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!
Table of Contents
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 Almond Flour Chocolate 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
First, melt 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
Yes! You can freeze both the dough and the cookies. If you want to freeze the dough, roll the dough into balls and press into sparkling sugar, as directed. Then, put the balls into a ziplock freezer bag and freeze them. Bake frozen cookie balls at 325 degrees instead of 350 and add 3-5 minutes to your baking time. You can freeze baked cookies as well. Wait for them to cool completely, then put them in a ziplock freezer bag or freezer-safe container. Separating them with parchment or waxed paper can prevent them from sticking together. Defrost in the refrigerator for 12 hours. Both cookie dough and baked cookies will last up to three months in the freezer.
Almond flour, made entirely from raw almonds, is quite healthy for you. Almonds are low in carbs and high in fiber, protein, manganese, magnesium, and Vitamin E. They are also high in omega-3 fatty acids. Adding almond flour to a recipe adds fat, which adds richness to a recipe and can extend the shelf life of your cookies.
Yes! Almond flour can be expensive, and you can save money by making it yourself. Look for blanched almonds in the grocery store (you can often find these as blanched, slivered almonds). Blitz them in a food processor until finely ground. Just make sure you stop as soon as you see the texture you want. If you grind for too long, your almond flour will turn into almond butter.
Yes! To make a vegan version of my almond flour chocolate cookies, you will need to replace the butter with a non-dairy butter substitute or with coconut oil or vegetable oil. Then replace the egg with a vegan substitute, such as a flax egg or ¼ cup applesauce. And, replace the chocolate chips with vegan chocolate chips—make sure to look for dark chocolate chips as milk chocolate chips are much harder to find in vegan form.
👩🍳 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.
Baking with Almond Flour
Almond flour is one of my new ingredient loves. It’s quite easy to find here in Paris, as it is used in many French desserts, including tarte amandine, galette de rois, and of course, macarons. I love the subtle, nutty flavor it brings to baked goods. And, if you are gluten-free or just looking to live a more low-carb lifestyle, almond flour cookies and cakes can be a revelation. Gluten-free baking is complicated, so I love when you can just make an easy flour swap and end up with a gluten-free recipe as tasty as these Almond Flour Chocolate Cookies.
That said, almond flour is not a magic ingredient for gluten-free baking because a 1:1 swap often does not work. There are several wonderful gluten-free baking guides out there that have much more information on how to get the texture you are looking for when using gluten-free ingredients for cakes, cookies, breads, and more. You might start with this almond flour baking guide from King Arthur Flour. It’s a great resource that shows you exactly how different kinds of recipes react to almond flour.
Other Delicious Almond Flour Recipes
As mentioned above, you can use almond flour for many French desserts. Try making macarons or making a frangipane base for a tart. You can also use it as a replacement for all-purpose flour (or for some of the flour) in other cake or cookie recipes. For more of my favorite almond flour recipes, try these:
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 you try this Almond Flour Chocolate Cookies recipe, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me. And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
- 7 oz semi-sweet or bittersweet chocolate (200g)
- 3 T. unsalted butter (45g)
- ¼ c. sugar (55g)
- 1 egg
- 1 t. vanilla extract
- 1 c. almond flour (100g)
- ½ t. baking powder
- ¼ t. kosher salt
- ½ c. mini chocolate chips (85g)
- ¼ c. sparkling sugar
- Melt dark chocolate and butter together in saucepan over medium-low heat, about 3-5 minutes. Stir frequently with a rubber spatula to make sure chocolate doesn’t burn. When fully melted, scrape into a large bowl with the spatula.
- Whisk in sugar. Be careful that your melted chocolate/butter mixture is not too hot before the next step. If you have melted 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 you add the sugar. This will prevent the egg you add in the next step from cooking before it is incorporated into the batter.
- Whisk in egg and continue whisking for about a minute, until fully incorporated and glossy.
- Whisk in vanilla extract.
- Then, with a wooden spoon, stir in almond flour, baking powder, salt, and mini chocolate chips.
- Refrigerate for 45 minutes, or until dough firms up enough to roll into balls. Meanwhile, preheat 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. Fill a small bowl with sparkling sugar, and press the top of each cookie ball into the sugar, then place onto a parchment-lined cookie 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.
- Place the cookie sheet on a cooling rack and let sit for 3 minutes, then remove cookies and place directly on cooling rack.
If you can’t find sparkling sugar, raw turbinado sugar is a good substitute.
To freeze cookies before baking, make them into balls and press them in the sparkling sugar. Then freeze in a ziplock freezer bag. Bake frozen cookie balls at 325 instead of 350, because they can burn before fully cooking. You'll also need to add 3-5 minutes to your baking time.
You can also freeze baked cookies. Both cookie balls and baked cookies will last up to 3 months in the freezer.
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Nutrition Information:Yield: 10 Serving Size: 2
Amount Per Serving: Calories: 312Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 28mgSodium: 108mgCarbohydrates: 24gFiber: 5gSugar: 16gProtein: 6g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.