Almond Flour Chocolate Cookies

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a chocolate almond flour cookie with chocolate chips and a pinch of salt on top

5 from 19 votes

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www.theconsciousplantkitchen.com

These Almond Flour Chocolate Cookies are soft chocolate 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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-flour-chocolate-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: cookies (1 1/2 tablespoons each)

Calories: 240.5kcal

Author: Carine Claudepierre

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

US Customary - Metric

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.

Equipment

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.

Storage

Store the cookies in a cookie jar in the fridge for up to one week or freeze them in an airtight container for up to one month.

Oven Mode: I use the fan-forced (convection) mode of my oven. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition