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Double Chocolate Almond Cookies

Servings: 16 -18 cookies
Author: Shinee
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!!
Print Recipe


  • 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


  • 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.


For video demonstration and additional notes, read the post above.