Healthy Almond Chocolate Chip Cookies Recipe
I’m so excited to share my Healthy Almond Chocolate Chip Cookies today. These are gluten-free, healthy, and made with no eggs, no refined white sugar, and no wheat flour—just wholesome ingredients that come together fast and taste amazing.
Why Will You Love this Recipe?
- Naturally simple. Almond flour, real vanilla, and dark chocolate do the heavy lifting. You get bold flavor with a short, sensible ingredient list.
- No mixers or chill time. Stir, shape, and bake—your dough is ready in minutes. Perfect when a cookie craving hits on a weeknight.
- Soft-chewy meets chocolatey. The almond base bakes up tender inside with lightly crisp edges. Pockets of dark chocolate make every bite feel special.
Recipe Variations
- Make it vegan. Use plant milk (as written) and dark chocolate that’s dairy-free. Swap maple or agave to your taste and keep everything fully plant-based.
- Add texture. Fold in chopped nuts or cacao nibs for crunch. A pinch cinnamon or espresso powder adds cozy depth.
- Shape and size tweaks. Make 8 larger bakery-style cookies and bake a touch longer. Or roll mini cookies for lunchboxes and reduce the bake time.
Tools You’ll Need
- Mixing bowls. One for wet ingredients and one for dry. A sturdy spoon or spatula is all you need.
- Sheet pan with parchment. Parchment keeps the bottoms golden and cleanup easy. A small scoop helps portion evenly.
- Cooling rack. Let cookies set up before moving. This keeps edges crisp and centers tender.
FAQ
Can I freeze the cookie dough or baked cookies?
Yes—freeze the portioned unbaked disks on a sheet, then store in a bag and bake from frozen, adding 1–2 minutes. Baked cookies also freeze well; thaw at room temp and refresh a minute in a warm oven.
How should I store them?
Keep in an airtight container at room temperature. They’ll stay freshest when fully cooled before storing.
How long do they last?
At room temp, plan on 3–4 days. In the fridge, up to a week with texture best the first few days.
What can I serve with them?
They’re lovely with coffee or cold plant milk. A scoop of yogurt and berries turns one cookie into a quick dessert.
Are these suitable for every diet (keto, gluten-free, vegan, paleo)?
They’re gluten-free and easily vegan with plant milk and dairy-free chocolate. They can fit paleo if you use paleo-friendly chocolate and sweetener; they aren’t strictly keto due to maple/agave.
Can I use a different sweetener?
Maple or agave both work great. Liquid sweeteners keep the dough moist; granulated options change texture.
What if I don’t have coconut oil?
Melted butter works if dairy isn’t a concern. For fully vegan, use a neutral refined coconut oil or avocado oil and watch bake time.
Can I add peanut butter or almond butter?
A spoonful or two is fine but will make the cookies softer. If adding, bake toward the longer end and let them cool before moving.
Other Recipes You’ll Love
- Healthy Chocolate Chip Cookies
- Flourless Oatmeal Zucchini Chocolate Chip Cookies
- Healthy Chocolate Chip Cottage Cheese Muffins
- Healthy Chocolate Chickpea Truffles
- Healthy Chocolate Coconut Bites
- Healthy Chocolate Zucchini Muffins
- Healthy No-Bake 2 -Ingredient Chocolate Cake
- Chewy Brown Sugar Chocolate Chip Cookies
Healthy Almond Chocolate Chip Cookies
Ingredients
- 2 cups fine almond flour 200 g
- Pinch salt
- 1/2 teaspoon baking powder gluten-free
- 1/4 cup melted coconut oil 50 g
- 1/4 cup maple syrup or agave 50 g
- 1 tablespoon plant milk for vegan option
- 1 teaspoon vanilla extract
- 1/3 cup chopped dark chocolate 70% or chocolate chips 50 g, use gluten-free for GF
Instructions
- In one bowl whisk coconut oil, maple or agave, plant milk, and vanilla. In a second bowl whisk almond flour, salt, and baking powder.
- Pour wet ingredients into the dry and add about half the almond mixture first. Stir to combine, then add the remaining dry mixture until a soft dough forms.
- Fold in dark chocolate. Scoop and shape 12 small disks/cookies with lightly damp hands.
- Line a sheet pan with parchment and arrange cookies. Bake 10–12 minutes at 350°F (180°C) until edges are lightly golden.
- Cool on the pan a few minutes to set before transferring to a rack.
