These Almond Flour Chocolate Cookies have a rich chocolate flavor and are deliciously soft inside with a slightly crunchy exterior.
Naturally gluten-free and easy to whip up, they're ideal for a quick treat or indulgent snack!
These Almond Flour Chocolate Cookies are simply irresistible. Like my Almond Flour Banana Cookies and Mango Cookies, they are gluten-free, made with much healthier ingredients, and absolutely delicious.
They're soft and chewy inside, slightly crisp on the edges, and loaded with decadent dark chocolate chips. They're easy, scrumptious, and disappear quickly from the cookie jar! So make sure to bake enough.
Why You'll Love This Recipe
- Rich Chocolate Flavor: The cacao powder and dark chocolate chips give these chocolate almond flour cookies that deep chocolate flavor.
- Quick & Easy: They are incredibly easy to make; no fancy equipment is needed.
- Gluten-Free & Refined Sugar-Free: These healthy cookies are made with almond flour and perfectly sweetened with coconut sugar and maple syrup.
- Irresistible Bite: They are soft, chewy cookies with crispy edges—a delicious, healthier indulgence.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
Here's what you need to make these chocolate almond flour cookies.
- Almond Flour: Almond flour adds moisture and makes these cookies naturally gluten-free. Use any leftovers to make my Spiced Peanut Butter Date Cookies.
- Cacao Powder: Provides a deep, rich chocolate flavor and acts as a flour, like in my Paleo Brownies recipe.
- Coconut Sugar: A healthier alternative to white or brown sugar, offering a subtle caramel flavor.
- Dark Chocolate Chips: These add gooey melted chocolate chunks, enhancing the cookies' taste.
- Maple Syrup: Adds moisture and natural sweetness without refined sugars.
- Walnuts: Optional, but highly recommended for extra crunch and nutrients.
- Eggs: Acts as a binder to hold everything together.
- Vanilla Extract: It adds a rich, aromatic flavor, enhancing the chocolate flavors of the cookies.
- Baking Soda: Acts as a leavening agent.
- Sea Salt: A little salt enhances the flavor and balances the sweetness.
- Butter: Regular dairy or dairy-free butter works, but make sure it's melted. Check out my Lemon Ginger Olive Oil Cookies With Blueberries made with olive oil instead of butter.
How To Make Them
See the full recipe with measurements in the recipe card.
These gluten-free chocolate chip cookies are incredibly easy to make. Here's what to do:
Step One (Picture 1 above) - Place all dry ingredients in a large mixing bowl. Whisk to combine. Stir in the chocolate chips and chopped walnuts. Set aside.
Step Two (Picture 2 above) - In a separate small bowl, beat the eggs and stir in the vanilla extract, maple syrup, and butter until well combined.
Step Three (Picture 3 above) - Combine the flour mixture with the wet ingredients using a wooden spoon or spatula to create a smooth batter.
Step Four (Picture 4 above) - Use a cookie scoop to portion cookie dough onto the prepared baking sheet. Bake in a preheated oven until firm at the top. Let the cookies cool completely on a cooling rack.
Top Tips
- Quickly Melt Butter: Place the butter stick on a small plate and quickly melt in the microwave for 20 seconds. Check and go for another 10 to 20 seconds if needed.
- Avoid Overmixing: Use a wooden spoon or silicone spatula to gently mix ingredients and avoid overmixing. Otherwise, the texture of these favorite cookies might become too dense.
- Use a Cookie Scoop: If you love baking healthier cookie versions, then definitely get a cookie scoop to get evenly sized cookies.
- Cookie Form: You can simply drop the cookie dough onto a prepared baking sheet, and they'll bake just fine. But if you like, flatten them a little bit with a wet finger to get that perfect cookie shape. I prefer to use a drop of maple syrup or any leftover drop of melted butter to dampen my finger.
- Extra Minutes: Factor in some extra minutes to let the cookies cool completely. Otherwise, they might fall apart.
Variations & Substitutions
- Oil Substitutes: If desired, replace butter with coconut oil for dairy-free cookies, similar to my Peanut Butter Brownie Cookies.
- Cocoa Powder: You can use unsweetened cocoa powder as a substitute if cacao powder isn't available.
Storage
Store in an airtight container at room temperature for 5 to 7 days.
More Almond Flour Recipes To Try Next
Looking for other recipes like this? Try these:
Don't forget to subscribe to my Monthly Newsletter!
📖 Recipe
Almond Flour Chocolate Cookies
Mariska RamondinoEquipment
- Bowls To combine the ingredients
- 1 whisk To fluff up the flour and combine dry ingredients
- 1 spatula To fold dry with the wet ingredients
- 1 Cookie Scoop A 3-tablespoon scoop
- 1 Wire Rack To cool the cookies
Ingredients
- 1 ½ cups almond flour 155 grams
- ¾ cup cacao powder 75 grams
- ⅓ cup coconut sugar 60 grams
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup dark chocolate chips 170 grams
- ½ cup chopped walnuts 60 grams
- 2 large eggs at room temperature
- ½ cup butter, melted 113.5 grams
- 1 teaspoon vanilla extract
- ¼ cup maple syrup 80 grams
Instructions
- Preheat the oven to 350 degrees F/ 180 degrees C. Set aside a large baking sheet and cover it with parchment paper.
- In a medium to large bowl, whisk together the almond flour, coconut sugar, baking soda, and salt. Fluff up the flour to break up any flour clumps.1 ½ cups almond flour, ¾ cup cacao powder, ⅓ cup coconut sugar, ½ teaspoon baking soda, ¼ teaspoon salt
- Stir in the chocolate chips and chopped walnuts until well combined.1 cup dark chocolate chips, ½ cup chopped walnuts
- In a separate bowl, beat the eggs and stir in the melted butter, maple syrup, and vanilla extract.2 large eggs at room temperature, ½ cup butter, melted, 1 teaspoon vanilla extract, ¼ cup maple syrup
- Add the dry to the wet ingredients in increments and fold or stir until well combined, and you'll get a beautiful dark brown chocolate cookie batter.
- Scoop the cookie batter onto the prepared baking sheet using a 3-tablespoon cookie scoop, leaving enough space between the scoops. This should yield about 14 cookies.
- Slightly flatten the scoops with a wet finger. I like to dip or slightly cover my finger with a drop of maple syrup so it won't stick to the cookie batter.
- Place in the oven and bake for 20 minutes or until firm at the top.
- Allow to cool completely. Enjoy!
Notes
- Use Parchment Paper: It ensures the cookies don’t stick to the cookie sheet and makes cleanup a breeze.
- Storage: Store your Almond Flour Chocolate Cookies with Chocolate Chips in an airtight container at room temperature for 5 to 7 days.
Add your own private notes
Whenever you come back to this recipe, you’ll be able to see your notes.
Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
I hope you love these chocolate almond flour cookies as much as we do. I bake them regularly, and they are always a hit among friends and guests. Enjoy!