FLOURLESS BLENDER CHOCOLATE CHIP COOKIES
Updated: Oct 5
Introduction to Flourless Chocolate Chip Cookies
Indulge your sweet tooth with these delicious Flourless Blender Chocolate Chip Cookies! These cookies are perfect for satisfying cravings without the guilt, and this recipe combines simplicity and flavor in the best way possible. The cookies are made with wholesome paleo ingredients, and of course, are gluten-free and can easily accommodate various dietary needs.
The best part? You can whip them up in just minutes using your blender! No need for mixing bowls or extra dishes—just blend, scoop, and bake. With a rich, chocolatey flavor and a chewy texture, these cookies are sure to become a favorite in your household.
Whether you’re baking for a special occasion or just treating yourself, these flourless cookies are a delightful way to enjoy a classic treat while keeping it healthy
Table of Contents
Ingredients for Flourless Chocolate Chip Cookies
Eggs: Large eggs serve as the binding agent in these cookies, providing moisture and structure. They help create a soft and chewy texture while also adding protein and essential nutrients to the recipe.
Almond Butter: Almond butter is the star ingredient, providing a rich, nutty flavor and creamy texture. It replaces traditional flour, making these cookies gluten-free and packed with healthy fats, protein, and fiber.
Coconut Sugar: Coconut sugar adds natural sweetness and a hint of caramel flavor to the cookies. This unrefined sweetener has a lower glycemic index compared to regular sugar, making it a more wholesome choice for satisfying your sweet tooth.
Shredded Coconut: Shredded coconut adds a delightful chewiness and tropical flavor to the cookies. It also enhances the texture, providing a subtle crunch that complements the creaminess of the almond butter.
Baking Soda: Baking soda acts as a leavening agent, helping the cookies rise and achieve a light and fluffy texture. It also contributes to the overall flavor by promoting browning during baking.
Dairy-Free Chocolate Chips: Dairy-free chocolate chips bring a rich, chocolatey flavor to the cookies, making them a delightful treat. These chips are perfect for those avoiding dairy, allowing everyone to enjoy a classic chocolate chip cookie experience.
Ingredient Substitutions
Eggs: Substitute with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or chia eggs for a vegan option, providing binding and moisture.
Almond Butter: Use cashew butter or sunflower seed butter as alternatives, keeping in mind that sunflower seed butter may slightly alter the flavor and color of the cookies.
Coconut Sugar: Replace with maple sugar or brown sugar for a similar sweetness, though using brown sugar may affect the texture slightly.
Shredded Coconut: Substitute with oats (if not strictly AIP) or omit altogether for a simpler cookie, though this will change the texture.
Baking Soda: Use baking powder (1 teaspoon baking powder for every 1/2 teaspoon baking soda) if you don’t have baking soda on hand, but keep in mind that it may alter the texture slightly.
Dairy-Free Chocolate Chips: Use carob chips for a caffeine-free alternative, or simply chop up your favorite dairy-free chocolate bar if chips are not available.
How to Make the Cookies:
1.Preheat the Oven: Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
2.Create the Dough: Add the almond butter, coconut sugar, maple syrup baking soda, and optional chocolate chips. Stir well until a dough forms.
3.Form Cookies: Use a cookie scoop to scoop the dough into cookies, using your hand to slightly flatten and leaving enough space for the cookies to spread. Top with shredded coconut, chocolate chips, etc.
4.Cook Cookies: Transfer to the preheated oven and bake for 12 minutes or until baked through. Allow to cool on the baking sheet for 5 minutes before carefully transferring to a cooling rack.
5. Serve and Enjoy! Serve topped with flakey salt if desired.
Frequently Asked Questions
Can I use a different type of nut butter?Yes! You can substitute almond butter with other nut butters like cashew butter or peanut butter, depending on your preference. For a nut-free option, sunflower seed butter works well, though it may impart a different flavor.
How do I store these cookies?Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months.
Can I make these cookies vegan?Absolutely! To make these cookies vegan, simply substitute the eggs with flax eggs or chia eggs, as mentioned in the ingredient substitutions.
Why are my cookies spreading too much?If your cookies are spreading excessively, it may be due to the almond butter being too warm. Make sure to use room-temperature ingredients and chill the dough for about 30 minutes before baking to help them hold their shape.
Can I add mix-ins to the dough?Definitely! Feel free to get creative by adding mix-ins like chopped nuts, dried fruit, or even spices like cinnamon for added flavor. Just keep in mind that adding extra ingredients may affect the texture slightly.
Storage Instructions
Cooling: Allow the cookies to cool completely on a wire rack before attempting to store them. Placing warm cookies in a container can create condensation, leading to sogginess.
Airtight Container: Store cookies in an airtight container to prevent them from becoming stale and to maintain their texture. You can use plastic containers, cookie tins, or resealable plastic bags. Separate layers with parchment paper to prevent cookies from sticking together. I recommend these containers!
Room Temperature: Most cookies can be stored at room temperature for a few days to a week, depending on their ingredients. Keep them in a cool, dry place away from direct sunlight and heat sources. However, avoid storing cookies with different flavors together, as they can transfer their aromas.
Refrigeration: Place the cookies in an airtight container or wrap them tightly with plastic wrap. Note that some cookies may become too firm in the refrigerator, so it's best for those with ingredients that require refrigeration. These are my favorite containers for refrigerator storage.
Freezing: Cookies freeze well and can be stored for an extended period. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or airtight container, separating layers with parchment paper to prevent sticking. Thaw frozen cookies at room temperature or in the refrigerator. These are my favorite reusable bags for storing cookies in the freezer.
Avoid Moisture: Moisture can make cookies lose their crispiness. Store cookies in a dry environment and avoid storing them with high-moisture items.
Labeling: If you're freezing cookies or storing them for an extended period, label the container with the date of preparation. This helps you keep track of their freshness and ensures you use them within a reasonable time frame. These are my favorite labels for food containers.
Fragile Cookies: Delicate or frosted cookies may require special care. Place parchment paper between layers to prevent breakage or damage to delicate decorations.
Full Recipe:
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