| | | | | | | |

Grain Free Double Chocolate Cookies {Chocolate Almond Meal Cookies}

grain free double chocolate cookies

There is something about baking that is so therapeutic. I love creating new desserts in the kitchen, measuring out the ingredients, tasting the homemade dough along the way (always), adding a bit more or this or that and waiting anxiously for the final dessert to pop out of the oven while my entire apartment is filled with the aromas of fresh baking.

And sometimes you just need homemade cookies in the house. Rich, chocolatey, ooey-gooey-melt in your mouth Grain Free Double Chocolate Cookies that just happen to be made without gluten, grains, eggs or dairy. You heard that right, these cookies use simple ground up almonds aka almond meal as their base.

double chocolate cookies

Why I love these Grain Free Double Chocolate Chunk Cookies – they are gluten free, fudgey, refined sugar free, vegan AND healthy. They are super soft, chewy and ooey-gooey on the inside and slightly crispy on the outside PLUS full of melty chocolate chips! These cookies are soooo decadent, rich and insanely chocolatey guys and takes pretty much amazing on their own or straight from the oven on top of an inviting bowl of vanilla ice cream. #YesPlease

oil free version

And these Grain Free Double Chocolate Cookies are pretty easy to make. They are whipped up in a food processor/high speed blender where you make the almond meal by grinding up whole almonds until a flour like consistency is formed. Add the dry ingredients to the food processor, pulse and then add in the wet ingredients. Chill the dough in the fridge for 30 minutes. Bake for 10. Devour. It’s really that simple! The most important (and maybe the most difficult) step is making sure to let the cookies cool completely before removing them from the pan – because these Double Chocolate Cookies do not contain any binder other than the flax and almond meal this step is a must to ensure you have the perfect crispy cookie. 

If you do try these Grain Free Vegan Double Chocolate Cookies or any other recipes of mine, I love hearing about it! Insta or Tweet it to me (@cearaskitchen) or Facebook it to me via the Ceara’s Kitchen Facebook Page! πŸ™‚ 

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Double Chocolate Cookies (Chocolate Almond Meal Cookies)

  • Author: Ceara
  • Total Time: 21 mins
  • Yield: 12 1x


These Double Chocolate Chunk Cookies are decadent and rich. They are grain free, gluten free, refined sugar free and vegan. They full of melty chocolate, soft, chewy, and ooey-gooey on the inside as well as slightly crispy on the outside.


  • 1 tbsp flax (+ 3 tbsp water)
  • 2 cups almonds (use 1 1/4 cups almond meal/almond flour)*
  • 1/4 cup cocoa powder
  • 1/2 cup shredded unsweetened coconut
  • 1/3 cup cane sugar
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon (optional)
  • 1/4 tsp sea salt
  • 1/4 cup melted coconut oil (OR 2 tbsp applesauce + 2 tbsp nut butter) *See note
  • 1 tsp vanilla extract
  • 2 tablespoons maple syrup
  • 12 Dark Chocolate Chunks


  1. Add flax and water to a small bowl. Stir and set aside.
  2. Pulse almonds in food processor or blender until almond meal forms. Make sure to not over pulse (you do not want to make almond butter!).
  3. Add dry ingredients – cocoa powder, shredded coconut, sugar, baking soda, optional cinnamon and sea salt. Pulse until the the ingredients are evenly distributed.
  4. Add the thickened flax egg, melted coconut oil, vanilla extract and maple syrup. Pulse a couple times until a thick dough forms.
  5. Cover and chill in the fridge for thirty minutes.
  6. Preheat the oven to 350F/180C.
  7. Roll dough into 1 inch cookies dough balls and place on a cookie sheet lined with a baking mat, leaving 1 1/2 inch space between each cookie (the cookies do spread out a bit). Add one dark chocolate chunk to the middle of each cookie. Pat the cookies down sightly with the palm of your hand.
  8. Bake for 9 – 11 minutes until the edges start to crisp.
  9. Take the cookies out of the oven and let them cool fully before removing from the pan and serving.


