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
Scale
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.
