I love baking with almond flour! It’s this incredible ingredient that create beautiful structure and texture in gluten-free baked goods. I recently revisited my almond flour brownies recipe (OMG so good!) and used almond flour as the base in my healthy gluten-free twix bars recipe. And because I also recently stocked up on almond flour (hello, 4 pound bag of almond flour from Amazon!) I set out to create another delicious dessert recipe where almond flour was the star.
These almond flour double chocolate cookies took me just one try to perfect! I had my dad (the biggest gluten-free skeptic) try these cookies and even he LOVED them. He actually has no clue they’re gluten-free, and I’m sure he’d be absolutely shocked to find out they’re made with almond flour. They’re chewy and fudgy, perfectly sweet, and truly just as delicious as any other cookie recipe – you’ll never guess they’re gluten-free!
Why You’ll Love This Recipe
- These cookies have a rich, chocolatey flavor with a soft, chewy texture.
- They’re gluten-free and grain-free, using almond flour for a nutrient-packed base.
- This recipe is quick and easy to make with minimal cleanup – just one bowl!
What You’ll Need to Make Almond Flour Chocolate Cookies
- Butter & Coconut Oil – Adds moisture and richness, giving the cookies a tender crumb and delicious buttery flavor. Coconut oil enhances texture while adding a slight nuttiness.
- Brown Sugar & Cane Sugar – Brown sugar provides moisture and chewiness, while cane sugar adds a touch of crispness and sweetness.
- Vanilla Extract – Enhances the overall flavor, adding warmth and depth to the cookies.
- Egg – Binds the ingredients and creates structure, helping the cookies rise and hold their shape.
- Almond Flour – The star ingredient! Provides a gluten-free, grain-free base that’s rich in healthy fats and nutrients. I buy my almond flour in bulk on Amazon!
- Unsweetened Cocoa Powder – Adds a deep, chocolatey flavor to the cookies.
- Baking Soda & Salt – Helps the cookies rise while balancing the sweetness.
- Chocolate Chips – Brings bursts of chocolate in every bite.
How to Make Almond Flour Chocolate Cookies
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat together the butter, coconut oil, brown sugar, and cane sugar until light and fluffy.
- Mix in the vanilla extract and egg until fully combined.
- Stir in almond flour, cocoa powder, baking soda, and salt until just combined.
- Fold in the chocolate chips. Scoop 2-tablespoon balls of dough onto the baking sheet, spacing them 2-3 inches apart. Flatten slightly with your palm.
- Bake for 10-12 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Topping & Mix-In Options
- Add a sprinkle of flaky sea salt before baking for a sweet-salty twist.
- Swap out chocolate chips for dark chocolate chunks or white chocolate for variety.
- Add chopped nuts or dried fruit for extra texture.
Frequently Asked Questions
Can I use regular flour?
Yes, but the texture and flavor will change. Regular flour won’t provide the same rich, nutty flavor or gluten-free benefits as almond flour.
Can I make these dairy-free?
Absolutely! Swap the butter for plant-based butter or additional coconut oil.
Can I make these vegan?
Yes! Use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) as an egg replacement and dairy-free butter.
Can I use coconut sugar to make these refined sugar-free?
Yes! Substitute coconut sugar for both brown and cane sugar to keep the recipe refined sugar-free.
Sam’s Recipe Tips
- Don’t overmix the dough – just stir until combined to avoid dense cookies!
- Let the cookies cool completely before storing to prevent them from getting soggy.
- Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Almond Flour Chocolate Cookies
Equipment
- 1 large bowl
- 1 hand or stand mixer
- 1 large baking sheet
Ingredients
- 1/2 cup butter softened
- 2 tablespoons coconut oil melted (or an additional 2 tablespoons of butter)
- 1/2 cup brown sugar or coconut sugar
- 1/4 cup cane sugar
- 1 teaspoon vanilla extract
- 1 egg at room temperature
- 1 3/4 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips I used extra dark chocolate chips
Instructions
- Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, beat together the butter, coconut oil, brown sugar, and cane sugar with either a hand or stand mixer for 2-3 minutes.
- Once the butter mixture is light and fluffy, add in the vanilla extract and egg, and beat again until combined.
- Add in the almond flour, cocoa powder, baking soda, and salt, this time stirring with a spatula or large spoon until the dough is just combined.
- Fold the chocolate chips into the batter, then scoop 2 tablespoon-sized balls of cookie dough onto your prepared baking sheet. Place each cookie about 2-3 inched apart, and slightly flatten each cookie with the palm of your hand.
- Bake cookies for 10-12 minutes, then let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
