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Bakerita

Flourless Almond Butter Chocolate Chip Cookies (Gluten Free + Vegan)

★★★★★ from 18 reviews

(Last updated December 4, 2020)Chocolate· Cookies· Dairy Free· Desserts· Gluten Free· Paleo· Recipe Index· Refined Sugar Free· Vegan

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These naturally Flourless Almond Butter Chocolate Chip Cookies are so tender that they melt in your mouth! These flavorful cookies have just 5 ingredients and they are gluten-free, Paleo, refined sugar-free and vegan. This post is sponsored by Di Oro Living.

These naturally Flourless Almond Butter Chocolate Chip Cookies are so tender that they melt in your mouth! These flavorful cookies have just 5 ingredients and they are gluten-free, Paleo, refined sugar-free and vegan.

Before I started making healthier treats full time, I didn’t like telling people when a recipe was Paleo, gluten-free, and vegan, because the people who don’t need or choose to follow those diets usually just dismiss them as not as good as “real desserts.”

So I stopped telling people, and would just let them assume the healthy desserts I would give them were full of all the bad for you stuff. Guess what? It was RARE that someone ever noticed, or called me out, or didn’t devour the treat because it tastes “too healthy.”

These naturally Flourless Almond Butter Chocolate Chip Cookies are so tender that they melt in your mouth! These flavorful cookies have just 5 ingredients and they are gluten-free, Paleo, refined sugar-free and vegan.

These Flourless Almond Butter Chocolate Chip Cookies have been a staple around here for a while, and although they’re on the healthy side, no one would ever turn one down for being “too healthy.” In fact, these cookies are so rich and decadent, I bet no one will guess they’re made so simply, with such wholesome ingredients.

They also SO easy to make (just five ingredients!!!) and are so tender that they just melt in your mouth. They’re moist and soft and just a little crumbly. I used to make these back in college and my housemates would always DEVOUR them, and these days my family and friends do the same. We’re all always sad when these are all gone.

These naturally Flourless Almond Butter Chocolate Chip Cookies are so tender that they melt in your mouth! These flavorful cookies have just 5 ingredients and they are gluten-free, Paleo, refined sugar-free and vegan.

Now, before we talk about those 5 ingredients, I’ve got to mention my newest favorite cookie baking tool – Di Oro’s Nonstick Baking Mat! I’ve been using this for all sorts of cookies lately, and they all bake to even perfection and slide off without any issue.

I’ve historically been a parchment paper girl, but I love that this baking mat helps me reduce waste and it’s way easier to clean than other baking mats I’ve owned. I think it’s because it’s thicker than any of the others, which helps it hold up super well and makes it easy to work with. When I’m not baking on it, I just roll it up and it’s super small to store. Because Di Oro loves you guys and wants you all to try it, they’ve got a super low price deal on Amazon right now – just click here to order!

These naturally Flourless Almond Butter Chocolate Chip Cookies are so tender that they melt in your mouth! These flavorful cookies have just 5 ingredients and they are gluten-free, Paleo, refined sugar-free and vegan.

What five ingredients do you need for Flourless Almond Butter Chocolate Chip Cookies?

Alright – now onto the COOKIES!!! Let’s talk about those five simple ingredients, how they come together, what they can and can’t be replaced with, and all that good stuff!

  1. Almond Butter! This is important since it’s the base of the cookie and provides the structure the cookies need to be flourless. I used plain creamy almond butter but realistically, you could use any kind or flavor of nut butter you choose. Just make sure the nut butter isn’t too thin and that all of the oils are fully incorporated into the nut butter or you’ll have oily cookies. If you’re allergic to nuts, use sunflower seed butter (perfect if your allergic to nuts) to keep these nut-free.

These naturally Flourless Almond Butter Chocolate Chip Cookies are so tender that they melt in your mouth! These flavorful cookies have just 5 ingredients and they are gluten-free, Paleo, refined sugar-free and vegan.

2. Coconut Sugar to sweeten! It’s my favorite for cookies because it helps make nice crispy edges and a chewy texture. It’s a low glycemic sweetener, so it doesn’t cause such big spikes in blood sugar, like traditional sweeteners. But, more importantly, it performs so well in baked goods as a replacement for granulated sugar.

