Gluten Free Chocolate Cookies Recipe

I finally made Gluten Free Chocolate Cookies so fudgy they’d fool any skeptic, you honestly won’t believe they’re low carb so keep scrolling.

I’m obsessed with these Gluten Free Chocolate Cookies because they actually taste like chocolate and not a sad diet substitute. I love the dense, slightly crumbly bite from almond flour and the deep chocolate punch.

Keto Chocolate Cookies Almond Flour gets a bad rap, but these punch above their weight, fudgy, slightly crackly top, and enough chocolate to make me pause. I didn’t expect to crave them at midnight.

But there I was, sneaking another. Not delicate, not boring.

Just honest, bold chocolate cookies that make me forget they’re low carb. Yes, I want more right now, every single time.

Ingredients

• Almond flour: nutty backbone and tender crumb, it’s higher protein than regular flour.
• Cocoa powder: deep chocolate punch and slight bitterness, basically what makes them chocolatey.
• Powdered erythritol/monk fruit: sweet without sugar, it’s low-calorie but can cool the finish.
• Baking powder: lightens the dough so cookies aren’t dense, you’ll get lift.
• Fine salt: tightens flavors and balances sweetness, plus it makes chocolate pop.
• Eggs: bind everything and add moisture, they give structure and a tender bite.
• Melted butter/coconut oil: adds richness and crisp edges, basically the fat that browns.
• Vanilla extract: warms and rounds flavors, it’s subtle but noticeable.
• Sugar-free chocolate chips: melty pockets of sweet, plus extra chocolate texture.
• Coconut flour: optional firming agent, it soaks moisture and thickens slightly.
• Xanthan gum: optional for chew and hold, basically makes dough less crumbly.

Ingredient Quantities

• 2 cups almond flour, lightly packed (not super fine)
• 1/3 cup unsweetened cocoa powder, sifted if you got clumps
• 1/2 cup powdered erythritol or monk fruit sweetener, adjust to taste
• 1 tsp baking powder
• 1/4 tsp fine salt
• 2 large eggs, room temp
• 1/4 cup melted butter or coconut oil, cooled a bit
• 1 tsp vanilla extract
• 1/2 cup sugar free chocolate chips or chopped dark chocolate (keto friendly)
• 1 tbsp coconut flour or 1/2 tsp xanthan gum, optional for firmer texture

How to Make this

1. Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or a silicone mat.

2. In a bowl whisk together 2 cups lightly packed almond flour, 1/3 cup sifted unsweetened cocoa powder, 1/2 cup powdered erythritol or monk fruit sweetener (taste and adjust if you like it sweeter), 1 tsp baking powder, 1/4 tsp fine salt, and the optional 1 tbsp coconut flour or 1/2 tsp xanthan gum if you want firmer cookies.

3. In a separate bowl beat 2 large room temp eggs, then whisk in 1/4 cup melted butter or cooled coconut oil and 1 tsp vanilla extract until smooth.

4. Pour the wet into the dry and stir with a spoon or spatula until it comes together into a slightly sticky dough. If it seems too dry add a teaspoon of water or almond milk at a time, if too wet add a bit more almond flour.

5. Fold in 1/2 cup sugar free chocolate chips or chopped keto dark chocolate, save a few to press on top if you want them to look pretty.

6. Scoop dough by rounded tablespoons or use a small cookie scoop onto the prepared sheet, leaving about 2 inches between cookies; gently press each mound down with your fingers or the back of a spoon to flatten slightly because these cookies do not spread much.

7. For firmer, chewier cookies chill the scooped dough in the fridge 10 to 20 minutes before baking, otherwise bake straight away.

8. Bake 10 to 12 minutes until edges are set and centers are still a touch soft, dont overbake or they get dry.

9. Let cookies cool on the sheet 10 minutes to finish setting, then transfer to a rack to cool completely; they firm up more as they cool.

10. Store in an airtight container at room temp for 2 to 3 days or in the fridge for up to a week, and rewarm briefly before serving if you like melty chips.

Equipment Needed

1. Baking sheet
2. Parchment paper or silicone baking mat
3. 2 mixing bowls (one for dry, one for wet)
4. Whisk
5. Spoon or rubber spatula for mixing
6. Measuring cups and spoons
7. Small cookie scoop or tablespoon for portioning
8. Cooling rack
9. Oven mitts or pot holders
10. Small bowl for melting butter or coconut oil (microwave safe)

FAQ

Gluten Free Chocolate Cookies Recipe Substitutions and Variations

• Almond flour -> Hazelnut flour or sunflower seed flour (use 1:1). Heads up sunflower can sometimes turn a bit green with cocoa if you use baking soda, not a big deal but it’s weird. If you only have oat flour, use slightly less and add a binder cause it’s more dense.
• Powdered erythritol/monk fruit -> Coconut sugar or powdered regular sugar (use 1:1). If you want liquid sweetener like honey or maple, cut total liquid by about 2 Tbsp and expect a softer, chewier cookie.
• Eggs -> Flax or chia “eggs” for vegan: 1 Tbsp ground flax or chia + 3 Tbsp water per egg (let gel 5 min). Or swap with 1/4 cup unsweetened applesauce per egg for a cakier, softer result.
• Melted butter/coconut oil -> Melted ghee or neutral oil (canola, avocado) 1:1. If you want less fat try 3 Tbsp applesauce plus 1 Tbsp oil for similar texture but lighter flavor.

Pro Tips

1. Chill the dough for at least 10 minutes before baking if you want chewier cookies. It sounds like a small thing but it stops the cookies from falling apart and helps them hold a nice round shape, so don’t skip it unless you’re in a rush.

2. If your almond flour is on the finer side the dough can get greasy fast. Add the optional coconut flour or 1/2 tsp xanthan gum one teaspoon at a time until it feels firm but still slightly tacky. Too much and they’ll be dry, too little and they’ll spread or crumble.

3. Use room temperature eggs and cooled melted fat. Cold eggs can make the batter seize and cold butter or oil will make clumps. Let the melted butter or coconut oil sit a few minutes so it’s warm not hot, or it might cook the eggs a little.

4. Watch the bake time and err on the side of underbaking by 30 to 60 seconds. These cookies keep firming up as they cool, so pulling them when the centers are a touch soft gives you a moister cookie. Overbake and they turn crumbly and dry.