These soft cookies are rich, fudgy and not too sweet – perfect for dark chocolate lovers! They’re made with nutritious ingredients that will keep you feeling full and satiated. Top them with edible flowers for a pretty touch or enjoy them as is, either way they are sure to hit the spot!
Key Ingredients
- Almond flour. My go-to flour for grain free baking. It gives baked goods a soft texture while being filling and satisfying due to its’ fat and nutrient content.
- Coconut oil. Coconut oil gives the cookies a buttery feel while helping to keep them together.
- Cacao powder. I prefer using cacao powder over cocoa powder because it’s less processed making it more nutritious.
- Maple syrup. The stickiness of maple syrup helps to keep the dough together.
- Dark chocolate. Spreading melted dark chocolate on top is a simple way to frost the cookies.
- Edible flowers. They’re an easy way to add a finishing touch, but completely optional. I like to use dried pansy and viola flowers because they’re thin and without an earthy flavor. If you don’t have edible flowers top with flakey sea salt or fresh berries.
How To Make The Cookies
These simple cookies can be made in under 30 minutes from start to finish!
- Mix the dry ingredients until there are no clumps. Whisk the wet ingredients together and add to the dry. Form the dough into a ball.
- Roll between 2 sheets of parchment paper and cut out the cookies.
- Bake for 12 minutes.
- Melt dark chocolate and spoon on top.
- Garnish with dried edible flowers.
Why You Will Love These Cookies
✓ Easy to make
✓ Versatile
✓ Rich dark chocolate
✓ Not too sweet
✓ Nutritious ingredients
✓ Vegan and grain free
Looking For More Cookie Recipes?
- Earl Grey Stained Glass Floral Cookies
- Coconut Bird Nest Cookies
- Matcha Christmas Tree Cookies
- Double Chocolate Tahini Cookies
- Gingerbread Stained Glass Cookies
Or More Dark Chocolate Recipes?
- Vegan Rum Balls
- Chocolate Orange Vegan Truffles
- Vegan Lavender Cream Truffles
- Pumpkin Spice Chocolate Vegan Truffles
- Cherry Blossom Sakura Dark Chocolate Bark
- Vegan Pumpkin Spice Chocolate Bonbons
These simple dark chocolate cookies are my go-to for when I have a chocolate craving. They’re rich and decadent while also being packed with nutritious ingredients that keep you full and satiated. Top them with edible flowers for dessert or leave them as is for snacking. I hope that you enjoy this recipe and please let me know what you think in the comments!
Easy Dark Chocolate Cookies (Vegan, Grain Free)
Soft and decadently rich dark chocolate cookies.
Ingredients
Dry
- 2 cups almond flour
- 5 tbsp cacao powder, sifted*
- pinch sea salt
Wet
- 6 tbsp maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
Topping
- 1/2 cup finely chopped dark chocolate or chocolate chips
- 30 edible flowers optional garnish
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- In a medium sized bowl add the almond flour, cacao powder and sea salt. Mix until there are no clumps.
- In a small bowl add the melted coconut oil, maple syrup and vanilla extract. Whisk until combined.
- Pour the wet ingredients into the dry and stir until combined. The dough should be slightly sticky and hold together when pinched. Form the dough into a ball.
- Roll the dough between two pieces of parchment paper to 1/2" thickness. If the dough is too soft to roll, place in the fridge for 15 minutes. Cut out the cookies and transfer to a lined baking sheet using an offset spatula. They can be placed quite close together on the baking sheet since they will not spread when baking.
- Bake the cookies for 12-13 minutes. Let them cool on the baking sheet for 15 minutes.
- Once the cookies are cooled start to melt the chocolate. Place the chocolate in a medium sized bowl. Fill a small pot with 2 inches of water. Bring to a simmer. Place the bowl of chocolate on top of the pot making sure that the water doesn't touch the bottom of the bowl (double boiler method). Stir the chocolate occasionally until melted, about 7-10 minutes. Remove the bowl of chocolate from the pot and set aside. The chocolate needs to cool for a few minutes to thicken. Alternatively the chocolate can be melted in a microwave, stirring at 30 second intervals.
- If using edible flowers, have them laid out beside the cookies. Using a teaspoon spread the chocolate on top of the cookies, leaving a small border around the edges. Place one flower on top of the chocolate and lightly press down. Repeat for all of the cookies. Alternatively you can dip the cookies into the chocolate but there will not be a border. If you don't have edible flowers top them with flakey sea salt or fresh berries.
- The cookies will last up to 5 days in a sealed container in the fridge. Enjoy!
Notes
*Cocoa powder can be substituted for cacao powder.
*The yield of the recipe depends on the size of the cookie cutter and thickness of cookies. I used a 1.5″ diameter cutter and the cookies were 1/2″ thick.
*If using edible flowers I recommend dried pansy or violas. They are thin and mild tasting. Always make sure to buy edible flowers from a reputable source.
Nutrition
Serving: 1 cookie | Calories: 70kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Potassium: 22mg | Fiber: 1g | Sugar: 3g | Calcium: 21mg | Iron: 0.4mg
DID YOU MAKE THIS RECIPE?
Your feedback is always appreciated! Please leave a comment and star rating below. If you have a question please ask me in the comment section and I will get back to you ASAP. Thank you so much for stopping by and happy eating always!
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