These Almond Flour Chocolate Cookies are soft chocolate chip cookies with crispy edges and a delicious chocolate almond flavor. You won’t believe that these are healthy chocolate cookies, gluten-free, and dairy-free and they are ready in under 20 minutes. It shouldn’t be allowed with all that chocolatiness!
Almond flour cookies are my area of expertise. I have shared tons of cookie recipes with almond flour, starting with my banana almond flour cookies or, the most popular, my 3-ingredient almond flour shortbread.
I created this new chocolate cookie recipe with almond flour, inspired by two previous recipes. I wanted to make a soft, chewy cookie like my almond flour chocolate chip cookies but still add a crispy outer layer like in my vegan chocolate shortbread. The result is fantastic, delicious, healthy, and kids-approved!
Why You Will Love These Chocolate Almond Cookies
- Easy to make in less than 20 minutes
- Naturally gluten-free,
- Refined-sugar free
- Egg-free
- Vegan
- Healthy and tasty
- Dairy-free
Ingredients For The Best Almond Flour Chocolate Cookies
You need only a few ingredients, and basic steps to whip a batch of these almond flour cookies.
- Almond Flour – Use ultra-fine almond flour with a light, golden color. Almond meal is not great to bake with. It adds a gritty texture to cookies.
- Coconut Sugar – This refined sugar-free sweetener adds a caramel flavor to the cookies and delivers the best crispy edges. Brown sugar works as well.
- Maple Syrup – This other refined sugar-free sweetener adds a moist, chewy texture to the center of the cookies. You can also use agave syrup or coconut nectar.
- Vanilla Extract for flavor
- Salt – Salt is always a must when you bake something with chocolate to enhance the chocolate flavor.
- Coconut Oil – or melted plant-based butter. Both are great options. Olive oil also works but adds a different flavor.
- Dark Chocolate Chips – From 70% cocoa. This adds a bitter, sweet flavor to the cookies. Feel free to replace the chocolate with nuts like chopped pecans or walnuts.
- Baking Powder – For a little rise, you can use baking soda simply half the amount called by the recipe.
How To Make Chocolate Almond Flour Cookies
The best part about baking with an almond flour double chocolate cookie recipe is that you don’t need to be an expert at baking to deliver tasty cookies.
- First, in a mixing bowl or the bowl of a stand mixer using the paddle attachment, stir melted, lukewarm coconut oil with coconut sugar, maple syrup, and vanilla extract (photo 1).
- Next, fold in the almond flour, cocoa powder, and baking powder (photo 2).
- Stir until the cookie dough starts to form, then stir in chocolate chips halfway, and stir well until incorporated. It forms a sticky, thick chocolate almond cookie dough (photo 3).
- Line a baking sheet with parchment paper. Lightly oil paper with cooking oil spray. Use a lightly oiled cookie scoop to scoop out about 1 1/2 tablespoons of batter – the batter is quite sticky. You may want to grease your tool or hands with coconut oil to prevent it from sticking to your finger. Roll a ball and flatten lightly onto the baking sheet. Repeat until you formed 8 cookies (photo 4).
Bake the cookies on the center rack of the oven for 10 to 12 minutes in an oven preheated to 350°F (180°C).
Expert Tips To Bake Almond Flour Cookies
- Measure the flour and cocoa precisely – Don’t overpack your measuring cups with almond flour or cocoa powder. Fill the cups with a spoon until full, swipe the top, and that’s it.
- Don’t overbake almond flour cookies – Almond flour burns fast, and even if these almond flour chocolate cookies look underbaked after 10 minutes – because they are soft to the touch, they will firm up very quickly at room temperature. If you overbake them, the middle gets dry, and the edges are super hard.
- Combine liquid and crystal sweetener – This is the magic combination to bake chewy almond flour cookies that crisp on the edges.
- Grease your hands to shape cookies – Almond flour cookie dough is sticky. It’s easier to handle with oiled hands.
- Flatten the cookies – Cookies with almond flour don’t expand in the oven. They need a bit of help, a little firm press on top to form a nice circle cookie shape.
- Cool immediately on a cooling rack – Don’t keep these cookies on the baking sheet, or the cookie feet keep baking, getting ultra-hard and crispy. Instead, slide a spatula under each cookie and transfer immediately onto a wire rack to cool completely.
- Don’t swap almond flour – Substitutions like using almond meal, flour, or coconut flour won’t work well. Almond meal makes the cookie grainy, coconut flour will require at least 4 times more liquid and probably a binder.
