Prep Time: 10 minutes
Cook Time: 12-14 minutes
Cooling Time: 15 minutes
Total Time: ~40 minutes
Yield: 12 cookies
Intensity Level: Easy. Perfect for beginner bakers. Requires simple mixing and scooping—no special skills needed.
Ingredients
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2 cups (200g) fine almond flour (not almond meal, for best texture)
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⅓ cup (30g) unsweetened cocoa powder
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½ tsp baking soda
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¼ tsp fine sea salt
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⅓ cup (80ml) pure maple syrup or raw honey (for strict sugar-free, use a monk fruit syrup)
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¼ cup (60ml) almond butter or cashew butter, drippy and unsweetened
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1 large egg, at room temperature
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2 tbsp coconut oil, melted and slightly cooled
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1 tsp pure vanilla extract
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½ cup (45g) unsweetened shredded coconut
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⅓ cup (60g) sugar-free dark chocolate chips (or 85%+ dark chocolate, chopped)
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¼ cup (30g) whole raw almonds, roughly chopped
Equipment
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Medium mixing bowl
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Whisk & spatula
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Baking sheet
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Parchment paper or silicone baking mat
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Cookie scoop (or tablespoon)
Instructions
1. Prep & Preheat
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup a breeze.
2. Combine Dry Ingredients
In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt. Ensure there are no lumps. This step evenly distributes the leavening agent and salt for a consistent bake.
3. Create the Wet Mixture
To the same bowl (yes, one bowl!), add the maple syrup, almond butter, egg, melted coconut oil, and vanilla extract. Use a spatula to mix thoroughly until a thick, cohesive, and sticky dough forms. It will look fudgy and rich.
4. Fold in the Goodies
Add the shredded coconut, sugar-free chocolate chips, and chopped almonds to the dough. Fold gently until they are evenly distributed throughout.
5. Scoop and Shape
Using a cookie scoop or a rounded tablespoon, portion out the dough. Roll each portion into a ball (the dough may be sticky; damp hands help) and place them on the prepared baking sheet, leaving about 2 inches between each. Gently press down on each ball to slightly flatten into a disc—they won’t spread much on their own.
6. Bake to Perfection
Bake for 12-14 minutes. The cookies will be soft when touched and may look slightly underdone in the cracks—this is key for a fudgy center. Do not overbake.
7. Cool and Set
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. This allows them to firm up enough to handle. Then, carefully transfer them to a wire rack to cool completely, about 15 minutes. They will continue to set as they cool.
Chef’s Notes & Tips for Success
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Nut Butter: Ensure your almond butter is runny and well-stirred. If it’s thick and dry, gently warm it before adding.
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Sweetener Swap: Agave nectar or a sugar-free brown rice syrup can work in place of maple syrup.
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Add-Ins: Feel free to add a pinch of cinnamon, use walnuts instead of almonds, or swap half the chocolate chips for dried cherries (no-sugar-added).
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Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.
Nutrition Information (Per Cookie)
Note: Values are estimates calculated using sugar-free chocolate chips and maple syrup.
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Calories: 215 kcal
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Total Fat: 17g | Saturated Fat: 5g
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Cholesterol: 16mg
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Sodium: 115mg
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Total Carbohydrates: 13g
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Dietary Fiber: 4g
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Sugars: 6g (3g added sugar)*
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Protein: 6g
Key Nutritional Benefits: These cookies are a nutrient-dense snack. Almond flour provides healthy fats, plant-based protein, and vitamin E. The fiber from almond flour and coconut aids digestion and promotes satiety. Using natural sweeteners and sugar-free chocolate avoids blood sugar spikes associated with refined sugar, making this a more balanced treat. They are also a good source of magnesium and antioxidants from the dark cocoa.
To reduce sugars further, opt for a monk fruit sweetener, which will bring total sugars down to approximately 2g per cookie, with 0g added sugar.
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