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4-ingredient chocolate almond flour cookies that are rich, decadent, and good for you! They are vegan, oil-free, grain-free, Paleo, & only 61 calories per cookie

Oh. My. Chocolate.
I can hardly contain my excitement for these cookies, they are so luscious, fudgy, and decadent!
And easy. EASY. As in mix-the-dough-in-under-1-minute easy.
They require no more than 4 ingredients (plus water & salt), too
Did I mention that they are also healthy? Looks like I just did. I’ll get to the specifics in a moment.
Oh, and then there’s supercalifragilisticexpialidocious fact that with one recipe you can make umpteen variations. Here’s a brief tableau of blissful possibilities:

It’s easy to understand my excitement, yes? I hope that it is rubbing off.
These wonderful cookies are great year-round (chocolate is always in season), but are guaranteed to deliver heaps of joy, both to makers and eaters, during the holidays ahead.
Recipe Benefits
Here’s a quick summary of their healthful attributes:
- Grain-free
- Vegan
- Gluten-free
- Oil-free
- Paleo friendly
- Rich in healthy fats (from the almond flour)
- Rich in antioxidants (from the cocoa powder)
The cookies have a deep, dark chocolate flavor and have a tender yet fudgy texture. Yum!

Ingredients for 4-Ingredient Chocolate Almond Flour Cookies
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
Here are the four humble ingredients:
- Blanched almond flour
- Unsweetened cocoa powder
- Coconut sugar (or the granulated sweetener of your choice)
- baking powder
You will also need some water (regular tap water). I like to add salt to the cookies (the salt boosts the flavor significantly)., but it is completely optional/adjustable according to your needs.

How to Make 4-Ingredient Chocolate Almond Flour Cookies
Note that the complete directions are also in the recipe card below.
- Preheat the oven to 350F (180C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk the almond flour, cocoa powder, coconut sugar, baking powder and salt (breaking up all lumps in the flour and cocoa powder).

- Add the water and stir until blended. It will look dry, at first, but keep stirring (do not add more water).
- Scoop the dough by tablespoons onto a parchment paper-lined cookie sheet. I use a small size cookie scoop to do the job. You can also roll the dough into balls if you do not have a scoop and want perfectly sized cookies.

- Licking the bowl is strongly encouraged.
- Bake in the preheated oven for 12 to 14 minutes until the surface of the cookies appears dry and small cracks begin to appear. The centers should feel just set when lightly touched with your fingertip.
Hello, gorgeous.

Customize Your Cookies {with Ease}
I have included the six variations pictured above in the recipe, but go ahead and experiment to the moon and back. Here are some other ideas to consider:
Mocha Almond Fudge Cookies: Replace the water with 4 tablespoons of cold espresso or strong cold coffee.
Tipsy Chocolate Cookies: Replace half of the water with the spirt of your choosing (e.g., bourbon, liqueur, rum, oh my!)
Zests, Spices, and Extracts: Add a teaspoon of finely grated citrus zest (e.g., lime, orange, lemon), or a 1/2 teaspoon of vanilla extract, or anywhere from 1/4 to 3/4 of a teaspoon of ground spice (chocolate + cardamom is the bomb!).
Can I get a Joy to the World?!

More Grain-Free & Vegan Almond Flour Cookies to Try:
- 3-Ingredient Almond Flour Cookies
- 3-Ingredient Banana Almond Flour Cookies
- Almond Flour Gingerbread Cookies
- Pumpkin Almond Flour Cookies
- Sweet Potato Almond Flour Cookies
- 3-Ingredient Fresh Apple Almond Flour Cookies
- 4-Ingredient Almond Flour Blondies

