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Almond Flour Chocolate Cookies [Grain & Dairy Free]

These Almond Flour Chocolate Cookies are made with grain-free almond flour, dairy-free dark chocolate, and sweetened with maple syrup. This easy recipe yields the perfect healthy holiday cookie – lightly crisped on the outside, soft and chewy on the inside, and loaded with deep, dark chocolate flavor.

Almond flour chocolate cookies on a cooling rack.

These almond flour cookies are the perfect gluten-free chocolate cookie to add to your holiday baking list. These yummy cookies are made without any grain or dairy, but no one will ever know the difference.

The best part? These almond flour chocolate cookies are made without any refined sugar. The rich, dark chocolate flavor comes from using pure unsweetened dark chocolate and cocoa powder, and the cookies are sweetened with maple syrup.

Even the most amateur bakers are able to get these cookies just right. This recipe is as easy as homemade cookie recipes come, and while they are a great healthy holiday treat, almond flour chocolate cookies are fantastic year-round.

Why You’ll Love This Recipe

  • These are healthy chocolate cookies made with all grain-free and dairy-free ingredients.
  • These cookies have great flavor and texture. They are chewy, fudgy, and full of bold, dark chocolate flavor.
  • These almond flour cookies are quick and easy to make, and turn out perfect every time.
  • The recipe is customizable. You can add additional flavors and festive garnishes if you like.

Ingredients You’ll Need

  • Almond Flour – is a great gluten-free and grain-free flour alternative. It has a subtle natural sweetness, so almond flour-based baked goods do not usually need as much sugar or sweetener.
  • Unsweetened Cocoa Powder – and cacao powder can be used interchangeably in this recipe. Cacao powder is more nutrient-dense and will give the cookies a deeper flavor.
  • Aluminum-Free Baking Powder – begins acting as a leavening agent as soon as it comes in contact with a liquid. Baking powder with aluminum only reacts to heat.
  • Salt – enhances the rich chocolate flavor.
  • Extra Virgine Coconut Oil – gives these cookies the perfect amount of moisture and satisfying rich fats.
  • 100% Pure Unsweetened Dark Chocolate – You can also use 70% dark chocolate.
  • Vanilla Extract – enhances the flavor and sweetness of the cookies.
  • Maple Syrup – sweetens these cookies perfectly without any refined sugar.
  • Eggs – give these cookies a lightly crisped outside with a soft, tender inside.

Almond flour chocolate cookies and cookie crumbs.

How To Make Chocolate Almond Flour Cookies

Step 1. Combine the dry ingredients.

In a large bowl, add the almond flour, cocoa powder, baking powder, and salt. Mix well to combine.

Step 2. Melt coconut oil.

In a small saucepan, over medium heat (or in the microwave), warm the coconut oil and dark chocolate together until melted and smooth. Stir in the maple syrup and vanilla extract. Remove from the heat and let cool for 5 to 10 minutes.

Step 3. Add the wet ingredients to the dry ingredients.

Add the melted chocolate mixture and beaten eggs to the bowl with the almond flour mixture. Mix until a dough forms.

Step 4. Chill the dough.

Cover the bowl of dough with plastic wrap and place in the freezer until it becomes firm, for about 30 to 40 minutes.

Step 5. Preheat the oven and prepare a baking sheet.

While the dough is firming, preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Step 6. Shape the cookies.

Once the dough has firmed, with clean hands, roll dough into balls and place on a prepared baking sheet at least 1 1/2 inches apart. Use about one tablespoon of dough per cookie.

Step 7. Bake the cookies.

Bake the cookies for 15 to 20 minutes or until the cookies begin to crinkle on top.

Step 8. Cool the cookies.

Remove the cookie sheet from the oven and place it directly on a cooling rack to firm up some more, for about 30 minutes. Remove cookies from the baking sheet and place them on the wire rack to finish cooling.

Tips For Making Almond Flour Cookies

As you’re melting the coconut oil together with the chocolate, do so until the ingredients are just melted. When you add the wet mixture to the dry ingredients, it should be warm enough to remain a liquid but not so hot that it cooks the beaten egg.

If you’d rather not use your hands to roll the dough into balls, a small cookie scoop will do the trick.

The amount of time needed for the dough to firm in the freezer will largely depend on the temperature of the dough, to begin with.

When you take the cookies out of the oven, they will still appear doughy in the middle and undercooked. That is okay. They will continue to firm up as they cool.

