Chewy Chocolate Almond Flour Cookies
These delightful little cookies are more wholesome than most desserts, but still sweet enough and satisfying. I like them with afternoon tea, but they're also great for making cookie sandwiches with your favorite dairy-free icing in the middle.
Recipe type: Dessert
Cuisine: American
Serves: 12 cookies
  • ¾ cup almond flour, packed
  • 2 tablespoons arrowroot starch (see post above for options)
  • 1 tablespoon unsweetened cocoa powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon sea salt
  • 2 tablespoons oil
  • 3 tablespoons agave nectar, honey, or maple syrup – or a combination
  • 1 teaspoon vanilla extract
  1. Preheat your oven to 350ºF. Line a baking sheet with parchment paper or a silpat.
  2. In a medium-sized bowl, whisk together the almond flour, starch, cocoa, baking soda, and salt.
  3. In a small bowl, whisk together the sweetener, oil, and vanilla.
  4. Stir the wet ingredients into the dry ingredients in your medium bowl, until well combined.
  5. Scoop the dough by the tablespoon onto your prepared baking sheet. The dough is a little sticky but fairly pliable, and can be loosely rolled into balls.
  6. Bake the cookies for 10 minutes. Do not overcook them. The tops of the cookies will start to look a little dry and crack a bit when done, but not as much as chocolate cookies that contain eggs.
  7. Let the cookies cool on the baking sheet or a wire rack for 30 minutes. They will firm up as they cool.
Nutrition Information
Serving size: 1 cookie Calories: 88 Fat: 6.3g Saturated fat: .8g Carbohydrates: 7.3g Sugar: 4.9g Sodium: 47mg Fiber: .7g Protein: 1.6g
Recipe by Go Dairy Free at