Flourless chocolate sugar cookies that are vegan and can also be gluten-free and sugar-free!
Because, December.
And because, cookies.
And also because, after more than FIVE years of trying, last night I was finally successful in changing the name of the Chocolate Covered Katie Facebook Page!
When I first made a facebook page, it was back in 2010 and I had no idea what I was doing. Somehow I managed to make three separate pages (It takes a lot of talent to be that technologically challenged…), and somehow the one that people began following was a test page I thought I’d deleted, titled The “Chocolate-Covered” Diet.
You’d think it would be an easy fix. But facebook does not make things easy, and for five years I sent unanswered emails to their help department, googling “how to change facebook page name if it has more than 200 likes” and reading articles proposing sketchy-sounding solutions that involved downloading software. (Oh hi, computer viruses.)
In my world, everything is an excuse to bake cookies. So I celebrated the victory of finally getting my facebook page renamed to Chocolate Covered Katie by baking a batch of these flourless chocolate sugar cookies.
The chocolate sugar cookies can be eaten plain or decorated any way you would decorate normal sugar cookies. I’m partial to icing them with coconut butter, which I love almost as much as I love chocolate. My Greek Yogurt Frosting would also be lovely here.
Since it’s such a tiny amount, I used generic sprinkles; but if you want sprinkles and are worried about chemicals and dyes, you can either look for organic sprinkles such as Let’s Do Organic brand from Whole Foods.
Or you can make your own homemade sprinkles.
Flourless Chocolate Sugar Cookies
Category: Healthy Cookies Recipes
Chocolate Sugar Cookies – NO Flour!
Print This Recipe
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Ingredients
- 2 tbsp cocoa or cacao powder
- 1 cup almond meal (Or make your own by grinding slivered almonds in a vitamix, blender, or coffee grinder until very finely ground) (100g)
- heaping 1/8 tsp salt
- 1/8 tsp baking soda
- 1 tsp pure vanilla extract
- pinch uncut stevia OR 3 tbsp pure maple syrup or honey
- Only if using stevia version, add 3 tbsp water
Instructions
Preheat oven to 350 F and grease a baking sheet. Combine all dry ingredients in a bowl, and stir very well. Then add liquid ingredients and stir to form a dough. If it’s too wet, freeze the dough until firm enough that you can roll it out. I like to place the dough into a gallon-sized plastic bag and roll it out inside the bag so it doesn’t stick to the rolling pin. Then you can cut the bag open and cut out shapes with a cookie cutter or any round lid. Place on the prepared sheet, and bake 6 minutes. They will look a bit underdone when you remove them from the oven, but they continue to cook as they cool – so let them sit 10 minutes before taking off of the baking sheet.
Link Of The Day:
Marina @ A Dancer's Live-It says
Katie you amaze me every day, I cannot wait to make these! By the way, when does your episode air?
Chocolate Covered Katie says
I think it’s the 22nd, but I will definitely update on ig and the blog when I have more information and a link 🙂
Dani Mendocha | Styled Variety says
These look amazing! Love that it uses almond meal 🙂
Dani | http://www.styledvariety.com
Wendy@TheNomadicVegan says
These cookies sounds fab Katie! Just to double check… apart from the pinch of stevia there’s no other sweetener needed?
Chocolate Covered Katie says
Just the maple syrup… or uncut stevia equal to 3 tbsp of maple syrup.
Chocolate Covered Katie says
Facebook confuses me! But thank you times a million!! 🙂
Chocolate Covered Katie says
The recipe I adapted it from does have coconut oil, so adding it in here wouldn’t hurt at all if you wish to include it. I adapted this version to not have any because I know many readers have issues with coconut products (allergies or flavor aversions). Figured it’d be easier to develop a recipe that didn’t need any. https://chocolatecoveredkatie.com/2012/12/18/grain-free-sugar-cookies/
Nina says
I just made these. Easy, delicious and I hope I don’t eat them all before the kids get home from school.
Marsha says
Those cookies look yummy and easy! May try making them!
lisa @bitesforbabies says
I love using almond flour in baked goods! I make a few variations of sugar cookies however, they are not gluten-free (which means my husband and kids can eat them..but not me!).
http://www.bitesforbabies.com/recipes/lemon-chocolate-chip-sugar-cookies/
http://www.bitesforbabies.com/recipes/peanut-butter-sugar-cookies/
Medeja says
Wow! Healthy cookies and must be delicious!
mel says
choice between cocoa and cacao powde. is there a taste difference?
