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Flourless Chocolate Almond Cookies are crisp but tender cookies packed with almond butter and cocoa powder for rich, chocolaty flavor, and chopped almonds for crunch. Sweet but not too sweet, and naturally gluten and dairy-free, these little bites have just 7 ingredients. Perfect for snacking!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
Just sweet enough, chocolate almond cookies are the perfect combination of flavors and textures and star creamy almond butter and rich chocolate. I love welcoming my kids off the bus with a few of these cookies because they contain almond butter (protein!) with not a lot of sugar.
Almond chocolate cookies are also fantastic in a cookie tin with some No Bake Chocolate Oatmeal Cookies and any of my Gluten Free Christmas Cookie Recipes to celebrate the holidays. Or try my Dark Chocolate Chunk Cookies recipe for a variation on this theme. Here’s why you’ll love these cookies:
- One bowl. You need only one bowl to make flourless chocolate almond cookies!
- Naturally gluten free. All of the ingredients needed to make chocolate almond cookies are already gluten free and they don’t need any regular or gluten free flour at all (hence the “flourless” in the recipe title). Also, they are dairy free too!
- Not too sweet. This chocolate almond cookie recipe calls for a little less sugar than other cookie recipes, but I promise you won’t even notice because they’re so big on other flavors. And as a bonus, there’s no sugar crash later!
- Easily nut-free. If you can’t eat nuts, you can substitute sunflower seed butter for the almond flour and leave out the chopped almonds.
Recipe Ingredients
Less than 1/2 cup of sugar sweetens these little gluten free cookies, and here’s a look at what else you’ll need. Find the full ingredient amounts in the recipe card at the end of this post.
- Egg: A large egg at room temperature easily blends into the dough.
- Almond Butter: I like creamy almond butter but crunchy almond butter also works if you like more crunch.
- Brown Sugar: I used dark brown sugar and light brown sugar also works. Substitute coconut sugar to keep these cookies Paleo.
- Baking Soda: Check to make sure it’s fresh so that the cookies rise properly.
- Cocoa Powder: I always use unsweetened cocoa powder so the cookies aren’t too sweet.
- Vanilla Extract: A little pure vanilla extract adds depth of flavor.
- Almonds: You can use raw or roasted unsalted almonds. Use salted almonds for a sweet-salty contrast.
Easy steps and one bowl will have you well on your way to enjoying a warm batch of cookies in no time. Here’s a look at how you’ll make them, with the full instructions included in the recipe card lower down.
- Make the dough. Lightly beat the egg. Stir in the almond butter, brown sugar, baking soda, cocoa powder, and vanilla.
- Add almonds. Now fold in the chopped almonds. Stir the dough together until it’s combined.
- Form the cookies. Using a cookie scoop, form the cookie balls.
- Bake. Place the cookies on lined baking sheets and bake them at 350°F for about 10-12 minutes.
Tips and Variation Ideas
- Space them out. Make sure to leave about 2 inches of space in between each cookie dough ball on the baking sheet so that they have room to spread without running into each other.
- Make them peanut butter cookies. Use this method to make flourless peanut butter chocolate cookies by substituting the almond butter with peanut butter, and adding chopped peanuts rather than almonds.
- Add chocolate. You can add 1 cup of mini or regular chocolate chips to turn these into almond chocolate chip cookies.
- Fold in some coconut. If you love coconut, you can stir in 1/2 cup of shredded sweetened or unsweetened coconut along with the other ingredients.
How to Store
Cool the cookies completely before you transfer them to a storage container so they don’t lose their crispness. You can store the cookies in the fridge but I prefer to keep them on the counter so that they stay as crisp as possible.
- Counter – Store cooled cookies in an airtight container on the counter for up to 5 days.
- Freezer – Place the cookies in a freezer-safe bag or container, then store them in the freezer for up to 3 months. Thaw the cookies in the fridge before serving.
Ingredients
- 1 large egg
- 1 cup creamy almond butter
- 1/3 cup dark brown sugar, firmly packed (coconut sugar for paleo)
- 1 teaspoon baking soda
- 3 Tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup chopped almonds
Instructions
- Preheat your oven to 350°F. Line two large baking sheets with silicone baking mats or parchment.
- In a medium bowl, lightly beat 1 large egg. Add 1 cup creamy almond butter, 1/3 cup dark brown sugar, 1 teaspoon baking soda, 3 Tablespoons unsweetened cocoa powder, and 1 teaspoon vanilla extract, and mix until thoroughly combined. Fold in 1/4 cup chopped almonds.
- Form balls with about 2 Tablespoons of dough, place about six or seven on each baking sheet, a couple of inches apart, and press down to form thick disks.
- Bake for 10-12 minutes, or until set but still slightly soft to the touch.
- Cool the cookies on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
Did you make this?
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One of the best KETO cookies I made…My picky eater son loves it and I bake this cookies pretty much twice a week…Thank you for this recipe..
Thanks so much. All ingredients that I use – tasty and healthy – and also permissible for passover!! I just pinned this recipe too. so it’s not going anywhere!
I’m so happy to hear that you found a recipe to enjoy during Passover, Jane!
Where’s the recipe?
Hi Jane! I apologize for the inconvenience. There was a glitch that caused the recipe to be removed from the post, but I’ve added it back into the post now. I hope you enjoy the recipe!
These look wonderful! I love a good chocolate cookie and one without flour is bonus in my book. What a sweet letter to your boy. Good luck with the transition to big time school. Four of my six have done it so far. Kindergarten is always the best year because there isn’t a whole lot of pressure. Stopping by from Whimsy Wednesday. Pinning!
I hope your kids enjoy these cookies! Thanks!
Hi there! Wondering if I could used Cacao powder instead of cocoa powder? Thanks
Yes, that should be fine.
these cookies look fantastic-so addictive!
Brianne, can I totally steal the beginning of the letter to your son and reword it to fit my 1st grade daughter? She is so stubborn, smart, little and big at the same time that it kills me! I just want to write it to her.
Haha, totally! What is with these kids?! 🙂