Dream-come-true chocolate almond flour cookies that are rich, decadent, and scandalously delicious, even though they are free of grains, gluten, oil, eggs, and dairy! Paleo, vegan, and only 61 calories per cookie, these beauties can also be varied in multiple (but still easy) ways!
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.
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!
Here are the four humble ingredients:
(1) Blanched almond flour
(2) Unsweetened cocoa powder
(3) Coconut sugar (or the granulated sweetener of your choice)
(4) A bit of baking powder
Add some water and salt (the salt boosts the flavor significantly). Confessions, I actually add 1/8 teaspoon and an extra pinch of salt, because I like salt + sweet. However, feel free to reduce the salt if needed for dietary/health reasons).
Stir. The mixture will seem dry for the first 5 seconds of stirring, but keep stirring (do not add more water). The dough will come together in another few seconds of stirring.
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 a 350F 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.
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?!
Happy baking, everyone!
Chocolate Almond Flour Cookies {Grainfree, Vegan, Paleo}
- Prep Time: 2 mins
- Cook Time: 14 mins
- Total Time: 16 mins
- Yield: 12 cookies 1x
Description
Dream-come-true chocolate almond flour cookies that are rich, decadent, and scandalously delicious, even though they are free of grains, gluten, oil, eggs, and dairy! Paleo, vegan, and only 59 calories per cookie, these beauties can also be varied in multiple (but still easy) ways!
Ingredients
- 3/4 cup (84 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
- 1/4 teaspoon fine sea salt
- 1/4 cup (60 mL) water
Instructions
- Preheat the oven to 350F. 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.
- Category: Cookies, Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 61
- Sugar: 3.9 g
- Sodium: 54.7 mg
- Fat: 4.2 g
- Saturated Fat: 0.7 g
- Carbohydrates: 6.1 g
- Fiber: 1.6 g
- Protein: 1.9 g
- Cholesterol: 0 mg
So very good! I added chocolate chips and pecans but would be great any way.
★★★★★
Excellent, Lee! 🙂
Hi, I really like your website. I’ve tried a few of your recipes and they’re all great. You have a very unique style of baking, you use whole food ingredients and not a bunch of oil and sugar and milk and things you don’t really need to make stuff. I’m always looking for simple recipes that don’t require a lot of oil or sugars, and yours are perfect. Real food for real people! I tried this cookies and added some chocolate chips to them. Very good. My daughter will be awake soon and eat them all. Thanks for ANOTHER great recipe!!!
★★★★★
Thanks so much for the note, Salty— I love imagining your daughter waking up to homemade chocolate cookies !
Just made these cookies! Delicious!!!
★★★★★
Hooray, so glad they were yummy, Vlada!
Can you use oat flour instead of the almond flour?
Hi Laura,
It’s possible, but I think it could take some tweaking to get it right. The almond flour has fat, oats have no significant fat, so without adding some fat, the cookies will not be tender. You could try adding about a tablespoon of fat/oil along with the oat flour.
Yesss. These hit the spot. I was craving chocolate so bad, but I’m too lazy and impatient to make elaborate cookies. I subbed Mac milk for the water & it turned out great. Not too sweet, perfect texture, no gross Over sugared feeling after.
You the MVP today 😘😘
★★★★★
So happy to hear it, Jess!
Hi, would a 1/4 cup of maple syrup work for this?
I think that should work fine! Use it in place of both the water and sugar. If it is too thick, try adding a tiny drizzle of water (few drops at a time). I would love to here how it works!
I have this recipe in the oven now and am worried they won’t turn out properly. My dough was very crumbly. I mixed for nearly a minute by hand, and it did not adhere. I did add 1/4 tsp more water and that helped some, so i left it. I did have to press/make it into balls by hand because it would not stay on the spoon. I have them in the oven now. Fingers crossed!
Hi Rachel,
Oh no, so sorry that the dough is not as expected. Based on your description, it sounds like you may have had too much almond flour and/or cocoa powder in the mix. It’s very easy to overpack the cups in baking, it happens often. For any kind of flour, or floury ingredient (like cocoa powder), lightly spoon into a cup and then level off with a knife. I have gone in and added measurements in grams, too, in case you want to weigh the ingredients.
I am hoping that your cookies still taste good, even if they do not spread much! 🙂
I just made these using almond extract with almond on top. To die for! Perfect size and fills my chocolate craving! Now I will experiment 🙂
★★★★
Oh wow, that sounds so good, skc!
Hi, I’m process sugar free & am wondering if I could substitute raw honey for the coconut sugar?
Thanks so much!
That should work fine with an adjustment, Joyce. Use 3 tablespoons honey, and Wait to add the water— you will problem only need a tablespoon. Add that, and if it’s not moist like the photo, add a little bit more. Would love to know about the results!
Would I be able to sub chocolate protein powder for the cocoa powder?
Hi Heather,
I think you could make this work with chocolate protein powder, but it will definitely be different than the original. Less chocolate-y, and the protein will likely affect the shape. Not that it doesn’t have potential to be good— but it could take a few tries and adjustments to get it where you want it to be. But I think you’re right to look to this as a solid starting point for a protein cookie! I May have to try to figure it out…😊
Hello Camilla,
What kind of cocoa powder do you use? I used Fresh Market Dutch Chocolate Cocoa powder today. My cookies could definitely use more sugar! I’m going to try using 1/4 cup coconut palm sugar next time.
Hi Elizabeth,
I prefer the flavor of natural cocoa powder over Dutch process (personal preference–fruitier and more full-flavored to my tastes). I either use Ghiradelli premium baking powder or Hershey’s (they are not alkalized/”Dutch”)
Wow! I can’t believe how good these turned out with only four ingredients. My six year old daughter loves them! What more can I ask!!!!! I will be making these often. I will definitely try other almond flour and eggless recipes. Thanks for sharing. I give this recipe a 5 ⭐️
Thanks a million, Pardeep! 🙂
These were oh so yummy and also easy to make. I used Swerve with a drop or two of liquid vanilla Stevia and added a chopped sugar-free Lakanto chocolate bar and chopped walnuts. I also added instant coffee to the water to enrich the chocolatey goodness. I’m thinking almond extract, chopped cherries and sliced or slivered almonds would also work well. They really are quite versatile.
Hi Tara,
I am so glad to hear that you tried these with Swerve— that will be great for many other readers (me included)— I appreciate it! Oh my goodness, cherry and almond sounds brilliant— yum!!!
HI Camilla!
I made these today as I was dying for some chocolate! I took your tipsy suggestion and used Coconut Rum for half of the water…dreamy good! I added 3 chocolate morsels in the top and just one satisfied the raging chocolate monster inside of me. Fabulous! Thank you!
Laura
You are making me crave a batch right now, Laura! Sounds so good, and so glad you are enjoying the recipe! 🙂
These cookies are so decadent and delicious and feel healthy and energizing! I put in some raw walnuts as well. Simply amazing recipe! Thank you!
HUrray! So glad to hear it, Lori–thank YOU!:)
These are amazing! Love the texture and just the right amount of sweetness. Thank you for such a simple gluten free winner of a recipe!
Oh Amelia, you are so welcome, and thank you for the sweet feedback 🙂
Hi. Can this recipe be doubled ? I am talking about the chocolate almond flour delicious looking cookies
Hi Cindy–yes, absolutely! Double or even tripe to your heart’s content:)