Description
These Almond Flour Chocolate Cookies are a delicious gluten-free treat packed with rich cocoa flavor and the crunch of chopped almonds. Made with wholesome ingredients like almond flour, coconut oil, and sweetened naturally with maple syrup, they are perfect for a healthier dessert or snack option. Easy to prepare and ready in under 30 minutes, these cookies offer a soft, chewy texture with melty chocolate chips in every bite.
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)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the melted coconut oil, maple syrup, egg, and vanilla extract thoroughly.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and stir well until the dough comes together. If the dough feels too thick, add one tablespoon of water to loosen it slightly.
- Add Chocolate and Almonds: Fold in the dark chocolate chips and chopped almonds if using, distributing them evenly throughout the dough.
- Form Cookies: Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet with about 2 inches of space between each cookie and gently press them down to flatten slightly.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, until the edges are set and the centers remain soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up perfectly.
Notes
- You can substitute maple syrup with honey as a natural sweetener.
- If the dough is too crumbly, adding a tablespoon of water helps bind it.
- For a nut-free version, omit the chopped almonds.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze in a sealed container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