4-Ingredient Chocolate Almond Flour Cookies
4-ingredient chocolate almond flour cookies that are rich, decadent, and good for you! They are vegan, oil-free, grain-free, Paleo, & only 61 calories per cookie
Ingredients
- 3/4 cup (72 g) blanched almond flour
- 1/3 cup (37 g) unsweetened cocoa powder
- 3 and 1/2 tablespoons (32 g) coconut palm sugar (see notes for options)
- 3/4 teaspoon baking powder
- Optional/adjustable: 1/4 teaspoon fine sea salt
- 1/4 cup (60 mL) water
Instructions
- Preheat the oven to 350F (180C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk the almond flour, cocoa powder, coconut sugar, baking powder and salt (breaking up all lumps in the flour and cocoa powder). Add the water and stir until blended.
- Drop by tablespoons (I used a small cookie scoop) on the prepared baking sheet, spacing 2 inches apart.
- Bake in the preheated oven for 12 to 14 minutes until the tops appear dry (& are beginning to crack a bit) and are set at the centers.
- Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.
Notes
Storage: Store the cooled cookies in an airtight container at cool room temperature for 3 days, the refrigerator for 2 weeks or the freezer for up to 6 months.
Sweetener: An equal amount of the granulated sweetener of your choice can be used in place of the coconut sugar.
Variation Ideas:[br]
Chocolate Raspberry Thumbprints: Using your finger or the back of a 1/2 teaspoon measure, make a small indentation in each scooped dough mound before baking; filling with 1/2 teaspoon raspberry jam.
Chocolate Almond: Add 1/8 teaspoon almond extract to the dough. Gently press a whole almond into the center of each scooped dough mound before baking.
Double Chocolate Chip: Add 2 to 3 tablespoons of miniature semisweet chocolate chips to the dough before baking.
Double Chocolate Mint: Add 1/8 teaspoon peppermint extract to the dough before baking. Melt 1 to 2 tablespoons semisweet chocolate chips and drizzle over cooled cookies
Toasted Coconut: Finely chop 2 tablespoons of unsweetened flake coconut. Shape tablespoons of dough into balls and roll in coconut before baking.
Turbinado Sugar Coating: Shape tablespoons of dough into balls and roll in turbinado (raw) sugar before baking.
Nutrition Information
Yield 12 Serving Size 1 cookieAmount Per Serving Calories 61Total Fat 4.2gSaturated Fat 0.7gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 54.7mgCarbohydrates 6.1gFiber 1.6gSugar 3.9gProtein 1.9g

deirdre
Friday 8th of September 2023
This recipe is such a gift, so quick and easy to make and delicious every time. the first time i made them i used high quality cocoa and they tasted like dark chocolate, now i use regular cocoa and some vanilla. They cook perfectly in the bench top oven. Thank you
Camilla
Tuesday 12th of September 2023
You are so welcome, Deirdre! You are making me crave a batch right now ????
Iggy
Saturday 29th of July 2023
The original recipe is one of my all time faves. Today I was running low on almond flour and decided to try hazelnut flour instead (subbed the almond flour entirely): oh. My. Goodness. You HAVE to try it too when you get the chance! It's insanely good in this recipe!
Camilla
Monday 31st of July 2023
Iggy! I am sending you a virtual hug, right here right now! Your positive comments/feedback mean the world. Thank you for sharing this--I have a wee bit of hazelnut flour in my freezer, I am going to try it :)
Shelley
Friday 14th of July 2023
YUM!! Super fudgey. I had to stop myself at two. ???? I used 1/4 tigernut flour and 1/2 cup almond. I added vanilla and 2 tbsp cold brew concentrate and 2 tbsp water. Amazing. Will make again for sure. Love that I already had the ingredients.
Camilla
Friday 14th of July 2023
Ooh, that sounds so good, Shelley! Love tiger nut flour, I will have to try that in combination with almond flour, too!
Abby
Sunday 4th of June 2023
So easy and so delicious!!! Great recipe!!
Camilla
Monday 5th of June 2023
I'm so glad you like the recipe, Abby!
maria
Saturday 3rd of June 2023
I was so excited to find this recipe. I don’t follow any particular diet other than gluten-free but love easy quick recipes. I tried it last night and they were ok, not fudgy at all. On the contrary, a little grainy and dry. Please advise. After reading all the reviews I have no doubt they are delicious! I must’ve done something wrong. I wish I could send you a picture. I’ve checked to make sure I followed the recipe and still can’t tell what’s the difference. I live in Denver. Could it be altitude?
Thanks for sharing this recipe!
Camilla
Monday 5th of June 2023
Hi Maria,
I am sorry to hear that your batch of cookies did not live up to expectations. Yes, high altitude defiantly affects baked goods. King Arthur baking has an excellent guide for adjusting recipes for higher altitude (it is not my area of expertise). I hope that with the altitude adjustments the cookies will come out to your liking!