If you’ve been searching high and low for a cookie that ticks all the boxes — chocolatey, chewy, and friendly for your gluten-free friends — look no further than these Almond Flour Chocolate Cookies. Every bite is rich and decadent, with a melt-in-your-mouth texture that’s irresistibly tender. Whether you bake them for a special gathering or snuggle up with a batch and your favorite mug of tea, this recipe guarantees pure bliss. Trust me, after just one taste, these cookies are destined to become a beloved staple in your kitchen!

Almond Flour Chocolate Cookies Recipe - Recipe Image

Ingredients You’ll Need

Let’s take a quick peek at the simple but mighty lineup behind these Almond Flour Chocolate Cookies. Each ingredient has a purpose, from building that tender crumb to intensifying the bold chocolate flavor. Just gather these pantry staples and let’s get baking!

Almond flour: Blanched and finely ground, it’s the secret to the cookies’ soft yet hearty texture and gluten-free goodness.
Cocoa powder: Unsweetened cocoa delivers rich, robust chocolate flavor in every bite.
Baking soda: Just a half teaspoon for a lovely lift, keeping the cookies light while helping them hold their shape.
Salt: Enhances and balances the sweetness, making those chocolate flavors pop.
Coconut oil or unsalted butter: Melted, either one ensures the cookies stay moist and tender with a hint of richness.
Coconut sugar or brown sugar: Natural sweetness builds depth of flavor, with pleasant caramel undertones.
Large egg: Brings the dough together and provides just the right structure for perfect chewy cookies.
Vanilla extract: Rounds out the chocolate and adds a gorgeous aromatic note.
Dark chocolate chips or chunks: Melty pockets of pure chocolate joy scattered throughout every cookie.

How to Make Almond Flour Chocolate Cookies

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C) to ensure it’s perfectly hot and ready for baking. Line a baking sheet with parchment paper so you can easily lift your cookies off later, and give yourself a head start on clean-up.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt. Whisking not only combines everything, but it aerates the mixture a bit, ensuring your Almond Flour Chocolate Cookies are nice and tender. No lumps, no worries!

Step 3: Mix the Wet Ingredients

Grab a separate bowl and mix the melted coconut oil (or butter), coconut sugar, egg, and vanilla extract. Blend until it’s all smooth and inviting — almost like caramel! This aromatic mixture will carry all that irresistible flavor into each cookie.

Step 4: Combine Wet and Dry Ingredients

Pour your dry ingredients into the wet mixture and stir until a soft dough forms. Take your time here; you don’t want to over-mix, just blend until you have a cohesive dough that’s ready for those luscious chocolate pieces.

Step 5: Fold in the Chocolate Chips

Now for the magic: gently fold in those dark chocolate chips or chunks. This is where the cookies transform from “good” to “absolutely dreamy.” Make sure each scoop has plenty of melty chocolate for the best bite.

Step 6: Scoop and Shape

Using a tablespoon, drop rounded amounts of dough onto your prepared baking sheet, leaving about two inches of space between each. For picture-perfect cookies, gently flatten them with your fingers or the back of a spoon. The dough should feel soft and supple — that’s how you know you’re on the right track.

Step 7: Bake and Cool

Pop your tray in the oven and bake for 9 to 11 minutes. The edges should look set while the centers stay a tad soft — that’s the secret to their fudgy middle. Let the Almond Flour Chocolate Cookies cool on the pan for five minutes, then move them to a wire rack to cool completely (if you can wait, that is!).

How to Serve Almond Flour Chocolate Cookies

Garnishes

Take your cookies to the next level by sprinkling a pinch of flaky sea salt on top as soon as they come out of the oven. A few shavings of dark chocolate or a dusting of extra cocoa powder can also make these Almond Flour Chocolate Cookies look bakery-perfect and taste even more heavenly.

Side Dishes

Nothing pairs better with warm cookies than a cold glass of almond milk, classic dairy milk, or even a scoop of your favorite vanilla ice cream. Serve these cookies with fresh berries or alongside a simple fruit compote for a refreshing contrast that complements their deep chocolate flavor.

Creative Ways to Present

Try stacking several cookies and tying them up with a ribbon for a delightful homemade gift. You can also sandwich a spoonful of nut butter or gluten-free ice cream between two cookies for a decadent treat. For gatherings, display Almond Flour Chocolate Cookies on a rustic wooden platter surrounded by fresh fruits and edible flowers.

Make Ahead and Storage

Storing Leftovers

Once the cookies have completely cooled, store them in an airtight container at room temperature for up to four days. The texture stays delightful and the flavor even seems to intensify as they sit, making them perfect for prepping ahead.

Freezing

If you want to save some Almond Flour Chocolate Cookies for a rainy day, simply pop them into a freezer-safe bag or container. They’ll keep well for up to three months! To enjoy, let them thaw at room temperature or warm them up slightly for that “just baked” feeling.

Reheating

For ultimate coziness, place a cookie in the microwave for 10-15 seconds or in a low oven for a couple of minutes. This makes the edges crisp up a bit while reviving those melty chocolate bits in the center. Just be careful not to overheat, or the cookies can become dry.

FAQs

Do I have to use blanched almond flour?

Blanched almond flour (with the skins removed) results in a much finer, softer cookie, which is ideal for this recipe. If you use almond meal, the texture may be a bit grittier and slightly denser — still tasty, but definitely different.

Can I make these cookies vegan?

Absolutely! Simply swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for 5 minutes) and use dairy-free chocolate chips. The result is a chewy, plant-based version of Almond Flour Chocolate Cookies that everyone can enjoy.

What kind of chocolate chips work best?

Dark chocolate chips or chunks are my favorite for bold flavor, but semi-sweet or even a chopped chocolate bar works beautifully. Go for quality chocolate — it’s the star of the show here.

Why are my cookies so soft right out of the oven?

That’s totally normal! Almond Flour Chocolate Cookies will be quite soft when hot but firm up perfectly as they cool. Don’t be tempted to overbake; the gooey centers are part of their charm.

Can I double the recipe?

You sure can, and I highly recommend it if you’re baking for a crowd! Simply double all ingredients and bake in batches. These cookies also freeze well, so extras are never a problem.

Final Thoughts

If you’re looking for a chocolate cookie recipe that’s unfussy yet unforgettable, these Almond Flour Chocolate Cookies will absolutely win you over. They come together in a snap and deliver flavor, texture, and pure happiness in every bite. Give them a try, and don’t be surprised if you find yourself baking another batch sooner than you think!

Almond Flour Chocolate Cookies Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 20 minutes
Yield: 12 cookies 1x
Diet: Vegetarian

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Description

Indulge in these rich and decadent Almond Flour Chocolate Cookies for a guilt-free treat. These gluten-free cookies are perfect for satisfying your sweet cravings without the guilt.

Ingredients

Scale

Dry Ingredients:

2 cups almond flour (blanched and finely ground)
1/3 cup cocoa powder (unsweetened)
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/3 cup coconut oil or unsalted butter (melted)
1/2 cup coconut sugar or brown sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup dark chocolate chips or chunks

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the dry ingredients: In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
Mix the wet ingredients: In a separate bowl, mix melted coconut oil or butter, coconut sugar, egg, and vanilla extract until well combined.
Combine the mixtures: Add the dry ingredients to the wet mixture and stir until a soft dough forms. Fold in the chocolate chips.
Bake the cookies: Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, flatten, and bake for 9–11 minutes until set.
Cool and enjoy: Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.