sheet.

Eat warm or let cool and store in an airtight container for up to 4 days. Refrigerate up to 7 days.

These Flourless Brownie Crinkle Cookies are rich and fudgy like a brownie but shaped like a cookie. Made lighter, grain-free and gluten-free with almond meal and they have no oil or butter. 

PRINT RECIPE: https://www.skinnytaste.com/fudgy-flourless-crinkle-brownie-cookies-with-sea-salt/

Flourless Brownie Crinkle Cookies

Soft, chewy and they&#x27;ll be your new fave PB cookies!! One bowl, no mixer, no butter, naturally gluten-free! Love it when something so easy tastes so amazing!!

The Best Flourless Peanut Butter Cookies

light brown sugar, packed

To a large mixing bowl, add all ingredients...

To a large mixing bowl, add all ingredients and stir to combine using a spoon. It takes some elbow grease and it’s okay for the dough to be slightly granular because the sugar absorbs into the dough over time as the dough chills.

Using a medium 2-inch cookie scoop, form two-tablespoon...

Using a medium 2-inch cookie scoop, form two-tablespoon mounds, place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350F, line a baking sheet...

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet), flatten slightly using a fork to make a criss-cross pattern if desired.

Bake for 8 minutes, or until edges are...

Bake for 8 minutes, or until edges are set and tops are barely set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool; don’t overbake.

Allow cookies to cool on baking sheet for...

Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

These peanut butter honey cookies are healthy, gluten-free and have the perfect texture. Not to mention they use just 5 ingredients and taste absolutely amazing!

Peanut Butter Honey Cookies

honey

oat flour

Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.

In a mixing bowl, beat together the peanut butter, honey and eggs. Beat in the oat flour and baking soda.

Scoop the dough into tablespoon-sized scoops and form into balls. Place on a baking sheet and gently flatten. Use a fork to make a cross hatch pattern on the top.

Bake on the center rack for 8 - 10 minutes until the cookies are lightly golden brown.&nbsp;

Remove from oven, allow to cool on the pan for at least 15 minutes. This allows the cookies to "set". Slightly reheat in the microwave if desired and enjoy!

This may be the healthiest cookie recipe you've ever had. Make Lauren Toyota's vegan, gluten-free, flourless, oatmeal cookies made in just one bowl.

Lauren Toyota's Vegan, Gluten-Free, Flourless One-Bowl Oatmeal Chocolate Chip Cookies

golden flax meal

water

bananas,

C natural unsalted natural peanut butter

tbsp neutral vegetable oil coconut oil

maple syrup

vanilla extract (can omit if you don't have)

C old fashioned gluten-free rolled oats

tsp sea salt

tsp baking powder

tsp cinnamon

C vegan chocolate chips

C rough chopped pecans (optional)

Prep your oven

Preheat the oven to 375°F and line a large baking sheet with a silicone mat or parchment paper.

Make the cookie "dough"

In a large mixing bowl combine golden flax meal and water and set aside to thicken. Once the flax mixture is thickened add mashed bananas, peanut butter, oil, maple syrup, and vanilla extract if using. Use a whisk to combine this really well. To the bowl add rolled oats, sea salt, baking powder, cinnamon, chocolate chips, and pecans. Use a spatula to fold the mixture together until well combined. Take a heaping tablespoon, nearly 2 tablespoons of batter, and form it into a ball. 

Bake the cookies

Place these spaced an inch apart on the baking sheet. Slightly flatten the cookies with your hand and shape them into circles or leave them as mounds if you prefer. They will not spread much during baking. Continue baking in batches, one baking sheet at a time on the middle rack for about 14 to 16 minutes per batch or until a toothpick comes out mostly clean from the center. The bake time may vary depending on how moist your cookies are, to begin with, which may depend on how ripe your bananas are.


Let cookies rest

Let the cookies rest on the baking sheet for about 10 minutes before removing with a spatula onto wire racks to cool. They should not appear raw at all on the inside. They will have a soft-baked texture once cooled.

Enjoy and store leftovers

Store in a container that's not air-tight at room temperature or in the fridge.

Hearty, perfectly sweet granola cookies made with oats, nuts, and dried fruit. Gluten-free, plant-based, and SO delicious. Just 10 ingredients and 1 bowl required!

Easy Flourless Granola Cookies

cashew butter ((or another nut

almond butter ((or another nut

tsp baking soda

Tbsp coconut sugar

oats

Tbsp chia seeds

chopped nuts ((we used almonds))

dried fruit ((we used unsweetened tart dried cherries))

Preheat the oven to 350 F (176 C) and line a baking sheet with parchment paper.

In a medium bowl, combine cashew butter, almond butter, and maple syrup and mix until smooth and thoroughly combined. Add baking soda, salt, and coconut sugar and mix.

Next add rolled oats, chia seeds, chopped nuts, and dried fruit to the bowl. Stir well to evenly distribute ingredients.

