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

Scale

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

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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.