Frequently Asked Questions
Store the cookies in a cookie jar in the fridge for up to one week.
You can freeze chocolate almond flour cookies in an airtight container for up to one month.
Damien’s Take On These Cookies
These cookies are absolutely delicious – I’d rank them in my top 3 behind the classic Vegan Chocolate Chip Cookies and the No-Bake Almond Butter Cookies. They are very chocolatey, crispy on the outside with a slight gooeyness inside.
It’s the perfect combination of crunch and chew. Oh and if you don’t particularly like almond flour, don’t worry! You won’t taste it at all!
More Almond Flour Cookie Recipes
If you like this recipe, you’ll love these:
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Almond Flour Chocolate Cookies
Ingredients
- 1 ½ cup Almond Flour
- ¼ cup Unsweetened Cocoa Powder
- ¼ cup Coconut Sugar
- ⅓ cup Maple Syrup
- 1 teaspoon Vanilla Extract
- ½ teaspoon Baking Powder
- 2 tablespoons Coconut Oil - melted, cooled
- ½ cup Dairy-Free Dark Chocolate Chips
- ¼ teaspoon Salt
Instructions
- Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper. Oil with cooking spray. Set aside.
- In a large bowl, stir melted, lukewarm coconut oil, coconut sugar, maple syrup, and vanilla extract.
- Add in almond flour, unsweetened cocoa powder, salt, and baking powder.
- Stir to incorporate and fold in dark chocolate chips halfway. Stir until evenly distributed.
- Scoop out 1 1/2 tablespoons of cookie dough and roll it into a ball with grease hands.
- Release the cookie dough ball on the baking sheet, and lightly press the top to flatten – they won't expand in the oven.
- Repeat, leaving a thumb space between each almond flour cookie.
- Bake 10-12 minutes or until set on top and edges but still soft in the middle.
- Transfer immediately to a cooling rack and cool at room temperature.
Notes
Allergy Swaps
- Coconut-Free – Replace the coconut sugar with brown sugar and coconut oil with plant-based butter.
- Oil-Free – I didn’t try replacing oil in this recipe. Mashed banana or applesauce might work, providing a different texture.
Thanks so much for the great recipe! They ultimately turned out amazing though I did have to bake them several minutes longer.
I added an Amarena cherry frosting as the chocolate I used was 72% dark and pretty intense. I’m sure they’ll be a hit at work.
Thank you so much! baking time can vary from oven to oven, also depending on how much you flatten them before baking. I am glad you love them and love your topping idea!
Just made a batch of these tonight; so easy, quick and yummy! Sprinkled with some powdered sugar. Delish!
So far, this is the very best recipe I have found for chocolate cookies with no white flour. But I am concerned about the maple syrup (I have diabetes)> They are yummy, but I wonder what would happen if I replace the maple syrup with (much less than the maple syryp though) stevia (or liquid stevia). Have you tried any replacements for the maple syrup?
Thank you!! You can’t replace the maple syrup with a few drops of liquid stevia, it wouldn’t work. The only possible sugar-free alternative is sugar-free maple syrup.
OMG, these are the most delicious cookies I have ever eaten.
It is the cookie version of the moelleux cake. Simply perfect. So chewy!
And the recipe is very easy and takes almost no time.
I will be making these again! A LOT!!
Thank you for your yummy and healthier recipes.
Ow thank you so much!!
I describe these cookies as pillowy. I’m trying to cut back on refined sugar so these are perfect. I also didn’t add chocolate chips, thought they would be too chocolatey. I’ll definitely make them again.
Thank you!!
Made these for a wedding reception, we’re very popular. Guests liked that they met a variety of needs, being gluten free, dairy free, egg free, and low in processed sugar (people have different ideas on how “good” coconut sugar is). They liked the taste, and the texture, that it was chewy and soft. A big win for us!
Looking forward to baking some delicious gluten and dairy free cookie and hoping for more recipes. We get tired of the same recipes and unfortunately I don’t get much time to create new recipes, especially dinner recipes with no beef.
These cookies are so yummy and so easy to make. I did want to say in the ingredient section you don’t mention salt but you do in the written instructions. I doubled the recipe so I added 1/2 tsp of salt. That seemed to work fine.
Can’t wait to make these again!
These turned out fantastic!!! Thank you for another delicious recipe!
thank you!!