Using a 1/4-cup cookie scoop or two large spoons, scoop out dough, place dough in your hands, and press slightly between your hands to make a thick, flat cookie about 2 inches in diameter. Place cookies on the prepared baking sheet — they will not spread much, so it’s okay if they are close together.

Bake for 12-15 minutes until the edges begin to turn golden brown and the tops of the cookies are pale and firm. Let cool slightly before enjoying. They’re delicious with a glass of dairy-free milk!

Let cool completely before storing in an airtight container at room temperature for up to 3 days or in the freezer up to 1 month.

https://www.youtube.com/watch?v=SKOoLbFQNxw

Hearty, perfectly sweet granola cookies made with oats, nuts, and dried fruit. Gluten-free, plant-based, and SO delicious. Just 10 ingredients and 1 bowl required!

Full Recipe: https://minimalistbaker.com/easy-flourless-granola-cookies/
 
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Easy Flourless Granola Cookies | Minimalist Baker Recipes

Delicious flourless peanut butter cookies made with 5 simple ingredients! This easy recipe is gluten, grain, dairy free and filled with that nostalgic, irresistible peanut butter flavor you know and love. The perfect treat for kiddos and adults!

Flourless Peanut Butter Cookies

all natural peanut butter (I used salted)

monkfruit or coconut sugar

coconut oil

Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper, a silpat mat or lightly coat with cooking spray. In a large bowl, stir together cookie dough ingredients (peanut butter, egg, monkfruit or coconut sugar and vanilla) until fully combined.

Scoop a heaping tablespoon of the dough into your hands and form a ball, then flatten out into a disc-like cookie shape. Place on baking sheet and repeat until you have worked through all of the dough. Using a large fork, flatten cookies slightly then turn fork going in the opposite direction and flatten just slightly again (this will create a criss-cross pattern).

Bake cookies for 10-12 minutes or until the cookies are cooked through, golden brown and fragrant. Cool to room temperature.

Melt chocolate in the microwave or in a double boiler. Stir coconut oil into melted chocolate. Dip one-third of the cookie into the chocolate and then place back on the cookie sheet. Sprinkle with a bit of flaky sea salt and repeat until you have worked through all of the cookies. Place the baking sheet in the fridge for one hour or until the chocolate has set up. Enjoy!

https://content.jwplatform.com/videos/69OAEUqN.mp4

Delicious flourless peanut butter cookies made with 5 simple ingredients! This easy recipe is gluten, grain, and dairy-free. And filled with that nostalgic, irresistible peanut butter flavor you know and love. The perfect treat for kiddos and adults!

Peanut Butter Cookies

Peanut butter oatmeal cookies made with just 4 ingredients and one bowl! These cookies are moist, chewy and nutritious. The perfect treat for kids and adults!

Peanut Butter Oatmeal Cookies

brown bananas

all natural creamy peanut butter

rolled oats (160 grams)

Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper or a silpat mat and set aside. Mash bananas in a medium bowl using the back of a fork. Break them up until they are like a banana puree.

Add in the peanut butter and stir until well combined.

Stir in the oats and mix until everything is incorporated and then gently fold in the chocolate chips.

Scoop 1 tablespoon of dough into your palms and shape into a cookie. Place on baking sheet and repeat. Note: the cookies don’t spread when baking, so you want to shape them into a cookie now.

Bake for 10 minutes or until lightly browned and set though. Repeat with extra batter, cool and enjoy!

https://content.jwplatform.com/videos/wuqG5CDa.mp4

Peanut butter oatmeal cookies made with just 4 ingredients and one bowl. All you need is oatmeal, peanut butter, bananas, and chocolate chips! These cookies are moist, chewy, naturally gluten-free, and easily made vegan. They are great as a grab-n-go breakfast, after-school treat, or sweet treat in the morning or afternoon.

4-Ingredient Peanut Butter Oatmeal Cookies.mov

Healthy Peanut Butter Oatmeal Cookies with honey, oats, and chocolate chips (no sugar, no flour, and no oil!). Flourless and chewy, these hit the spot!

Healthy Peanut Butter Oatmeal Cookies

oats*

egg (at room temperature)

Whisk

In a large bowl, whisk together the oats, baking powder, baking soda, cinnamon, and salt.

In a medium bowl, combine the peanut butter, egg, vanilla, and honey. Whisk until blended.

Scrape the liquid mixture into the oat mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.

Preheat

When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.

Bake

Bake until the cookies are golden and firm around the edges and set on top, about 9 to 10 minutes. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to the rack to cool completely.

These Flourless Peanut Butter Cookies are easy to make with 4 ingredients in 15 minutes! These gluten-free peanut butter cookies are so good no one can tell they&#039;re made without flour or butter!

Flourless Peanut Butter Cookies (Gluten-Free)

sugar*

egg (lightly beaten)

sea salt

chocolate chips (optional) (mini

Preheat oven to 350 degrees F

Mix together peanut butter and sugar.

Add egg, vanilla and salt and stir until combined.

