No Butter Chocolate Truffle Cookies (Grain Free, Dairy Free)
Easy no butter chocolate cookies have a rich, fudgy truffle texture from simple ingredients and are both grain and dairy free.
Servings: 2 dozen
Calories: 125kcal
Ingredients
- 1 cup nut butter* cashew, almond or peanut butter
- 2 eggs
- 1 teaspoon vanilla
- ¾ to 1 cup packed brown sugar**
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips semi sweet or dark
Instructions
- Heat oven to 350 degrees. Line 2 cookie sheets with silicone or parchment.
- Combine nut 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
*The mild flavor of cashew butter is preferred, though the others will work fine, you'll just taste the nut flavor more. I haven't tried seed butters. NOTE: If your nut butter is VERY drippy, you may need to add another tablespoon of cocoa powder so they keep their shape when cooked.
**I usually decrease the sugar to 3/4 cup, but the cookies are definitely less sweet, so it's up to you and your family's preference.
Storage:
- To eat within a couple days, keep in an airtight container at room temperature.
- For longer storage, freeze in airtight container for up to 6 months.
Nutrition
Serving: 1cookie | Calories: 125kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 83mg | Potassium: 86mg | Fiber: 1g | Sugar: 10g | Vitamin A: 32IU | Calcium: 20mg | Iron: 1mg
