Oh my goodness! I think that you are going to love these cookies. I spent the day experimenting with flourless chocolate cookie recipes, and I think this is the one. Introducing my grain and gluten free Flourless Chocolate Cookies.
Confession time: I want to love coconut flour. I do. I see amazing looking recipes made with coconut flour all of the time. I want to use it more in my baking. But I spent the day experimenting with chocolate coconut flour cookies, and I’m not happy. They just don’t have the right texture. I give up….for now.
NEXT!
OK, so I use almond flour in a lot of my baked goods. (this is my favorite brand of blanched almond flour)
So I decided to give the sunflower seeds a go with my flourless chocolate cookies. I really wanted to make a chocolate cookie that was a little bit chewy. a little bit fudgy, and a wickedly rich and decadent. Kind of like a brownie but more like a cookie! A brownie cookie!
I’m in love. You are not going to believe how dangerously good these fudgy flourless chocolate cookies are. No one will ever know that they are gluten and grain free. And I’m really excited to share this recipe with you today.
I hope you love them as much as I do.
Flourless Chocolate Cookie (grain and gluten free)
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 9 big cookies 1x
Ingredients
- 1 and 1/2 cups raw sunflower seeds (preferably soaked and dehydrated)
- 1 cup coconut sugar (like this)
- 1/2 cup raw cacao powder (like this) OR unsweetened cocoa powder
- 1/4 tsp unrefined sea salt (I use this one)
- 1/4 cup mini chocolate chips (I use this dairy-free, soy-free brand)
- 3 eggs whites
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350’F and line a baking sheet with unbleached parchment paper (like this) or silicone baking sheet (like this).
- Process sunflower seeds in a food processor for 1 and 1/2 minutes, until it resembles coarse flour. Pour into large bowl.
- Process coconut sugar in food processor for 1 and 1/2 minutes to create a finer sugar. Pour into bowl with ground sunflower seeds.
- Add cacao powder, sea salt, and mini chocolate chips and mix to combine. Set aside.
- In another large bowl, using a hand blender, whip egg whites until foamy but not stiff (about 30 seconds). Fold in vanilla extract.
- Add dry ingredients to egg whites and stir gently to combine.
- Spoon batter (about 2 TBS) onto prepared baking sheet in 9 evenly spaced mounds, leaving about 2 inches in between.
- Bake for 14 minutes, until cookies are slightly puffed and glossy. Slide entire parchment paper or silicone mat onto wire rack to cool completely.
- Enjoy!
Notes
This recipe makes 9 large cookies because that’s how I roll when it comes to chocolate. You can also make 18 smaller cookies if you like. Just lessen the bake time by a minute or two.
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Ooh, these look amazing and just the chocolate indulgent treat I’ve been craving! I want to make these NOW! I appreciate what you said about the coconut flour, I also want to love it but my muffins just don’t have a great texture. (I’ll eat them but the kids aren’t crazy about them.) So I am excited to try the almond flour, will pick that up today.
Keep up all the great information!!
Hi, Annie! I’m not giving up on coconut flour. I have just learned that it needs to be mixed with other flours. I am really into the sunflower seed flour right now. I do like almond flour as well. Just be sure to get blanched almond flour. It is much lighter in texture. If it is not blanched, it still has the brown skins on it so it is much heavier. I love that you follow my blog! Please let us know if you come back out this way. <3
K~
I do not have a dehydrator yet. Can I use Almond Flour instead of the raw sunflower seeds? Do you think it would be 1 and 1/2 c of almond flour?
Thanks.
Kathleen
You would have to experiment. I would definitely use blanched almond flour for this recipe. I would start with 1 cup of almond flour and see how the batter is. If you don’t have a dehydrator, you can use just raw sunflower seed that haven’t been soaked. I do that to improve digestibility.
Love it. One question: it’s definitely a batter before it goes into the oven? Not a dough that can be rolled out?
Yes, Rachel. This is a batter. You just sort of plop it on the baking pan. These cookies are dangerously good! 🙂
Im curious about using raw cacao, versus, cocoa powder. It seems that if you are baking it, the raw is unnecessary ? My thoughts, coming from a totally raw diet(in the past), and knowing the cost difference. These sound great BTW!
Hi, Chaya! I use raw cacao because it is less processed and has more nutritional value than unsweetened coca. I do agree that keeping it raw is the best but I see value in using it in baked goods as well. It is heated but not like the processing used in making cocoa. Minerals are not lost.