These flourless cookies take under 30 minutes to make, use healthy ingredients and are so chewy you’ll have to hide them before you eat the whole batch. A mix of almond butter, coconut, dark chocolate, honey, walnuts—not to mention sea salt on top.
This recipe is one of my new gluten-free favourites that I adapted from Unrefined Kitchen. It’s such a simple recipe and there’s no wait time or hard mixing; just mix everything in a bowl, bake and cool. This recipe is also great for tailoring to your sweetness preference—the primary sweetener is honey, and you can either add or reduce how much you put in. As long as you don’t go crazy with the alterations, it won’t affect the texture.
The only thing I would advise against is going overboard with the sea salt topping at the end: I’m a huge fan of salty sweets, but since the cookies aren’t very sugary, you want to keep a good balance. Two or three small grains will do it.
Makes 20 cookies
- 1 cup natural almond butter
- 1/2 cup honey (for reduced sweetness, only use 1/3 cup)
- 1 egg
- 1 tbsp. vanilla extract
- 1/2 tsp. baking soda
- 1/8 tsp. baking powder
- 1/8 tsp. salt
- 1/2 cup mini dark chocolate chips
- 1/3 cup mixed unsweetened shredded coconut
- 1/3 cup chopped walnuts
- Sea salt for topping
Preheat oven to 350 degrees F.
Line a two baking sheets with parchment paper or a silicon baking mats. In a large bowl, mix together the first seven ingredients in order listed above. Once well combined, stir in chocolate chips, coconut and walnuts. Scoop dough onto lined baking sheet, using roughly 2 tablespoons per cookie.
Bake 8-10 minutes until lightly browned. Remove from oven and sprinkle a very small amount of sea salt of the tops of each cookie. Transfer to a wire cooling rack until they have completely cooled, then transfer to an airtight container.
19 Comments Add yours
These look and sound divine! I’ve got to keep them out of my house (and mind) until the sugar detox is over!
After Christmas I didn’t think I’d ever want to see cookies again…clearly that didn’t last very long 😛
That feeling usually last a day for me… 🙂
Great recipe and I love that they are flourless! They look so good. 🙂
It’s nice to have gluten-free cookies that don’t compromise texture because of substitute flours. I’m still enjoying them 🙂
Wow!! Heaven! 🙂
They really are haha, glad you like them 🙂
As soon as I saw ‘almond butter’ I knew this was a recipe for me! These sound totally indulgent, but without all those nasty extras usually found in cookies 🙂 Will be bookmarking this recipe for my next cookie-craving (which probably means I’ll end up making these in the next couple days haha!). Lovely photos as well ~ Niki x
Thanks so much! My boyfriend said he ate about 6 of them in a row because they’re not overly sweet, sounds about right 😛
Haha sounds like something I might do 😛 x
I love their texture – they look so thick and comforting. Fantastic 🙂 – love the idea of salt almond and dark chocolate together too.
I tried salted chocolate a little while ago and I love it so much!
these sound like yummy healthy cookies!
Definitely a nice change from crazy sugar and white flour 🙂
These look SO delicious! Celeste 🙂
SO many cookie recipes use 2 cups of sugars or so. While I LOVE sugar, even that is too much for me. I can only indulge in about 2-3 cookies at a time because they are so sweet, and that is not indulging in my books. But these, these! They have the perfect amount of sweetness, and it is the best texture in a cookie I think I’ve had. This is a cookie to indulge in, 10-20-30 at a time and you wont feel too bad, or unable to eat any more, cuz theyre not so sweet! LOVE EM! 😀
Hi Veronica, I clicked through to your blog from VegHotPot, and I am so pleased I did. As a diabetic I am constantly looking for recipes with reduced sugar and where I can make changes to feel better, so I am definitely going to give this one a go 🙂
Let me know what you think of them when/if you give them a try! I’m glad you like the looks of them 🙂