These healthy dark chocolate almond cookies are made with almond flour, sweetened with maple syrup and loaded with chunks of dark chocolate and chopped almonds. They're the perfect bite sized cookie - crisp on the outside with a gooey filling. These chocolate almond cookies are gluten free, dairy free, paleo and vegan friendly.
These chocolate almond cookies were a total hit with my family the first time I made them. They took a couple times to get just right, but none of my taste testers were complaining 😉
These cookies are sweet and salty with a nice crunch, but gooey inside texture. You get a taste of chocolate and almond in each bite - pure bliss!
Why You'll Love These Chocolate Almond Cookies
- gluten free and grain free - made with almond flour and cocoa powder
- dairy free - no butter
- paleo and vegan friendly - made with simple, real food ingredients
- egg free - great for those who can't tolerate eggs
- easy to make - one bowl, no chill cookie dough
- kid approved - all of my kids loved these cookies
Ingredients
Here's what you need to make these gluten free chocolate almond cookies:
- almond butter (unsweetened, unsalted)
- maple syrup
- coconut oil
- vanilla extract
- blanched almond flour
- cocoa powder
- baking soda
- salt
- mini chocolate chips
- chopped almonds
How to Make Chocolate Almond Cookies
This is a one bowl, no chill cookie dough! Easy peasy!
First, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the almond butter, maple syrup, coconut oil and vanilla. Mix in the almond flour, cocoa powder, baking soda and salt. And lastly, fold the chocolate chips and chopped almonds into the dough.
Using a small cookie scoop, scoop the cookie dough onto the lined baking sheet. Each cookie should be about one rounded tablespoon in size, making 14 cookies.
You don't need to leave much space between the cookies, as they spread just a smidge. If you prefer them to be flat, rather than rounded, then press the cookies down with a spatula to flatten before baking.
Place the cookies in your preheated oven and bake at 350 degrees for 12 minutes.
After baking, remove the cookies from the oven and let them cool for at least 10 minutes on the baking sheet before transferring them to a wire cooling rack. If desired, top each cookie with a pinch of flaked sea salt.
Storage
Store cookies in an airtight container or bag in the fridge or freeze. They keep well in the fridge up to one week, or the freezer up to one month.
Frequently Asked Questions
Feel free to swap the chopped almonds for any other variety of nuts or seeds, or even dried fruit. However, I don't recommend omitting the chocolate, as it helps the cookies keep their shape once cooled.
Yes, this is a vegan cookie recipe since it does not contain any animal products.
Nope! This is a no chill cookie recipe. Simply make the cookie dough, scoop and bake.
More Healthy Cookie Recipes
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Healthy Dark Chocolate Almond Cookies (Gluten Free, Vegan)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 14 cookies 1x
Description
These healthy dark chocolate almond cookies are made with almond flour and sweetened with maple syrup. They're loaded with chunks of dark chocolate and chopped almonds.
Ingredients
- ½ cup almond butter, unsweetened & unsalted
- ¼ cup maple syrup
- 2 Tbsp melted coconut oil
- 1 tsp vanilla extract
- ⅓ cup blanched almond flour (35g)
- 3 Tbsp cocoa powder (20g)
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup miniature dark chocolate chips
- ¼ cup almonds, chopped
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the almond butter, maple syrup, coconut oil and vanilla. Mix in the almond flour, cocoa powder, baking soda and salt. And lastly, fold the chocolate chips and chopped almonds into the dough.
- Using a small cookie scoop, scoop the cookie dough onto the lined baking sheet. Each cookie should be about one rounded tablespoon in size, making 14 cookies*
- Place the cookies in your preheated oven and bake at 350 degrees for 12 minutes.
- After baking, remove the cookies from the oven and let them cool for at least 10 minutes on the baking sheet before transferring them to a wire cooling rack. If desired, top each cookie with a pinch of flaked sea salt.
Notes
*You don't need to leave much space between the cookies, as they spread just a smidge. If you prefer them to be flat, rather than rounded, then press the cookies down with a spatula to flatten before baking.
Katie
My family and I love these cookies. Enjoy!