This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details. Advertisements displayed do not reflect endorsements or recommendations made by Veggie Inspired.
These Almond Flour Chocolate Cookies are soft, chewy, fudgy, and decadent. They come together easily with just a few ingredients and are perfect for any time of year.
Save this Post!
We'll email this post to you, so you can come back to it later!
My kids are fiends for chocolate. They come by it naturally. Chocolate is pretty much the lifeblood of my mom’s side of the family (well, that and pierogi). These Almond Flour Chocolate Cookies don’t last long in our house!
They are very similar in texture to my Chocolate Molasses Cookies and Vegan Cinnamon Cookies, but with different flavors.
These Chocolate Almond Cookies are so quick, so easy, and so tasty, they make the perfect everyday cookie. They also are dairy-free, egg-free, oil-free, gluten-free, and vegan. I hope you love them as much as we do!
Ingredients you need
Ingredients notes and substitutions
- Flour ~ These cookies are made with almond flour, making them naturally gluten-free. Almond flour is dense and absorbs a lot of moisture. Do not substitute with another flour!
- Chocolate ~ These cookies have double the chocolate going on with both cocoa powder and chocolate chips. So, I guess you can call them almond flour chocolate chocolate chip cookies, but that seems like quite a mouthful to say.
Choose unsweetened cocoa powder and dairy-free chocolate chips. I like the Enjoy Life Mini Chips for this recipe.
If you love chocolate as much as we do, you might also want to check out my Cherry Chocolate Walnut Truffles (they take only 15 minutes!), Peanut Butter Chocolate Cupcakes (chocolate & peanut butter = match made in heaven!), and Chocolate Nice Cream Breakfast Parfaits (chocolate suitable for breakfast? Bring it!) - Almond butter ~ I like Trader Joe’s Raw Creamy Almond Butter. It’s thin and drippy and incorporates perfectly. Because the oil tends to separate to the top with natural nut butters, it needs to be mixed really well before using.
- Sweetener ~ Use pure maple syrup, not pancake syrup.
- Flavorings ~ Pure vanilla extract and almond extract provide a lovely flavor with the chocolate. Almond extract is a strong flavor…a little goes a long way. You can leave it out if you’d rather. A pinch of salt balances the flavors.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Add all dry ingredients to a mixing bowl.
- Step 2: Whisk until well combined. If your flour and cocoa powder are lumpy, you may want to sift it.
- Step 3: In a separate large bowl, whisk together the wet ingredients until smooth.
- Step 4: Add the dry ingredients to the wet and stir well to combine. The dough will be thick and sticky – this is how it is supposed to be!
- Step 5: Add the chocolate chips.
- Step 6: Stir until evenly distributed throughout.
- Step 7: Using two spoons, drop the dough onto a prepared cookie sheet, spacing them out by about 2 inches.
- Step 8: Bake 8 to 10 minutes until spread and the edges are set.
- Step 9: I like to use a round biscuit cutter to shape the cookies into perfect circles as soon as they come out of the oven. Place the cutter around the cookies and gently move it back and forth so the cookie spins around inside.
- Step 10: Let the cookies cool on the pan for 1-2 minutes and then transfer them to a wire cooling rack to continue cooling completely.
Storage and freezing
These vegan almond flour chocolate cookies are best eaten on the day you bake them.
Counter: If you must store them, loosely cover them on a plate and leave on the counter for 1 to 2 days.
I do not recommend storing in an air-tight container on the counter. The cookies will lose their crispy edges and chewy centers and will become soft.
Fridge: To keep them longer, transfer them to the fridge in an airtight container for 4 to 5 days.
Freezer: You could also freeze these cookies. Place them in one even layer on a large plate or baking sheet and put in the freezer until frozen. Transfer to a freezer safe plastic bag. They should keep well for up to 3 months.
Pro tips and tricks
~ Use super fine ground almond flour. Do not sub for another flour! Scoop the almond flour straight out of the bag/container, but don’t purposely pack it in, and then level off with the back of a knife.
~ Use unsweetened cocoa powder so as not to make the cookies too sweet.
~ Make sure your almond butter is runny and drippy! Heat it for a few seconds in the microwave if it’s too thick.
~ The dough will be quite thick and sticky. This is what you want! Do NOT add more flour because you think it’s too sticky…it’s not! Be sure to scrape down the sides and bottom of the bowl to fully incorporate all the ingredients.
~ Drop the dough onto the baking sheet using two spoons. One two scoop a heaping spoonful of dough and the other to scrape it off the spoon onto the pan. Don’t use a cookie scoop – you’ll never get the dough out of there!
~ They will be very delicate when they come out of the oven. Let them cool for 1-2 minutes on the baking sheet before transferring them to a cooling rack.
~ To create perfect even circles, take a round biscuit cutter and place it around a cookie. Swirl it gently around the cookie. Repeat with the remaining cookies. Do this immediately while they’re still hot straight from the oven.
FAQs
No. This recipe was developed specifically for almond flour. The ingredient ratios will be off if you use a different kind of flour.
Unfortunately, no. This is a recipe for almond flour chocolate cookies and subbing in another type of flour won’t work. You can, however, sub tahini for the almond butter if you prefer, but note that this will change the flavor of the cookie.
