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Plate of cookies, sitting on a tea towel, with some almonds in the background.

Gluten-Free Chocolate Almond Cookies

These Gluten-Free Chocolate Almond Cookies are quickly and easily made and are bound to satisfy your sweet tooth. This will be one of the easiest cookie recipes that you have ever made, and you will love their texture, slightly crunchy on the outside and chewy in the centre. Delicious!
Course Afternoon Tea, Morning Tea, Snack
Cuisine International
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies
Calories 80kcal
Author Alexandra


  • 2 cups (200 g) blanched almond flour/meal See Note 1
  • cup (150 g) caster/superfine sugar
  • 1 ½ tablespoon Dutch process cocoa powder See Notes 2 and 3
  • 2 egg whites
  • 1 teaspoon vanilla extract See Note 4
  • 12 whole blanched almonds - halved See Note 5


  • Preheat your oven to 180 Degrees C (350 F).
  • Prepare two baking trays by lining them with non-stick baking paper – see Note 6
  • Add the almond flour, sugar and sifted cocoa powder to a medium-size bowl. Use a whisk to thoroughly combine the ingredients.
  • Add the egg whites to a separate medium-size bowl. Using a fork or small whisk, whisk the egg whites for about a minute or until they are frothy and foamy. Do not whisk too long, you are not looking for soft peaks.
  • Add the vanilla to the whites and whisk to combine.
  • Add the almond flour, sugar and cocoa and stir until they are well combined. 
  • Use a small ice cream scoop (if you have one) to evenly distribute the mixture on the trays. Mine is about 3 ½ cm (1 ¼ inch) diameter. Alternatively, use a teaspoon. The volume of the ice cream scoop is about 2 ½ level teaspoons. Roll into small balls.
  • Place the cookie mixture onto the prepared trays allowing a little room between each so the heat can properly circulate, and they cook evenly.  Top with a blanched almond half and gently flatten a little with flat fingertips.
  • Bake the cookies for about 13 – 15 minutes, turning the trays around halfway to bake evenly. 
  • Remove from the oven and leave on the trays for a few minutes.
    Transfer the cookies to wire racks to cool completely. 
    Store the cookies in an airtight container at room temperature.


  1. In general, almond flour is made from blanched almonds and almond meal from the whole almond, although sometimes the terms are used interchangeably. You can use either, they are both finely ground, but my preference in this recipe is for blanched almond flour/meal as it has a finer texture.
  2. The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust the measurement if necessary.
  3. If necessary, check that your cocoa powder is gluten-free. I use Plaistowe, which is readily available in tins in the baking aisle of supermarkets. Dutch processed cocoa has a smoother flavour and a richer colour. It is best to sift the cocoa powder as it sometimes forms clumps.
  4. Use good quality vanilla which has been extracted from vanilla beans. Avoid those which are synthetically produced.
  5. Cut the blanched almonds in half and top each cookie with one half.
  6. Depending on the size of your trays, you may not get all the cookies on two trays so may need another or wait for one to cool.
  7. Please note, the nutritional information is based on one cookie. The nutritional information is an estimate only.


Calories: 80kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 12mg | Fiber: 1g | Sugar: 6g | Calcium: 21mg | Iron: 1mg