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!
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:
Katie you amaze me every day, I cannot wait to make these! By the way, when does your episode air?
I think it’s the 22nd, but I will definitely update on ig and the blog when I have more information and a link 🙂
These look amazing! Love that it uses almond meal 🙂
Dani | http://www.styledvariety.com
These cookies sounds fab Katie! Just to double check… apart from the pinch of stevia there’s no other sweetener needed?
Just the maple syrup… or uncut stevia equal to 3 tbsp of maple syrup.
Facebook confuses me! But thank you times a million!! 🙂
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://lett-trim.today/2012/12/18/grain-free-sugar-cookies/%3C/a%3E%3C/p%3E
I just made these. Easy, delicious and I hope I don’t eat them all before the kids get home from school.
Those cookies look yummy and easy! May try making them!
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/
Wow! Healthy cookies and must be delicious!
choice between cocoa and cacao powde. is there a taste difference?
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.
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!
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 😛
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! 🙂
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!
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.
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!
Aw I love the ninjas!