Crispy Almond Flour Chocolate Cookies are made with only 4 ingredients! They are vegan, gluten-free, dairy-free, grain-free, and eggless! Easy, simple, and outrageously good!
If you are looking for more almond flour cookie recipes, try our almond flour lemon cookies or the almond flour thumbprint cookies next!
Why You'll Love These Almond Flour Chocolate Cookies
These are the chocolate version of my wildly popular almond flour shortbread cookies! They’re crisp, tender, and packed with chocolate flavor—you might forget they’re actually good for you.
Made with just 4 ingredients, these cookies are eggless, vegan, gluten-free, dairy-free, and a healthier treat. And there’s no chilling required! Simply mix the dough, shape the cookies, and bake.
If you’re looking for more delicious ways to use almond flour, be sure to check out my other almond flour dessert recipes!
-maria doss
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Recipe Testing
My first batch of these almond flour chocolate cookies used just 1 tablespoon of coconut oil. Since almond flour naturally contains quite a bit of healthy fat, I thought that would be enough. But the cookies turned out harder and not as tender as I wanted.
I gradually increased the coconut oil and found that 3 tablespoons was the sweet spot. It gives the cookies just the right texture—crisp around the edges, tender in the middle, and with a satisfying snap once cooled.
Tips for Success
- Storage: Store the cooled cookies in an airtight container at room temperature for up to a week, or freeze them. My husband actually loves eating them straight from the freezer!
- Coconut oil: Don’t use hot coconut oil. If solid, melt it in the microwave and let it cool to lukewarm before using.
- Doneness: Since the cookies are dark, it can be hard to tell when they’re done. Watch the sliced almond instead—it should start turning pale golden when the cookies are ready.
- Liquid measurement: Measure the coconut oil and water accurately. Adding too much liquid can make the dough difficult to cut and transfer to the baking sheet.
- Size: For the crispiest texture, I recommend using a 2-inch cookie cutter. Larger cookies will have a slightly softer center.
FAQ'S
While coconut sugar offers its own unique qualities, such as subtle caramel notes, it does not impart the same level of moisture and rich molasses flavor as brown sugar. So the cookie dough might turn out drier!
The pairing of almonds and coconut oil creates a sensational flavor combination that requires no additional flavorings. However, feel free to add vanilla or almond extract to the healthy cookies.
More Almond Flour Cookie Recipes To Try
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Almond Flour Chocolate Cookies
Ingredients
- 1 cup almond flour
- ¼ cup + 2 tablespoon light brown sugar (packed)
- 3 tablespoon cocoa powder
- ¼ teaspoon salt
- 3 tablespoons melted coconut oil (not hot)
- 1 tablespoon water
- 18 sliced almonds (optional)
Instructions
- Prep. Preheat the oven to 340°F. Line a large baking sheet with parchment paper and set aside.
- Mix dry ingredients. In a medium bowl, add 1 cup almond flour, ¼ cup + 2 tablespoon packed brown sugar, 3 tablespoon cocoa powder, and ¼ teaspoon salt. Whisk to combine, breaking any brown sugar lumps.
- Finish dough. Add 3 tablespoon melted coconut oil and 1 tablespoon water. Mix with a spatula until the mixture comes together. Then gently knead a few times by hand until smooth. Flatten into a disc. 👉 Measure the coconut oil and water accurately. Avoid adding extra, as too much liquid can make the dough difficult to roll out and punch into circles.
- Roll and cut. Place the dough disc between two sheets of parchment paper and roll it out to ¼-inch thickness. Cut out 2-inch circles. Gently lift each circle with a small offset spatula and place it on the prepared baking sheet, about 1 inch apart. Reroll scraps to make more cookies. Easier method. Skip the rolling and cutting! Scoop out a heaping tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet, then use your fingers to gently flatten it into a ¼-inch-thick circle. Repeat with the remaining dough, spacing the cookies about 1 inch apart. 👉 For the crispiest texture, I recommend using a 2-inch cookie cutter. Larger cookies might not crisp all the way through!
- Bake. Place a sliced almond on top of each cookie, gently pressing it into the dough. Bake for 17 to 20 minutes (rotating the pan halfway through baking) or until the sliced almond turns a pale golden color. 👉 The sliced almond serves two purposes: it adds a pretty decorative touch and helps you tell when the cookies are done. Since these cookies are dark, it can be tricky to judge their doneness, and the edges can burn before you realize it. When the almond starts turning pale golden, it’s a good indication that the cookies are ready to come out of the oven.
- Cool and store. Place the pan on a wire rack and let the cookies cool completely. They’ll be very soft when they come out of the oven but will crisp up as they cool. Once completely cooled, store them in a sealed, airtight container.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to make almond flour chocolate cookies?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
More almond flour cookie recipes
If you’re loving the wholesome, nutty flavor and naturally gluten-free texture ground almond brings to baking, here are some more delicious cookie recipes to explore—
- For a healthy, no-bake treat, try this Almond Flour Cookie Dough—it’s made with just a few wholesome ingredients, totally safe to eat raw and perfect for satisfying sweet cravings without turning on the oven.
- Bright and buttery, these Almond Flour Lemon Cookies are crisp around the edges, soft in the center, and finished with a vibrant lemon glaze that makes them look bakery-worthy.
- Almond Flour Peanut Butter Cookies are thick, chewy, and loaded with chocolate chips—an easy, protein-packed option for when you want something indulgent yet simple.
- Almond Flour Chocolate Chip Cookie for One is the perfect small-batch treat—crisp on the outside, soft in the middle, and just sweet enough.
- With only four ingredients, Almond Flour Thumbprint Cookies are a minimalist’s dream—tender, nutty, and filled with jam for a festive touch.
- For a classic twist, Almond Flour Chocolate Chip Cookies feature crisp edges, a soft, cakey center, and are generously packed with gooey chocolate chips—perfect with a glass of milk or coffee.
- Healthy Black Sesame Seed Cookies with Almond Flour are nutty packed with toasted black sesame seeds.
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