3. An egg or flax egg! For the cookies you’re looking at, I used a flax egg, but in the past, I’ve made these with a real egg too. Both work very similarly, so use a flax egg if you’re vegan, and a real egg if not.

4. A little bit of baking soda helps these get nice, thick, and puffy.

These naturally Flourless Almond Butter Chocolate Chip Cookies are so tender that they melt in your mouth! These flavorful cookies have just 5 ingredients and they are gluten-free, Paleo, refined sugar-free and vegan.

5. Last but certainly not least, we’ve got dark chocolate. I ended up using a combo of regular-sized chocolate chips and mini ones. Of course, you can also chop up a chocolate bar if you want some big chunks in there instead.

Are they easy to make?

YES!!! These Flourless Almond Butter Chocolate Chip Cookies couldn’t be easier to make. Once you have your ingredients, it’s as simple as stir and bake.

A trick I discovered is letting the dough rest for 15 minutes before you bake the cookies. This isn’t mandatory, but I noticed that the cookies that came from the dough that had sat for a little while baked up a bit thicker and smoother. The oils and sugars had a bit of a chance to mingle with each other and it made things even more delicious. So, if you have the patience, wait it out.

Can I use different nut butter?

Yes, absolutely. Any nut or even seed butter will work in this easy recipe. Of course, they won’t be almond butter chocolate chip cookies anymore. Instead, they’ll take on the flavor of whichever nut or seed butter you use, so make sure you enjoy the flavor. If you use something like tahini or sunflower seed butter, these are a nut-free dessert.

These naturally Flourless Almond Butter Chocolate Chip Cookies are so tender that they melt in your mouth! These flavorful cookies have just 5 ingredients and they are gluten-free, Paleo, refined sugar-free and vegan.

I hope that you make these, love them, and share them with the people that you love. They’ll love you for it. Enjoy!

If you decide to try these, leave a star review below and a comment letting me know what you think!

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These naturally Flourless Almond Butter Chocolate Chip Cookies are so tender that they melt in your mouth! These flavorful cookies have just 5 ingredients and they are gluten-free, Paleo, refined sugar-free and vegan.

Flourless Almond Butter Chocolate Chip Cookies


★★★★★

4.8 from 18 reviews

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 18 cookies 1x
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Ingredients

Scale
  • 1 cup smooth almond butter, you can use any nut or seed butter of your choice
  • ½ cup coconut sugar
  • 1 egg or flax egg, for the flax egg, whisk together 1 tablespoon flax meal with 2.5 tablespoons of water and let set for 5 minutes before using
  • 1 teaspoon baking soda
  • ½ cup mini dark chocolate chips

Instructions

  1. Preheat oven to 350ºF. Line a baking sheet with silicone baking mat.
  2. In a medium bowl, whisk together the almond butter, coconut sugar, egg (or flax egg), and baking soda. Fold in the chocolate chips. Let the dough rest for about 15 minutes.
  3. Using a small cookie dough scoop, form tablespoon-sized balls of dough and place onto the prepared baking sheet.
  4. Bake for 8 to 10 minutes or until set. Let them cool for at least 15 minutes on the baking sheet, then transfer them carefully to a cooling rack. They will be crumbly if you try to move them too early, so be sure to let them set up.

Notes

To keep completely paleo, make sure to use a paleo-friendly chocolate (you can make your own with this recipe) or leave out the chocolate chips to keep 100% paleo. If you use regular size chocolate chips instead of mini chocolate chips, use 3/4 cup.

  • Category: Dessert
  • Cuisine: American

Did you make this recipe?

Tag @bakeritablog on Instagram and hashtag it #bakerita

This post is sponsored by Di Oro Living. As always, all opinions are my own. Thank you for supporting the brands that support Bakerita! This post contains affiliate links.

These naturally Flourless Almond Butter Chocolate Chip Cookies are so tender that they melt in your mouth! These flavorful cookies have just 5 ingredients and they are gluten-free, Paleo, refined sugar-free and vegan.
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  1. Jocelyn (Grandbaby cakes) says

    March 12, 2015 at 5:57 am

    You always make such fantastic cookies. Seriously I can’t believe these are so chewy and flourless.

