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Flourless Brownie Cookies

Easy, chewy, one-bowl healthier chocolate cookies for Passover or any occasion.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 14 cookies


  • 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


  • 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).
Keyword chocolate, cookies, gluten free, passover