Almond flour chocolate cookies are thick, fudgy, soft and chewy grain free cookies made with cocoa powder and chocolate chips. These chocolate cookies with almond flour are easy to make, are naturally gluten free and have a short chill time.
Jump to:
Why Should You Make This Recipe
I love baking with almond flour. Typically I add some to my cookies or quick breads to give them a boost of moisture and hint of nutty flavor. But once I made my Almond Flour Chocolate Chip Cookies, Almond Flour Brownies, Almond Flour Chocolate Cake and Salted Tahini Brownies, I instantly knew I wanted to bake cookies using almond flour too. This almond flour chocolate cookie recipe may just be my new favorite. I know you’ll love this recipe because:
- Naturally gluten free: These chocolate almond flour chocolate chip cookies are naturally gluten free. They can also be made using refined sugar free if made using maple sugar.
- You love soft, chewy and nutty cookies. The richness and extra fat from the almond flour, gives these almond chocolate cookies rich, chewy and fudgy texture that lasts for days.
- Quick and easy to make. These almond flour chocolate cookies with chocolate chips are just as easy to make as any cookie recipe and require a short chill time to set the cookie dough.
Ingredients
This recipe for chocolate almond flour cookies requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking soda, cornstarch and salt.
- Wet Ingredients: Gather unsalted butter, cream cheese, light brown sugar, granulated sugar, egg and egg yolk, vanilla extract and semi sweet chocolate chips.
Substitutions
These soft chocolate almond flour cookies are as easy to make as they are delicious. Here are my recommended substitutions to make these chocolate cookies with almonds if you need them.
- Almond Flour: Blanched almond flour is the correct flour to use in this recipe. Do not use almond meal as it will make the cookies coarser and grittier.
- Cocoa Powder: Any type of unsweetened cocoa powder will work well in this grain free cookie recipe. However, I love using dutch process cocoa powder for its mellow, but intensely chocolate-y flavor.
- Baking Powder and Baking Soda: Both are needed to allow the cookies to rise properly.
- Butter: I like to use unsalted “sweet cream” butter in almost all my baking recipes. This is the most common and widely available butter in the US. If needed, use salted butter (omit the added salt) or a diary free butter you like.
- Granulated Sugar and Light Brown: Maple sugar would be good refined sugar free substitutes.
- Eggs: This is an essential ingredient for these rich and fudgy chocolate almond flour cookies. This recipe hasn’t been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Semi Sweet Chocolate Chips: I like to add a handful into the chocolate cookie dough for even more chocolate flavor! Feel free to omit if needed.
Variation
Almond Flour Chocolate Chip Cookies: Prepare the recipe as written, but substitute the ½ cup (40 g) cocoa powder with ⅓ cup (40 g) almond flour for a total of 2 ? cup (280 g) almond flour. Follow the rest of the recipe as written.
How To Make
Learn how to make chocolate almond flour cookies in a few easy steps.
- In a mixing bowl whisk together the almond flour, cocoa powder, baking soda, baking powder and salt until well combined. Set aside for now.
- Slice the stick of butter into tablespoon sized pieces. Place them in a microwave safe bowl. Heat the butter for 45 seconds or until most of the butter is melted with some whole pieces floating in the melted butter. Stir the butter to combine the pieces. In a large mixing bowl whisk together the butter with the light brown sugar and granulated sugar for 1 minute.Whisk in the egg and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined. Gently fold in the chocolate chips until well combined. Cover the cookie dough and transfer to the fridge to chill for 30 minutes - 2 hours or up to overnight.
3. Preheat the oven to 375 F (190 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the chocolate chip almond flour cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Bake at the cookies for 10 - 12 minutes until the edges and tops of the cookies are set. Cool the chocolate almond cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare the almond cookies with chocolate chips to the chilling step. Store the cookie dough covered in the fridge for up to 5 days. For longer cookie dough storage, transfer to the freezer.
- Store: Place the baked chocolate almond flour cookies in an airtight container. Store at room temperature for up to one week.
- Freeze Baked Cookies: Make sure the almond chocolate chip cookies are completely cooled to room temperature. Individually wrap each cookie in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months.
- Freeze Cookie Dough: Scoop the cookie dough into balls and place on a lined baking sheet or large plate. Flash freeze in the freezer for 20 minutes. Remove the cookie dough balls and transfer to an air tight, freezer safe container for up to 2 months. Thaw the cookie dough in the fridge overnight or bake from frozen. The cookies will take a few minutes longer if baking from frozen.
- Thaw: The easiest and tastiest way to thaw the baked gluten free chocolate cookies is to let them sit out at room temperature until thawed. Warm the thawed cookies in the microwave for 15 - 20 seconds for a “fresh from the oven” taste.
M’s Expert Tips
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously chewy chocolate cookies.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Use a good quality cocoa powder. I prefer using dutch cocoa powder for it’s intense, but mellow chocolate flavor.
- Chill the cookie dough. For a better tasting cookie that doesn’t spread as much, make sure to chill the cookies.
- Give your cookies a “cookie scoot.” Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
This can happen when too much almond flour is used compared to the wet ingredients or by not allowing the cookies to cool long enough. It is important to measure the almond flour correctly and to allow the cookies to cool on the hot baking sheet before transferring them to a cooling rack.
I find that a medium cookie scoop, with about 2 tablespoons of cookie dough makes the perfect cookie. However, you can make a small (1 tablespoon) cookie if you like. Bake this size cookie for about 8 - 10 minutes. For a larger cookie, use a large cookie scoop (3 tablespoons, 45 ml) and bake for 12 - 14 minutes.
When possible, almond flour can be used in place of regular flour with some adjustments to the recipe such as adding an extra egg.
The texture of the cookie is often chewy and moist when almond flour is used. The cookie also has a slightly nutty taste when compared with cookies made with regular flour.
Other Soft and Chewy Cookies Recipes to Try
- Cream Cheese Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
- Coconut Chocolate Chip Cookies
If you try this Almond Flour Chocolate Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Almond Flour Chocolate Cookies
Equipment
- 2 baking sheets
- 2 sheets parchment paper
- 1 whisk and flexible spatula or spoon
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
- 2 cups (240 g) almond flour
- ½ cup (40 g) cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (170 g) chocolate chip cookies
Instructions
- In a mixing bowl whisk together the almond flour, cocoa powder, baking soda, baking powder and salt until well combined. Set aside for now.2 cups (240 g) almond flour, ½ cup (40 g) cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Slice the stick of butter into tablespoon sized pieces. Place them in a microwave safe bowl. Heat the butter for 45 seconds or until most of the butter is melted with some whole pieces floating in the melted butter. Stir the butter to combine the pieces.½ cup (113 g) unsalted butter
- In a large mixing bowl whisk together the butter with the light brown sugar and granulated sugar for 1 minute.Whisk in the egg and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined. Gently fold in the chocolate chips until well combined. Cover the cookie dough and transfer to the fridge to chill for 30 minutes - 2 hours or up to overnight.½ cup (100 g) light brown sugar, ½ cup (100 g) granulated sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract , 1 cup (170 g) chocolate chip cookies
- Preheat the oven to 375 F (190 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the chocolate chip almond flour cookie dough into ballsand place them onto the lined baking sheet about 3 inches (8 cm) apart.
- Bake the cookies for 10 - 12 minutes until the edges and tops of the cookies are set. Cool the chocolate almond cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Leave a Reply