Yes! Make sure you drop your dough about 2 inches apart as the cookies will spread as they bake.
More vegan cookies
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Almond Flour Chocolate Cookies
Recommended Equipment
Ingredients
- 2 cups fine ground almond flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup pure maple syrup
- ½ cup raw almond butter I like Trader Joe's Raw Creamy Almond Butter
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ½ cup vegan chocolate chips plus or for the tops, if desired; I like Enjoy Life Mini Chips for this recipe
Instructions
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.
- In a medium bowl, sift the flour, cocoa powder, baking soda and salt.
- In a separate large bowl, whisk the maple syrup, almond butter, vanilla and almond extracts.
- Add the dry ingredients to the wet and stir with a wooden spoon or spatula until well incorporated. Scrape the bottom of the bowl to ensure all ingredients are mixed in well.
- Mix in the chocolate chips.
- Drop batter by a heaping spoonful onto the prepared baking sheet. The batter will be sticky, so use one spoon to scoop the dough and another spoon to help scrape the batter off the first spoon onto the baking sheet. Space the dough out by at least 2 inches.
- Add some extra chocolate chips to the tops of the cookies, if desired.
- Bake for 8 to 10 minutes until the cookies spread and the edges are set. Let the cookies cool on the baking sheet for 1 to 2 minutes before transferring to a cooling rack to cool completely.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Enya
Hi! So the first time I made these cookies, they were delicious, but the dough was super sticky and very hard to spoon onto the pan. Could I freeze the dough for 15 or so minutes to firm it up without it affecting the taste?
Jenn Sebestyen
Hi, Enya. The dough is meant to be sticky. It helps to very slightly dampen your hands when working with the dough. You may have to do that a few times as you work your way through the batch. I don’t think the dough would spread at all if you stuck it in the fridge/freezer first, but I personally haven’t tried that so can’t say for sure.
Joelle Foster
Made these and they were a hit! I used tahini as that is what I had on hand. Thank you!
Jenn Sebestyen
I love tahini and chocolate together…so glad it worked in this cookies! Thank you, Joelle!
Enya
These were amazing! My head exploded when I tried them, it was like eating hot chocolate. Quick question, how should I store these, can I keep them in my pantry?
Jenn Sebestyen
Happy to hear you love them! They are best eaten same day, but you can store them in an air-tight container on the counter for a day or two or in the fridge for several days.
Paige
Best cookies ever!!!
Jenn S.
Yay! Thank you!
Lauren
Is almond meal or ground almonds the same as almond flour?xx
Jenn S.
Yes! Almond flour may be more “powdery” than almond meal, but either will work.
Alisa Fleming
Yum! I love your dessert recipes Jenn. They’re always the perfect combination of indulgent and “just healthy enough”!
Jenn S.
Thank you, Alisa! Gotta have a little bit of indulgence in there, right? It is dessert after all. 🙂
Sara
I was wondering how many cookies does this recipe makes? 15 pcs? Thank you.
Jenn S.
Roughly, yes. Depending on how big/small you make them, you’ll get a few more or less. Enjoy!
Sarah
I love chewy cookies! These look great!
Jenn S.
The best! Thanks!
Ginny McMeans
These sound like a dream. Soft and chocolate and right up my alley.
Jenn S.
I’m think another batch is in order STAT!
Amy Katz from Veggies Save The Day
You are such a talented baker, Jenn!
Jenn S.
Haha! That’s so funny. Thank you! They come out deliciously in the end, but my gosh baking is not an easy task! Cookies are the easiest, but anything else usually takes at least 3 trials! 🙂
Mary Ellen - VNutrition
These definitely would be perfect for gifts for the holidays! The look delicious!
Jenn S.
Who could say no to a plateful of delicious cookies?!
Rony Jahid
Hello Jenn! Your chocolate almond cookies just stunning looks. You made great cookies, its very healthy and delicious also! I taste it before so many times, its really good.
Jenn S.
Thanks, Rony.
Rony Jahid
Its my pleasure Jenn! Have a nice day..
Mandy
Who could say no to double chocolate??? That’s funny because chocolate (and pierogi) is the lifeblood on my dad’s side of the family!! No wonder we get along so well ? that and my love for cinnamon and almonds…we should be neighbors! These cookies would be gone in a flash in my house! Soft, chewy cookies are Willow’s favorite and since she LOVES chocolate and almonds, I know she’s going to enjoy these! Can’t wait to make them for her. Hope you’re having a great weekend, Jenn!
Jenn S.
Haha! We do have so much in common! I would love to have more awesome neighbors. We would share all the food! 🙂 Thanks, Mandy. Hope you guys love these cookies!
Natalie | Feasting on Fruit
Double chocolate, triple almond, that means I need at least 6 of them right now! Cookie math, that makes sense right!? 😀 These look so good Jenn–perfect cookie texture and I love these flavors!
Jenn S.
Oh, I love cookie math! The best kind of math right there! And, yes, you did it right, so 6! Thanks you, Natalie!
Rebecca - Strength and Sunshine
I was wondering when the cookie sharing would commence…I think it’s time 😉
Jenn S.
Oh, it’s time! I heard Christmas music in Toys R Us yesterday. I am so ready for the holidays this year. I just love it!