If you’re searching for a cookie that’s both indulgently chocolatey and wonderfully wholesome, you’ve just found your new favorite with this Almond Flour Chocolate Cookies Recipe. These cookies bring together the rich, deep flavors of cocoa and chocolate chips with the nutty, tender texture that almond flour offers. They’re perfectly chewy, lightly crisp on the outside, and packed with warmth from butter and coconut oil, making them an absolute joy to bake and savor. Whether you’re gluten-free or just craving a healthier twist on a classic treat, this recipe is a total game changer that you’ll want to keep coming back to.
Ingredients You’ll Need
Ingredients You’ll Need
What makes this recipe shine is how simple and thoughtful the ingredient list is. Each component plays its own vital role in crafting a cookie that’s moist, flavorful, and delightfully textured. From the creamy softness of butter to the nutty almond flour and the rich cocoa powder, every ingredient brings something special.
- Butter (1/2 cup, softened): Adds richness and moisture that form the foundation of your cookie texture.
- Coconut oil (2 tablespoons, melted): Offers a subtle tropical sweetness and helps keep the cookies tender.
- Brown sugar (1/2 cup) or coconut sugar: Brings natural caramel notes and keeps cookies chewy.
- Cane sugar (1/4 cup): Balances sweetness and contributes to a nice crisp edge.
- Vanilla extract (1 teaspoon): Enhances the overall flavor and adds that cozy, familiar warmth.
- Egg (1, room temperature): Provides structure and helps bind all ingredients together smoothly.
- Almond flour (1 3/4 cups): The star ingredient; lends a tender crumb and nutty flavor unique to this recipe.
- Unsweetened cocoa powder (1/2 cup): Packs in the deep chocolate flavor without any added sweetness.
- Baking soda (1/2 teaspoon): Leavens the cookies just enough for a great rise.
- Salt (1/4 teaspoon): Balances sweetness and sharpens all the flavors.
- Chocolate chips (1 cup): Melts into gooey pockets of chocolate that make each bite irresistible.
How to Make Almond Flour Chocolate Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by heating your oven to 350°F and line a baking sheet with parchment paper. This simple step ensures your cookies won’t stick and bake evenly, giving you that perfect golden-brown bottom with zero fuss.
Step 2: Cream the Fats and Sugars
In a mixing bowl, combine the softened butter, melted coconut oil, brown sugar, and cane sugar. Beat them together until the mixture is light, fluffy, and thoroughly combined. This process creates a luscious base that helps your cookies stay soft and chewy.
Step 3: Add the Flavors and Binder
Next, stir in the vanilla extract and the egg, which should be at room temperature for maximum mixability. This step builds the flavor foundation and gives your dough the right consistency to hold everything together beautifully.
Step 4: Incorporate the Dry Ingredients
Now it’s time to add the almond flour, unsweetened cocoa powder, baking soda, and salt. Gently stir everything until just combined. Be careful not to overmix here—this keeps your cookies tender and avoids developing a tough texture.
Step 5: Fold in the Chocolate Chips
Carefully fold in the chocolate chips. They add that lovely melty chocolate goodness that’s essential for the highlight moments when you bite into these cookies.
Step 6: Shape Your Cookies
Scoop out tablespoon-sized balls of dough onto your lined baking sheet, making sure to space them nicely apart. Flatten each ball slightly with your hand or the back of a spoon. This helps them bake evenly and get those perfect edges.
Step 7: Bake and Cool
Bake in your preheated oven for about 10 to 12 minutes. Pull them out while they’re still a little underbaked to keep that chewy center. Let the cookies cool completely on the baking sheet so they firm up just right.
How to Serve Almond Flour Chocolate Cookies Recipe
Garnishes
These cookies shine on their own, but if you want to add a little extra flair, sprinkle a tiny pinch of flaky sea salt on top right after baking. It enhances the chocolate’s flavor and balances the sweetness perfectly.
Side Dishes
Serve your cookies alongside a glass of cold almond milk or a steaming cup of coffee or tea. The nutty undertone of almond milk pairs especially well, reinforcing those warm, wholesome notes in each bite.
