Easy Almond Flour Chocolate Cookies (Gluten Free)
These soft and chewy almond flour chocolate cookies are the perfect combination of sweet and satisfying. Easy to make, they are grain free with a deep chocolate flavor from both cocoa powder and chocolate chips. This is a cookie anyone can enjoy, whether you’re avoiding gluten or not – plus they can be made dairy free with just one substitution!
Looking for more grain free desserts? Try these Flourless Coconut Almond Bars Recipe, these Quick & Easy Coconut Macaroons, or these Quick Mini Chocolate Truffle Cakes!
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I have been making these chewy, chocolaty cookies for a number of years, ever since adapting them from a recipe in Martha Stewart’s magazine. Even though we do not need to eat gluten or grain free, I still like to find recipes like this that can work for everyone to take to gatherings where some might need to avoid grains.
Plus, these are just a really delicious chocolate cookie that goes so well with a cup of coffee or tea. They aren’t too sweet and the almond flour lends the cookies a pleasing denseness that results in the chewy texture.
And the combination of cocoa powder and added chocolate is super flavorful for all of us chocolate lovers out there!
I love that you can make the dough and then refrigerate it for up to a day and also that these freeze so well. Oh, and it’s super easy to make them dairy free, too, if you are avoiding dairy.
In fact, I find that I make these often just to keep around to go with afternoon tea just for me!
Recipe Ingredients
You’ll need the following ingredients to make these delicious almond flour chocolate cookies:
Ingredient Notes & Substitutions
- Butter: To make this dairy free you can use margarine. Both salted and unsalted butter work – if using salted, you can omit the salt.
- Chopped almonds: This is for coating the dough balls before baking – you can omit the coating completely or use more almond flour to coat them. Or coat them in something else like unsweetened coconut.
- Chocolate chips: Use any chocolate you have – chips or chopped chocolate in milk, semisweet or dark. I love this brand of chocolate chips the best and this one runs a close second.
- Almond flour: Use a fine almond flour (not meal) – this brand is a good one (or find it at Target here).
Let’s Make Almond Flour Chocolate Cookies
Here are a few helpful visual instructions – the full instructions with exact ingredients can be found in the printable recipe card below.
Step 1: Mix dough. Beat the butter and sugar together until fluffy and then add remaining ingredients – it will be a thick dough. Place in a bowl and cover or wrap tightly in waxed paper – refrigerate for 1 hour (or up to 1 day).
Step 2: Shape & Coat. Use a 2 tablespoon cookie scoop to portion out dough balls, coating each in the chopped almonds (or almond flour). Place on lined cookie sheets and lightly flatten.
Step 3: Bake the cookies at 350 degrees for 15-17 minutes. The almond coating will start to brown, but the cookies will still be soft (I usually bake for just 15 minutes). Let cool on pan for 5 minutes before moving to a wire rack to cool completely.
Storage
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Freeze the cookies for long term storage in an airtight container for up to 5 months (these freeze great!).
More Cookie Recipes to Try
- Chocolate Drizzled Nut Squares Cookies
- The Best Chewy Whole Grain Chocolate Chip Cookies
- Flourless Chocolate Truffle Cookies (Grain-Free, Dairy-Free)
I hope you enjoy these almond flour chocolate cookies – if you make them, be sure to leave a rating and review so I know how you liked it!
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Easy Almond Flour Chocolate Cookies
Equipment
- stand mixer or hand held mixer
- 1 cookie sheets
Ingredients
- 1/2 cup butter, softened salted or unsalted
- 1 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla
- 1⅔ cups fine almond flour
- 2/3 cup cocoa powder
- 1/4 teaspoon sea salt (can omit if using salted butter)
- 1/2 cup chocolate chips or chopped dark chocolate
- ¼ to ½ cup chopped almonds (optional for coating)
Instructions
- In the bowl of a stand mixer (or large bowl with hand-held mixer), beat the butter and sugar for 2-3 minutes on medium high until lighter in color with a whipped texture. Mix in the egg and vanilla.
- Add almond flour, cocoa powder, and salt (if using) to the bowl, mixing on low until just combined. Add chocolate chips and mix in – the dough will be thick.
- Place dough in a small bowl, cover tightly, and refrigerate for 1 hour (or up to 1 day for a make-ahead option). Alternately you can wrap the dough in waxed paper tightly and then fridge.
- While dough is chilling, heat oven to 350 degrees and line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and use a 2 tablespoon cookie scoop to portion out the dough, rolling each into a ball and coating with chopped almonds (or more almond flour). Place each ball onto a prepared sheet and lightly flatten with your hand or the bottom of a glass.
- Bake 15-17 minutes until the almond coating is starting to brown, but the cookies are still soft.
- Let cool on cookie sheets 5 minutes and then remove to a wire rack to cool completely.
Notes
- Store in an airtight container at room temperature for 5 days.
- Freeze in airtight container for up to 5 months.
Nutrition
