Chocolate Chip Cookies Recipe – Flourless Cookies!


My boys are extremely active. Case in point, yesterday we went on an hour and 20 minute hike UP a ski mountain, and they still had the energy to play outside until the rain brought them in last night. (I on the other hand, was wiped out and very happy to sit and watch them play.)

Active little boys need to eat. A lot.

And though my boys go through an unbelievable amount of fruit, they are still kids and love treats. Especially sweet treats.

But, you won’t find any packaged goodies at our house.

In the past year, I’ve stopped buying packaged snacks. Although it is a great deal of work for me, it is so worth it because I can control exactly what we are eating.

More importantly, I can control what they aren’t getting. (You won’t find any high fructose corn syrup, red dye #40 or any GMO products in my pantry.)

Fortunately I’ve found that it really isn’t that hard to create treats that they love and I feel good about. This chocolate chip cookies recipe is a perfect example. I’m not really against them having flour – as you may know I’m a bit obsessed with bread. But still, the idea of creating flourless cookies that are packed with nutrition was very appealing to me.

These are cookies that they love – and crave – and I feel really good about giving them. Plus, I love their reaction when I tell them to go grab a cookie before breakfast. :)

Chocolate Chip Cookies Recipe – Flourless Cookies!

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 24

Serving Size: 1 cookie

Calories per serving: 114

Fat per serving: 7.1 g

Chocolate Chip Cookies Recipe – Flourless Cookies!


  • 2 flax eggs (2 tablespoons flax seed meal combined with 6 tablespoons warm water)
  • 1 cup blanched almonds
  • 1 cup quinoa flakes
  • ¾ teaspoon baking soda
  • 3/4 teaspoon salt
  • ½ cup almond butter (peanut or sunflower seed butter would work too) SEE NOTE BELOW
  • ¼ cup applesauce
  • ¼ cup maple syrup (or other liquid sweetener)
  • 1 teaspoon vanilla extract
  • ¾ cup chocolate chips


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Make flax eggs by combining two tablespoons organic flax seed meal (or ground flax seeds) with 6 tablespoons warm water. Set aside to thicken.
  3. In a food processor combine almonds and quinoa flakes and process until ground. Place in a large bowl and add baking soda and salt and stir until well combined. In a separate bowl, combine flax egg, almond butter, apple sauce, maple syrup and vanilla. Mix well and add to the quinoa and almond mixture slowly. Add in chocolate chips.
  4. Using a tablespoon measure, drop cookies onto prepared parchment paper. Bake for 12 to 15 minutes, until lightly golden brown. Remove from oven and allow to sit in the pan for 5 minutes. Move to a cooling rack and allow to cool completely.


114 Calories, 10.7 g carbohydrates, 2.7g protein, 7.1 g Fat, 1.6 g Saturated Fat, 1 mg Cholesterol, 117 mg Sodium, 1.3 g Fiber, 5.3 g Sugars, 3 Weight Watchers Points Plus, 3 Old Points

Note: If you do use sunflower butter, the cookies may turn green after cooling due to the chlorogenic acid. The solution is to reduce the baking soda in half. You can read more about it here:


This post is featured on Wellness Weekend.

  • leafynotbeefy

    Yum! These look so good! Where do you buy quinoa flakes?

    • Stefanie

      I found Quinoa Flakes at Whole Foods and Sprouts, if you have those near you.

  • pat

    Hi Wendi,

    I enjoy your blog and would really like to try these cookies and the nutty and decadent quinoa bars. I just recently started using quinoa and both times that I've cooked it, it still has a bitter taste to me, despite the fact that I rinsed it several times. Any recommendations?


    • Wendy Polisi

      This recipe would be a good one for you to try since it uses quinoa flakes not the seeds! I've never heard anyone call quinoa flakes bitter. Now – about the bitterness. What brand of quinoa are you using? How long are you rinsing? You need to rinse quinoa that hasn't been prerinsed for about 3-5 minutes. Another thing to try is soaking it for an hour or two first and this rinsing it. This should help get all the saponin off of your seeds.

      • pat

        Hi Wendy(with a "Y"-sorry about that!), I bought some bulk quinoa and I rinsed it, but it wasn't 3-5 min. Next time, I will try soaking for 1 hour. Thank you!

  • jan

    Wendi, these look really good–but wondering if I can just use regular eggs instead of the flax "eggs"?

    • Wendy Polisi

      I haven't tried it but I would assume that it would work just fine. I would add one and then look at the consistency of the dough to determine if you need a second one.

  • Annie

    Hi Wendy, Where do I get the quinoa flakes from? I usually buy quinoa from Trader Joe's.

    • Wendy Polisi

      You should be able to get them at Trader Joe's – they may have them with the warm cereals if they aren't with the quinoa flour. Many larger grocery stores also have them. If you order online Amazon is a good place to get them.

      • Annie


  • A&M Mom

    Kids LOVED these (what's not to love – chocolate! LOL), thank you for the recipe. I didn't have almonds but I had almond flour so I used about 3/4 cup almond flour. Do you know how much the processed 1 cup almonds would make in almond flour? Thanks!

    • Wendy Polisi

      So glad the kids liked them! Next time they make them I will measure out how much it makes and get back to you. I read online that 7/8 cup almonds would make 1 cup of almond flour but I'm not sure it is accurate.

  • Dawn

    Hi Wendy,
    Have you had experience with the cookies and dough turning dark blue? The first time I made the recipe I used sunflower nut butter, and maple syrup. The insides turned blue within 1/2 hour of baking and the refrigerated dough was coated in blue color. Yesterday I used honey for the sweetener and the cookies only had several specks of blue. Do you have any idea what is causing this color change?

    • Wendy Polisi

      It is actually because of the sunflower butter. I had another reader as me on Facebook and since I don't often cook with sunflower butter I'd never heard of it. You can read about it here: Apparently the solution is to reduce the baking soda in half – though I am not sure what that would do to the recipe. The green cookies are still safe to eat, just not very appealing.

  • Michelle

    I've made these cookies twice now. I love them and the best part is my hubby loves them, that means they are good enough for normal people standards!!!! LOVE!!! xox

    -Tickled in Love
    My recent post

    • Wendy Polisi

      YEAH!  So glad you guys like them.  I make these for my boys at least once a month!

  • Michelle

    Can I use rolled oats in place of the quinoa flakes?

    • Wendy Polisi

      Yes, that would be a great substitution!

  • Leese

    Just dropping in to ask if anyone has tried it with regular eggs? I saw someone ask above but don't know if they ever did…I'm extremely allergic to flax so I can't go that route, but love the idea of these. I also am allergic to nuts so would have to come up with an almond alternate too. Thoughts?

    • Wendy Polisi

      Leese – I haven't tried it but most likely it would be even better with eggs – most recipes are. You can use sunflower butter in place of the almond butter if you want.

  • Wendy Polisi

    No worries :) Bulk quinoa will almost always need at least three minutes to get the saponin off. I rinse until the water runs clear. Hope this helps!