Creative Ways to Present
Try sandwiching these cookies with a smear of almond butter or a dollop of vanilla bean ice cream for an irresistible dessert. You can also break them into chunks to sprinkle over a bowl of fresh berries and whipped cream, turning them into a quick parfait.
Make Ahead and Storage
Storing Leftovers
Once your cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay deliciously soft and fresh for up to 4 days, perfect for satisfying your chocolate cookie cravings any time.
Freezing
If you want to enjoy these cookies later, freeze them flat in an airtight container or freezer bag for up to 3 months. Thaw them at room temperature when you’re ready—it’s like freshly baked all over again.
Reheating
For that just-baked warmth, pop a cookie or two in the microwave for about 10-15 seconds. This revives the gooey chocolate chips and soft texture, turning them into a comforting treat all over again.
FAQs
Can I use a different type of flour for this Almond Flour Chocolate Cookies Recipe?
This recipe is specially designed for almond flour, which gives its unique texture and flavor. Using other flours like all-purpose will change the outcome significantly, often resulting in a different texture and taste.
What if I don’t have coconut oil? Can I skip it?
You can substitute coconut oil with an equal amount of butter or a neutral oil like vegetable oil. Coconut oil adds a subtle flavor and tenderness, but your cookies will still be tasty without it.
Are these cookies gluten-free?
Yes! Using almond flour naturally makes this Almond Flour Chocolate Cookies Recipe gluten-free, so they’re perfect for anyone avoiding gluten or looking for a grain-free option.
Can I make these cookies vegan?
To make a vegan version, swap the butter with vegan butter and use a flax egg instead of a regular egg. Keep in mind the texture might be a bit different, but still delicious!
Why are my cookies dry or crumbly?
If your cookies come out dry, it could be due to overbaking or using almond flour that’s too coarse. Make sure to follow baking times closely and use finely ground almond flour for the best, moist results.
Final Thoughts
Once you try this Almond Flour Chocolate Cookies Recipe, I promise it will find a permanent spot in your dessert rotation. With its irresistible combination of deep chocolate, nutty almond flour, and soft, chewy texture, it’s a true crowd-pleaser. So grab your ingredients, get baking, and get ready to enjoy some sweet happiness that feels both indulgent and nourishing!
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
These Almond Flour Chocolate Cookies are a rich and indulgent treat made with wholesome almond flour and a blend of brown and cane sugars. Softened butter and coconut oil create a tender crumb, while unsweetened cocoa powder and melty chocolate chips deliver deep chocolate flavor. Perfectly baked to be slightly chewy and soft, these gluten-free cookies are easy to make and ideal for satisfying your chocolate cravings with a nutty twist.
Ingredients
Wet Ingredients
- 1/2 cup butter (softened)
- 2 tablespoons coconut oil (melted)
- 1/2 cup brown sugar (or coconut sugar)
- 1/4 cup cane sugar
- 1 teaspoon vanilla extract
- 1 egg (room temperature)
Dry Ingredients
- 1 3/4 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-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 easy cleanup.
- Cream Fats and Sugars: In a large mixing bowl, beat the softened butter, melted coconut oil, brown sugar, and cane sugar together until the mixture is light and fluffy, which helps aerate the dough for a tender cookie texture.
- Add Vanilla and Egg: Incorporate the vanilla extract and the room temperature egg into the mixture, stirring until everything is thoroughly combined for uniform flavor distribution.
- Combine Dry Ingredients: Gradually stir in the almond flour, unsweetened cocoa powder, baking soda, and salt just until all are mixed; be careful not to overmix to maintain a tender crumb.
- Fold in Chocolate Chips: Gently fold in the chocolate chips to evenly distribute them throughout the dough without breaking them.
- Shape the Cookies: Using a tablespoon, scoop the dough and place each ball onto the prepared baking sheet, spacing them sufficiently apart. Slightly flatten each ball to encourage even baking and shape.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, ensuring they are slightly underbaked for a soft, chewy texture when cooled.
Notes
- For a dairy-free version, substitute the butter with a vegan butter alternative.
- Ensure the egg is at room temperature to help the dough bind properly.
- Do not overbake; the cookies will firm up as they cool.
- You can substitute the chocolate chips with nuts or dried fruit if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