Chocolate Covered Katie says
Cacao powder tastes a bit more bitter. If you like really dark chocolate, you will probably enjoy it. Cacao powder is raw and is not as processed as cocoa.
Chocolate Covered Katie says
You didn’t do anything wrong 🙂
As the directions state, just chill the dough (I’d recommend the freezer over the fridge) until firm enough. Let me know if that works!
sabrina says
Thanks for this recipe! I used cinnamon instead of chocolate and it’s delicious! I’ve iced some of the cookies with my cinnamon coconut butter, and the others with caramelized erythritol. they will be my go-to cookies 😛
Natalya Seabrooke says
December calls for celebration with some cookies. Great recipe! I am not obsessed with sugar-free or vegan food but those cookies look so yummy that I will make a huge batch and decorate them with Christmas motives and give them away to my friends and family! 🙂
Melissa says
You say in the nutrition info that these cookies are 16 calories each (with the stevia version) and they’re the size of the ones in your photos… but there’s no way to get any sense of scale in the photos to understand how big they are. Can you give an estimate of how big your heart-shaped cookie cutter is? Thanks!
Lauren says
Can you estimate the size of the cookies? I just attempted these and ended up with less than a dozen with average size holiday cookie cutters… v. frustrating, as I was planning on bringing these to work tomorrow and now do not have enough to go around. (Trying to impress the vegan Big Boss!) This whole experience was AWFUL, honestly – dough difficult to work with, yield over 60% below estimate, and after the whole tedious process, they’re…. ok? I guess? Not sure they’re something I want to give a VIP, though.
Also, for others making – I recommend the plastic bag method, but only cut it two thirds of the way around, leaving a book-like flap. Do NOT discard the other half, because you’ll need it to roll out the dough remnants later if you want to use them to make more cookies. This dough is STICKY, even after freezing.
Jennifer says
These cookies were very tasty– and the color is perfect for making ninja sugar cookies! (I have a picture on my blog: http://www.jenniferdavidhesse.com/1/post/2015/12/a-little-something-extra.html.)
I doubled the recipe since my cookie cutters are larger than the little hearts pictured above. And when I realized how sticky the dough was (even after chilling in the freezer a couple hours), I used saran wrap for rolling. It worked pretty well.
I also tried making coconut butter. My plan was to sprinkle crushed chocolate chips on top. But this part was a big fail for me. I only had half a bag of shredded coconut, so it just whirled around in my Vitamix without blending. I finally transferred it to a NutriBullet, which kind of worked, but the end result was still chunky. Anyway, my husband and daughter both preferred the cookies plain, without the coconut topping. I’ll definitely make the cookies again. Thanks for the recipe!
Chocolate Covered Katie says
Aw I love the ninjas!
Barbara G says
I made these today, using the maple syrup. I froze the “dough” but it never really got unsticky. So I rolled the dough in circles and then pressed them flat with the lid from a jar. I made 12 very large cookies, and I sprinkled the tops with raw brown sugar. They taste very much like Nabisco’s Famous Chocolate Wafer cookies. I will make them smaller next time, but I’m happy with the recipe. Thank you.
Cassie says
Lovely cookies–they look awesome!
Eli says
Can I make these with oat flour instead of almond meal
A H says
You can always experiment, as long as you understand that the result may not be what you expected. If you do you try it, please report back and let us know how it worked.
krista says
Instead of almond meal would golden flax meal work here? trying to sub out nuts for allergies. I was not sure if the flax instead of almound would change entire flavor that going on
Julie Dove says
You can definitely experiment. Be sure to report back if you do!
Natalie says
These cookies looked so yummy, I couldn’t not make them. As soon as the batter was made, I knew the yield would be small. I only got about 12 small, bite sized cookies out of the recipe. Then, I freezed the batter and rolled it out in a gallon sized bag. The batter was still too sticky to make cut outs. At this point, I was so frustrated I just balled the batter up and threw them on the sheet. I placed them in the oven, admittingly defeated and not expecting much. Boy, was I wrong. These cookies are delicious! The process and yield were a disaster, but it was worth it.