Flourless Chocolate Cookies

by Mark Goodwin

Flourless Chocolate Cookies

by Mark Goodwin

This doesn’t need much explanation. It’s chocolate mother-forking cookies. If you want to double down on your baking experience, watch in-house Fybr holistic chef, Liv Crouppen’s bake-along on her instagram.

INGREDIENTS

  • 1 cup almond butter (or any nut butter), natural unsweetened and unsalted
  • 1/4 cup coconut sugar or brown sugar
  • 1/2 cup Lakanto brown sugar, or swerve
  • 2 eggs*, at room temperature
  • 2 tbsp coconut oil, ghee or butter, melted
  • 2 tsp vanilla extract
  • 3 tbsp almond flour
  • 1 tsp baking soda
  • 2 tbsp cocoa powder
  • 1/2 tsp salt
  • 1/2 cup chocolate, roughly chopped

INSTRUCTIONS

  1. Pre-heat the oven to 350°F. Line two large cookie sheets with parchment paper and set aside.
  2. Cream together the butter and both sugars in a large bowl.
  3. Add the eggs, coconut oil and vanilla. Mix thoroughly.
  4. Add in the almond flour, baking soda, cocoa powder and salt then fold in until combined into a thick dough.
  5. Fold in the chocolate chunks.
  6. Scoop the dough into generously heaped tablespoons then place on the prepared cookie sheet about 1 1/2 inches apart.
  7. Bake the cookies for 12 minutes until puffed and crackly.
  8. Transfer to a wire rack to cool. (Eat at least one before they’re fully cooled. Duh.)
  9. Cover and store at room temperature for 3-4 days.
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