    Reply
  2. Lynn | The Road to Honey says

    March 12, 2015 at 6:06 am

    I baked a similar cookie a couple weeks ago from Clean Eating magazine except that cookie called for sucanat. I’ll need to try them with coconut sugar next time. I also use the Whole Foods fresh ground almond butter (chunky). It was incredibly tasty and hard to believe it was devoid of flour. The texture is very similar to that of a cookies.

    Reply
  3. [email protected] says

    March 12, 2015 at 8:41 am

    Ohhh this is making me crave chocolate! I just got a new kind of almond butter that has espresso beans and vanilla in it. It is delicious! I bet it would be amazing in these cookies!

    Reply
  4. Jen @ Baked by an Introvert says

    March 12, 2015 at 8:49 am

    These looks fantastic, Rachel. I’ve been experimenting with almond butter cookies but have yet to make one I actually like. Yours look delicious and perfect. I will be making these soon!

    Reply
  5. Abby says

    March 12, 2015 at 10:48 am

    Ooh, these cookies look wonderful, Rachel. Coconut sugar sounds amazing, and almond butter?! Yes, please! :)

    Reply
  6. Marissa | Pinch and Swirl says

    March 12, 2015 at 11:07 am

    I’m so intrigued by these being flourless – they look absolutely amazing!

    ★★★★★

    Reply
  7. Natalie @ Tastes Lovely says

    March 12, 2015 at 11:12 am

    Ok Rachel, you are the paleo baking queen! These cookies sound amazing. And so easy! I just bought a bag of coconut sugar from Trader Joe’s and have been trying to think of what to use it in first. Looks like these cookies are it!

    ★★★★★

    Reply
  8. Kelly - Life Made Sweeter says

    March 12, 2015 at 12:28 pm

    These cookies look incredible, Rachel! I love that their flourless! The almond butter and chocolate chip combo sound perfect!

    Reply
  9. marcie says

    March 12, 2015 at 7:23 pm

    Rachel, these look amazing! I love using coconut sugar in my baking too — it’s got a much more subtle sweetness that I really like. I actually have a flourless almond butter cookie I’m working on, too, and I’m dying to make more now after seeing these! :)

    Reply
    • Rachel Conners says

      March 13, 2015 at 9:39 am

      Isn’t coconut sugar the best?! Can’t wait to see your almond butter cookie :) Thanks, Marcie!

      Reply
  10. Mariah @ Mariah's Pleasing Plates says

    March 13, 2015 at 12:02 am

    I just recently started baking with nut butters and love it. These cookies look delicious! Pinned!

    Reply
  11. Oana says

    March 13, 2015 at 3:57 am

    I can’t believe these are flourless, they look so scrumptious. Well done!

    ★★★★★

    Reply
  12. Gayle @ Pumpkin 'N Spice says

    March 13, 2015 at 5:11 am

    These cookies look gorgeous, Rachel! I’m always in awe of ones that don’t have flour. And I love the addition of almond butter! These cuties look so thick and fluffy, love it!

    Reply
  13. Mandie | Mandie's Kitchen says

    March 13, 2015 at 9:14 am

    Ooh, Rachel, this kinds of recipe is right up my alley! And I can totally relate to people associating certain “labels” with low-quality taste, even when it’s the farthest thing from truth! I bet these taste amazing. I’ve definitely pinned them (to more than one board). I love your photography here!

    Reply
    • Rachel Conners says

      March 13, 2015 at 9:38 am

      Thanks so much, Mandie! You’re too sweet.

      Reply
  14. Erica says

    March 13, 2015 at 9:49 am

    I totally agree with you about the whole labeling my food thing. I just like food, I don’t discriminate haha. But I do feel like people dismiss food with “too many labels”. But heck, I don’t care what these are called they look BOMB. Pinned!

    Reply
    • Rachel Conners says

      March 13, 2015 at 10:42 am

      Thanks so much, Erica!!

      Reply
  15. Cyndi - My Kitchen Craze says

    March 13, 2015 at 11:25 am

    These cookies look delicious!! I have to be honest. I am one of those that see’s healthy and skim over it. I need to try the healthier stuff though. Think I will try with these. Looks perfect! Pinned. Have a wonderful weekend! ;)

    Reply
  16. Nicole ~ Cooking for Keeps says

    March 13, 2015 at 12:39 pm

    Espresso and vanilla almond butter, YUM! I love all the different flavored nut butters there are out there! I’m 100% making these the next time I make cookies, my husband is a cookie nut, so I need to find ways to sneak a little bit of nutrition into that cookie diet of his!!

