Almond Flour Chocolate Cookies

These Almond Flour Chocolate Cookies have a deep dark chocolate flavor and a slight nuttiness. Entirely gluten-free and so easy-to-make—no mixer required.

When it comes to chocolate, I am ready to double down in any recipe. These almond flour double chocolate cookies are no exception. Cocoa powder gives them deep chocolate flavor, while chocolate chips add melty chocolate delight when you bite in. Great texture—a little chewy, and a little crumbly. And super tasty!

Why Make This Recipe

• Gluten-Free but So Delicious: These chocolate almond flour cookies may be entirely gluten-free and grain-free, but you would never know it.
• Easy-to-Make: This recipe is super simple, and doesn't even require a mixer! Click on the video to see how easy it is.
• Perfect for Freezing: You can make this cookie dough in advance and freeze it. That way you can have almond flour chocolate chip cookies at a moment's notice!

🥗 Ingredients for Chocolate Almond Flour Cookies

• Semisweet or Bittersweet Chocolate: These cookies really shine with a good-quality chocolate. I like to use a bar that is around 70% cacao, which is in the bittersweet range. You can go sweeter if you prefer.
• Almond Flour: Almond flour is key to this recipe, making these cookies entirely gluten-free. Look for blanched almond flour rather than almond meal since almond meal is sometimes ground more coarsely than almond flour and can include almond skins. If you don't have almond flour, you can also substitute hazelnut flour for a slightly different flavor.
• Sparkling Sugar: I love to use sparkling sugar for this recipe, but if you don't have any, you could try turbinado sugar instead.

🥣 Step-by-Step Instructions

To make these double chocolate almond flour cookies, start by melting 7 ounces of dark chocolate and 3 tablespoons of butter together in a saucepan over medium-low heat (about 3-5 minutes).

Stir frequently with a rubber spatula to make sure your chocolate doesn’t burn.

When the chocolate and butter are fully melted, scrape the mixture into a large bowl.

Whisk in ¼ cup sugar.

Whisk in an egg and continue whisking for about a minute, until fully incorporated and glossy. Now, whisk in 1 teaspoon vanilla extract. Then, with a wooden spoon, stir in 1 cup almond flour, ½ teaspoon baking powder, ¼ teaspoon salt, and ½ cup mini chocolate chips.

Refrigerate for 45 minutes, or until the chocolate almond flour cookie dough firms up enough to roll into balls. This is a good time to preheat your oven to 350 degrees.

When you are ready to bake, scoop out one generous tablespoon of filling at a time, and roll with your hands to make a ball. (I love to use a spring-loaded cookie scoop for this!) Fill a small bowl with sparkling sugar, then press the top of each cookie ball into the sugar, and place onto a parchment paper-lined baking sheet. 

Bake for 10-12 min at 350 degrees. You will begin to smell chocolate, and the cookie tops will crack. They will still look very soft when you take them out, but they will firm up as they sit. The bottoms will burn easily, so err on the side of underdone until you know what time works for your oven. Place the cookie sheet on a cooling rack and let sit for 3 minutes. Then remove cookies and place directly on cooling rack. 

🧐 Recipe FAQs

👩‍🍳 Expert Tips for Almond Flour Chocolate Cookies

Be careful that your melted chocolate/butter mixture is not too hot before you add your sugar and egg. If you have melted your chocolate and butter over medium-low heat and transferred to a new bowl, the temperature should be fine. But if the mixture is very hot to the touch, let it sit for a minute after adding the sugar. This will prevent any cooking of the egg before it is stirred in.

With almond flour cookies, waiting for your dough to firm up before you scoop it is essential. If you scoop the dough out onto your baking sheet without rolling into balls, you will get flat cookies that burn if you cook them for the suggested time. Refrigerators vary, so just wait until you can roll the cookie batter into a ball before you start (and know that the batter will harden quickly after that). If you find your batter has chilled for too long, and is too hard to work with, just let it sit out at room temperature until it softens up.

Other Delicious Almond Flour Dessert Recipes

There are so many delicious uses for almond flour, and we have a great round-up of The Best Almond Flour Cookie Recipes for your baking pleasure. But for some of our favorites, try these:

You can also make delicious muffins, like these Lemony Almond Flour Muffins , Banana Almond Flour Muffins, or Almond Flour Blackberry Muffins. Almond flour can also make a delicious crumble topping for a fruit crisp, crumble, or tart. Try it with my Peach Blueberry Crisp recipe, replacing some or all of the regular flour in the topping.

Finally, you can replace breadcrumbs with almond flour when you are making breaded chicken or fish. Watch closely though because almond flour will burn more quickly than traditional breadcrumbs. You can even use almond flour for crêpes, in combination with buckwheat flour—try this Gluten-Free Crêpes with Almond Flour recipe.

If it's chocolate that you're looking for, definitely check out my Chocolate Madeleines recipe. It calls for regular flour, but it's a fantastic cookie/cake for chocolate-lovers!

If you try this Almond Flour Double Chocolate Chip Cookies recipe, we would love to hear from you! Leave a comment below—we read them all, and your feedback is invaluable to us.

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