Almond Flour Chocolate Cookies
These fudgy almond flour chocolate cookies are made in one bowl, thick and chewy with crisp edges and so easy to make. They’re naturally gluten free, dairy free optional and can be made refined sugar free!
Fudgy, rich, chewy yet crispy, thick and so easy to make, these almond flour cookies are a dream. They’re a twist on my very popular almond flour chocolate chip cookies, but with cocoa powder for a chocolate variation.
These cookies are completely gluten free, grain free, paleo friendly, dairy free optional and can even be made vegan and refined sugar free.
But I promise they’re still rich and fudgy but healthier than a classic cookie.
Since I don’t recommend subbing almond flour for regular flour in cookies or other baked goods, this recipe is perfect for those looking for a naturally gluten or grain free recipe. Try my gluten free chocolate muffins next!
Before we get started!
- Use dairy free butter for a vegan version. No other subs needed!
- Be sure to use almond flour and not almond meal. Almond flour has a finer, smoother texture.
- You do need to chill the dough to prevent premature spreading. I promise it will be worth the wait! It also allows everything to really marinate together and creates a richer flavor.
How to make almond flour chocolate cookies
Step 1: Cream together the butter and sugars in a mixing bowl. You want to use room temperature or softened butter for this recipe.
Step 2: Beat in the egg and vanilla. You can use a handheld electric mixer or a stand mixer, whichever you prefer!
Step 3: Beat in the dry ingredients aside from the chocolate chips. Make sure you spoon and level the flours so the cookies don’t end up dry!
Step 4: Fold in the chocolate chips and mix until combined.
Step 5: Add the dough to the fridge to chill for 1 hour. This step is so important to ensure thick and chewy cookies which is what we want here!
Step 6: Once the dough has chilled, scoop into balls and add to a baking sheet lined with parchment paper. Bake at 350 for about 12 minutes, then let cool and enjoy!
Key ingredients & substitutions
Almond flour. I love using almond flour in cookies because it adds such a richness that you can’t find with regular all purpose flour. Plus, it’s naturally gluten free and grain free! There are no subs for almond flour in this recipe.
Sugar. You can really use any kind of granulated sugar you want. I used regular white sugar because they add a nice crispiness to the edge that I love.
WANT TO SAVE THIS RECIPE?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
However, you can use coconut sugar to make these almond flour cookies refined sugar free, just keep in mind the texture may be a bit different!
Butter. I used regular dairy butter for this recipe, but you can sub for coconut oil or dairy free butter with no problem.
Coconut flour. The coconut flour is key to ensuring the cookies are thick and chewy because it helps absorb a lot of the excess moisture. I have not tried any subs, but tapioca and arrowroot starch usually work well.
Egg. You need just one egg in this recipe will helps to bind all ingredients together. I have not tried any egg substitutes, but since we’re only using one, you should be ok with using a flax egg, apple sauce or a store bought vegan egg substitute.
Cocoa powder. The cocoa powder is what will give these a rich chocolate flavor! I’m not partial to any one brand, but I do not recommend the Trader Joe’s cocoa powder because it has a very mild flavor.
Why did my cookies fall apart?
Almond flour cookies are often a bit more crumbly and more likely to fall apart than traditional cookies because there is no gluten or grain to bind everything together.
Instead of gluten or xanthan gum, we’ll be using an egg and a bit of coconut flour to bind the cookies together so they don’t fall apart.
You also want to be sure to let them cool completely, since they can be a bit fragile when they first come out of the oven!
Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack using a spatula until fully cooled.
Can you substitute almond flour for regular flour in cookies?
Generally, I don’t recommend subbing flours in baked goods. Almond flour absorbs wet ingredients very differently than regular all purpose flour, so it’s best to find a recipe that already calls for almond flour if that’s what you want to bake with.
Almond flour adds more moisture to baked goods because of its high fat content and adds a nice richness to cookies.
