If you love rich, chewy treats with a hint of wholesome goodness, this Almond Flour Chocolate Cookies Recipe is about to become your new favorite go-to. These cookies strike the perfect balance between deeply chocolatey and tenderly nutty, thanks to the almond flour base that adds incredible texture and a subtle, buttery flavor. With only a handful of simple ingredients and straightforward steps, these cookies come together quickly and promise that satisfying, melt-in-your-mouth experience that every cookie lover dreams of.
Ingredients You’ll Need
To make these delightful almond flour chocolate cookies, you’ll want to gather some very simple yet impactful ingredients. Each one brings something special to the table — whether it’s the rich moisture from butter and coconut oil, the sweetness from brown and cane sugar, or the cocoa powder’s deep chocolate character.
- Butter (1/2 cup, softened): Adds richness and a tender crumb that melts in your mouth.
- Coconut oil (2 tablespoons, melted): Brings moistness and a light tropical note that complements the chocolate.
- Brown sugar (1/2 cup) or coconut sugar: Provides caramel-like sweetness and keeps the cookies chewy.
- Cane sugar (1/4 cup): Balances sweetness and helps with slight crisping on the edges.
- Vanilla extract (1 teaspoon): Enhances all the flavors with its warm, fragrant aroma.
- Egg (1, room temperature): Binds the dough together and gives structure.
- Almond flour (1 3/4 cups): The magical, gluten-free base that makes these cookies tender and flavorful.
- Unsweetened cocoa powder (1/2 cup): Infuses intense chocolate flavor without extra sweetness.
- Baking soda (1/2 teaspoon): Helps the cookies rise gently, giving them a soft lift.
- Salt (1/4 teaspoon): Balances sweetness and boosts the chocolate’s depth.
- Chocolate chips (1 cup): The star players that add gooey pockets of liquid chocolate in each bite.
How to Make Almond Flour Chocolate Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F to ensure it reaches the perfect baking temperature. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Cream the Fats and Sugars
In a mixing bowl, beat together the softened butter, melted coconut oil, brown sugar, and cane sugar until the mixture becomes light and fluffy. This step is essential to create a tender cookie with a beautiful crumb.
Step 3: Add the Liquid Flavor Boosters
Next, stir in the vanilla extract and the room temperature egg. Mixing these ingredients well ensures the dough binds together nicely and carries that lovely vanilla aroma throughout the cookies.
Step 4: Combine the Dry Ingredients
Gently fold in the almond flour, cocoa powder, baking soda, and salt. Mixing just until everything comes together is key here—overworking can make the cookies dense rather than soft and tender.
Step 5: Fold in the Chocolate Chips
Carefully fold the chocolate chips into the dough so that each bite promises gooey bits of chocolate. This step adds texture and luxurious pockets of sweetness.
Step 6: Scoop and Shape the Cookie Dough
Using a tablespoon, scoop the dough onto your prepared baking sheet leaving enough space between each to allow for spreading. Gently flatten each dough ball just a bit for a classic cookie shape.
Step 7: Bake to Perfection
Bake in your preheated oven for 10 to 12 minutes. Aim for slightly underbaked cookies for that perfect chewy, fudgy center that makes these almond flour chocolate cookies truly irresistible.
How to Serve Almond Flour Chocolate Cookies Recipe
Garnishes
Sprinkle a pinch of flaky sea salt on warm cookies to enhance the chocolate flavor with a salty contrast. Alternatively, dust a little powdered sugar for a pretty, snowy finish that complements the rich cocoa.
Side Dishes
These cookies pair beautifully with a tall glass of cold milk or a warm cup of coffee or tea. The creamy drinks cut through the richness, creating a perfectly balanced snack or dessert moment.
Creative Ways to Present
Arrange 3 to 4 cookies on a small plate with fresh berries and a dollop of whipped cream for an elegant dessert. Or sandwich two cookies together with your favorite nut butter or chocolate spread to elevate the treat into an impressive homemade cookie sandwich.
Make Ahead and Storage
Storing Leftovers
Store your almond flour chocolate cookies in an airtight container at room temperature for up to five days. This keeps them soft and chewy, so they feel freshly baked every time you grab one.
Freezing
To keep cookies longer, freeze unbaked dough balls or baked cookies in a sealed container or freezer bag for up to three months. Thaw at room temperature before enjoying or bake dough balls directly from frozen with an extra minute or two.
Reheating
Warm cookies in the microwave for 10 to 15 seconds or in a low oven for 3 to 5 minutes. This simple reheating step resurrects their gooey chocolate goodness and fresh-baked warmth.
FAQs
Can I substitute the almond flour with another type of flour?
Almond flour is key to the flavor and texture of these cookies, but you can experiment with oat flour or coconut flour. Just keep in mind it will change the final crumb and might require adjusting the moisture levels.
Are these cookies gluten-free?
Yes! Thanks to the almond flour, these cookies are naturally gluten-free, making them a wonderful option for those with gluten sensitivities.
How do I make the cookies less sweet?
You can reduce the amount of sugar slightly to suit your taste, but remember the chocolate chips add extra sweetness, so adjust accordingly for balance.
Can I use dairy-free butter instead of regular butter?
Absolutely! Using a dairy-free butter or vegan butter substitute works well here, and combined with the coconut oil, keeps these cookies just as moist and flavorful.
What’s the best way to get chewy cookies every time?
Don’t overbake! Taking the cookies out when they’re slightly underbaked ensures they stay soft and chewy as they cool.
Final Thoughts
This Almond Flour Chocolate Cookies Recipe is truly one of those crowd-pleasers you can keep in your repertoire for any occasion. It’s simple, reliable, and delivers rich chocolate flavor with a satisfying, tender bite every single time. I hope you give this recipe a try and find as much joy baking and sharing these cookies as I do!
Print
Almond Flour Chocolate Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Deliciously rich and fudgy Almond Flour Chocolate Cookies made with wholesome ingredients like almond flour, cocoa powder, and chocolate chips. These gluten-free cookies are soft, chocolatey, and easy to prepare, perfect for satisfying your sweet tooth without the use of traditional wheat flour.
Ingredients
Wet Ingredients
- 1/2 cup butter (softened)
- 2 tablespoons coconut oil (melted)
- 1 teaspoon vanilla extract
- 1 egg (room temperature)
Sugars
- 1/2 cup brown sugar (or coconut sugar)
- 1/4 cup cane sugar
Dry Ingredients
- 1 3/4 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients and Sugars: In a mixing bowl, beat the softened butter, melted coconut oil, brown sugar, and cane sugar together until the mixture is light and fluffy, which helps create a soft cookie texture.
- Add Vanilla and Egg: Add the vanilla extract and the room temperature egg to the butter mixture and mix until fully combined and smooth.
- Add Dry Ingredients: Stir in the almond flour, unsweetened cocoa powder, baking soda, and salt gently until just combined, being careful not to overmix to maintain cookie tenderness.
- Fold in Chocolate Chips: Gently fold in the chocolate chips to distribute them evenly throughout the dough.
- Shape Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them apart to allow for spreading. Flatten each ball slightly with the back of a spoon or your fingers.
- Bake: Bake in the preheated oven for 10 to 12 minutes, removing them when they are slightly underbaked to ensure a soft, fudgy center. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Using room temperature eggs helps the dough come together smoothly.
- Flattening the dough balls slightly ensures even baking and a better cookie shape.
- To keep cookies soft, avoid overbaking; they should remain slightly underbaked when removed.
- You can substitute coconut sugar for brown sugar for a subtle flavor variation.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
