CHOCOLATE STUFFED ALMOND FLOUR COOKIES
on Nov 28, 2025
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Made with almond flour, tapioca flour, coconut sugar, maple syrup, and almond butter, these cookies are stuffed with a lava-like chocolatey center!
These Chocolate Stuffed Almond Flour Cookies require just a few staple gluten-free baking ingredients that almost anyone can enjoy! Because not only are these almond cookies gluten and dairy-free, but they’re also egg-free too!
The dough is a combination of almond flour, tapioca flour, and coconut sugar, creating a gluten-free base that is nutty and not overly sweet.
Then the binding ingredients of almond butter, maple syrup, and vanilla extract are added (no eggs!). Once the wet and dry are stirred together, you’ll form balls of dough.
Then comes the best part…adding a single chocolate square to the center of each dough ball.
A bit more dough goes on top, creating a little mound so the chocolate can get warm and melty when baked.
I can’t wait for you to give these a try. Enjoy!
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Ingredients for Almond Flour Chocolate Cookies
Gluten-free baking can be finicky, so here’s what you’ll need to ensure that it will come out perfectly every time:
- Almond Flour: Nutty almond flour is the base for these delicious little chocolate cookies. Note, I haven’t tried any other flour. Gluten-free baking can be tricky, so I recommend following these measurements!
- Tapioca Flour: This gluten-free flour gives the cookies their fluffy, almost springy texture. It may seem niche to buy this, but I promise you’ll use it in plenty of my gluten-free baking recipes (see here, here, and here!)
- Coconut Sugar: I prefer baking with natural forms of sweetener, such as coconut sugar. Coconut sugar is my replacement for brown sugar in almost all of my baking recipes.
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Pin It- Baking Soda: This helps the cookies rise, puffing up into perfect dome-like shapes.
- Creamy Almond Butter: You can swap any type of nut or seed butter here. Creamy peanut butter, cashew butter, or even tahini would make a great substitute.
- Vanilla Extract: Just a touch to bring out the sweetness of the cookies.
- Maple Syrup: This natural sweetener enhances the nuttiness of the almond flour and nut butter.
- Chocolate: Pick your favorite chocolate bar for the gooey filling! Personally, I love @hukitchen cashew butter and raspberry dark chocolate.
- Flaky Sea Salt: For the perfect salty-sweet touch!
How to Make Almond Flour Chocolate Cookies
First, preheat the oven to 350°F.
Add the almond flour, tapioca flour, coconut sugar, baking soda, and salt to a medium-sized mixing bowl, and whisk until just combined.
Next, add the almond butter, vanilla extract, and maple syrup to a small mixing bowl and stir to combine.
Add the wet ingredients to the dry ingredients and mix until there are no lumps remaining.
Roll the dough into about 10 balls, reserving just enough dough to top off the chocolate squares. Place them on a parchment or silicone-lined baking sheet.
Press the chocolate squares into the cookie dough and top with a layer of dough, ensuring that there is a good seal.
Bake the cookies in the preheated oven for about 13 minutes. Cool on a wire rack, sprinkle with flaky sea salt, and enjoy!
More Holiday Dessert Recipes:
- Cinnamon Rolls (Gluten-Free, Dairy-Free, and Refined Sugar-Free)
- Healthier Carrot Cake (Gluten-Free, Dairy-Free, and Refined Sugar-Free)
- Gluten-Free Cinnamon Swirl Coffee Cake
- Shortbread Cookies (Gluten-Free, Dairy-Free, and Refined Sugar-Free)
CHOCOLATE STUFFED ALMOND FLOUR COOKIES
Ingredients
- 1 ¼ cups almond flour
- 2 tablespoons tapioca flour
- ½ cup coconut sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup creamy almond butter
- 2 teaspoons vanilla
- ½ cup maple syrup
- Chocolate squares, for filling
- Flaky salt, for topping
Instructions
- Preheat the oven to 350°F.
- Add the dry ingredients (almond flour, tapioca flour, coconut sugar, baking soda, and salt) to a medium-sized mixing bowl, and whisk until just combined.
- Add the wet ingredients (almond butter, vanilla extract, and maple syrup) to a small mixing bowl and stir to combine.
- Add the wet ingredients to the dry ingredients and mix until there are no lumps remaining.
- Roll the dough into about 10 balls, reserving enough dough to top the chocolate squares. Place them on a parchment or silicone-lined baking sheet.
- Press the chocolate squares into the cookie dough and top with a layer of dough, ensuring that there is a good seal.
- Pop the cookies in the oven for about 13 minutes. Cool on a wire rack, sprinkle with flaky sea salt, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
