What makes these cookies flourless?

These cookies are flourless because they use mashed avocado and banana as the primary base instead of traditional flour.

How do I make the flax egg for this recipe?

To make the flax egg, stir 2 tablespoons of flax meal with 6 tablespoons of water in a small bowl and let it rest for 10 minutes to thicken.

Why is a liner important when baking these cookies?

A liner like parchment paper or a split liner is important because these cookies are noted to be on the sticky side, preventing them from adhering to the baking sheet.

How long should I bake these flourless chocolate cookies?

Bake the cookies for 15-18 minutes at 350 degreesF degrees, or until their edges appear crisp.

How should I store leftover flourless chocolate cookies?

Store any leftover cookies in an airtight container in the fridge for up to one week to maintain their freshness.

2.2K Views 7 years ago

Flourless Chocolate Cookies
[Vegan, Gluten-Free]

JB By: Jessica Bose

Author Bio

I’m Jess. I’m a baker and blogger behind A Little Baker. I love making food... Read More

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A plate of dark, rich flourless chocolate cookies, studded with mini chocolate chips, with crisp edges visible.

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Discover more recipes with these ingredients

Flourless Chocolate Cookies [Vegan, Gluten-Free]

Dairy Free

Vegan

If you're craving a sweet treat, these cookies should be on your list to make! They're easy and come together without much effort. They're gluten-free, too!

Ingredients You Need for Flourless Chocolate Cookies [Vegan, Gluten-Free]

2 flax egg (2 tablespoon flax meal + 6 tablespoons water)
1/2 cup mashed ripe avocado
1 cup mashed ripe banana
2/3 cup organic cane sugar
1/2 cup cocoa or cacao powder
2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini chocolate chips

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How to Prepare Flourless Chocolate Cookies [Vegan, Gluten-Free]

Preheat oven to 350°F degrees and prepare a baking sheet with parchment paper or a split liner (Beware, these cookies are on the sticky side, so a liner is important!)
In a small bowl, make flax egg by stirring flax meal and water together with a fork. Let rest for 10 minutes.
Use a food processor to mix the avocado and banana until smooth. Add the flax egg, sugar, cocoa, baking soda, and salt. Process until fully combined.
Use a rubber spatula to empty the mixture into a bowl and stir in the chocolate chips.
Drop spoonfuls of batter onto the prepared baking sheet (the cookies will spread).
Bake for 15-18 minutes until edges are crisp.
Let cool, store cookies in an airtight container in the fridge for up to one week.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.