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Simple Almond flour Chocolate Cookies made in one bowl with just 5 wholesome ingredients! They bake up perfectly soft and flavorful, and they’re vegan, dairy-free, gluten-free, refined sugar-free, and will be a household favorite. Ready in just 20 minutes, and perfect for any occasion!
These almond flour Peanut Butter chocolate Cookies 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. And they’re so quick and easy to mix up!
Thanks to the nutritious ingredient lineup, you can feel good enjoying one or two (or more!) anytime you’re craving something sweet. Plus, they’re vegan, grain-free, dairy-free, refined sugar-free, and can easily be made paleo by using almond butter.
In addition, these healthy cookies are hassle-free. The dough doesn’t need to be chilled, and you don’t need a mixer or any advanced planning. The only tools you’ll need are one mixing bowl and a baking sheet.
Why you’ll love this recipe
- Made with 5 simple ingredients: Five basic pantry staples (peanut butter, cocoa powder, almond flour, vanilla, and maple syrup) are all you need to create a delicious sweet treat!
- Flourless and healthy: These chocolate peanut butter cookies are made without any flour (if you use almond flour), butter, or oil. They are healthier than most cookie recipes, yet still taste wonderful and have a lovely texture.
- Super easy to make and so good: These can be mixed and baked in less than 30 minutes. Stir, scoop, bake and enjoy!
Ingredients needed
This gluten-free chocolate cookie recipe is naturally sweetened with your choice of honey, agave, or maple syrup. They can also be made with your choice of flour varieties and they’re naturally dairy-free and vegan. Here’s everything you’ll need to make them:
- Peanut butter: We recommend using a natural peanut butter that contains 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, however, you may use oat flour or spelt flour, if preferred.
- 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 we love to sprinkle a little flaky sea salt over the tops of the cookies for amazing sweet & salty flavor.
How to make this Flourless chocolate cookies recipe
This Flourless Chocolate cookie recipe is effortless to make. There’s no need to chill the dough and you don’t even need a mixer! Just follow these easy steps:
- 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 in the peanut butter, vanilla, and maple syrup and stir until it is smooth and combined.
- Dry ingredients: Next, add the almond flour and cocoa powder over the creamy peanut butter mixture. Using a spatula start to combine the ingredients until a thick dough is formed. You may use your hands to knead the dough until you can form a giant 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 wire rack until they are firm. Enjoy!
Expert tips
- 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 only makes 10-12 cookies, feel free to double the recipe for more.
- Press the cookies: It’s important to press down on the cookies with a fork because these will not spread while baking.
Frequently asked questions
The cross-hatching allows for even cooking and flattening the cookies because there is very little spreading while baking. It’s also a great way to identify them as peanut butter cookies.
These cookies are healthier than most. They can be made grain-free, and egg-free and are naturally sweetened with maple syrup. They also don’t contain any butter or oil, other than what naturally occurs in peanut butter.
Depending on the size of the cookies, and how many you’re able to make from the recipe, each cookie contains approximately 140 calories, 9 grams of fat, 6 grams of protein, and 13 grams of carbs. See the recipe card for more nutrition information.
Storage recommendations
- To store: Store leftovers in an airtight container or cookie jar at room temperature for 5 days, or in the fridge for up to 2 weeks.
- Freezing: Make a double batch, and freeze some for later! Place the cookies in a freezer-safe bag or container and store in the freezer for up to three months.
More healthy 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
Ingredients
- ½ cup smooth peanut butter, or almond butter
- 1/4 cup unsweetened cocoa powder
- ¾ cup almond flour, oat flour or spelt flour
- 1 tsp vanilla extract
- ¼ cup maple syrup, honey or agave works
- optional: sea salt flake to top and garnish
Instructions
- Preheat the oven to 350°F, line a sheet pan with parchment paper and then set aside.
- Into a large bowl, add in the peanut butter, vanilla, and maple syrup and stir until it is smooth and combined.
- Next, add in the almond flour and cocoa powder over the creamy peanut butter mixture. Using a spatula start to combine the ingredients until a thick dough is formed. You may use your hands to knead the dough until you can form a giant 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 the top of the cookie dough balls.
- Sprinkle with sea salt, if using, and gently press on the sea salt flakes with your fingers into the dough.
- Place in the oven and bake for 10-12 minutes or until the cookies are set.
- Allow the cookies to cool on a cooling wire rack until they are firm. Enjoy!
Notes
- To store: Store leftovers in an airtight container or cookie jar at room temperature for 5 days, or in the fridge for up to 2 weeks.
- 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 three months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
