These almond flour chocolate cookies are the perfect treat when I’m craving something both indulgent and healthier. Made with almond flour and coconut oil, they’re gluten-free and packed with rich chocolate flavor. The soft, chewy texture is a delight, with a subtle nuttiness from the almond flour that pairs wonderfully with dark chocolate chips. Whether I’m enjoying them as an afternoon snack or serving them at a gathering, these cookies are always a hit. And with just a few simple ingredients, I can whip them up in no time!
Why You’ll Love This Recipe
I absolutely love these cookies because they manage to strike the perfect balance between health-conscious and delicious. The almond flour makes them gluten-free, while the dark chocolate chips bring that irresistible chocolatey sweetness I crave. The coconut oil adds richness, and maple syrup gives them just the right amount of natural sweetness. Plus, they’re so easy to make, and the dough comes together in minutes. Best of all, they’re perfect for those with dietary restrictions or anyone looking for a healthier cookie option without compromising on taste!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups almond flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup coconut oil, melted
1 large egg
¼ cup maple syrup (or honey)
1 teaspoon vanilla extract
½ cup dark chocolate chips (or semi-sweet chocolate chips)
2 tablespoons chopped almonds (optional)
Directions
I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking.
In a medium bowl, I whisk together the almond flour, cocoa powder, baking soda, and salt to combine them evenly.
In a separate bowl, I mix the melted coconut oil, maple syrup, egg, and vanilla extract until everything is well blended.
I then add the wet ingredients to the dry ingredients and stir until the dough forms. If the dough is too thick, I add a tablespoon of water to loosen it up a bit.
Next, I fold in the chocolate chips and chopped almonds (if I’m using them), making sure they’re evenly distributed throughout the dough.
Using a tablespoon, I scoop portions of dough and roll them into balls. I place them on the prepared baking sheet, spacing them about 2 inches apart.Then I press each dough ball down slightly to flatten it.
I bake the cookies for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
Once baked, I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 12 cookies
Variations
Nut-Free Version: I can skip the chopped almonds and opt for more chocolate chips or even dried fruit like raisins or cranberries for extra sweetness and texture.
Sugar-Free: To make the cookies sugar-free, I can replace the maple syrup with a sugar-free sweetener like stevia or erythritol.
Double Chocolate: If I’m a true chocolate lover, I can add an extra ¼ cup of cocoa powder to make them even richer in chocolate flavor.
Vegan Option: I can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to make these cookies vegan-friendly.
Storage/Reheating
These almond flour chocolate cookies are best stored in an airtight container at room temperature for up to 5 days. If I want to keep them fresh for a longer period, I can freeze them. To freeze, I simply place the cookies in a freezer-safe container or zip-lock bag, separated by parchment paper, and store them for up to 3 months. When I’m ready to enjoy, I just thaw them at room temperature or warm them up in the microwave for a few seconds.
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FAQs
How can I make these cookies dairy-free?
I can easily make these cookies dairy-free by ensuring that I use dairy-free chocolate chips, which are readily available, and substituting coconut oil for any butter in the recipe.
Can I use a different sweetener instead of maple syrup?
Yes, I can use honey, agave syrup, or even a sugar substitute like stevia or erythritol if I prefer. Just be sure to adjust the sweetness to taste, as some alternatives may be sweeter than maple syrup.
Can I substitute the almond flour with regular flour?
I wouldn’t recommend substituting almond flour with regular flour in this recipe, especially since it’s designed to be gluten-free. Almond flour has a unique texture and flavor that regular flour can’t replicate, so I’d stick with it for the best results.
Are these cookies suitable for those on a keto diet?
Yes, these almond flour chocolate cookies are perfect for a keto diet as they are low in carbs and sugar, thanks to the almond flour and sugar-free sweetener options. Just be sure to use a sugar-free chocolate option.
How can I make the cookies softer?
If I prefer softer cookies, I can slightly reduce the baking time by 1-2 minutes. This will keep the centers more chewy while ensuring the edges set perfectly.
Conclusion
These almond flour chocolate cookies are the perfect combination of healthy and indulgent. With rich chocolate flavor, a soft texture, and the added bonus of being gluten-free, they’re a great treat for anyone looking for a healthier cookie option without sacrificing taste. Whether I’m baking for a special occasion or just satisfying my sweet tooth, these cookies always hit the spot!
📖 Recipe:
Print
Almond Flour Chocolate Cookies
- Total Time: 20 minutes
- Yield: 12 cookies
- Diet: Gluten Free
Description
These almond flour chocolate cookies are a healthier, gluten-free treat that combines rich chocolate flavor with the nutty taste of almond flour. Made with simple ingredients like coconut oil, maple syrup, and dark chocolate chips, they are perfect for satisfying your sweet tooth while sticking to a gluten-free or low-carb diet. Soft, chewy, and easy to make, these cookies are a hit at any gathering or as a snack. Plus, you can customize them to suit various dietary needs like vegan, sugar-free, or nut-free
Ingredients
2 cups almond flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup coconut oil, melted
¼ cup maple syrup (or honey)
1 large egg
1 teaspoon vanilla extract
½ cup dark chocolate chips (or semi-sweet chocolate chips)
2 tablespoons chopped almonds (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
- In another bowl, mix the melted coconut oil, maple syrup, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until combined. If the dough is too thick, add 1 tablespoon of water.
- Fold in the chocolate chips and chopped almonds (optional).
- Scoop portions of dough with a tablespoon, rolling them into balls. Place them on the prepared baking sheet, spaced 2 inches apart, and press them down slightly.
- Bake for 8-10 minutes, or until edges are set and centers are soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a nut-free version, omit the chopped almonds and add more chocolate chips or dried fruit like raisins.
For a sugar-free option, swap maple syrup for a sweetener like stevia or erythritol.
To make it vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Store in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cookies
- Calories: 160 kcal per cookie
