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4-Ingredient Chocolate Almond Flour Cookies {Grainfree, Vegan, Paleo, Oil-Free}

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

close-up of a 4-ingredient chocolate almond flour cookie on a piece of parchment paper

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:

cameo photos of the differnt variations for the recipe for 4 ingredient chocolate almond flour cookies

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!

close up of a chocolate almond flour cookies wih a bite taken out

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:

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.

  • 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:

4-Ingredient Chocolate Almond Flour Cookies

4-Ingredient Chocolate Almond Flour Cookies

Yield: 12 cookies
Prep Time: 2 minutes
Cook Time: 14 minutes
Total Time: 16 minutes

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

  1. Preheat the oven to 350F (180C). Line a baking sheet with parchment paper.
  2. 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.
  3. Drop by tablespoons (I used a small cookie scoop) on the prepared baking sheet, spacing 2 inches apart.
  4. 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.
  5. 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 cookie
Amount 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

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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Kathryn

Wednesday 14th of February 2024

Excited to try these! Can I substitute cacao instead of cocoa? If so, do I need to make any adjustments?

Thanks, Kathryn

Camilla

Wednesday 21st of February 2024

Hi Kathryn, Yes, definitely. You can use cacao powder and cocoa powder interchangeably.

Deb

Tuesday 21st of November 2023

The cookies made from the base recipe, to my tastebuds, are very tasteless. I am willing to give them another shot but they will definitely need to be bumped up from the basic ingredients. The dough does mix up nicely and quickly however.

Camilla

Monday 27th of November 2023

Hi Deb! Feel free to make the recipe your own with additional flavors. For example, vanilla extract, use strong (cold) coffee in place of the water, spices, some chopped chocolate or chocolate Chios, or a bigger pinch of salt to bring out the flavors :)

Catherine

Monday 2nd of October 2023

I just made up this recipe. Because I'm allergic to chocolate, I used carob powder instead and - even though carob is *usually* a poor substitute for chocolate - these cookies tasted amazing! Thank you, Camilla!

Camilla

Thursday 5th of October 2023

Ooh, that's so great to hear that they were so tasty with carob powder, Catherine! Thank you for sharing that (even though I have not used it on the site, I like carob--my mom was a hippie Co-op home cook who bought carob products. I am going to buy some carob powder thank to you!)

Sharman

Saturday 30th of September 2023

Hi. These cookies are so yummy. We have diabetics in the family, so I substituted 'stevia' for the sugar. This last lot I used a dollop of orange curd [homemade] on top in place of jam. Very' nice 'jaffa flavour. This is definitely a keeper recipe for me.

Camilla

Saturday 7th of October 2023

Sharman, the dollop of orange curd sounds heavenly! So glad these cookies are such a hit!

Shaindy

Tuesday 26th of September 2023

Hi I have a problem with sugar but blackstrap molasses is okay.. could I substitute?

Camilla

Tuesday 26th of September 2023

Hi Shaindy, I think that could work just fine. Reduce the water slightly so that the dough looks similar in texture to the dough I the photos. I bet it will be delicious!

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