Flourless chocolate truffle cookies are simple and easy, made with basic pantry ingredients that results in a chewy, fudgy, “top 10” cookie. Find our other top cookie recipes on the Simple Cookie Recipes page!
I created this recipe a couple weeks ago using a peanut butter recipe I’ve had for 20 years as a base and then adapting it to make a fudgy, super chocolatey cookie that pretty much melts in your mouth. While any nut butter will work as the base here, the mild flavor of cashew butter lets the chocolate shine. No one can guess what they’re made with when I use cashew butter, but peanut butter and, to a lesser degree, almond butter leave no doubts about what one of the main ingredients is.
Of course there’s a lot of chocolate and some sugar and eggs, but those are the only main ingredients, plus a few more like vanilla, salt and baking soda. Gotta love simple recipes like this that are also fast and easy, ready to eat in about 30 minutes using basic pantry staples.
Oh, and the result? Well, they’re “definitely in the top 10” according to one friend and three others asked for the recipe when I served them for our weekly home group. My family finished the small batch off in days and well, I’m kinda partial to them, too. 🙂 I’m pretty proud of these and have made them numerous times, so I know they’ll be great for you, too. Put these at the top of your ‘to make’ list!
PrintFlourless Chocolate Truffle Cookies {Grain-Free, Dairy-Free}
A simple, easy recipe made with pantry staples that results in a chewy, fudgy ‘top 10’ cookie.
- Prep Time: 10 mins
- Cook Time: 18 mins
- Total Time: 28 mins
- Yield: 2 dozen 1x
Ingredients
- 1 c. cashew butter*
- 2 lg. eggs
- 1 tsp. vanilla
- 1 c. packed brown sugar**
- 1/4 c. cocoa powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3/4 c. chocolate chips
Instructions
- Heat oven to 350 degrees. Line 2 cookie sheets with silicone or parchment.
- Combine cashew butter, eggs, and vanilla in a large mixing bowl.
- Add sugar, cocoa powder, baking soda, and salt. Beat until completely mixed together, about 1 minute. Fold in chocolate chips.
- Using a tablespoon-sized cookie scoop, drop onto prepared cookie sheets about 2 inches apart.
- Bake 8-9 minutes until puffed and crinkled (they will still be soft) and let stand on sheet about 5 minutes before transferring to a rack to cool completely.
Notes
*You can also use almond butter or peanut butter, but the flavor will be much more pronounced.
**I usually decrease the sugar to 3/4 cup, but they are definitely less sweet, so it’s up to you and your family’s preference.
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Teresa says
January 14 at 12:17 pmWondering if coconut sugar would be nice in place if brown sugar?
Jami says
January 17 at 5:26 pmThat might work, Teresa – I’ve substituted in in other recipes with good results so I think it would here, too.
R says
November 4 at 3:08 pmAny way to get the cookies to stop pouring all over the sheet? Mine keep ending up as one big cookie… They are delicious through!
★★★★
Jami says
November 5 at 8:58 amBummer – as you can see from the photos, I didn’t have that problem and I haven’t the other times I’ve made them. I wonder if your nut butter was more runny? If it’s pretty runny, I’d add a couple more tablespoons of cocoa powder and see if that helps.
Dawn says
December 30 at 10:26 amThese are delicious! I made them with almond butter and the full amount of sugar, but next time I’ll try reducing the sugar. I wasn’t sure if these would be good enough to serve to guests (being flourless and all), but I’m glad I decided to make them and have no reservations about serving them! Also, the extra protein and fat due to the high content of nut butter makes them a bit more satisfying so that I can (usually) resist the urge to have more than one at a time. 🙂
One thing I’m wondering is, would you store them in the fridge, freezer, or at room temperature if you were planning to serve them the day after baking?
Jami says
January 1 at 3:48 pmI’m so glad you enjoyed them, Dawn! Hmmm, I usually freeze all my cookies right away because I can taste the staleness even after a day and I think the freezer stops it if I freeze them within a few hours. That said, if serving the very next day, I’d probably just keep them in an airtight container and call it good. 🙂
AndiW says
November 30 at 5:17 pmBig lesson learned. Do NOT substitute regular butter for the nut butter! Tastes delicious (!!!) but the cooked batter runs all over the baking tray and looks quite unattractive in a melted sort of way. 😉 Oh, well. Can’t wait to get some cashew butter!!!
Jami says
November 30 at 6:12 pmYep, that’s right Andi – sorry! You can substitute any other nut butter, though, like almond or peanut. 🙂
Windie says
May 9 at 6:38 amThis is such a great for me — trying to minimise the flour intake. Love it so much, thank you.
★★★★★
Judy says
April 8 at 10:04 amThanks so much for this recipe. I order these all the time at Starbuck’s and of course don’t really know what’s in them, plus they are real expensive. Will be trying these tonight and notifying a friend who is also a big fan of the flourless choc. cookie. Judy
Jami says
April 8 at 11:16 amIf you’re already a fan, Judy, I can pretty much guess you will love these like we do. 🙂