Almond Flour Chocolate Cookies
by: claire cary
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!
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12
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
You can sub both sugars for coconut sugar if you prefer a refined sugar free version. The texture will be a little different, but still delicious!
Serving: 1cookie / Calories: 223kcal / Carbohydrates: 27g / Protein: 5g / Fat: 14g / Saturated Fat: 3g / Trans Fat: -2g / Fiber: 3g / Sugar: 19g
