Double chocolate almond cookies for breakfast? Yes, you can! Super quick and easy, these gluten-free, processed sugar-free, dairy-free, eggless cookies are irresistibly chewy and delicious!!
Cookies for breakfast anyone? And chocolate ones to boot?
Oh yes, you can!!
These cookies don’t have anything guilty, except for a little bit (1 cup isn’t much, right?) of chocolate chips!
Basically, these are my popular almond cookies on steroids loaded with chocolate.
These gluten-free, dairy-free and eggless cookies were practically a happy accident. No, I’m not becoming gluten-free! Or falling for food trends…
All I wanted was something healthy and that won’t make me feel guilty eating 5 cookies in a row. Because, you know, I have no self control around cookies! Can you relate?
Well, as you can guess from my obsession with macarons, I have endless supply of almond flour in my pantry and it was a starting point for these amazing treats!
Naturally, I decided to create perfectly chocolate-y version of my favorite cookies. Lucky for me, it was just a matter of adding a little bit of cocoa powder along with plenty of milk chocolate chips.
Oh, you’re so gonna love these chocolate cookies! Let me describe it for you. Each bite is satisfyingly dense and chewy, undeniably chocolate-y, and not overly sweet. Plus, you won’t feel guilty for reaching for your 3rd cookie!
And did I mention how easy it is to make these?
You’ll only need one bowl and a cup to mix the batter. And it takes literally less than 10 minutes to whip up a batch, and another 10 minutes to bake them goodies! No chilling, no waiting, very few dirty dishes. All the points for winning cookie recipe, right?
As a proof, here’s a short video to show you just how quick and easy these almond cookies are. By the way, how do you feel about these videos instead of step by step photos? Let me know in the comments.
How easy is that? 😉
Hope you’ll give these cookies a try soon. And let me know if you do! As always, thank you for reading.
Double Chocolate Almond Cookies
Ingredients
- 2 cups 200gr almond flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons 120ml raw honey
- 4-6 teaspoons coconut oil start with 4 teaspoons and add more, if needed, melted
- 1 teaspoon pure vanilla extract
- 1 cup 150gr milk chocolate chips
Instructions
- Preheat the oven to 350°F (177°C).
- In a medium bowl, whisk together almond flour, cocoa powder, baking soda and salt.
- In a small bowl, mix together honey, coconut oil and vanilla extract. Add wet ingredients to the almond flour mixture and mix well. The mixture should be thick, but not crumbly. If the mixture is too crumbly, add a teaspoon or two of coconut oil. (Too dry mixture means too much almond flour was used, so to fix it add more coconut flour and honey until the batter is wet enough to shape into  a cookie.)
- Stir in chocolate chips.
- Using a medium cookie scoop, shape the dough into 1-inch balls and place 8-10 cookies per baking sheet. If not using non-stick pan, line the baking sheet with a parchment paper. Flatten the cookie dough balls, and place couple chocolate chips on top, if desired, for perfect look.
- Bake for 8-10 minutes, or until the cookies look done. The cookies are quite fragile as they come out of the oven, so cool for 5-10 minutes on the baking sheets first, and then transfer onto wire rack to cool completely.
- Store the cookies in airtight container in the fridge.
Tips & Notes:
Nutrition Facts:
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Yvonne Pucci says
Divine. Great to make your own cookies knowing all the healthy ingredients in them
Shinee says
So happy you tried and loved this recipe, Yvonne!!! Thank you for your feedback!
Kárita Ruebusch says
We love this recipe. Instead of using more coconut oil when it was too crumbly, we used half a tablespoon of milk. It work better for us.
Shinee says
That’s a great tip, Kárita! Thank you for sharing and for your feedback!!
Julie says
Wow, so glad I found this recipe. These cookies are simply amazing. And the touch of salt is everything! Definitely need them to cool but once they do, the consistency is perfect. I am making double the batch next round.Â
Shinee says
Julie, so happy you tried this recipe. And thank you so much for your feedback!
stephanie says
can you replace the honey with something else?
Shinee says
Yes, you can use maple syrup.
Michelle says
Absolutely delicious! The consistency is perfect and flavor is magic. Thank you for sharing!
Sonu Gupta says
Wow, the recipe looks really simple and waiting to try it out soon. Was wondering if the coconut oil could be replaced with melted butter .Â
Shinee says
Hi, Sonu. I’ve never used melted butter in place of coconut oil, but you could give it a try.
Joy says
I just put these in the oven.  I’ve been baking almond flour chocolate chip cookies a long time, but never with cocoa.  I use canola or grapeseed oil and add a scant 1/4 cup coconut flour (or grapeseed flour) to the dry ingredients along with a handful or 2 of sliced tossed almonds for some crunch.  Maple syrup is my sweetener of choice.  I flatten the dough balls but not too much.  The yield is 23 cookies, consistently.  I bake the ones without cocoa 10-12 minutes at 325. These I baked 12 minutes at 335.
Hooray—they’re done!!  They look gorgeous and smell divine!  Gotta let them cool before a taste! 🙂
Shinee says
Hi, Joy. Yay, sounds like ours are pretty similar cookies. Hope you enjoyed the chocolate version. Thank you for your feedback!
Kristie says
Just made these. Olive oil subbed for coconut oil. The batter was just wet enough with 5 tbls. oil. Flattened out before baking.
Gurl- these are delish! I tasted the wet batter which was good, but melty chocolate chips are far better. Very chewy, lovely.
Shinee says
Awesome. So glad you loved these cookies, Kristie! And thanks for sharing your feedback!
Renee says
These look like delicious chocolate chocolate chip cookies!
Shinee says
They are delicious. 🙂 Thanks, Renee!
Medha says
Wow, these look amazing- and I love that they’re so healthy and easy to make 🙂
Shinee says
These are super, Medha! Glad you liked these.