Is almond flour good for chocolate chip cookies?

Yes, almond flour is good for chocolate chip cookies. It adds nutty flavor and creates soft, chewy cookies with chocolate bits throughout.

Why are my almond flour cookies falling apart?

Almond flour cookies fall apart because they lack gluten. Use eggs and cornstarch as binders to hold them together.

How to replace flour with almond flour in cookies?

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.

What is the trick to baking with almond flour?

The trick to baking with almond flour is using eggs as leavening agents, avoiding overmixing, and adding more liquid for thinner batters.

Why are my almond cookies flat?

Your almond cookies are flat because of too much butter or too little flour, making butter and sugar proportions too high.

Does almond flour change the texture of cookies?

Yes, almond flour changes cookie texture. It creates soft, chewy cookies that are moist inside, similar to macarons' interior texture.

Fudgy Chocolate Almond Flour Cookies (Soft Centers)

Description

Fudgy, rich chocolate cookies made with almond flour that are gluten-free and stay chewy for days.

Ingredients

Scale

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)

Cook Mode

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