1) If you have almond meal OR almond flour on hand these cookies can be easily whipped up in a large mixing bowl.
2) Remember to chill your cookie dough for at least 30 minutes in the fridge. This helps the dough bind together and also helps the cookies to puff up while baking.
3) Leave the cookies cool down completely before removing them from the pan – because these Double Chocolate Cookies do not contain any binder other than the almond meal this step is a must to ensure you have the perfect crispy cookie.
*Update: For an OIL-FREE version substitute 2 tbsp of applesauce and 2 tbsp of nut butter for the coconut oil. After scooping the cookie dough onto the cookie sheet makes sure to press down the cookie dough with the palm of your hand a bit because they will not spread out as much. I actually prefer the oil-free version! Thanks Brandi from TheVegan8 for testing out this awesome Oil-Free version!

  • Prep Time: 10 mins
  • Cook Time: 11 mins
  • Category: Dessert
  • Cuisine: American


  • Serving Size: 12
  • Calories: 888
  • Sugar: 49g
  • Sodium: 116mg
  • Fat: 63g
  • Saturated Fat: 32g
  • Unsaturated Fat: 26g
  • Trans Fat: 0g
  • Carbohydrates: 73g
  • Fiber: 13g
  • Protein: 12g
  • Cholesterol: 7mg

refined sugar free


Similar Posts


  1. Amazing cookies, so delicious!! Thank you for the recioes! If you are a chocolate lover, you have to bake these!!!

  2. These cookies are SERIOUSLY amazing!
    Super moist, incredibly chocolatey and delicious – a big winner in my house!
    I swapped the cane sugar for granulated stevia, the maple syrup for rice malt syrup and the flax seeds for chia seeds and they were to die for!

    1. SO happy you enjoyed these cookies, Samantha πŸ™‚ They are a favorite of mine as well! Thank you for the lovely feedback!

  3. I found this recipe/blog thanks to Pinterest. I’ve got Hashimoto’s disease (auto immune) and was diagnosed in March. I’ve been trying recipe after recipe looking for a cookie or brownie or something to satisfy my sweet tooth, and nothing has come close to these. I made a batch last night. These are delicious! I can’t have the vanilla or coconut, so I did the oil free version. Then after having one for breakfast it, I got creative and made another batch this morning.

    Chocolate mint cookies!

    Instead of using peanut butter like I did the first time I used cashew butter (whipped some up in my little blender until it was smooth), CB tends to have a mild flavor and absorbs other flavors well, unlike peanut butter which tends to dominate. Then I added 2 tsp of mint extract–in place of the vanilla. It’s in the freezer now, but i sampled a bit of the batter and OMG I had to share! These are going to be a wonderful treat, especially straight from the freezer!

    1. Thank you for your wonderful feedback Heather and taking the time to leave such a detailed and truly awesome comment! I am SO happy you enjoyed these cookies and love your subs/additions as well! Sounds absolutely delicious πŸ™‚

  4. My mother is gluten free vegan and doesn’t cook or bake much, she has a hard time satisfying her sweet tooth so I just made these for her. She can’t do coconut either so I did the oil free version and subbed GF oats for the coconut. I snuck a taste of the batter and was pleasantly surprised! They are in the oven now, crossing my fingers!

    1. So happy you stumbled upon these cookies, Tasha! I hope you and your mother enjoyed them! I’d love to know how the sub for the coconut went! πŸ™‚

  5. Ceara! I don’t know if you saw my comment yesterday on my facebook page in response to your comment, but I said I made these cookies.
    Anyways, I made them and they were incredibly delicious! I just shared them on social media and tagged you! I made them oil-free (since don’t use oil) and just subbed with 2 tbsp applesauce and 2 tbsp almond butter and it worked perfectly! I also added 1 tsp espresso powder because I love espresso with chocolate….a slight obsession of mine, lol! Then I had some leftover toffee fudge that I had made, so I cut it up and put them on the cookies after they came out of the oven. The whole things were to die for and I tried to not eat them all myself, lol!
    Thanks so much for the wonderful recipe! I love chocolate and almond meal so much and use it all the time, so I was drawn to these!

