Almond Chocolate Cookies

I love me a good cookie, but I’m also incredibly picky when it comes to cookies. None of this hard, crunchy, flavorless nonsense. I want a soft, sweet, and delicious cookie.

But if you, like me, want to stay away from refined sugars, flours, and even grains, finding a delicious cookie is next to impossible.

Until now!


I create these almond chocolate cookies after seeing a recipe in one of my my favorite cookbooks, Run Fast. Cook Fast. Eat Slow. by Elyse Kopecky and Shalane Flanagan. I modified the recipe to fit my taste preferences, and it turned out AMAZING!

They’re full of almond flavor, slightly sweet, and incredible soft. Bonus, they are totally Paleo, Gluten-free, and Vegan so if you have diet restrictions, these bad boys hit the spot.

Almond Chocolate Cookies (1)


Almond Flour

Almond flour is fantastic for baking. It has a slight buttery texture, and it makes a super-soft cookie. Obviously, if you have a nut allergy, these cookie won’t work for you, but if you have a sensitivity to gluten, or are avoiding grains, almond flour is a perfect substitute.


Coconut Oil

Coconut oil is a fat that our bodies can readily use as energy, plus it adds a slight sweetness to the cookies. And if you are avoiding dairy, it bakes like a dream!

IMG_4079 (1)


One of my favorite sweeteners, and adds just the perfect amount of sweetness to these cookies. Try to look for raw and unfiltered if you can. Obviously, if you are a strict vegan, go ahead and substitute real maple syrup.


Quality chocolate

Now, these are my favorite chocolate chips to use. They have two ingredients listed: chocolate and cane sugar.  If you follow a vegan diet, just check to make sure your chocolate doesn’t have any diary, and for a strictly Paleo cookie, look for a stevia-sweetened chocolate.

Almond Chocolate Cookies


  • 5 cups almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup honey (if vegan, use maple syrup)
  • 1/4 coconut oil, melted
  • 1 tbs almond extract
  • 1 tbs vanilla extract
  • 1/2 cup quality dark chocolate chips (use your favorite vegan or stevia-sweetened chips)

To make:

  • Preheat oven to 350 degrees F.
  • Wisk together almond flour, salt, and baking soda until smooth and combined.
  • Add coconut oil, honey, almond and vanilla extracts and stir until well mixed. The dough will be crumbly like course crumbs. Pinch a bit between your fingers to test if it comes together.
  • Using your hands, pinch about a tablespoon and a half of dough together and roll into a ball.
  • Place on a parchment-lined baking sheet. Slightly flatten with a fork, back of a measuring cup or you fingers into a disk shape.
  • Bake at 350 for about 10 minutes until edges are lightly golden.
  • Meanwhile, in a double boiler or in the microwave, melt chocolate and stir until smooth.
  • When cookies are done and cooled, drizzle with melted chocolate using a spoon or pastry bag.
  • Store in the fridge for a week.

Print Recipe:
Almond Chocolate Cookies (1)

Enjoy! Let me know how you like these!

Related Posts:

Grain-free Granola
Protein-packed Peanut Butter Balls
Homemade Larabars
Top 5 Recipes from Run Fast, East Slow
How to Eat Healthy on a Budget


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