How to store
These double chocolate chip almond flour cookies will store at room temperature for about 3 days. I recommend keeping them in an air tight container for best results.
You can keep them in the fridge, although they will lose some of the crisp around the edges when they’re chilled!
You can also freeze these almond flour chocolate cookies! Just let them cool completely, transfer to a freezer safe ziplock bag and freeze for up to 2 months. Reheat in the oven at 300 until warm through the center.
More cookies you’ll love!
- Oatmeal Chocolate Chip Cookies
- Almond Flour Sugar Cookies
- Gluten Free Snickerdoodles
- Lemon Blueberry Cookies
If you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!
Almond Flour Chocolate Cookies
by: claire cary
Ingredients
Wet
- ½ cup white sugar
- ⅓ cup brown sugar
- ½ cup room temperature/softened butter dairy free or regular
- 1 large egg
- 2 teaspoons vanilla extract
Dry
- 1 ½ cups blanched almond flour
- 2 tablespoons coconut flour
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup chocolate chips
Instructions
- In a medium mixing bowl or bowl of a stand mixer, cream together the butter and both sugars for about 1 minute.
- Beat in the egg and vanilla until well combined.
- Add in all dry ingredients aside from the chocolate chips and beat to combine.
- Be sure to spoon and level the flours and cocoa, don’t scoop right from the bag.
- Fold in the chocolate chips.
- Add the dough to the fridge to set for 1 hour.
- During the final 15 or so minutes, preheat the oven to 350 degrees Fahrenheit.
- Scoop the dough into balls using a medium cookie scoop or about 2 tablespoons.
- Press a few extra chocolate chips on top.
- Bake for 10-15 minutes, 12 is usually perfect in my oven but all ovens are different. They will continue to harden as they cool, so take them out when they’re still a bit soft!
- Use a round cookie cutter to swivel around the edges and create perfect circles.
- let cool, then serve and enjoy!
Notes
Comments
-
These cookies are simply wonderful. I swapped out both sugars for “Splenda” versions, and used zero sugar chocolate chips. I have to watch my blood sugar, and love using almond flour, as it lessens sugar spikes. My oven’s sweet spot is 14 minutes. I’ve made these cookies a bunch of times already, and they are perfect every time! Thanks for sharing the recipe!
-
Thank you, Dave! So glad you love them.
-
-
These are great! I have to make a double batch almost once a week, my husband loves them. I do substitute half the butter with coconut oil.
-
So glad you both love them!
-
-
Loved these cookies! They are fudgy and delicious. You can’t tell they are gluten free. I also added homemade toffee pieces to the top and it really made them even more delish. Definitely recommend this recipe!!
-
Oh wow love the addition of toffee!
-
-
These were amazing!! I altered the recipe to make them Chocolate Chewy Peppermint cookies. I swapped the vanilla extract for peppermint extract, but used 1/2 teaspoon instead. I also added crushed candy canes. They turned out delicious! I was looking for a grain-free copycat recipe of Martha Stuart’s chocolate peppermint cookies that I made many, many years ago before going gluten free. These were amazing, and I can’t wait to make more of your recipes!
-
These were fantastic! They paired really well warm with sliced strawberries.
-
They were awesome! I doubled the recipe and used all cane sugar (1.5 cups) since I didn’t have any brown sugar. They were lovely!
-
Perfect, so glad that worked out well!
-
-
I so enjoyed these cookies!
Made a few changes only because of what I had on hand. Used cashew flour instead of almond, as well as part butter part coconut oil. Topped each cookie with a pecan. My husband loved them! Thanks for sharing your recipes! 😊-
I’ll have to try cashew flour! Sounds delish.
-
-
Hi Clair,
Do you have a gluten free cookie recipe using Almond flour and a hazelnut or an Almond Butter Spread?
Thank you,
Cindy-
Yes, you can try this recipe!
-
leave a comment and rating