These almond flour chocolate cookies are soft, chewy, and loaded with rich chocolate flavor. Made with coconut sugar, cocoa powder, and dark chocolate chips, they have crispy edges and a fudgy center—the best of both worlds!
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If you're craving a gluten-free cookie recipe like these fudgy tahini cookies, a naturally sweetened treat, or just a great way to use fine almond flour like in these molasses cookies, these chewy cookies are simple to make and absolutely delicious.
Baking with blanched almond flour creates a light, chewy texture, just like in these chewy cookies with chocolate chips, while coconut sugar and maple syrup add the perfect hint of sweetness.
It took a little testing to figure out the right mix of ingredients to get the perfect chew with a soft center. I tried using melted chocolate in the cookie dough batter but the texture wasn't there. I love the mixture of almond flour with both coconut sugar and maple syrup for the perfect texture and sweetness in these baked cookies.
Best of all, these chocolate almond flour cookies come together in one bowl, making cleanup easy! And be honest - you can't eat just one!
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Why You'll Love This Recipe
- Soft & chewy texture: These cookies have a fudgy, melt-in-your-mouth center with crisp edges, similar to these citrusy almond flour sweet potato cookies.
- Naturally sweetened: Made with coconut sugar and maple syrup, so there’s no refined sugar.
- Gluten-free, dairy-free & egg-free: No regular flour or butter, just simple whole ingredients like in these chocolate chip peanut butter cookies.
- Easy to make: This one-bowl recipe comes together in 20 minutes.
Recipe Ingredients
You'll need the following ingredients to make almond flour cocoa cookies:
Ingredient Notes:
- Coconut sugar & maple syrup: Adds a subtle caramel-like sweetness. Brown sugar will change the texture and will not guarantee that perfect chew.
- Coconut oil: Helps create a soft, chewy texture. Feel free to swap with avocado oil or olive oil.
- Plant-based milk: Adds moisture for that soft center. Any dairy-free milk will do, I use almond milk in this double chocolate cookies recipe.
- Fine blanched almond flour: Creates a soft, tender crumb. Almond meal will give these cookies a denser, grainy texture. Almond flour can't be subbed for another gluten-free flour as it has a unique property that can't be swapped with oat flour, coconut flour or others.
- Natural cocoa powder: Gives the cookies their deep chocolate flavor. You can also swap with cacao powder. If using dutch processed cocoa powder, you'll need to swap the baking soda for baking powder.
- Dark chocolate chips: Adds melty pockets of chocolate in every bite. I use dairy-free chocolate chips in my recipes.
See recipe card below for all ingredients and quantities.
How to Make The Best Almond Flour Chocolate Cookies
Mix Wet Ingredients
In a large mixing bowl, whisk together coconut sugar, maple syrup, melted coconut oil, plant-based milk, and vanilla extract until smooth.
Add Dry Ingredients
Sift in the almond flour, cocoa powder, baking soda, and sea salt. Stir with a wooden spoon or spatula until a thick cookie dough forms.
Fold in Chocolate Chips
Gently fold in the dark chocolate chips, ensuring they are evenly distributed.
Scoop & Shape
Using a medium cookie scoop, drop 1-inch dough balls onto a parchment lined baking sheet, spacing them 2 inches apart. Gently press down to flatten each cookie.
Bake & Cool
Bake in a 350°F hot oven for 10-12 minutes, or until the cookies have crispy edges and a soft center. Let them cool on the cookie sheet for 5 minutes, then transfer to a cooling rack.
Expert Tips
- Don’t overbake: The cookies will firm up as they cool, so remove them when the center is slightly soft.
- Use natural cocoa powder: A rich, unsweetened cocoa powder will give the best chocolate flavor.
- Use a cookie scoop: If you want the cookies to be even in size, a cookie scoop is the best way to go. Otherwise, using a spoon or your hands is fine.
Serving Suggestions
- With a Cup of Coffee – The deep chocolate flavor pairs perfectly with espresso, though I love enjoying them with some herbal tea.
- As an Ice Cream Sandwich – Sandwich two cookies around vanilla or banana ice cream.
- With a Sprinkle of Sea Salt – A light sprinkle of flaky sea salt enhances the chocolate flavor. It can be added before the cookies go in the oven, or right when they come out.
Storage Tips
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: For longer storage, keep in a sealed container for up to 1 week in the fridge - if they last that long 😉.
- Freezer: Freeze in a single layer, then transfer to a freezer-safe bag for up to 3 months.
More Almond Flour Recipes You'll Love
Recipe
Chewy Almond Flour Chocolate Cookies
Ingredients
- ¼ cup (40 grams) coconut sugar
- ¼ cup (80 grams) pure maple syrup
- 2 tablespoons coconut oil, melted
- 1 tablespoon dairy-free milk
- 1 teaspoon pure vanilla extract
- 1 ½ cups (168 grams) fine blanched almond flour
- ¼ cup (22 grams) natural cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup (90 grams) dark chocolate chips
Instructions
- Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together coconut sugar, maple syrup, melted coconut oil, plant-based milk, and vanilla extract until smooth.¼ cup (40 grams) coconut sugar, ¼ cup (80 grams) pure maple syrup, 2 tablespoons coconut oil, melted, 1 tablespoon dairy-free milk, 1 teaspoon pure vanilla extract
- Sift in the almond flour, cocoa powder, baking soda, and sea salt. Stir with a wooden spoon or spatula until a thick cookie dough forms.1 ½ cups (168 grams) fine blanched almond flour, ¼ cup (22 grams) natural cocoa powder, ½ teaspoon baking soda, ¼ teaspoon fine sea salt
- Gently fold in the dark chocolate chips, ensuring they are evenly distributed.½ cup (90 grams) dark chocolate chips
- Using a medium cookie scoop, drop 1-inch dough balls onto the prepared baking sheet, spacing them 2 inches apart. Gently press down to slightly flatten each cookie.
- Bake for 10-12 minutes, or until the cookies have crispy edges and a soft center. Let them cool on the cookie sheet for 5 minutes, then transfer to a cooling rack.
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Notes
- Don’t overbake: The cookies will firm up as they cool, so remove them when the center is slightly soft.
- Use natural cocoa powder: A rich, unsweetened cocoa powder will give the best chocolate flavor.
- Use a cookie scoop: If you want the cookies to be even in size, a cookie scoop is the best way to go. Otherwise, using a spoon or your hands is fine.
- Store: Store in an airtight container at room temperature for up to 3 days. For longer storage, keep in a sealed container for up to 1 week in the fridge. Freeze for up to 3 months.
Jacqui Wilson says
I've made these cookies four more times since I've posted it and it's still a favorite with my family. Hope you enjoy the cookies as much as we do!