Fudgy Chocolate Almond Flour Cookies

Gluten-Free, Dairy-Free, Refined Sugar–Free, Grain-Free, Gut- & Hormone-Supportive + Blood Sugar–Balanced

There’s something nostalgic about a chocolate crackle cookie, the delicate crisp edges, soft and fudgy centre, and that rich cocoa aroma that fills the kitchen as they bake. These chocolate crackle almond flour cookies capture that classic comfort while staying aligned with nourishing, blood sugar–supportive ingredients. Finely ground almond flour creates a naturally tender crumb, while cocoa powder brings deep chocolate flavour without refined sugars or additives. Coconut sugar and pure maple syrup provide gentle sweetness, helping create those signature crackled tops as the cookies bake. Avocado oil adds clean, anti-inflammatory fats that keep the cookies soft and moist while supporting hormone health and satiety. The result is a cookie that feels indulgent and rich, yet fudgy, chewy and supportive for digestion and energy. They’re rich without being heavy, chocolatey without being overwhelming, anytime you want a nourishing treat that satisfies!

Ingredients (Makes 12–14 cookies)

Dry Ingredients

1¾ cups almond flour

¼ cup unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon sea salt

Wet Ingredients

¼ cup coconut sugar

¼ cup pure maple syrup

¼ cup avocado oil, melted

1 large egg, room temperature

1 teaspoon vanilla extract

Flakey Maldon salt, for topping 

Method

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the almond flour, cocoa powder, baking soda, and sea salt until evenly combined. In a separate bowl, whisk together the coconut sugar, maple syrup, melted avocado oil, egg, and vanilla extract until smooth and glossy.

Add the wet ingredients to the dry ingredients and mix until a soft, slightly sticky dough forms. Chill the dough for 10–15 minutes to help the cookies hold their shape and encourage crackled tops.

Scoop about 1½ tablespoons of dough per cookie and roll gently into balls. Place on the prepared baking sheet, spacing evenly. Lightly flatten each cookie with your palm or the bottom of a glass. If desired, sprinkle lightly with flaky sea salt.

Bake for 9–10 minutes, until the edges are just set and the tops look slightly cracked. The centres will still feel soft. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack, they will continue to firm up as they cool.

Serving Suggestions

Enjoy warm with herbal tea, a coconut milk latte, or alongside a nourishing snack plate. These cookies are perfect for holiday baking, gifting, or keeping in the freezer for a cozy, blood sugar–balanced treat when a chocolate craving hits.

Notes

Do not overbake, removing the cookies while the centres are soft is key to that crackle-style texture.
If the dough feels too soft, refrigerate for an additional 5 minutes before baking.
For extra crackle, lightly roll the dough balls in coconut sugar before baking.

Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist