SOFT BAKED DOUBLE CHOCOLATE CHIP COOKIES
on Dec 10, 2025
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Made with almond butter, coconut oil, maple syrup, almond flour, cocoa powder, and melty chocolate chips, these soft baked double chocolate cookies are rich, fudgy, and chocolate-forward.
These Soft Baked Double Chocolate Chip Cookies feel indulgent in the best way.
They’re chocolatey, nostalgic, and comforting, but made with simple, wholesome ingredients you can feel good about using during a season that’s usually very processed-sugar-focused.
These cookies start with a heaping cup of almond butter. Adding a healthy fat like nut butter to desserts is one way to improve their texture without the need for butter. Almond butter also provides protein, healthy fats, and fiber.
Since these are “double” chocolate cookies, this recipe calls for cacao powder and chocolate chips.
Adding both really amplifies the chocolatey flavor, and sneaking in a tablespoon of espresso powder will enhance the chocolate goodness overall. It balances the sweetness with the bitterness, intensifying the flavors without tasting like coffee.
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My favorite part of this recipe, though, is that it’s made in one bowl in less than 30 minutes! It’s great for that last-minute holiday gathering hostess gift as well as the carefully thought-out cookie-making day with your kids. Hope you love this one!
Key Ingredients for Soft Baked Double Chocolate Chip Cookies
If you’re in holiday baking mode, you’ll likely already have these ingredients on hand. Here’s what you’ll need to whip up a batch of these double chocolate treats.
- Almond Butter: I always have a jar of almond butter in my kitchen! You can swap in your favorite nut or seed butter of choice, but note that it will alter the taste of the cookies.
- Coconut Oil: A bit of melted coconut oil gives these cookies their pillowy, chewy texture.
- Coconut Sugar: One of my favorite healthier sugar options for baking.
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Pin It- Maple Syrup: Not only does this play well with the chocolate flavor, but maple syrup also contributes to the chewiness.
- Eggs: This helps bind the wet and dry ingredients together. FYI, I haven’t tried this recipe with an egg substitute, but let me know if a flax egg works for you.
- Vanilla Extract: A non-negotiable baking essential, even in chocolatey desserts!
- Almond Flour: This gluten-free flour has a unique texture that lends itself to a subtly, naturally sweet cookie.
- Cacao Powder: Be sure to buy cacao powder, which doesn’t have any added sugars, unlike cocoa powder!
- Instant Coffee: A tablespoon of instant coffee or espresso powder amps up the chocolate flavor. This is optional, but I recommend adding it as a flavor enhancer if you have it on hand.
- Chocolate Chips: @huchocolate is one of my go-to dairy-free chocolate brands! Be forewarned… Their chocolate chips are just as good for baked goods as they are for snacking!
How to Make Double Chocolate Chip Cookies
Go ahead and preheat the oven to 350°F. Line a baking sheet with parchment paper.
Next, to a large mixing bowl, add the almond butter, coconut sugar, maple syrup, coconut oil, eggs, and vanilla extract. Whisk until smooth.
To the same bowl, add the almond flour, raw cacao powder, instant coffee, baking powder, and salt. Stir until just combined. The batter will be thick!
Stir in the chocolate chunks.
Scoop the dough into 1-inch balls. Top with more chunks of chocolate and flatten slightly.
Bake for 11 to 13 minutes. Remove from the oven and allow to cool on the cookie sheet for a few minutes before transferring to a wire rack. Enjoy!
More Festive Cookie Recipes:
- Salted Vanilla Cashew Butter Cookies (Gluten-Free)
- Pumpkin Spice Chocolate Chip Cookies
- Gluten-Free Shortbread Cookies
- No-Bake Cookies (Gluten-Free and Refined Sugar-Free)
SOFT BAKED DOUBLE CHOCOLATE CHIP COOKIES
Ingredients
- 1 heaping cup creamy almond butter
- ¼ cup coconut oil, melted
- ½ cup coconut sugar
- ¼ cup maple syrup
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- 1 ½ cups almond flour
- ⅓ cup cacao powder
- 1 tablespoon instant coffee or espresso powder (optional)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips, plus more for topping
- Flaky salt, for topping
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- To a large mixing bowl, add the almond butter, coconut sugar, maple syrup, coconut oil, eggs, and vanilla extract. Whisk until smooth.
- To the same bowl, add the almond flour, raw cacao powder, instant coffee, baking powder, and salt. Stir until just combined. The batter will be thick!
- Stir in the chocolate chunks.
- Scoop the dough into 1-inch balls. Top with more chunks of chocolate and flatten slightly.
- Bake for 11 to 13 minutes. Remove from the oven and allow to cool on the cookie sheet for a few minutes before transferring to a wire rack. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Olivia, I’ve enjoyed so many of your recipes. I’m wondering if you can sub the coconut sugar here with regular Or brown sugar?
Hi, Lissy! You absolutely could sub regular brown sugar for coconut sugar in any of my recipes!