If desired, mix in chocolate chips.

Roll 1 TBS portions of dough into balls and place on baking sheet lined with parchment paper. (or use a cookie scoop to scoop the dough onto the baking sheet)

Bake for 8-10 minutes or until bottoms are just barely browned.

Let the cookies sit on the pan for 10 minutes before removing them to a wire rack to cool.

Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1583360053/qeq2wvan7z7d4yjaxifk.mp4

These Flourless Peanut Butter Cookies are easy to make with 4 ingredients in 15 minutes! These gluten-free peanut butter cookies are so good no one can tell they're made without flour or butter! Gluten-free and dairy-free!

These incredible Black Forest flourless brownie cookies capture all the opulence and deliciousness of a Black Forest gateau – but are also much easier and quicker to make and assemble. With perfectly fudgy flourless chocolate cookies, a fluffy vanilla whipped cream and luscious, syrupy cherry filling, these gluten free cookies are the very definition of luxurious decadence. 

Black Forest Flourless Brownie Cookies

g (¼ cup) caster/superfine sugar

½ tbsp lemon juice

g (1 tbsp) cornstarch (US)/cornflour (UK)

150 g (5 ¼ oz) dark chocolate (60-70% cocoa solids), chopped

70 g (½ stick + 1 tbsp) unsalted butter

150 g (¾ cup) caster/superfine sugar

US large/UK medium eggs, room temperature

g (⅓ cup) Dutch processed cocoa powder

230 g (1 cup) double or heavy cream, cold from the fridge

vanilla bean paste ((or 2 tsp vanilla extract))

In a large saucepan, combine the halved pitted cherries, sugar and lemon juice. Cook over medium-high heat with occasional stirring until the cherries have softened and released their juices.

Spoon out a few tablespoons of the juices and mix them together with cornstarch to form a slurry. Make sure that there are no clumps of cornstarch in the slurry mixture.

Return the cornstarch slurry to the cherry filling in the saucepan and cook, with frequent stirring, on medium-high heat until the mixture comes to a boil. Once it’s come to a boil, cook it for about a minute more with constant stirring.Tip: The cornstarch will only reach its full thickening potential if the mixture reaches the boiling point and stays there for a minute or two.

Spoon out some of the thickened juices onto a plate and place it into the fridge. Check the consistency of the cooled juices.

If you&#39;re happy with the consistency: Allow the cherry filling to cool completely to room temperature. Ideally, cool it quickly in a cool water bath (just fill a large bowl with cold water and place the saucepan into it). If you want the cooling to be even quicker, you can put some ice cubes into the water.Tip: The cold water bath will cool the filling down very quickly and will prevent the cherries from softening further in what would otherwise have been a hot filling that would need some time to fully cool down.

If you want the cherry filling to be thicker: Pass the filling through a sieve, transfer the cherries into a bowl and return the thickened juices to the saucepan.Cook them further until they’ve reached the desired consistency. Cool them completely, then return them to the cherries, and mix well until fully combined.

Top 19 flourless cookies recipes from across the web

The most viewed flourless cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Almond Flour Chocolate Chip Cookies

4 Ingredient Peanut Butter Cookies

Flourless Almond Butter Cookies

Fudgy Flourless Crinkle Brownie Coo...

The Best Flourless Peanut Butter Co...

Peanut Butter Honey Cookies

Lauren Toyota's Vegan, Gluten-Free,...

Easy Flourless Granola Cookies

Flourless Peanut Butter Cookies

Peanut Butter Oatmeal Cookies

Healthy Peanut Butter Oatmeal Cooki...

Flourless Peanut Butter Cookies (Gl...

Black Forest Flourless Brownie Cook...

Flourless Oatmeal Cookies

Chai-Spiced Oatmeal Cookies (Flourl...

6-ingredient Peanut Butter Chickpea...

Vegan Oatmeal Cookies

Peanut Butter Sea Salt Cookies

Peanut Butter Chickpea Cookies

Top 19 flourless cookies recipes from across the web

The most viewed flourless cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Almond Flour Chocolate Chip Cookies

4 Ingredient Peanut Butter Cookies

Flourless Almond Butter Cookies

Fudgy Flourless Crinkle Brownie Coo...

The Best Flourless Peanut Butter Co...

Peanut Butter Honey Cookies

Lauren Toyota's Vegan, Gluten-Free,...

Easy Flourless Granola Cookies

Flourless Peanut Butter Cookies

Peanut Butter Oatmeal Cookies

Healthy Peanut Butter Oatmeal Cooki...

Flourless Peanut Butter Cookies (Gl...

Black Forest Flourless Brownie Cook...

Flourless Oatmeal Cookies

Chai-Spiced Oatmeal Cookies (Flourl...

6-ingredient Peanut Butter Chickpea...

Vegan Oatmeal Cookies

Peanut Butter Sea Salt Cookies

Peanut Butter Chickpea Cookies

The most viewed flourless cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine