I went for a walk with a neighbor recently and we started talking about recipes. She raved over a cookie recipe that had no flour. I was intrigued. What? A cookie, with no flour, but still tasty and delicious? I’m in! I’ve always skipped over flour less recipes, because we do love our carbs around here. I don’t think I will go back to any other recipe, after trying this flourless chocolate chip cookies recipe. That kind of says a lot. I love this!
IF all lo-carb foods tastes as good as this chocolate chip cookie recipe, I might be trying my hand at more recipes. Frankly, I could always eat a little healthier.
This flourless chocolate chip cookie is nutty, still relatively soft, and has all the goodness of a cookie without the extra carbs. It’s toddler approved and husband approved. My husband comes from a huge baking family and well, he’s very picky. This got two thumbs up.
To make this paleo and even less carbs use walnuts instead of cashews. I’m no expert with this eating lifestyle, so double check. Before you knock it down because it has no flour.. check out this texture! And better yet.. no bananas! Nothing against the awesome yellow fruit, but sometimes we get banana’d out.
Flourless Chocolate Chip Cookies
- 3 cups almond meal
- 1 cup semi sweet chocolate chips
- 1 cup cashews, raw chopped
- ¼ teaspoon sea salt, for a sweet and salty cookie add a little more
- ½ teaspoon baking soda
- 1/3 cup honey
- 2 1/2 tablespoons coconut oil, melted, divided
- ½ teaspoon vanilla extract
- 1 egg
- Preheat oven to 350
- In a bowl, mix dry ingredients (almond meal, chocolate chips, cashews, salt, baking soda)
- In another bowl, whisk egg and add honey, coconut oil, vanilla extract
- Mix dry and wet ingredients together
- Prepare cookie sheet with parchment paper
- Using a cookie scooper add cookie mixture
- Use a spoon (greased with a little coconut oil) or small bowl to flatten cookie. The cookie will not expand while baking so it will stay the size you press it down to.
- Bake for 10-13 minutes
- Allow to cool before removing from parchment paper to prevent sticking and also allowing it to mold together. Tip: it will feel crumbly, but will mold together while cooling
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Recipe adapted from Fed and Fit