Flourless Brownie Cookies
Easy, chewy, one-bowl healthier chocolate cookies for Passover or any occasion.
Servings: 14 cookies
Ingredients
- 1/2 cup natural almond butter (only almonds)
- 1/3 cup unsweetened applesauce
- 1/2 cup coconut sugar or 1/3 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 1/4 cup unsweetened cocoa powder or cacao powder
- 3/4 cup almond flour
- 1/3 cup chocolate chip and/or chopped walnuts
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
- In a large bowl, stir together almond butter, applesauce, and coconut sugar. Mix in egg and vanilla. Add baking soda and salt and stir to combine.
- Stir in cocoa powder (sift it in very clumpy) and almond flour. Fold in chocolate chips and/or walnuts, if using. Your cookie batter should be a little runny but scoopable.
- Scoop heaping 2 tablespoon-fulls of batter onto your prepared pans. Bake until puffed and just set, 8 to 10 minutes. They will still be very soft and look slightly under baked still. Allow cookies to cool completely on the baking sheet. They are delicate, so use a spatual to transfer the cooled cookies to a serving plate.
- If you want to make the cookies look a little extra fancy, melt 1/4 cup of chocolate chips and drizzle the melted chocolate over the cooled cookies. Sprinkle with a pinch of flaky salt.
- Store cookies, loosely covered with parchment paper or wax paper between layers (they get sticky once they sit for a bit so don't store the cookies on top of each other).