Description

Delight in these rich and fudgy Almond Flour Chocolate Cookies that are naturally gluten-free and bursting with chocolate flavor. Made with wholesome ingredients like almond flour and coconut oil, these cookies offer a perfect balance of sweetness and texture, enhanced with dark chocolate chips and optional chopped almonds for extra crunch. Quick to prepare and bake, they make an ideal treat for any occasion.

Ingredients

Scale

Dry Ingredients

2 cups almond flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

¼ cup coconut oil, melted
¼ cup maple syrup (or honey)
1 large egg
1 teaspoon vanilla extract

Add-ins

½ cup dark chocolate chips (or semi-sweet chocolate chips)
2 tablespoons chopped almonds (optional)

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix dry ingredients: In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt until evenly combined for a consistent base.
Combine wet ingredients: In a separate bowl, mix the melted coconut oil, maple syrup, egg, and vanilla extract thoroughly to create a smooth liquid mixture.
Mix wet and dry: Add the wet ingredients to the dry ingredients and stir until combined into a dough. If the dough feels too thick, incorporate 1 tablespoon of water to loosen it slightly.
Add chocolate chips and almonds: Fold in the dark chocolate chips and optional chopped almonds gently, distributing them evenly throughout the dough.
Shape cookies: Using a tablespoon, scoop out portions of dough and roll them into balls. Arrange them spaced about 2 inches apart on the prepared baking sheet, then press down slightly to flatten.
Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set while the centers remain soft for a chewy texture.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.

Notes

You can substitute maple syrup with honey for a different flavor and sweetness profile.
If you prefer a vegan version, replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, set for 5 minutes).
To enhance the nutty flavor, toast the almond flour lightly before mixing.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Ensure not to overbake to keep a soft and chewy texture.