Satisfy those chocolate chip cookie cravings in no time with this chocolate chip cookies recipe without flour! These are truly the perfect cookies. You only need just 6 simple ingredients, and they’re flourless, too. This is a super simple, go-to cookie recipe when you need some molten chocolatey goodness in your life!
These amazing gluten-free cookies are one of my all-time favorites! They’re more like peanut butter cookies than regular chocolate chip cookies since they’re made with a base of almond butter. They’re naturally sweetened with maple syrup, and the cornstarch gives them a pillowy, chewy texture with crispy edges and fudgy centers. Plus, they’re made with real, whole-food ingredients you probably already have on hand!
Looking for more gluten-free cookies? Check out these thick and chewy Gluten Free Dairy Free Chocolate Chip Cookies, my delicious Gluten Free Peanut Butter Chocolate Chip Cookies , or the Ultimate Cassava Flour Cookies!
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Ingredients for Flourless Chocolate Chip Cookies
- Almond butter- Choose your favorite almond butter or substitute your favorite no-stir nut butter.
- Egg -This will bind the cookie dough together and help these cookies rise.
- Maple syrup – Maple adds a rich sweetness like brown sugar. Honey is a good substitute, too.
- Cornstarch – A little starch will absorb moisture and help give you crispy, chewy edges. You can substitute other starches as well.
- Baking soda – Baking soda will lift the dough and give the cookies a chewy texture.
- Semi-sweet chocolate chips – The allergy-friendly brand of Nestle chips were used in this recipe. Feel free to use your favorite dark chocolate chips.
Measurements for each ingredient, along with instructions for making the cookies are in the recipe card below.
How To Make Chocolate Chip Cookies Recipe Without Flour
STEP ONE: Preheat oven to 350F. Line 2 baking sheets with parchment paper. In the bowl of a stand mixer, add almond butter, egg, and maple syrup. Mix on low speed for 30 seconds, until completely combined.
STEP TWO: Add the cornstarch and baking soda and mix again on low speed for 30 seconds. Scrape down the sides of the bowl.
STEP THREE: Use a large spoon and stir in the chocolate chips.
STEP FOUR: Use a medium cookie scoop and scoop portions of cookie dough onto the baking sheets. Leave about 2 inches of space in between each cookie.
STEP FIVE: Bake cookies for 10-12 minutes. Let the pan cool on a wire rack for 10 minutes.
STEP SIX: Remove from the pan and serve.
Substitutions
- Sunflower butter, peanut butter, or cashew butter may be substituted for the almond butter. Make sure to use the no-stir variety.
- The egg may be substituted with an egg substitute, like a chia or flax egg.
- The maple syrup may be substituted with honey.
- Potato starch, tapioca starch, or arrowroot powder may be used in place of the cornstarch.
These substitutions may be found in my Amazon store.
Variations
- Adjust the size – This chocolate chip cookie recipe is flexible! You can easily make teeny tiny cookies or make them larger. Be sure to adjust the bake time as needed.
- Add chopped nuts – Although there are plenty of nuts in the almond butter, it can be nice to add some chopped almonds or walnuts for a little crunch.
- Use white chocolate chips – If you prefer a sweeter cookie, replace the chocolate chips with white chocolate chips.
- Fold in some cranberries – Dried cranberries or raisins to add a little chewiness and extra sweetness!
- Add extra chocolate chips – Press a few dark or milk chocolate chips on top of the cookie dough balls before baking for lots of chocolate flavor.
To make the best gluten-free chocolate chip cookies, you’ll need these supplies:
- Two baking sheets
- Parchment paper
- Stand mixer with paddle attachment (or a large mixing bowl with a hand mixer)
- Large spoon
- Medium cookie scoop
- Wire cooling rack
- Spatula
These tools can be found in my Amazon store.
Storage for these Cookies
- Baked cookies will last for 2 days in an airtight container at room temperature.
- The dough may be prepared ahead of time and refrigerated. Bring the dough to room temperature and bake as directed.
💭Top Tip
For the best chocolate chip cookies, it’s important to follow the measurements carefully. If you add too much or too little of any of the ingredients, you won’t get the perfect texture.
Food Safety Tips
- Since this gluten free chocolate chip cookies recipe uses raw eggs, you’ll need to wash your hands and sanitize your work area after cooking.
- The cookies must be cooked fully before eating to make sure the egg is fully cooked.
Flourless Chocolate Chip Cookies FAQs
There are several different types of flourless cookies out there. Sometimes, when people say “flourless,” they mean that the recipe does not contain wheat flour, but they’ll add flour alternatives like almond flour or oat flour instead. This recipe is actually flourless; there is no flour at all, including gluten-free alternatives. Instead, this recipe uses almond butter and a little bit of cornstarch with some baking soda, egg, and maple syrup to hold the cookies together and give them a tender texture.
Almond butter is a great alternative to peanut butter in baking and is a wonderful way to add a rich, moist texture to your recipes. It can even be used as a flour replacement in these flourless chocolate chip cookies. It acts as a binder, fat, and flour substitute, serving multiple roles with just one ingredient! It’s incredibly versatile and a great ingredient to keep on hand at all times.
Yes! Although most gluten-free cookie recipes include some sort of gluten-free flour blend, you can make great cookies without any flour at all. These chocolate chip cookies use a mixture of egg, almond butter, cornstarch, maple syrup, baking soda, and chocolate chips. They’re similar to the classic three-ingredient peanut butter cookie recipe, but adjusted to be a little puffier and chewier and to have way less sugar. The best part is that you won’t have to splurge on any fancy flour alternatives; you can just use a handful of simple ingredients you probably keep on hand all the time.
More Gluten-Free Cookie Recipes
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Recipe
Chocolate Chip Cookies Recipe Without Flour
No flour and a craving for chocolate chip cookies? No problem! Reach for this chocolate chip cookies recipe without flour for some delicious (and quick) flourless cookies.
Servings: 18 cookies
Calories: 132kcal
Instructions
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Preheat oven to 350F. Line 2 baking sheets with parchment paper.
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In the bowl of a stand mixer, add almond butter, egg, and maple syrup. Mix on low speed for 30 seconds, until completely combined.
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Add the cornstarch and baking soda and mix again on low speed for 30 seconds. Scrape down the sides of the bowl.
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Use a large spoon and stir in the chocolate chips.
-
Use a medium cookie scoop and scoop portions of cookie dough onto the baking sheets. Leave about 2 inches space in between each cookie.
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Bake for 10-12 minutes. Let the pan cool on a wire rack for 10 minutes.
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Remove from the pan and serve.
Notes
- Make sure ingredients are at room temperature.
- Measure by weight where weight is given.
- Sunflower butter, peanut butter, or cashew butter may be substituted for the almond butter. Make sure to use the no-stir variety.
- The egg may be substituted with an egg substitute.
- The maple syrup may be substituted with honey.
- Potato starch, tapioca starch, or arrowroot powder may be used in place of the cornstarch.
- The allergy-friendly brand of Nestle chips were used in this recipe.
- Cookies will last for 2 days in an airtight container at room temperature.
- The dough may be prepared ahead of time and refrigerated. Bring the dough to room temperature and bake as directed.
Nutrition
Calories: 132kcal | Carbohydrates: 9g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 67mg | Potassium: 146mg | Fiber: 2g | Sugar: 5g | Vitamin A: 18IU | Calcium: 58mg | Iron: 1mg
