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almond flour chocolate sugar cookies on a wire rack

Almond Flour Chocolate Sugar Cookies with Velvet Chocolate Frosting

Delicious almond flour chocolate sugar cookies that are both grain free & gluten free. This easy one bowl cookie recipe can be made into cut out shapes or rolled into dough balls! Top with a silky velvet chocolate frosting if you'd like.

Course Cookies, Dessert, Gluten Free, Grain Free, Paleo Friendly
Keyword almond flour chocolate sugar cookies, chocolate sugar cookies, gluten free chocolate sugar cookies, grain free chocolate sugar cookies
Prep Time 1 hour 10 minutes
Cook Time 8 minutes
Total Time 1 hour 18 minutes
Servings 15 cookies
Calories 197 kcal
Author Monique of


  • 1/3 cup melted and cooled coconut oil
  • 1/4 cup organic sugar (regular sugar or coconut sugar will also work)
  • 2 tablespoons honey
  • 1 egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups packed fine almond flour (do not use almond meal)
  • 2-3 tablespoons coconut flour (start with 2)
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Chocolate Buttercream (optional):
  • 4 tablespoons butter, softened (or use vegan buttery stick)
  • 2 tablespoons unsweetened cocoa powder
  • 3/4 cup organic powdered sugar
  • 2 teaspoons vanilla extract
  • splash of almond milk to smooth/thin out frosting


  1. In a large bowl add in the coconut oil, sugar, honey, egg and vanilla extract; whisk until well combined and smooth.

  2. Next add in almond flour, 2 tablespoons coconut flour, cocoa powder, baking soda and salt. Mix with a wooden spoon (not a whisk) until dough comes together. Allow dough to sit for 5 minutes. If dough is WAY too soft to form into a disc after 5 minutes, add in another tablespoon of coconut flour and mix again.

  3. Form dough into a disc and wrap in plastic; chill dough in the refrigerator for at least 1 hour (preferably 2) or 30-45 minutes in the freezer. Also optional to chill overnight if you want to save time.

  4. Once ready to bake: preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

  5. Place dough on a large sheet of parchment paper that’s been dusted with a good amount of coconut flour. Add another large sheet of parchment paper on top of the dough ball and then begin to roll out into a large rectangle until the dough is about 1/4th inch thick. The dough is soft, so you need to work quickly so that it doesn’t warm up too much! This is also the best method to prevent the dough from sticking to the rolling pin. Use your favorite cookie cutters to cut the dough into shapes, then use a spatula to help you transfer the cookies to the prepared baking sheet.

    If you don't want to make cutouts, there is no need to refrigerate the dough. Simply roll cookies into dough sized balls, then place on a baking sheet, flatten the cookies with a glass, or your hand, then bake at directed.

  6. Place cutouts on a cookie sheet lined with parchment paper and bake for 8-10 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 15 cookies.
  7. For the frosting: Beat butter, powdered sugar, cocoa powder and vanilla on medium high until smooth and fluffy, about 2 minutes. Add a tiny splash of almond milk and beat again to make frosting more smooth. Frost each cookie then decorate however your heart desires.

Recipe Notes

Tip: Keep the dough scraps and make small cookies if you'd like.

Nutrition for 1 cookie without frosting: 143 calories | 11.4g fat | 9.7g carb | 2.2g fiber | 6.1g sugar | 3.3g protein

To make these dairy free: Use vegan butter instead of regular butter.

Melted and cooled butter will work in place of the coconut oil.

Nutrition Facts
Almond Flour Chocolate Sugar Cookies with Velvet Chocolate Frosting
Amount Per Serving (1 cookie)
Calories 197 Calories from Fat 131
% Daily Value*
Fat 14.6g22%
Saturated Fat 5.3g33%
Carbohydrates 16.1g5%
Fiber 2.5g10%
Sugar 11.9g13%
Protein 3.4g7%
* Percent Daily Values are based on a 2000 calorie diet.