Flourless Chocolate Cookies (Gluten-Free + Vegan)

by Angela (Oh She Glows) on February 11, 2011

Someone is having a very good Friday…and I hope you are too!


Eric and I leave bird food out every couple weeks and the squirrels always steal it and have a feast! It is so fun watching them hide their food in random spots all over the backyard. They always check behind their back before they bury it. ;)

…Little do they know a creeper (me) is watching through the window!


I always wonder if they even remember half of their hiding places…

We were finally able to get a technician in to fix our broken furnace late last night. We had a nice warm sleep and I can feel my fingers and toes once again.The price tag was not so nice though!

In other news…I made some awesome chocolate cookies…



Murphy’s Law: When you have high hopes for a chocolate cookie recipe, it will be a huge bust!


As these were melting like lava in the oven, I was happily cleaning up and putting all the dishes and ingredients away. When I opened the oven door, I had a few choice words for these cookies!

If the walls in my kitchen could talk, it would be a bit like a Jerry Springer show, I’m afraid.

So what went wrong? I made some homemade vegan white chocolate because I thought it would be fun to use it in this cookie recipe. Well, apparently my homemade white chocolate turns into complete liquid when baked! It spilled out of the cookie dough and created the mess that you see above.


Take 2 was pretty successful though (sans white chocolate!).



Flourless Chocolate Cookies (GF + Vegan)

These flourless cookies are crisp on the outer edge and soft and gooey in the centre. They aren’t very sweet, but they remind me of a chocolate macaroon in cookie form, thanks to the coconut base. The cookies turn into a chewy, soft cookie on day two and lose their crispy factor. You can also make this recipe without the flax egg. The cookies aren’t great on the first day, but have this really fun chewy and crispy texture on day two.

Lightly adapted from Wing It Vegan.


  • 1 tbsp ground flax seeds
  • 3 tbsp cold water
  • 1/2 cup dried shredded coconut
  • 1/2 cup brown sugar
  • 1/4 cup cocoa powder
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup almond butter
  • 1/4 cup Almond milk or coconut milk
  • 1 tsp vanilla extract
  • 1/2 cup semi sweet chocolate chips
  • 1/4 cup roasted macadamia nuts (optional, I didn’t have any)


1. Preheat oven to 375F and line a baking sheet with parchment or a non-stick mat.

2. In a small bowl, mix together the ground flax and water. Set aside.

3. In a large bowl, whisk together the dry ingredients (coconut, brown sugar, cocoa powder, baking powder, baking soda, salt).

4. In a medium sized bowl, mix together the wet ingredients (flax egg, almond butter, almond milk, vanilla).

5. Add wet to dry and mix well until combined. Fold in the chocolate chips and optional nuts.

6. Spoon the dough onto the baking sheet, leaving about 2 inches apart as they spread out a lot.

7. Bake for 13-15 minutes at 375F. Cool on baking sheet for about 10 minutes. Makes about 12-14 cookies depending on how large you make them.

Note: Make sure the ingredients you use are gluten-free certified if that is your intention.

*The cookies were a bit flat for my liking, so next time I would probably try reducing the almond milk to yield a thicker batter.

UPDATE: I tried a cookie about 6-7 hours after baking and it was better! These cookies really do benefit from sitting for a while.

Update #2: Day 2: The cookies turn into a chewy, soft cookie on day two and lose the crispy factor.

Update #3: I made the same batch without the flax egg (1 tbsp ground flax + 3 tbsp water) and while I did not ‘love’ them on day one, the next day they were my favourite. They have this fun crispy and chewy texture when you leave out the flax egg.



Assemble the dry and wet ingredients. Note: this recipe is gluten-free and vegan! :)


Mix your flax egg and set aside so it can gel up.


Whisk dry ingredients and wet ingredients.

IMG_0845 IMG_0843


IMG_0846 IMG_0848

Fold in the chips and optional nuts.


[Awesome tasting cookie dough!]

Place small spoonfuls on baking sheet about 2 inches apart. I flattened the balls with a wet spoon, but I wouldn’t recommend this as they spread out too flat. I would just leave them as balls and this will probably yield a thicker cookie. One of our complaints was that the cookies were too flat.

Bake for 14-15 minutes at 375F.


I’m not sure what to think about these cookies. I remember them tasting much better than they do. I think that might be because they are better tasting the second day, so I will have to try them tomorrow to form my final opinion. Eric and I both agreed that they are too flat, but you might be able to make a thicker cookie if you don’t flatten the dough with a spoon like I did.


They are good, don’t get me wrong, but they didn’t blow me away like I remembered! If you try them out, let me know what you think of them. :)

(See my updates in the recipe!)


I’m also in charge of birthday cupcakes for THREE birthday celebrations this weekend…it’s a bit crazy in my kitchen right now. Birthday cake


Dish Fairy…are you out there? Angel

Here are the rest of my Valentine’s Day recipes below…enjoy!

IMG_0068bbb IMG_9798ssIMG_0200-dd3 IMG_6393clickhereIMG_99990375 IMG_0796[10] IMG_0946b[5]

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{ 18 comments… read them below or add one }

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Jess (ATX gluten-free) February 13, 2011 at 1:06 pm

Yummy, these cookies look amazing!


Eat Good 4 Life February 13, 2011 at 5:03 pm

Just found your blog and plan on doing this cookies ASAP as I have everything on my pantry :-).
I like what I see so thank for sharing!!


