These Chocolate Almond Flour Cookies are fudgy, rich treats with crispy edges and soft centers that stay chewy for days. Made with fine blanched almond flour and high-quality cocoa, they deliver intense chocolate flavor with a subtle nutty twist that’s completely gluten-free.
This recipe solves the issues of dryness and crumbliness in almond flour cookies while providing a delightful, rich, gluten-free treat suitable for various diets.
I’ve tested dozens of almond flour cookie recipes, and most turn out dry or crumbly. After many attempts, I finally cracked the code with this recipe by using a special butter-oil blend that creates the ideal texture while keeping them diabetes-friendly for my family.
This recipe takes just 15 minutes to prepare with simple ingredients you likely have on hand. The cookies bake in 10-12 minutes and stay fresh for up to a week in an airtight container. For the best results, don’t skip the 30-minute chilling time, it makes all the difference in texture.
Dietary Considerations
- These Chocolate Almond Flour Cookies are gluten-free since they use almond flour instead of wheat flour.
- This recipe is not dairy-free due to butter.
- The recipe is not vegan because it contains eggs.
- The recipe is not nut-free because of almond flour and chopped almonds.
- This recipe is not keto-friendly due to the granulated and brown sugar content.
Why You Will Love This Recipe
- Triple Chocolate Intensity These cookies pack three forms of chocolate: Dutch cocoa, melted dark chocolate, and chocolate chips. The espresso powder (just 1/4 teaspoon) boosts the chocolate flavor without adding coffee taste.
- Crispy-Outside, Fudgy-Inside Texture The special butter-coconut oil combination creates cookies with crispy edges and soft centers that stay chewy for days. This technique solves the dryness often found in almond flour cookies.
- Gluten-Free Without Compromise The fine blanched almond flour gives these cookies a subtle nutty flavor that complements the chocolate. I can enjoy these without worry about blood sugar spikes thanks to the lower glycemic impact.
- Freezer-Friendly The baked cookies freeze beautifully for up to 3 months when wrapped individually. For fresh-baked cookies anytime, freeze the dough balls and bake straight from frozen, adding just 2-3 minutes to the baking time.
Gluten Free Chocolate Almond Flour Cookies
- Prep Time: 15 minutes
- Cool Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 55 minutes
- Yield: 24 cookies 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: Gluten Free
Description
Fudgy, rich chocolate cookies made with almond flour that are gluten-free and stay chewy for days.
Ingredients
- 2 cups (240g) fine blanched almond flour, sifted
- 1/2 cup (40g) Dutch-processed cocoa powder, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 6 tablespoons (85g) unsalted butter, softened
- 2 tablespoons (30ml) coconut oil, melted
- 1/2 cup (100g) granulated sugar
- 1/3 cup (70g) brown sugar, packed
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 ounces (60g) dark chocolate (70% cocoa), melted and slightly cooled
- 3/4 cup (130g) high-quality chocolate chips, divided
- 1/4 teaspoon espresso powder (optional, enhances chocolate flavor)
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper, making sure to position the oven rack in the middle for even baking.
Tip: Preheating your oven for at least 20 minutes ensures the proper temperature for perfect cookies.
- In a medium bowl, whisk together the sifted almond flour, cocoa powder, baking powder, baking soda, and sea salt until fully combined, ensuring there are no lumps.
Tip: Sifting both the almond flour and cocoa powder is crucial for a smoother cookie texture.
- In a large bowl, beat the softened butter, melted coconut oil, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes. This combination produces the crispy edges and chewy centers that these cookies are known for.
- Add the egg, egg yolk, and vanilla extract to the creamed mixture, beating until well combined and slightly lighter in color, around 1 minute.
- Carefully fold in the melted dark chocolate until just combined.
Tip: Ensure your chocolate is only warm to the touch, as adding hot chocolate may cook the eggs in your dough.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix, as this can create tough cookies.
Tip: Stop mixing when you no longer see any dry flour to keep the cookies tender. - Fold in 1/2 cup of the chocolate chips.
Tip: This step lets you control how much chocolate goodness you’ll have in each cookie. - Cover your dough and refrigerate for at least 30 minutes; however, chilling for 2 hours or more offers even better flavor development. This resting period allows the almond flour to hydrate and enhances the overall flavor.
- Using a medium cookie scoop (about 2 tablespoons), portion the chilled dough onto the prepared baking sheets, making sure to space them about 3 inches apart. Press the remaining chocolate chips onto the tops of the cookie dough balls.
- Bake your cookies for 10-12 minutes. The edges should be set while the centers still look slightly underdone. Remember, they will continue to cook on the hot baking sheet after being removed from the oven.
Tip: For bakery-style cookies, at the 8-minute mark, lift the baking sheet 2 inches and drop it on the oven rack—this technique encourages the cookies to flatten nicely. - Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Tip: The cookies will be very soft when first out of the oven and need this time to firm up.
Notes
- These Chocolate Almond Flour Cookies are gluten-free since they use almond flour instead of wheat flour.
- This recipe is not dairy-free due to butter.
- Not suitable for vegans, as it contains eggs.
- Contains nuts due to almond flour and is not nut-free.
- Not low in carbs or suitable for keto diets due to the granulated and brown sugar content.