    Reply
  17. Nora (A Clean Bake) says

    March 13, 2015 at 7:57 pm

    These look like the perfect cookies! I am totally going to give them a try this weekend :)

    Reply
  18. Medha (Whisk and Shout) says

    March 14, 2015 at 12:04 pm

    These look lovely I’m totally drooling :) Almond butter is the best, and the fact that these are flourless means they’re as chewy and rich as they look!

    Reply
  19. Lily Lau says

    March 14, 2015 at 12:17 pm

    Fantastic recipe, love your cookies! Thanks for sharing them with us :)

    ★★★★★

    Reply
  20. Kelsey @ Snacking Squirrel says

    March 14, 2015 at 2:14 pm

    im starting to get into this whole paleo thing just by seeing how many amazing recipes there are. almond flour must be a great flour to use because its used frequently…havent tried it myself. these are phenomenal looking cookies btw!

    Reply
  21. Monique @ Ambitious Kitchen says

    March 14, 2015 at 10:15 pm

    These look fabulous!

    Reply
  22. Chris @ Shared Appetite says

    March 17, 2015 at 9:41 am

    There is no way that these are flourless… they look beyond amazing and perfect! Who needs gluten when there are beauties like these around!

    Reply
  23. Jess @ Flying on Jess Fuel says

    March 17, 2015 at 9:27 pm

    I agree! I hate saying things are gluten-free, because personally I love gluten! LOL! But I love when delicious things just happen to be healthy! These cookies look really awesome!

    Reply
  24. Sarah @ SnixyKitchen says

    March 17, 2015 at 11:25 pm

    I wholeheartedly agree – to dismiss these cookies would be just WRONG! Look at them! I want a dozen. Please???

    Reply
  25. Kayle (The Cooking Actress) says

    March 18, 2015 at 5:47 pm

    These cookies look SERIOUSLY chewy and gooey! I want a dozen!

    ★★★★★

    Reply
  26. Traci | Vanilla And Bean says

    March 29, 2015 at 11:00 am

    Hey Rachel! Your delicious cookies look so fabulous, chewy and with the perfect crumb! I’m loving all the ingredients, too. I have baked with coconut sugar before… I ran out though and haven’t picked up anymore. Time to put it on the list. I think I’d get attached to these… especially for a quick breakfast! Oh My!

    Reply
  27. Amanda says

    September 30, 2016 at 2:53 pm

    Rachel, can you please post some pictures of your new place? I would love to see what such a creative mind can do for an apartment, which sounds absolutely lovely by the way. I could use some sunshine and brightness back here in dull Wisconsin!
    Love the sweets as always.
    ~Amanda

    Reply
    • Rachel says

      September 30, 2016 at 3:06 pm

      Thanks so much Amanda!! Once I get settled in and have it decorated, I’ll definitely do an apartment update with photos! :)

      Reply
  28. jamie says

    December 2, 2016 at 11:55 am

    I am sorry but these are the most dry cookies i have ever made or eaten. I followed the recipe and mine don’t look like yours at all. Quite disappointed as the recipe looked really good.

    Reply
    • Rachel says

      December 2, 2016 at 1:01 pm

      Hi Jamie, I’m sorry you had trouble. Without being in the kitchen with you, it’s hard to know exactly what went wrong. Was your almond butter dry? It should be pretty runny and liquidy – not at all dry and chalky. Could that have been an issue? Over-baking at all could have also made them dry. If you can give me some more details, I can help you figure out what went wrong.

      Reply
  29. Erica says

    July 5, 2017 at 7:18 pm

    I just made these exactly as the recipe says and I am in shock how chewy and delicious they are wow wow wow!!! True talent!!! But need to find paleo chocolate chips.

    Reply
    • Rachel says

      July 9, 2017 at 11:55 am

      I’m so thrilled you’re enjoying them Erica!

