Description

Deliciously rich and fudgy flourless chocolate cookies made with almond butter, cocoa powder, and sugar-free dark chocolate chips. These gluten-free treats are sweetened with a monk fruit allulose blend, making them a perfect low-sugar dessert option. With a chewy center and slightly crisp edges, they’re simple to make and ideal for chocolate lovers looking for a guilt-free indulgence.

Ingredients

Scale

Dry Ingredients

1 cup Besti Powdered Monk Fruit Allulose Blend
1/3 cup Dutch processed cocoa powder
1/4 tsp Sea salt

Wet Ingredients

2 large Egg whites (at room temperature; about 1/3 cup)
1 tsp Vanilla extract
1/2 cup Almond butter

Add-ins

1/2 cup Sugar-free dark chocolate chips
Flaky sea salt (optional, for sprinkling)

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the powdered monk fruit allulose blend, Dutch processed cocoa powder, and sea salt. Break apart any lumps to create a smooth mixture. You can sift the ingredients if needed to achieve a fine texture.
Add Egg Whites and Vanilla: Gradually whisk in the room-temperature egg whites and vanilla extract. The mixture will initially appear dry, but continue whisking until it becomes smooth and slightly runny.
Incorporate Almond Butter and Chocolate Chips: Stir in the almond butter until fully combined, then fold in the sugar-free dark chocolate chips. The batter will be thick at this stage.
Portion the Batter: Using a medium cookie scoop (approximately 1 1/2 tablespoons), drop scoops of batter onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookie tops are set. Be aware that the cookies will be somewhat sticky and fragile when hot.
Optional Salt Topping: Immediately after removing the cookies from the oven, sprinkle flaky sea salt on top for a flavor contrast, if desired.
Cool Before Handling: Allow the cookies to cool completely on the baking sheet to firm up. After cooling, gently peel the parchment paper away from the bottoms to release the cookies without breaking them.

Notes

Ensure egg whites are at room temperature for better mixing and batter consistency.
If you prefer a sweeter cookie, you can adjust the amount of monk fruit sweetener slightly, but keep in mind the sugar-free chocolate chips already add sweetness.
Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
These cookies are naturally gluten-free and low in sugar, making them suitable for gluten-sensitive diets.
For a nut-free variation, substitute almond butter with sunflower seed butter, but expect a slight change in flavor and texture.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: flourless chocolate cookies, gluten-free cookies, low sugar cookies, almond butter cookies, sugar-free chocolate chip cookies, monk fruit sweetener cookies, easy chocolate cookies