Flavor Variations

Don’t forget about customizing your cookies. Check out these delicious ideas:

  • To make orange chocolate almond flour cookies, add about a teaspoon of fresh orange zest to the dough (you could also add orange extract).
  • To add an even more rich flavor, add a teaspoon of extract like almond, cherry, coffee, peppermint, strawberry, etc.
  • For some added holiday cheer, sift powdered sugar over freshly baked cookies.
  • Also, try sprinkling freshly baked cookies with sea salt flakes.

Storing & Freezing

  • Storing: For the best results, let the cookies cool completely on a rack before removing them from the parchment paper. Store in an airtight container at room temperature for 2 to 3 days or in the fridge for 5 to 7 days. 
  • Freezing: To freeze, place cooled cookies in an airtight resealable bag and store them in the freezer for up to 3 months.

Frequently Asked Questions

What are the benefits of baking with almond flour?

Almond flour adds flavor and texture and is a great gluten-free and grain-free alternative to wheat flour in baked goods. It also packs a nutritional punch. Almond flour is loaded with vitamins, minerals, and antioxidants.

How do you measure almond flour for baking?

You can use your measuring cup to directly scoop up almond flour and then level off with a butter knife.

Can I use regular flour in place of almond flour?

Almond flour is a wonderful white/wheat flour substitute. However, it cannot be substituted 1:1 in most recipes because almond flour has more natural moisture than regular flour.

Why do my almond flour cookies fall apart?

Oven temperatures vary. Yours might be calibrated too hot, which can result in overcooking baked goods and drying them out. Use an oven thermometer to know for sure the temperature in your oven.

More Healthy Treat Ideas:

Almond Flour Chocolate Cookies

Almond Flour Chocolate Cookies

Yield: 25-30 cookies
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes

These almond flour chocolate cookies are grain and dairy free and made using 100% unsweetened dark chocolate. Super easy and fun to make.


  • 1 cup almond flour
  • 1 cup cocoa powder
  • 2 tsp aluminum-free baking powder
  • ¼ tsp salt
  • ½ cup coconut oil
  • 1 oz/28g 100% pure unsweetened dark chocolate
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup
  • 2 eggs, beaten


  1. In a bowl, combine the almond flour, cocoa powder, baking powder, and salt.
  2. Melt the coconut oil together with chocolate in a microwave or on the stovetop.
  3. Add the maple syrup and vanilla extract to the chocolate and mix to combine. The mixture should be slightly above room temperature to keep the coconut oil liquid but not too warm.
  4. Add the chocolate mixture and beaten eggs to the dry ingredients and mix until smooth.
  5. Cover the bowl and place in the freezer until the dough is firm, for about 30-40 minutes. The time needed will depend on the temperature of the dough.
  6. Preheat the oven to 350F. Line a baking sheet with parchment paper.
  7. Once the dough is firm, measure even amounts of dough about one tablespoon in size and roll it in your hands to form balls. Place on a baking sheet 1.5 inches apart.
  8. Bake in the oven for 15 to 20 minutes or until the cookies slightly crack on top. Remove the baking sheet to a rack. At this point, cookies might look undercooked. Just leave them on the baking sheet until they firm up a bit, for about 30 minutes, then transfer the cookies to a rack and let them cool completely.
Nutrition Information
Yield 25 Serving Size 1 cookie
Amount Per Serving Calories 94Total Fat 7.4gSaturated Fat 4.4gTrans Fat 0gUnsaturated Fat 0.6gCholesterol 0mgSodium 54mgCarbohydrates 7.9gFiber 1.8gSugar 4.7gProtein 1.7g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

Did you make this recipe?

If you tried this recipe, please give it a 5-star rating! To do this, click on the stars above. You can also leave a review or comment below. And don't forget to tag me if you share a picture on Instagram!

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Saturday 12th of December 2020

Are they moist. Picture looks dry.

Maria Ushakova

Saturday 12th of December 2020

I would say they are a happy medium. Not super moist and not very dry.


Wednesday 29th of April 2020

I made this recipe it really good. I reduced the amount of cocoa to half

Maria Ushakova

Wednesday 29th of April 2020

I am so glad it worked out with a half of cocoa!


Monday 26th of February 2018

What brand or kind of 100% pure unsweetened dark chocolate do you use?


Tuesday 21st of January 2020

These are great! Can hardly tell they are not regular flour and sugar. Will make again! Thanks Maria!

Maria Ushakova

Wednesday 28th of February 2018

I use this one


Sunday 24th of December 2017

We thoroughly enjoyed these cookies. Thank you! I have some GF and low sugar members of the family, so this was the perfect cookie recipe for them.

Maria Ushakova

Sunday 24th of December 2017

Hi Jennie! I am so glad you liked the cookies. Thank you very much for taking the time to leave a comment. :)

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