      Reply
  30. mary says

    January 23, 2018 at 12:15 pm

    I made these cookies today. I’m very impressed. Few ingredients lots of flavor. I like to be in control of what’s in my food. When I see the ingredient deck on most cookie packages, even supposedly healthy cookies, I cringe. Thank you for this recipe!

    ★★★★★

    Reply
    • Rachel says

      January 23, 2018 at 1:53 pm

      I’m so happy to hear you’re loving them, Mary! Thanks so much for leaving your feedback for me :)

      Reply
  31. Donna says

    February 3, 2018 at 6:36 pm

    Does chia work similarly as flax meal for egg replacer? Ty!

    Reply
    • Rachel says

      February 4, 2018 at 9:05 pm

      It can, yes, I haven’t tried it with this recipe though so experiment at your own risk!

      Reply
  32. Kelly says

    February 6, 2018 at 3:52 pm

    This is such an amazing recipe and quite forgiving of the liberties I took with it. It still turned out great.
    I had no almond butter only raw almonds about two cups worth. So I roasted them and then put them in the food processor while still warm. Added the other ingredients but because it was very loose I added an extra egg. I also had no chocolate chips only 3/4 of a dark baking bar. This was chopped up and added. They turned out amazing! Am still giggling over that as was holding my breath the entire time :)

    ★★★★★

    Reply
    • Rachel says

      February 6, 2018 at 6:17 pm

      Haha wow, that’s amazing that they still turned out great! Happy to hear that it all worked out :)

      Reply
  33. Kaly says

    February 7, 2018 at 10:39 am

    Love this recipe! I’m pregnant and was looking for a dessert that was both yummy and provided some nutritional benefit, and the protein in these cookies is fantastic. They are so simple to make, and keep me filled up and satisfied afterward without a sugar crash of traditional cookies. I used dark chocolate chunks, and they’re legitimately some of the best cookies I’ve ever had.

    ★★★★★

    Reply
    • Rachel says

      February 7, 2018 at 11:28 am

      That makes me SO happy to hear, Kaly! So glad you’re enjoying the cookies and that they’re helping keep you satiated during your pregnancy. Enjoy!

      Reply
  34. Lisa E says

    February 12, 2018 at 6:03 am

    Oooh, so glad I found these. Recently made your other chocolate chip cookies and although I enjoyed them, I could taste coconut from the coconut oil which is not my preference. I love coconut but not in my chocolate chip cookies. The hubby and I still devoured them because they are yummy. PB and chocolate are my kriptonite so I can’t wait to try these. So glad I recently found your Instagram acct. Thanx for all that you do!

    Reply
    • Rachel says

      February 12, 2018 at 7:51 am

      I hope you love these cookies, Lisa! As for the other chocolate chip cookies, you can always use refined coconut oil, which is flavorless. Enjoy!

      Reply
  35. Simona says

    March 13, 2018 at 3:32 pm

    I love this recipe! Can I don’t use the coconut sugar? It’s essential? I don’t have it at home now…
    Thank u!!!!!

    ★★★★★

    Reply
    • Rachel says

      March 14, 2018 at 3:57 pm

      Hi Simona, without any coconut sugar they won’t have any sweetness. You can replace equally with another dry sweetener.

      Reply
  36. Hope says

    April 8, 2018 at 1:51 pm

    I wish more people would actually cook the recipe before they leave a review! That’s what I look for whenever I scroll through comments…. ya know… the people who actually make the recipe to see if I should invest in the ingredients!

    So glad that I just went with it and decided to make these babies. They were delicious, chewy, and pretty! My son gobbled them right up:)

    ★★★★

    Reply
    • Rachel says

      April 8, 2018 at 7:15 pm

      Hi Hope! Unfortunately, most people just leave their reviews on my Instagram page or via message instead of coming to comment – trust me, I wish everyone who made them commented too, haha! So glad you’re enjoying these, and thank you so much for sharing your feedback.

      Reply
  37. Anna says

    April 19, 2018 at 2:23 pm

    These were yummy. I love how simple they are. I hate all the little flours paleo cookies have. These I would even take to my in laws who snub their nose anything Paleo haha

    ★★★★

    Reply
    • Rachel says

      April 19, 2018 at 3:55 pm

      So glad to hear you enjoyed them, Anna! Thanks so much for your feedback :)

      Reply
  38. Rebeka says

    May 1, 2018 at 5:42 pm

    Hi Rachel, can I use a regular egg instead of a flax egg?