- Room Temperature: Store in an airtight container with a slice of bread to keep them fresh for up to 7 days.
- Freezing Baked Cookies: Wrap each cookie in plastic wrap, then place them in a freezer bag for up to 3 months.
- Freezing Dough: Form dough into balls and flash-freeze on a baking sheet before transferring to a freezer bag. Bake directly from frozen, adding 2-3 minutes to the baking time.
- High-Altitude Adjustments (above 3,500 ft): Increase the oven temperature to 365°F. Reduce each sugar by 1 tablespoon and add an additional tablespoon of almond flour.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Ingredient Notes
- Almond flour: Fine blanched almond flour works best for these cookies. Sift it to remove lumps for a smoother texture. It’s what makes these cookies gluten-free and adds a subtle nutty flavor.
- Dutch-processed cocoa powder: This type has a deeper chocolate flavor than natural cocoa. Sift it to avoid lumps. For the best results, use a high-quality brand with rich color.
- Butter and coconut oil: This combination is key – butter gives flavor while coconut oil helps maintain chewiness. Both should be at the right temperature as specified in the recipe.
- Dark chocolate: Use 70% cocoa dark chocolate for melting into the dough. This adds depth that cocoa powder alone can’t achieve.
- Espresso powder: Though optional, just a tiny amount makes the chocolate flavor pop without adding coffee taste. It’s a secret ingredient worth adding.
- Chopped toasted almonds: These are optional but add nice crunch and highlight the almond flavor. Toast them first for better taste.
Recipe Baking Tips
- If your cookie dough crumbles when shaping, add 1 teaspoon of water and gently mix until it holds together.
- When cookies spread too much during baking, chill the dough for at least 2 hours before portioning onto baking sheets.
- For cookies that look underbaked in the center, let them cool completely on the baking sheet instead of moving to a wire rack.
- If your cookies taste flat, sprinkle a tiny pinch of flaky sea salt on top immediately after removing from the oven.
- When storing cookies longer than 3 days, place a slice of bread in the container to maintain moisture and prevent them from drying out.
Serving Suggestions
Serve these chocolate almond flour cookies with unsweetened almond milk or black coffee. Pair with fresh strawberries or homemade vanilla ice cream.
Transform the cookies into ice cream sandwiches using dairy-free coconut ice cream. Crumble into yogurt parfaits with berries.
Drizzle with melted dark chocolate or almond butter. Dust with cocoa powder or sprinkle with chopped toasted almonds.
Recipe variations
- You can use mint extract in place of some vanilla extract for mint chocolate cookies. Add 1/2 teaspoon mint extract and reduce vanilla to 1 teaspoon.
- Add 1 teaspoon espresso powder instead of 1/4 teaspoon for stronger mocha flavor. Mix in 1/3 cup chocolate-covered espresso beans with the chocolate chips.
- Either orange zest or candied orange peel works well in these cookies. If using candied orange peel, substitute 1/4 cup of the chocolate chips with the peel.
- Add 2 tablespoons hazelnut spread to the wet ingredients for chocolate hazelnut cookies. Replace the chopped almonds with an equal amount of chopped hazelnuts.
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How to Store?
To keep your chocolate almond flour cookies fresh and delicious, follow these storage tips:
Room Temperature: Store cookies in an airtight container at room temperature up to 7 days. Add a slice of bread to the container to maintain moisture.
Refrigeration: Place cookies in an airtight container in the refrigerator up to 2 weeks.
Freezing: Wrap each baked cookie individually in plastic wrap, then store in a freezer bag up to 3 months. Alternatively, form dough into balls and flash-freeze on a baking sheet before transferring to a freezer bag. Bake frozen dough directly, adding 2-3 minutes to the baking time.
Other Recipes You’ll Love
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Yes, almond flour is good for chocolate chip cookies. It adds nutty flavor and creates soft, chewy cookies with chocolate bits throughout.
Almond flour cookies fall apart because they lack gluten. Use eggs and cornstarch as binders to hold them together.
Replace flour with almond flour using a 1:1 or 1:1.5 ratio (1 cup flour = 1-1.5 cups almond flour), depending on your recipe.
The trick to baking with almond flour is using eggs as leavening agents, avoiding overmixing, and adding more liquid for thinner batters.
Your almond cookies are flat because of too much butter or too little flour, making butter and sugar proportions too high.
Yes, almond flour changes cookie texture. It creates soft, chewy cookies that are moist inside, similar to macarons’ interior texture.
Yes, almond flour is good for chocolate chip cookies. It adds nutty flavor and creates soft, chewy cookies with chocolate bits throughout.
Almond flour cookies fall apart because they lack gluten. Use eggs and cornstarch as binders to hold them together.
Replace flour with almond flour using a 1:1 or 1:1.5 ratio (1 cup flour = 1-1.5 cups almond flour), depending on your recipe.
The trick to baking with almond flour is using eggs as leavening agents, avoiding overmixing, and adding more liquid for thinner batters.
Your almond cookies are flat because of too much butter or too little flour, making butter and sugar proportions too high.
Yes, almond flour changes cookie texture. It creates soft, chewy cookies that are moist inside, similar to macarons’ interior texture.
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