Description

These Almond Flour Chocolate Cookies are a rich and decadent treat perfect for chocolate lovers seeking a gluten-free alternative. Made with wholesome almond flour, a blend of sugars, and a hint of vanilla, these cookies offer a tender, chewy texture with melty chocolate chips in every bite. Simple to prepare and baked to perfection, they make an ideal snack or dessert for any occasion.

Ingredients

Scale

Wet Ingredients

1/2 cup butter (softened)
2 tablespoons coconut oil (melted)
1 teaspoon vanilla extract
1 egg (room temperature)

Dry Ingredients

1/2 cup brown sugar (or coconut sugar)
1/4 cup cane sugar
1 3/4 cups almond flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Add-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.
Mix Butter and Oils: In a mixing bowl, beat the softened butter, melted coconut oil, brown sugar, and cane sugar together until the mixture is light and fluffy, indicating proper aeration for good cookie texture.
Add Vanilla and Egg: Add the vanilla extract and room temperature egg to the butter mixture, mixing until fully combined and smooth.
Combine Dry Ingredients: Gradually stir in the almond flour, unsweetened cocoa powder, baking soda, and salt until just combined, taking care not to over-mix to maintain a tender cookie crumb.
Fold in Chocolate Chips: Gently fold in the chocolate chips to distribute them evenly without breaking or melting them.
Shape Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them apart to allow for spreading. Slightly flatten each ball to promote even baking.
Bake: Bake in the preheated oven for 10-12 minutes, aiming to remove them slightly underbaked for a chewy center. Let the cookies cool on the baking sheet before transferring to a wire rack.

Notes

For a dairy-free option, replace butter with a plant-based spread or additional coconut oil.
To enhance the chocolate flavor, consider using dark cocoa powder or adding espresso powder.
Store cookies in an airtight container at room temperature for up to 3-4 days or freeze for longer storage.
If you prefer crispier cookies, bake an additional 1-2 minutes but watch closely to avoid burning.