    Thank you! These look delicious!
    – Rebeka

    Reply
    • Rachel says

      May 1, 2018 at 5:54 pm

      Hi Rebeka, yes just make sure it’s room temperature so it incorporates correctly. Enjoy :)

      Reply
  39. Michele says

    June 23, 2018 at 6:48 am

    Just made these and they taste wonderful! They have been cooling for a while, but are still pretty soft in the middle–like may fall apart soft. I need to transport them to a party on foot this evening, so I hope they hold up in the cookie tin!

    ★★★★

    Reply
    • Rachel says

      June 23, 2018 at 9:41 am

      Glad you’re enjoying them Michele! Are you sure they were cooked all the way through? If the middle was still shiny when pulling out the oven they probably weren’t, which would cause the crumbling issue! Hope they make it to the party alright and are enjoyed regardless!

      Reply
  40. Morguinn Korbonski says

    July 10, 2018 at 12:22 pm

    Just made these lovely cookies! I added a little cinnamon and vanilla extract to the mix and covered them in flat salt and they are a huge success! I imagine they won’t last very long, we’re gobbling them up as I’m writing this. Thanks for the great recipe!!

    ★★★★★

    Reply
    • Rachel says

      July 10, 2018 at 4:07 pm

      Love your additions! So glad you’re enjoying them and thanks for the feedback :)

      Reply
  41. Camila says

    August 28, 2018 at 7:19 am

    just made this cookies, I added a little bit of vanilla extract and they were AMAZINGG!
    They were the perfect texture too!

    ★★★★★

    Reply
    • Rachel says

      August 28, 2018 at 8:24 am

      So happy you’re enjoying them! Thanks so much for your feedback, Camila.

      Reply
  42. erica says

    August 29, 2018 at 7:27 pm

    I make these cookies so often, they are amazing!! I’ve probably made them over 50 times. My boyfriend literally asks for them all the time and these are perfect because he is diabetic and coconut sugar is lower glycemic index! Thank you!

    ★★★★★

    Reply
    • Rachel says

      August 29, 2018 at 8:05 pm

      That’s amazing!!! So happy to hear that you and your boyfriend are loving them. Thanks so much for sharing your feedback with me, Erica.

      Reply
  43. Sarah says

    October 18, 2018 at 8:02 am

    OMG! These are amazing! I’m so impressed. Making a giant one as a cookie cake for my mom’s birthday, so i made one normal sized to try out beforehand. So simple, and totally gives you that cookie satisfaction, especially straight out of the oven. Thanks so much!

    ★★★★★

    Reply
    • Rachel says

      October 18, 2018 at 9:27 am

      Love the cookie cake idea!! Hope it’s a hit for your mom’s birthday :) thanks for sharing your feedback, Sarah!

      Reply
  44. Dhara says

    October 24, 2018 at 3:44 pm

    Just made these are they are so so delicious!!! Perfect texture. I made them according to the recipe. I will definitely be making these again :)

    ★★★★★

    Reply
    • Rachel says

      October 26, 2018 at 9:19 am

      So thrilled you’re enjoying them! Thanks for the feedback, Dhara.

      Reply
  45. usha says

    October 25, 2018 at 5:05 am

    mine did nt come soft
    although the taste was gd

    Reply
    • Rachel says

      October 26, 2018 at 9:23 am

      Hi Usha, these can go from soft to crispy pretty quickly, so I’d watch the baking time and make sure your oven isn’t running hot, which can make them cook more quickly! Glad you’re enjoying them regardless.

      Reply
  46. Janet says

    November 21, 2018 at 6:09 pm

    Hi Rachel, I’d love to make this but I need to use agave instead – – however, I don’t think this would enable the cookie to hold together. I wish coconut sugar didn’t spike my blood sugar so much! Any thoughts?
    Thanks!
    -Janet

    Reply
    • Rachel says

      November 22, 2018 at 8:51 am

      Hi Janet, switching out a liquid for a granulated sweetener will make the texture very different and since I haven’t tested it that way, I’m not sure how it would go. You’d have to do some experimenting. Sorry I don’t have a better answer!

