After seeing a few recipes for non-flour cookies, I decided to experiment a little and make a batch. The result was really good! They are a perfect mid-day or pre-workout snack!
Paleo Flourless Chocolate Chip Cookies
Ingredients
- 1 cup roasted and chunky almond butter
- 2 (heaping) Tbsp ground flaxseed
- 1/4 cup raw honey
- 1 egg
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 cup dark chocolate chips (the darker, the better!)
Instructions
- Pre-heat oven to 350 Degrees and spray one cookie sheet with non-stick spray.
- Mix all ingredients, except for chocolate chips, together. Once mixed, fold in chocolate chips.
- Using a teaspoon, scoop dough into small rounds and place onto cookie sheet (evenly spaced a part).
- Bake for 8 minutes, or until slightly golden. Allow to cool for 8-10 minutes before removing from sheet.
- Enjoy and store in an airtight container!
Question: What is your favorite kind of cookie? Mine is a toss-up; I love peanut butter, molasses and chocolate chip cookies!
These sound delicious. We are going to have to make some this week. Thanks. 🙂
I hope you enjoy them! They went so fast around here, that I think we will be making another batch this week!
I will have to try these. I’ve made cookies with almond flour before and they turned out yummy too. Not to mention filling. I often like experimenting with non-wheat flour. Johann is a good sport plus I have a coworker who is gluten intolerant who is always willing to try my experiments (they usually turn out pretty yummy).
My fave is white chocolate macadamia.
Let me know how you like them! I’d love to see your white chocolate macadamia cookie recipe; that sounds SO good!
Really? They turn out looking THAT good? Those look ridiculous! Any reason peanut butter wouldn’t work (besides not being paleo)?
They are really good and rich! Peanut butter would work well, too!
Can you just us regular dairy butter if you don’t have nut butter?
Hi Wendy, you need to use a nut butter, otherwise they won’t turn out the same. Let me know how they turn out!
Okay, I just made these, and man are they DELICIOUS! I did make some mistakes: 1) used too much honey, read 1/3 instead of 1/4; 2) didn’t have any nut butter or almonds so I made my own pecan butter but never made it before, made it too runny I guess, it was thick but my cookies really (really!) spread huge and thin. Also, they don’t look any at all like your lovely picture, mine are darker and really thin but not crisp. It thought I was making smaller cookies, I got 11 cookies. They really do taste like regular cookies though. I will remedy my mistakes and make them again. I wonder if I refrigerated the dough if that would have helped.
P.S. I didn’t have enough pecan butter so I used 2/3 pecan butter and 1/3 peanut butter – nice combination 🙂
I like your substitutes! I’m sure the pecan and peanut butter combo tasted great! I bet the refrigeration would help. I haven’t tried it, but it would probably firm the dough up a bit. I’m glad you liked them and let me know how they turn out if you make them again!
Omg! I’m eating these right now and I’m soooo happy. My taste buds are dancing for joy. Thank you.
I’m so glad you like them!! I was just thinking about making a batch this week!
I just made these! They turned out really well! I totally messed up, used half the amount of almond butter
called for, (was going to half the recipe, then forgot!) Used half honey / half coconut crystals, didn’t have
flaxseed, so used 1 1/2 Tablespoons of coconut flour. Also, I didn’t have any chocolate chips, so used a bar
of Newman’s Own Super Dark Chocolate bar that I broke into chunk size pieces. Made 15 cookies. I can’t wait
to make them again, following the directions this time!! Thanks so much for posting it. 🙂
I’m glad you liked them! They are one my favorite cookies! How did the coconut flour do?
The coconut flour did really well! I’m making them again today, and will use it again. Thanks again! 🙂
That’s good to know! I’ll have to try the coconut flour next time.