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.