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Simple Almond Flour Chocolate Cookies made in one bowl with just five wholesome ingredients! They bake up perfectly soft and flavorful, and they’re vegan, dairy-free, gluten-free, and refined sugar-free. Ready in just 20 minutes, and perfect for any occasion!
These almond flour chocolate Cookies made with peanut butter give you the best of both worlds! They are a tasty combination of chocolate cookies and peanut butter cookies. With a good balance of brownie and peanut butter flavor, and a soft, melt-in-your-mouth texture, these will become your favorite everyday cookie.
Recipe Overview
Ingredients needed
Here is a quick list of the ingredients I used. Full measurements are listed in the recipe card.
- Peanut butter: I recommend using a natural, creamy peanut butter made from just peanuts (or peanuts & salt). Almond butter works great in this recipe, too!
- Cocoa powder: Unsweetened cocoa powder for plenty of chocolate flavor.
- Almond flour: Almond flour will keep this recipe grain-free.
- Vanilla extract: For a subtle sweet flavor.
- Maple syrup: Just 1/4 cup maple syrup, honey, or agave perfectly sweetens this recipe.
- Coarse sea salt: Optional, but I love to sprinkle a little flaky sea salt over the tops of the cookies for an amazing sweet & salty flavor.
How to Make Almond Flour Chocolate Cookies
- Prep: Preheat the oven to 350°F, line a sheet pan with parchment paper, and then set aside.
- Wet ingredients: Into a large bowl, add the peanut butter, vanilla, and maple syrup and stir until smooth and combined.
- Dry ingredients: Next, add the almond flour and cocoa powder over the creamy peanut butter mixture. Using a spatula, combine the ingredients until a thick dough forms. You may knead the dough by hand until you can form a large ball.
- Scoop dough balls: Using a scooper, scoop out even-sized dough balls and place them onto the prepared sheet pan, 1 inch apart.
- Press: Using the back of a fork, press down the top of the cookie dough balls.
- Add sea salt: Sprinkle with sea salt, if using, and gently press on the sea salt flakes with your fingers into the dough.
- Bake: Place in the oven and bake for 10-12 minutes or until the cookies are set.
- Cool: Allow the cookies to cool completely on a cooling rack until firm. Enjoy!
Recipe Tips & Variations
- Chocolate chips: To make this extra chocolatey, you can add a handful of mini chocolate chips to the batter and/or press a few into the tops of the cookies.
- Double the recipe: As written, this recipe yields 10-12 cookies; feel free to double it for more.
- Press the cookies: It’s important to press them down with a fork, as they will not spread while baking.
Common Questions
Yes. Almond butter or any other nut butter will work just fine.
Yes. The texture will change slightly and will be more on the softer side.
The cookies last on the kitchen counter covered for 48 hours. Then I recommend placing them in a container in the fridge for up to 1 week
Yes. Place the cookies in a freezer-safe bag or container and store in the freezer for up to three months.
More Cookie Recipes
- Brownie Cookies
- Chocolate Oatmeal Cookies
- Cranberry Almond Breakfast Cookies
- Apple Oatmeal Cookies
- Flourless Peanut Butter Cookies
- Chocolate Chip Pumpkin Cookies
- Gluten Free Snickerdoodles
- Vegan Chocolate Chip Cookies
- Easy Peanut Butter Cookies
- Healthy Oatmeal Raisin Cookies
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Almond Flour Chocolate Cookies
Video
Ingredients
- ½ cup smooth peanut butter, or almond butter
- 1/4 cup unsweetened cocoa powder
- 1 cup almond flour, oat flour or spelt flour
- 1 teaspoon vanilla extract
- ¼ cup maple syrup, honey or agave works
Optional:
- sea salt flakes, to top
Instructions
- Preheat the oven to 350°F, line a sheet pan with parchment paper, and then set it aside.
- In a large bowl, add the ½ cup smooth peanut butter, 1 teaspoon vanilla extract, and ¼ cup maple syrup, and stir until smooth and combined.
- Next, add the 1 cup almond flour and 1/4 cup unsweetened cocoa powder to the creamy peanut butter mixture. Using a spatula, combine the ingredients until a thick dough forms. You may knead the dough by hand until you can form a large ball.
- Using a scooper, scoop out even-sized dough balls and place them onto the prepared sheet pan, 1 inch apart.
- Using the back of a fork, press down on the tops of the cookie dough balls.
- Sprinkle with sea salt, if using, and gently press the sea salt flakes into the dough with your fingers.
- Place in the oven and bake for 10-12 minutes or until the cookies are set. Allow the cookies to cool on a cooling rack until firm. Enjoy!
Notes
- To store: Store leftovers in an airtight container or cookie jar at room temperature for 2 days, or in the fridge for up to 1 week.
- Freezing: Make a double batch, and freeze some for later! Place the cookies in a freezer-safe bag or container and store them in the freezer for up to two months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow! Easy peasy & delicious! I made these low carb and could not be happier! Thank you
Perfect. Glad you loved it.
So easy! So good!!
Glad you loved it.