There’s nothing quite like a tray of Almond Flour Chocolate Cookies coming out of the oven — the aroma, the melty chocolate, and that irresistible chewy texture! These gluten-free treats, beloved for their nutty flavor and decadent richness, are my go-to whenever I crave something sweet yet a little more wholesome than your typical cookie. With their perfect blend of almond flour and cocoa, plus bursts of chocolate chips, they’re a total crowd-pleaser you’ll want to make again and again.

Almond Flour Chocolate Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of Almond Flour Chocolate Cookies truly lies in the quality of each simple ingredient. Every component brings something special to the table, working together to create cookies that are soft, chocolatey, and deeply satisfying.

Almond flour (2 cups; blanched and finely ground): Provides a moist, tender crumb and nutty flavor that makes these cookies stand out from classic chocolate chip cookies.
Cocoa powder (1/4 cup): Brings that rich chocolate taste and a gorgeous dark color.
Baking soda (1/2 tsp): Helps the cookies rise just enough for a soft, chewy bite.
Salt (1/4 tsp): Balances the sweetness and sharpens all the flavors.
Coconut oil or unsalted butter, melted (1/3 cup): Adds moisture and ensures each cookie stays tender; choose coconut oil for a subtle tropical note or butter for classic richness.
Maple syrup or honey (1/3 cup): Naturally sweetens the dough and keeps it delightfully soft.
Large egg (1): Binds the ingredients together and gives structure; see notes for a vegan sub!
Vanilla extract (1 tsp): Rounds out the flavors with a hint of warmth and depth.
Dark chocolate chips or chunks (1/2 cup): Melty, chocolatey goodness in every bite—feel free to chop your favorite chocolate bar for extra texture.

How to Make Almond Flour Chocolate Cookies

Step 1: Prep Your Baking Sheet

Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This makes cleanup a breeze and ensures your cookies release perfectly every time. Trust me, you’ll thank yourself later!

Step 2: Mix Dry Ingredients

Grab a medium bowl and whisk together the almond flour, cocoa powder, baking soda, and salt. This quick step ensures the cocoa and leavening agents are evenly distributed, so every Almond Flour Chocolate Cookie comes out with balanced flavor and lovely texture.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk your melted coconut oil (or butter), maple syrup (or honey), egg, and vanilla extract until smooth and glossy. It’s worth it to take the extra minute here—well-combined wet ingredients mean a uniform, creamy cookie dough.

Step 4: Make the Dough

Pour your wet mixture into the dry ingredients. Stir everything together with a spatula until you have a thick, cohesive dough. It might look a bit stiffer than regular cookie dough, but that’s exactly what you want for these Almond Flour Chocolate Cookies. Fold in those irresistible dark chocolate chips or chunks to finish.

Step 5: Scoop and Shape

Using a tablespoon, scoop dough onto the prepared baking sheet, spacing each mound about 2 inches apart. Gently flatten each cookie with your fingers or the back of a spoon—they won’t spread much on their own. You’re setting the stage for that signature chewy center!

Step 6: Bake to Perfection

Bake for 9 to 11 minutes, just until the edges are set but the centers still look slightly soft. That’s the secret to soft, dreamy Almond Flour Chocolate Cookies. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack so they can firm up without overbaking.

How to Serve Almond Flour Chocolate Cookies

Garnishes

For a dazzling finish, sprinkle your cookies with a pinch of flaky sea salt right after baking. The contrast between the salt and melty chocolate is irresistible! For a festive touch, a dusting of powdered sugar or a drizzle of melted dark chocolate works beautifully, too.

Side Dishes

Of course, you can never go wrong serving Almond Flour Chocolate Cookies with a cold glass of milk (dairy or plant-based), but they’re also delightful alongside strong coffee, a latte, or even a scoop of vanilla ice cream. For dessert platters, pair with fresh berries for a pop of color and tartness.

Creative Ways to Present

Stack cookies in a glass jar tied with ribbon for a charming edible gift, or layer them on a rustic wooden board with fruit and nuts for a casual dessert spread. For parties, sandwich two cookies together with a scoop of ice cream for a top-tier treat everyone will love.

Make Ahead and Storage

Storing Leftovers

Stash leftover Almond Flour Chocolate Cookies in an airtight container at room temperature for maximum freshness. They’ll stay soft and chewy for up to four days, making them perfect for lunchboxes or midnight snacks.

Freezing

These cookies freeze like a dream. Arrange cooled cookies in a single layer in a freezer bag or container (with parchment between layers if needed). They keep their flavor and texture for up to two months, so you can always have a stash of homemade goodness ready.

Reheating

To recapture that just-baked magic, microwave a frozen or room-temperature cookie for about 10–15 seconds. The chocolate goes all melty again, and the edges warm up perfectly. Absolute bliss!

FAQs

Can I make Almond Flour Chocolate Cookies vegan?

Yes, absolutely! Substitute the egg with a flax egg (combine 1 tablespoon flaxseed meal with 3 tablespoons water, let it rest for 5 minutes) and opt for coconut oil and maple syrup. The results are just as delicious and the cookies stay chewy and satisfying.

Are these cookies suitable for people with gluten intolerance?

Definitely! Almond flour is naturally gluten-free, and every ingredient in this recipe is safe for gluten-sensitive friends or family. Just double-check your chocolate chips to be sure they’re certified gluten-free as well.

Can I use a different sweetener?

Maple syrup and honey both work beautifully, but if you prefer another liquid sweetener (like agave), you can try a direct swap. Just keep in mind different sweeteners may slightly alter the flavor and texture.

Should I chill the dough before baking?

Great news: there’s no need! The dough holds its shape wonderfully, so you can bake Almond Flour Chocolate Cookies right away. That means you get to cookies (and that baked-chocolate smell) even faster.

Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts, pecans, or dried cherries are fantastic additions to these cookies. Just fold in up to 1/2 cup of your favorite extra ingredients along with the chocolate chips for even more variety and fun.

Final Thoughts

I genuinely hope you’ll treat yourself to a batch of Almond Flour Chocolate Cookies soon—there’s just something so comforting and joyful about baking them from scratch. They’re rich, chewy, a little better-for-you, and guaranteed to be devoured quickly!

Almond Flour Chocolate Cookies Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 20 minutes
Yield: 18 cookies 1x
Diet: Vegetarian

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Description

Indulge in these delicious Almond Flour Chocolate Cookies for a gluten-free and paleo-friendly treat. These soft and chewy cookies are perfect for satisfying your sweet tooth while keeping things on the healthier side.

Ingredients

Scale

Dry Ingredients:

2 cups almond flour (blanched and finely ground)
1/4 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt

Wet Ingredients:

1/3 cup coconut oil or unsalted butter, melted
1/3 cup maple syrup or honey
1 large egg
1 tsp vanilla extract

Additional:

1/2 cup dark chocolate chips or chunks

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Instructions

Preheat oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare dry ingredients: In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
Combine wet ingredients: In a separate bowl, whisk the melted coconut oil (or butter), maple syrup, egg, and vanilla extract until smooth.
Mix the dough: Pour the wet ingredients into the dry and stir until combined. Fold in chocolate chips.
Bake: Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, flatten the tops, and bake for 9–11 minutes until the edges are set.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a vegan version, substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, rested for 5 minutes).
These cookies stay soft and chewy and are naturally gluten-free.
Store in an airtight container for up to 4 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American