      Reply
  47. Kam says

    December 9, 2018 at 11:37 am

    I love the shape of these cookies! I should try making them sometime but with sunflower seed butter instead.

    Cheers.

    -Kam

    Reply
    • Rachel says

      December 10, 2018 at 10:21 am

      That would be a great way to make them nut-free! Thanks Kam.

      Reply
  48. Suzanne says

    February 7, 2019 at 9:09 am

    Woah yum. Here, let me preheat my oven right now!! Thank you!

    Reply
    • Rachel says

      February 7, 2019 at 12:40 pm

      Hope you love the cookies, Suzanne!

      Reply
  49. rachel says

    February 19, 2019 at 10:21 pm

    These were amazing! Thank you :)

    ★★★★★

    Reply
Welcome to Bakerita! I’m Rachel, a gluten-free and vegan baker and recipe developer with a passion for creating easy recipes that will make your mouth water! I hope you find a recipe you love.
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sending lots of Sunday love your way, my beautiful friend! 💖🌼

PS check out my stories for the next batch of rolls coming out of my kitchen 🥰
Friday means COOKIES 🍪 these are my sourdough c Friday means COOKIES 🍪 these are my sourdough chocolate chip cookies. they are gluten free, vegan, and literally out of this WORLD good. soooo gooey. everything you want in a cookie. get the recipe from the link in my profile 🎉 https://www.bakerita.com/gluten-free-sourdough-chocolate-chip-cookies-dairy-free-vegan/

sending lots of love to you this weekend (and every day)!! 💖🌼
VEGAN TEMPEH BLT! 🥪🍅🥬 my latest favorite VEGAN TEMPEH BLT! 🥪🍅🥬 my latest favorite EASY vegan lunch or dinner. the tempeh is sliced and marinated in a smokey marinade, sautéed until crispy, and piled high on my GF sourdough with fresh tomatoes, crispy lettuce, and your favorite condiments.
 
get the recipe from the link in my profile, and enjoy!! ✨ https://www.bakerita.com/vegan-tempeh-blt-sandwich/
say hi to my favorite spring muffins: LEMON POPPYS say hi to my favorite spring muffins: LEMON POPPYSEED !! 🍋💙 they’re fluffy, gf + vegan, covered in a luscious lemon glaze, and simply irresistible. the best easy breakfast to keep on hand (even in the freezer!) for when you need a quick one.

get the recipe from the link in my profile ✨ https://www.bakerita.com/lemon-poppy-seed-muffins-gluten-free-vegan/
“This carrot cake is SO moist and flavorful. You “This carrot cake is SO moist and flavorful. You know it’s gonna be good when you can’t stop eating the batter. I had never tried cashew frosting before as a sub for cream cheese and it worked so well!” 💗🌷🎂

There is NOTHING I love more than when you guys try my recipes right when they’re posted!!! Olivia (the artist behind @shopoddcow) tried this recipe the day it was posted and that ☝🏼 is what she had to say about it. So if you don’t have your Easter dessert picked out...here’s a hint 😉

recipe is linked in my profile!! https://www.bakerita.com/gluten-free-vegan-carrot-cake/
meet our new gf + vegan CARROT CAKE 🎂🥕🌷 s meet our new gf + vegan CARROT CAKE 🎂🥕🌷 she’s so moist and delicious, made with @bobsredmill almond + oat flours, layered with a fluffy vegan cream cheese frosting, and loaded with shredded carrots and pecans. options for other mix-ins detailed in the post! perfect for your Easter celebrations 💖 or literally any other time...hope you love this one!

recipe is available from the link in my profile! https://www.bakerita.com/gluten-free-vegan-carrot-cake/
Happy Sunday from my bed! 🥳 still cuddling in b Happy Sunday from my bed! 🥳 still cuddling in bed with Hank and oh boy, the things I’d do for someone to bring me this stack of gf + vegan double chocolate pancakes with a big coffee - anyone?? ☕️🥞

recipe is in the link in my profile if you also don’t have someone to make you pancakes 😔 (or send this to someone if you do). have a wonderful Sunday my friends 😘

https://www.bakerita.com/gluten-free-vegan-double-chocolate-pancakes/

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