If you’re craving a chocolatey treat that’s a little healthier but doesn’t compromise on flavor, these Almond Flour Chocolate Cookies are about to become your new obsession. They’re fudgy, soft, and loaded with melty chocolate chips, yet completely gluten-free and easily made dairy-free too. This recipe comes together effortlessly, requiring just staple pantry ingredients, and the payoff is a batch of irresistibly rich cookies that satisfy every sweet tooth. Whether you’re baking for friends or simply looking to treat yourself, Almond Flour Chocolate Cookies always disappear in record time!
Ingredients You’ll Need
The beauty of Almond Flour Chocolate Cookies is in their simplicity and the thoughtful choice of each ingredient. Each component enhances either the deep cocoa flavor, delightful texture, or beautiful chewy bite of these cookies. Here’s what you’ll need and why:
- Almond Flour: This gives the cookies their tender crumb and keeps them naturally gluten-free. Make sure to use blanched and finely ground flour for the best results.
- Unsweetened Cocoa Powder: Provides that intense chocolate color and complex richness we all love in a chocolate cookie.
- Baking Soda: Adds a touch of lift to keep your cookies nicely soft in the center.
- Salt: Enhances all the flavors and balances out the sweetness for the perfect bite.
- Coconut Oil or Unsalted Butter: Adds moisture and richness; coconut oil keeps them dairy-free, while butter makes them extra decadent.
- Coconut Sugar or Brown Sugar: Gives these cookies a deep, almost caramel-like flavor plus just the right amount of sweetness.
- Egg: Binds everything together and helps achieve that irresistibly chewy texture.
- Vanilla Extract: Infuses the cookies with warmth and rounds out the chocolatey flavors.
- Dark Chocolate Chips: Melt into gooey chocolate pockets with every bite; choose your favorite kind or a mix for extra fun!
How to Make Almond Flour Chocolate Cookies
Step 1: Prep Your Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie release and quick cleanup. This small step saves lots of time later and ensures your cookies bake evenly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt. The whisk helps distribute everything so you get consistent cocoa flavor and rise in every cookie you bake.
Step 3: Combine Wet Ingredients
Grab a second bowl and mix the melted coconut oil (or butter) with the coconut sugar until the mixture looks smooth and glossy. Next, beat in the egg and vanilla extract until everything is perfectly blended. This is where your cookie dough starts to get a little decadent.
Step 4: Create the Dough
Gradually add the dry ingredients into your wet mixture. Stir thoroughly until a cohesive dough forms. Take your time here for a dough that’s neither too sticky nor too dry — just perfectly scoopable.
Step 5: Add the Chocolate Chips
Fold in the dark chocolate chips, making sure they’re evenly distributed so every bite of your Almond Flour Chocolate Cookies gets a deliciously melty chocolate moment.
Step 6: Portion and Shape
Scoop out tablespoon-sized pieces of dough, roll them into balls with your hands, and arrange them on the baking sheet about 2 inches apart. Gently flatten each with your palm or the bottom of a glass to help them spread evenly.
Step 7: Bake and Cool
Bake for 10 to 12 minutes, or until the edges look set but the centers still appear slightly soft. Let the cookies cool on the baking sheet for 5 minutes — they’ll firm up as they rest — then transfer to a wire rack to finish cooling completely. If you manage not to sneak one warm off the tray, you’re stronger than I am!
How to Serve Almond Flour Chocolate Cookies
Garnishes
Try sprinkling a pinch of flaky sea salt on top of your Almond Flour Chocolate Cookies as soon as they come out of the oven. The burst of saltiness amps up the chocolate flavor beautifully and gives them that upscale bakery finish.
Side Dishes
These cookies pair dreamily with a cold glass of almond milk or a scoop of vanilla ice cream. For a fancy twist, make an ice cream sandwich or serve alongside fresh berries to balance all that wonderful chocolate richness.
Creative Ways to Present
Stack your Almond Flour Chocolate Cookies in a rustic jar tied with twine for a delightful homemade gift. They’re also perfect for cookie exchange boxes or as part of a vibrant dessert board with fruit, nuts, and other sweet treats.
Make Ahead and Storage
Storing Leftovers
Once your cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay soft and chewy for up to 4 days (if they last that long!).
Freezing
To freeze, simply arrange baked or unbaked cookie dough balls on a baking sheet and freeze until solid. Transfer to a resealable bag and freeze for up to 2 months. Bake directly from frozen, just adding a minute or two to the baking time.
Reheating
If you like your Almond Flour Chocolate Cookies slightly warm and melty, pop one in the microwave for 10-15 seconds. They’ll be irresistibly gooey and taste freshly baked.
FAQs
Can I substitute almond flour with another flour?
While almond flour is key to the signature texture and flavor, you might experiment with other nut flours like hazelnut or cashew, but regular wheat or coconut flour won’t give the same result.
Are Almond Flour Chocolate Cookies suitable for people with nut allergies?
Because these cookies are made with almond flour, they’re not safe for anyone with a tree nut allergy. For a nut-free alternative, try oat or sunflower seed flour, though the texture will change.
Can I make these cookies vegan?
Yes! Replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, set for five minutes), and make sure to use coconut oil and dairy-free chocolate chips.
How can I make the cookies extra chewy?
For a chewier cookie, slightly underbake them and let them finish cooking on the baking sheet as they cool — they’ll stay super soft in the center.
Can I add extras like nuts or dried fruit?
Absolutely! Chopped toasted nuts, dried cherries, or even a swirl of peanut butter can add more texture and flavor to your Almond Flour Chocolate Cookies.
Final Thoughts
Baking a batch of Almond Flour Chocolate Cookies is pure chocolate-scented joy, and sharing them doubles the fun. I hope you give these a try soon — and don’t forget to keep a secret stash for yourself, because they always seem to vanish in a flash!
Print
Almond Flour Chocolate Cookies Recipe
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in these delicious Almond Flour Chocolate Cookies that are gluten-free and packed with rich chocolate flavor. These cookies are easy to make and perfect for anyone looking for a tasty treat without the guilt.
Ingredients
Almond Flour Chocolate Cookies Ingredients:
- 1 1/2 cups almond flour (blanched and finely ground)
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup coconut oil or unsalted butter, melted
- 1/2 cup coconut sugar or brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, mix the melted coconut oil or butter with the coconut sugar. Beat in the egg and vanilla extract.
- Combine ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the chocolate chips.
- Shape and bake: Scoop tablespoon-sized amounts of dough, roll into balls, and place on the baking sheet. Flatten each ball slightly and bake for 10–12 minutes until set.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra texture, add chopped nuts or a mix of dark and milk chocolate chips.
- These cookies are naturally gluten-free and can be made dairy-free by using coconut oil and dairy-free chocolate.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
