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Gluten Free Chocolate Almond Flour Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 37 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 55 minutes
  • Yield: 24 cookies
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

Delight in these rich and chewy Gluten Free Chocolate Almond Flour Cookies, perfectly balancing intense cocoa flavor with a tender almond crumb. Made with finely blanched almond flour and Dutch-processed cocoa powder, these cookies offer a naturally gluten-free treat with crispy edges and soft centers, enhanced by melty dark chocolate and chocolate chips. Ideal for those craving indulgent chocolate goodness without gluten, these cookies are simple to prepare and bake to perfection.

Ingredients

Scale

Dry 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
  • 1/4 teaspoon espresso powder (optional, enhances chocolate flavor)

Wet Ingredients

  • 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

Chocolate Chips

  • 3/4 cup (130g) high-quality chocolate chips, divided

Instructions

  1. Preheat the oven: Set your oven to 350°F (177°C) and line two baking sheets with parchment paper. Position the oven rack in the middle for even baking. Preheat for at least 20 minutes for consistent heat to achieve perfect cookies.
  2. Mix dry ingredients: In a medium bowl, whisk together almond flour, Dutch-processed cocoa powder, baking powder, baking soda, sea salt, and optional espresso powder until fully combined and smooth, with no lumps.
  3. Cream wet ingredients: In a large bowl, beat the softened butter, melted coconut oil, granulated sugar, and brown sugar together for 2–3 minutes until light and fluffy. This step creates the texture contrast between crispy edges and chewy centers.
  4. Add eggs and vanilla: Beat in the whole egg, egg yolk, and vanilla extract until the mixture is uniform and slightly lighter in color, about 1 minute.
  5. Incorporate melted chocolate: Gently fold the melted dark chocolate into the wet mixture, being cautious that the chocolate is only warm to avoid cooking the eggs.
  6. Combine wet and dry ingredients: Carefully fold the dry mixture into the wet ingredients just until combined. Avoid overmixing to keep the cookies tender and prevent toughness.
  7. Add chocolate chips: Fold in 1/2 cup of the chocolate chips evenly throughout the dough.
  8. Chill the dough: Cover and refrigerate the dough for at least 30 minutes. For deeper flavor and better hydration of almond flour, chilling for 2 hours or more is recommended.
  9. Portion dough onto baking sheets: Use a medium cookie scoop (about 2 tablespoons) to place dough balls on the prepared baking sheets, spacing them about 3 inches apart. Press the remaining chocolate chips onto the tops of the dough balls for a decorative, melty finish.
  10. Bake the cookies: Bake for 10–12 minutes, until edges are set but centers appear slightly underdone. For bakery-style flatness, at 8 minutes lift the sheet 2 inches and drop onto oven rack to encourage spreading.
  11. Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer carefully to a wire rack to cool completely. Cookies will be soft when warm and need this time to achieve optimal texture.

Notes

  • Sifting almond flour and cocoa powder is essential for smooth texture and uniform baking.
  • Using room temperature eggs helps the batter combine smoothly.
  • Do not overmix the dough to prevent dense, tough cookies.
  • Refrigerating the dough enhances flavor and improves cookie texture.
  • The espresso powder is optional but intensifies the chocolate flavor without adding coffee taste.
  • Baking sheet drop technique at 8 minutes encourages evenly flattened cookies similar to bakery style.
  • Cookies continue to bake slightly after removal from oven; remove when edges are set but centers are still soft.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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Find it online: https://tastyhomeplates.com/gluten-free-chocolate-almond-flour-cookies-recipe/