Vegan Almond Flour Chocolate Cookies (Gluten-free, sugar-free option)
These Vegan Almond Flour Chocolate Cookies with Gluten-free and sugar-free option are perfect to satisfy your sugar cravings without the guilt. Great for chocolate lovers. Soft, chewy and loaded with chocolate flavor. Just 6 main ingredients and 20 minutes to make.
I was the type of person, who will always take the extra time and effort to create the perfect desserts (healthy and not so healthy) and cookies. But I don’t have the time I used to have lately. The pandemic, 2 little kids, that don’t regularly go to daycare and my work – the lack of time has made me shift into making simple desserts with minimal ingredients, that also happen to be healthier.
This Vegan Almond Flour Chocolate Cookie Recipe is also perfect for the holidays. Healthy cookies are always in season!
These can be made with regular dark brown sugar, coconut sugar or sugar substitute. I used Keto brown sugar substitute and love the “chewy” result.
There is nothing better than healthier cookies, to pair with your afternoon coffee or tea or pack for a snack or lunch.
Can you use another nut flour in these cookies? Cashew and Macadamia flours can be substituted 1:1 for Almond flour, but I have not tested the recipe with either one of these.
These cookies are oil-free, gluten-free, dairy-free and Paleo friendly.
Rich in antioxidants from the cocoa powder.
Ingredients:
- 3/4 cup Almond meal
- 1/3 cup Cacao powder
- 4 tbsp brown sugar (coconut sugar or low carb brown sweetener could be used)
- 1/4 cup Water
- 1/4 tsp Salt
- 3/4 tsp Baking powder
- 1/2 tsp Vanilla extract (optional)
- 2-3 tbsp Chopped dark (vegan) chocolate (optional)
Toppings:
I used vegan dark chocolate chips to add on top of these Almond Flour Chocolate Cookies, but there are more topping options:
Add chopped nuts or coconut flakes, before baking, or drizzle with melted chocolate, after the cookies are out of the oven
How to make:
Mixm the batter combining all ingredients in a bowl.
Using a small cookie scoop, scoop out about 2 tbsp of batter and place on a baking sheet.
No need to chill the dough.
Top with chocolate chips/chopped chocolate or sprinkle coconut flakes or chopped on top of the cookies.
Bake in a preheated oven at 350 F for 12 to 15 minutes, until the cookies are set on top.
Let the cookies cool to room temperature, then place in an air tight container.
More cookie recipes:
- Keto Chocolate Peanut Butter Cookies
- These Gluten Free Peppermint Snickerdoodles from Eat At Our Table are soft inside, crunchy outside & full of peppermint flavor!
- Chocolate Spritz Cookies
- Keto Chocolate Cookies
- These Coconut Oil Soft Chocolate Chip Cookies from Perchance To Cook are made with “Better for you” ingredients. The best grain-free, gluten-free, dairy-free chocolate chip cookies that are crispy on the outside and gooey on the inside.
How to store these almond flour chocolate cookies?
Store in an air tight container at room temperature for up to 5 days or refrigerate for up to 10 days. You can also freeze these cookies for up to 2 months.
Chocolate Almond Cookies
Ingredients
- 3/4 cup Almond meal
- 1/3 cup Cacao powder
- 4 tbsp brown sugar — coconut sugar or low carb brown sweetener could be used
- 1/4 cup Water
- 1/4 tsp Salt
- 3/4 tsp Baking powder
- 1/2 tsp Vanilla extract — optional
- 2-3 tbsp Chopped dark — vegan chocolate
Instructions
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In a bowl combine the almond flour, cacao powder, sweetener, salt, baking powder and vanilla (optional). Whisk the dry ingredients, then add the water. Stir until smooth. Add chopped chocolate (optional).
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Using a small cookie scoop 2-3 tablespoons), scoop batter onto a baking sheet, lines with parchment paper or Silpat.
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Bake for 12-15 minutes, until the cookies are no longer “wet” on top.
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Let them cool completely. Store in air tight container for up to 1 week.
These are a must on our holiday cookie list.
I tweaked these just slightly (only used 3tbsp of sugar, and subbed the water for milk) and they are SO good! Rich and fudgy and delicious! They didn’t spread for me (probably because of the tweaks) but I didn’t mind at all, the only thing I will change is to add slightly less salt next time.
Great! Glad you liked these! I can’t wait to try the recipe with the tweaks.
These are really good! They didn’t spread at all but I pressed them down before baking so they were a nice shape and texture.