These flourless cookies, studded with plenty of chocolate chunks, are among the easiest and most delicious cookies you can make.
Brownie points: swap in a low-carb sweetener and make them keto-friendly.
(Chocolate Chunk!) Flourless Cookies 🍪
100% gluten free
Yes — these cookies are completely flourless and rely on pantry-staple ingredients while still delivering big flavor.
I love using peanut butter for extra depth, but if you prefer a milder base, almond butter works beautifully. My recommendation is to use a salted nut butter so you can skip measuring extra salt; it helps the cookies taste balanced when the recipe has only nuts and eggs as the base.
Tip: freeze the shaped dough and bake directly from the freezer for fresh cookies on demand.
The Sweetener
If you’re following paleo, you can use cane sugar, coconut sugar, or maple syrup — the cookies are forgiving and each sweetener changes texture and flavor slightly (coconut sugar gives a deeper, molasses-like note).
Always do a small test cookie to confirm bake time and texture. Also, pre-flatten each cookie before baking so they spread evenly.
If you want keto cookies, erythritol-based sweeteners are a great choice for slightly crisp edges. Allulose will also work and gives softer, cakier cookies with no aftertaste.
For more cookie inspiration, try my brown-butter chocolate chip cookie recipe for a different but equally delicious take.
(Chocolate Chunk!) Flourless Cookies
Brownie points: use a sweetener and make them fully keto.
Pin Recipe
Ingredients
- 1/4 cup unsalted (grass-fed!) butter at room temperature
- 2/3 cup cane sugar erythritol, or sweetener of choice (you can use as little as 1/2 cup)*
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt omit if using salted nut butter (!!!)
- 1 egg at room temperature
- 1 cup natural almond (or peanut!) butter
- chocolate chunks (or chips!) to taste
- flaky sea salt to garnish
Instructions
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Cream the butter in a large bowl with an electric mixer. Add sugar or your chosen sweetener and beat until light, fluffy and well combined.
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Stir in vanilla, baking soda and salt. Add the egg and mix until just combined — the batter may look slightly separated, and that’s fine. Mix in the nut butter until incorporated. If the dough seems very loose (depending on the nut butter’s consistency), wait to add chocolate chunks until after chilling so they don’t sink.
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Cover and refrigerate for 1 hour while preheating the oven to 350°F (180°C).
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Use an ice-cream scoop or large spoon to portion the dough onto a parchment-lined tray. Press in chocolate chunks and flatten slightly. Freeze for 15 minutes before baking.
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Bake 8–10 minutes (I baked for 7) until edges just begin to brown. For gooey centers, avoid letting them brown too much. Finish with flaky sea salt if desired.
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Store in an airtight container for 4–5 days, or freeze shaped dough and bake from frozen (add a few minutes to baking time) for fresh cookies on demand.
Notes
Nutrition is calculated using homemade natural peanut butter and erythritol; using sugar will increase carbs. Chocolate is not included in the nutrition values and will change the totals depending on the chocolate you choose.
Nutrition