Double Chocolate Vegan Almond Flour Cookies (gluten-free)
Satisfy your chocolate cravings with these double chocolate soft-baked almond cookies! Made with wholesome almond flour, these gluten-free cookies deliver an irresistibly fudgy texture and rich chocolate flavor—without gluten, dairy, or eggs. This easy recipe uses simple ingredients to create a vegan cookie perfect for those with dietary sensitivities for the holiday season.
Why You'll Love This Recipe
Healthier & Allergy-Friendly: Naturally gluten-free, dairy-free, egg-free, and made with simple pantry staples.
Double Chocolate: Extra cocoa gives these cookies an ultra-chocolatey boost.
Soft-Baked & Chewy: Almond flour and coconut oil create a tender, moist crumb.
Quick & Easy: One bowl, minimal prep, and just 8–10 minutes of baking time.
Ingredients & Substitutions
Almond flour: Almond flour is the foundation of these cookies, giving them a naturally moist and tender crumb. Unlike regular flour, almond flour is gluten-free and high in healthy fats, making it perfect for soft-baked cookies with a subtle nutty flavor. For the softest texture, use blanched almond flour or superfine almond flour. I usually opt for Bob's Red Mill almond flour, which is readily available near me. Unfortunately, I don't recommend using almond meal, or grinding your own blanched almonds in a food processor as they will result in a grittier texture. I also don't recommend substituting coconut flour or regular wheat flour here.
Cocoa powder: Unsweetened cocoa powder delivers the intense chocolate taste that sets these cookies apart from other vegan chocolate chip almond flour cookies. Cocoa powder infuses every bite with rich, deep chocolate notes. Either natural or Dutch-process cocoa powder can be used depending on your preference for flavor and color intensity. The cocoa also boosts the fudgy texture, making each bite almost brownie-like.
Vegan chocolate chips: Half a cup of vegan chocolate chips ensures melty, gooey chocolate pockets throughout the cookies. Choose your favorite brand of dairy-free chocolate chips, or chop up a bar of high-quality vegan chocolate for larger, rustic chunks. The double chocolate combo is what makes these cookies so irresistible—it's hard to stop myself from eating the first batch right out of the oven!
Baking soda: Baking soda helps the cookies spread and creates a slightly chewy texture. It works alongside baking powder to add just the right amount of lift without making the cookies cakey. Although it’s a small amount, it plays an important role in achieving that classic cookie consistency, so please don't skip it!
Baking powder: This helps the cookies rise gently in the oven, contributing to their soft, pillowy bite. If you follow a gluten-free diet, be sure to use a gluten-free baking powder to keep the recipe safe for everyone.
Sugar: A modest amount of sugar creates balance, offsetting the bitterness of cocoa and bringing out the flavors of the almond flour and chocolate. You can use organic cane sugar, coconut sugar, or even maple sugar, depending on your sweetness and dietary preferences. The sugar helps caramelize the edges for that bakery-style finish, and I don't recommend substituting maple syrup or brown sugar here.
Sea salt: A pinch of salt enhances the overall chocolate flavor and keeps the cookies from tasting flat. It brings out the subtle sweetness and amplifies the richness of the chocolate, making each bite more complex and satisfying. If you prefer, try flaky sea salt for a gourmet finish on top of each cookie.
Coconut oil: Melted coconut oil binds the dough and adds moisture, resulting in a tender, slightly chewy cookie without any added seed oils. Refined coconut oil is best if you want a neutral flavor, but if you like a hint of coconut, unrefined oil works too. You can also substitute vegan butter like Earth Balance for a classic cookie taste.
Almond milk: A splash of almond milk brings the dough together and lends the cookies their soft, bakery-style texture. This ingredient keeps the cookies from drying out and makes the dough easy to scoop. Feel free to use any non-dairy milk you prefer, like oat or soy, to suit your taste or dietary needs.
Vanilla extract: Vanilla extract provides a fragrant, sweet undertone that pairs perfectly with the chocolate and almond flavors. Adding vanilla rounds out the overall taste and gives these cookies a classic, comforting aroma that's hard to resist. If you like, swap in a few drops of almond extract for a twist.
How to Make Double Chocolate Almond Flour Cookies
1. Prep
Preheat oven to 375°F (190°C), and line a cookie sheet with parchment paper.
2. Mix Dry Ingredients
In a large bowl, stir together your almond flour, cocoa powder, vegan chocolate chips, baking soda, baking powder, sugar and sea salt.
3. Combine Wet Ingredients
In a small bowl, whisk your melted coconut oil, almond milk and vanilla extract until smooth.
4. Combine Wet and Dry
Pour the wet ingredients into the dry mixture and stir until you have a thick, sticky dough.
5. Shape & Bake
Using a medium sized cookie scoop, scoop rounded tablespoons of dough and form into cookie dough balls. Space your dough evenly on your prepared baking sheet.
Gently flatten each ball with your fingers.
Bake for 8–10 minutes, until set at the edges but still soft in the middle. The edges should be golden brown
Let cool on the baking sheet for at least 10 minutes—they firm up as they cool.
Storage & Meal-Prep
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freeze baked cookies in a zip-style bag for up to 2 months. Thaw at room temp or microwave a few seconds for extra gooeyness.
Meal Prep: Make this healthy cookie recipe part of your meal prep by baking on the weekend and portioning into 2 cookie servings as your daily sweet snack or dessert.
Tips, Variations, & Serving Ideas
Add chopped walnuts, pecans, or a sprinkle of flaky sea salt before baking.
Swap chocolate chips for white chocolate chips or peanut butter chips for variety.
Serve warm for melty chocolate pockets, or let cool for a firmer, chewier bite.
Enjoy with a glass of almond milk or your favorite hot beverage for the perfect treat!
Double Chocolate Vegan Almond Flour Cookies (gluten-free)
Fudgy, ultra-chocolatey, and super easy - these cookies are vegan, gluten-free, and ready in under 30 minutes. Made with wholesome pantry staples, they are soft, chewy, and loaded with gooey chocolate chips in every bite. Enjoy warm or pack for a plant-based, allergy-friendly treat any time.
Ingredients
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, mix your dry ingredients. Combine almond flour, cocoa powder, vegan chocolate chips, baking soda, baking powder, sugar, and sea salt.
- In a small bowl, mix your wet ingredients. Combine melted coconut oil, almond mil,k and vanilla extract and whisk well.
- Mix your dough. Add wet ingredients to dry and mix until a sticky dough forms.
- Shape your cookies. Using a medium cookie scoop, scoop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each. Gently flatten each ball slightly with your fingers or the bottom of a water glass.
- Bake for 8-10 minutes until cookies are set at the edges but still a little soft in the middle. They will firm up as they cool!
- Let cookies cool on the baking sheet for at least 10 minutes. Enjoy warm or at room temperature.
Nutrition Facts
Calories
197Fat
15 gSat. Fat
5 gCarbs
15 gFiber
2 gNet carbs
13 gSugar
11 gProtein
4 gSodium
168 mgCholesterol
0 mgPlease note: I am not a certified dietitian or nutritionist. Nutrition info is calculated automatically and is for informational purposes only.
These double chocolate almond flour cookies are sure to become a new favorite. Let me know how yours turn out—and don’t forget to share your creative twists!