Almond Flour Chocolate Cookies
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.
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.
Notes
Store: Place the baked chocolate almond flour cookies in an airtight container. Store at room temperature for up to one week.
See the Variations section of the blog post to make these as almond flour chocolate chip cookies.
did you make this recipe?tag @olivesnthyme on Instagram