• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cucina Nicolina
  • Home
  • About
  • Recipes
  • Gluten-Free Baking Tips
  • Subscribe
  • Contact
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Gluten-Free Baking Tips
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Gluten-Free Baking Tips
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Classic Baking Recipes

    The Tuesday Treat: Vegan Flourless Chocolate Chip Cookies

    Published Aug 7, 2012 | by Nicole Spiridakis

    For an explanation of The Tuesday Treat, see here.

    Vegan Flourless Chocolate Chip Cookies

    I may have just turned off ... 45? percent of those reading just by typing out "vegan" and "flourless" next to each other, but hear me out: these are good. They're so good, in fact, that at a recent lunch party at my parents' house I put a plate of these cookies on the table, said not a word, and watched as they were devoured. (My mom called them 'addictive' in fact.) I'm not here to argue that eating vegan or eating flourless is the 'right' way to eat, but I will argue that these cookies are decadently delicious and maybe the tiniest bit good for you, too. Well, you can make a batch yourself and let me know.

    Makes about 2 dozen small cookies.

    1 ½ cups almond flour (I made my own)
    ½ teaspoon baking soda
    ¼ teaspoon salt
    2 tablespoons coconut oil
    ¼ cup sugar or maple syrup
    1 tablespoon molasses
    ½ teaspoon vanilla extract
    ¾ cup chocolate chips

    Oven to 350 F.

    Whisk the baking soda and salt into the almond flour in a large bowl. In another bowl, whisk the coconut oil, sugar or maple syrup, molasses and vanilla together. Stir the wet ingredients into the flour mixture. Stir in the chocolate chips.

    Line a baking sheet with parchment paper. Scoop out dough by the teaspoonful and roll into balls, then arrange evenly on the baking sheet. Bake about 10-12 minutes until very lightly browned. Remove from oven and cool on a rack.

    More Classic Baking Recipes

    • Gluten-free buttermilk cake
      Vanilla Buttermilk Cake
    • A slice of coconut loaf cake.
      Coconut Loaf Cake
    • Gravenstein apple pie
      Gravenstein Apple Pie
    • Chocolate cake
      The Best Chocolate Cake

    Reader Interactions

    Comments

    1. Alaine @ My GF & DF Living says

      August 12, 2012 at 3:30 pm

      Yummm! These look so good. I love how you gave the option to use natural sweeteners like maple syrup.

    2. Leslie says

      August 07, 2012 at 12:54 pm

      These look really good! And, I'll bet you could almost sell them as healthy (to me, at least). ; )

      Thanks for posting!

    3. Julie says

      August 07, 2012 at 6:26 am

      Thanks for this recipe. I can't wait to try them.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    Hi, I'm Nicole. Writer, recipe developer, and gluten-free baker. More about me.

    Latest Recipes

    • A jar of strawberry rhubarb jam.
      Strawberry Rhubarb Jam
    • Peanut Sauce
    • Slices of one bowl gluten-free birthday topped with sprinkless
      One Bowl Gluten-Free Birthday Cake
    • Slices of gluten-free chocolate cake.
      Gluten-Free Chocolate Dump-It Cake

    Footer

    ↑ back to top

    About

    About

    FAQ

    Newsletter

    Sign Up! for emails and updates

    Contact

    Contact

    © Copyright 2023 Cucina Nicolina | Terms and Conditions | Privacy Policy