Chocolate Arrowroot Cookies No Gluten No Sugar
Indulge in the rich, chocolatey goodness of these *Chocolate Arrowroot Cookies*—an irresistible treat that’s naturally gluten-free, sugar-free, and packed with wholesome ingredients. Made with a blend of arrowroot and almond flour, these cookies boast a tender, melt-in-your-mouth texture while being completely grain-free. Sweetened with monk fruit and infused with unsweetened cocoa powder, they deliver a decadent chocolate flavor without any added sugar. A hint of vanilla and optional sugar-free dark chocolate chips take these cookies to the next level of deliciousness. Quick and easy to make, these cookies come together in just 15 minutes of prep time and are perfect for satisfying cravings while staying on a clean-eating path. Whether enjoyed fresh out of the oven or saved for later, they’re a healthy yet indulgent dessert or snack option for anyone seeking a gluten-free, low-carb, and sugar-free delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Arrowroot flour
- 1 cup Almond flour
- 0.25 cup Cocoa powder (unsweetened)
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil (melted)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Monk fruit sweetener (granulated)
- 0.25 cup Dark chocolate chips (sugar-free, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the arrowroot flour, almond flour, cocoa powder, baking soda, and salt.
In a separate large mixing bowl, whisk together the melted coconut oil, egg, vanilla extract, and monk fruit sweetener until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. If using, fold in the sugar-free dark chocolate chips.
Scoop spoonfuls of dough (about 1 tablespoon each) and roll them into balls. Place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Gently press each ball down with the bottom of a glass or your palm to slightly flatten the cookies.
Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy the cookies once cool. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
2990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.5 g | 260% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1347 mg | 59% | |
| Total Carbohydrate | 418.4 g | 152% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 5.1 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 448 mg | 34% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1334 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