    1. Brandi thank you SO much for letting me know how the cookies turned out! It makes me truly so happy that you and your family enjoyed them!! I absolutely love the substitution you made. I’ve been experimenting more and more with oil-free baking and it certainly is an art that you have mastered!!! I am looking forward to trying these with applesauce, almond butter and the espresso powder (espresso + chocolate = YUM!). By the way, we are having you chili cheese fries again for dinner tonight and I am going to try my best to snap a photo of them before they are all gone!  Thanks again for the kind works!! They made my week!

      1. Sounds fun! It's always nice to have a day out that's a bit different, I say. Boo to the cold weather though. We've only had 2 cool days here so far, one of those days it was less than 10 degrees overnight and it made headline news…seriously.xx.

    1. I have never tried these with an egg so I don’t know 100% but I am sure you could substitute an egg for the flax and water mixture! πŸ˜€ Let us know the results if you try them out! Hope you love them!!

  6. Your food photography is absolutely gorgeous! I just stumbled upon your blog, and am so glad I did! I’ll definitely be following your posts, and can’t wait to read more! πŸ™‚ Thanks for the this diving recipe, after a long week, I think I just might have to try these πŸ™‚
    Have a great weekend ahead! πŸ™‚

    1. Hehe, I tried to cover all the ‘bases’ with these cookies that’s for sure πŸ™‚ Thanks, Sarah! Let me know if you end up trying them! πŸ™‚

    1. Thanks Shelley for the kind words and the pin πŸ˜€ Wish I could send you one to munch on – they are too yummy!

  7. Totally feel the same way about how baking can be therapeutic πŸ™‚ These cookies look amazing, Ceara! Love how wholesome they are with all the healthy ingredients! Ooey gooey cookies are my favorite and the fact that they are healthy means I could totally have more without feeling guilty πŸ™‚

  8. I know exactly what you mean about baking it is very therapeutic and I love to bake when I feel stressed or down and I also have to try the dough of course! These cookies sound wonderful and are going in the must try list!

  9. Baking is so therapeutic for me, too! Being in the kitchen is my happy place, I could spend hours in there (which I usually do)! I am so impressed with these cookies, Ceara! No grains or eggs sounds amazing! And you definitely can’t go wrong with double the chocolate. Can’t wait to try these out! Pinned!

    1. Happy to hear that baking is your happy place Gayle – it sure is mine πŸ™‚ Hehe, I often find myself in the kitchen when needing to de-stress (or when I should be studying – oops!). Thanks for the kind words – I couldn’t believe these cookies either!

  10. These are zoo healthy and easy to make! I can’t believe how thick they look without butter. Coconut oil is a great substitute and I’ve been using it a lot lately! Great recipe with wonderful ingredients! Pinned!

    1. Thanks Mira! That is exactly what I love about them (healthy + easy = win!!). I hear you on the coconut oil, I fell in love with it instantly and now it makes its way into all my baking (and some of my cooking too!!). Thanks for the pin πŸ™‚

  11. That gooey pic got me! And, I am not even a big dessert person. I must try these, though, for my sweet-loving daughter! Great idea and love that you put flax in it. So good for us to balance hormones and great for our digestion!

    1. Hehe, too funny! The gooey picture got me too! I had to make these again today for that exact reason πŸ™‚ Let me know if you try them and if your daughter likes them πŸ˜€

  12. OK, so those look pretty damn good whole. But that picture of the innards?! OH MY WORD. It looks like a.. molten lava cake in a cookie?! And they’re vegan and GF and refined sugar free?! I mean COME ON. Just stop.

    I mean, no. Don’t stop! Ever! I gotta make these πŸ™‚

    1. Haha, Cheryl you are too funny! Let me know if you try ’em out! This cookie is one of my fav. ever!! I also couldn’t get over how good they were being vegan, gf and refined sugar free! When writing this post up I decided I “needed” another batch and they are already half gone πŸ˜€

    1. Thank you so much Hadia for your kind words πŸ™‚ They are definitively very gooey and chocolatey! I couldn’t resist and made another batch today πŸ™‚

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating