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. 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
- Healthy and tasty
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.
- Next, fold in the almond flour, cocoa powder, and baking powder.
- 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.
- 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.
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.
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
- 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.
- 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.