Amanda February 13, 2011 at 6:45 pm

I tried these tonight and cooked them for a little too long :( They still taste good but I am going to try again sometime soon! Thanks for all the great recipes! I have tried quite a few and really like them!


Rachel Stith February 14, 2011 at 11:58 am

Will you post the recipe for those delicious looking cupcakes? They look amazing and I would love to try them! Basketball season is finally over (I coach middle school cheerleading) so I finally have time to bake again!


Angela (Oh She Glows) February 14, 2011 at 12:01 pm

I wasn’t 100% happy with how they turned out unfortunately or I would def. post them.


Christine February 14, 2011 at 2:39 pm

I just made these cookies today and I have to say they are deeeee-lish!. However, I did not flatten them out, also, I did not use as much almond milk (per Angela’s recommendation) and they did not spread out at all. They were perfect little nuggets of chewy chocolate, oh my!
BTW, Angela…I discovered your website and all of it’s greatness about 2 weeks ago and I have to admit, I am totally addicted. My husband and I call ourselves “flexitarians” and most of what we have been eating lately is from your recipes…along with some fresh fish and chicken! I am a runner as well and my husband cycles, so we are always interested in keeping our bodies fueled with healthy/tasty things…thanks so much for what you do.


Angela (Oh She Glows) February 14, 2011 at 2:43 pm

Thanks for your awesome feedback!


Christine February 14, 2011 at 2:56 pm

Hello again. Besides loving your website and all of the wonderful recipes, I do have one concern that I hope you can address or fix. I have noticed that at the bottom of any recipe, there are several more recipes for various foods (those 5 or so little squares with the heading underneath). I love looking at them and making copies, however these recipes are not always under their correct headings ( ie: breakfast, lunch, snacks, etc) on your main page when you click on “recipes”. This makes it hard to go back and find at a later date…I can spend hours reading your website and recipes…soooo, it’s sometime hard to remember where I saw a particular one. Also, I hope all of your recipes will have the “print” option soon too. Thank you in advance. :)


River (Wing-It Vegan) February 14, 2011 at 7:02 pm

YAY! I’m so glad you liked these! Thank you for the shoutout, and thank you for your updates! I will try leaving out the flax egg next time too. Too bad about the melting batch though :( You are my hero for making your own white chocolate though!

Aww, your snowy squirrel is so cute! We *LOVE* our backyard birds and squirrels! Mr. Wing-It feeds them every morning, and all the birds wait for him on the tree above the bird feeder every single day. There were five squirrels being pesky and naughty in our backyard today. They gobble up all the food in no time!

PS: It looks like I’m your 100th comment, which makes Mr. OCD very happy! :P


Leia February 24, 2011 at 6:42 am

Just tried these and sadly they were a complete flop for me! I think my batch of cocoa powder must have been especially strong, because they were sooo bitter. I think I’ll try them again with half the amount of cocoa. And I’ll definitely taste them in a few hours to see if the flavor has improved!


Sherry March 9, 2011 at 10:20 pm

An avid follower of yours recently pointed out your blog to me when I went vegan for a month with my BF (just for the challenge of it). You’ve been a lifesaver! Thank you!

I just finished these cookies and reduced the milk as suggested. Sadly, they didn’t spread at all and stayed as mounds, so a little shaping will be needed next time. Also I just had unsweetened chocolate almond milk laying around, not sure if this did it but these cookies were so rich! Really nice!


Sherry March 9, 2011 at 10:38 pm

Also tried your salt-kissed chocolate chip peanut butter cookies. Really nice. I’m learning so much about vegan baking. I also really love how you show your progress/batches and it has encouraged me to experiment on your recipes. Your determination and candidness is inspiring.


Florence May 12, 2012 at 5:03 pm

I just tumbled across this recipe that I had bookmarked a year ago and decided to bake it and I have to say, they are amazing!! I skipped the flax egg and thought it tasted wonderful right out of the oven. Mine came out crispy on the outside and chewy on the inside and I personally love that they come out flat. Thanks for sharing the recipe, this one’s a keeper in my book!


Angela (Oh She Glows) May 13, 2012 at 1:03 pm

I almost forgot about those! Glad you enjoyed them :)


Natalie Michael May 19, 2012 at 1:46 pm

These were yummy. I didn’t have enough coconut so I used half ground oats, and then I couldn’t justify the sugar so I used dates. YUMMMMMM…..


Natalie January 13, 2013 at 10:15 am

Well, these chocolate cookies were just to die for! I made them last night and they were quick, easy, and delicious!! Thanks for the recipe. I had never made flourless cookies before, and these get a 10! Moist, chocolatey and addictive. :) Thanks for sharing!


admattai June 27, 2013 at 7:04 pm

these cookies are so good – they will be in my regular recipe rotation. Thanks so much for these great ideas! :)


Alyssa January 23, 2014 at 5:00 pm

I made these cookies without the flax egg this weekend and they were amazing! Instant hit at our house. I had left them in clumps on the cookie sheet and they held together really well without flattening too much. We liked them so much, I had to make a second batch tonight (4 nights later) but half way through making them realized I had run out of almond milk and made the decision to use the flax egg in its stead. The flax egg plus another 2 tbsp of water (added after combining wet and dry) worked almost as well as just almond milk! Loving their versatility!!!


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