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Almond Flour Chocolate Cookies Recipe

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4.2 from 15 reviews

Crispy Almond Flour Chocolate Cookies are a simple, delicious treat made with only a handful of wholesome ingredients. These vegan, gluten-free, dairy-free, grain-free, and eggless cookies come together quickly and bake into perfectly crisp chocolate delights, flavored with cocoa and almond flour. Ideal for a healthy dessert or snack, they offer a rich chocolate taste without compromising dietary restrictions.

Ingredients

Dry Ingredients

  • 1 cup almond flour
  • ¼ cup + 2 tablespoons light brown sugar (packed)
  • 3 tablespoons cocoa powder
  • ¼ teaspoon salt

Wet Ingredients

  • 3 tablespoons melted coconut oil (cooled, not hot)
  • 1 tablespoon water

Topping

  • 18 sliced almonds (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 340°F (171°C). Line a large baking sheet with parchment paper and set it aside to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, combine the almond flour, packed brown sugar, cocoa powder, and salt. Whisk these together thoroughly to blend and break up any brown sugar lumps.
  3. Make Dough: Add the melted coconut oil and water to the dry mixture. Stir with a spatula until the dough begins to come together, then gently knead the dough a few times by hand until smooth and cohesive, forming it into a disc shape.
  4. Roll and Cut Dough: Place the dough disc between two sheets of parchment paper and roll out to about ¼-inch thickness. Use a 2-inch cookie cutter to cut circles. Carefully transfer each circle to the prepared baking sheet, spacing them about 1 inch apart. Reroll scraps to make additional cookies.
  5. Alternative Shaping Method: If you prefer, skip rolling by scooping heaping tablespoons of dough and rolling them into balls. Flatten each ball gently with your fingers to create ¼-inch thick circles on the lined baking sheet, with 1-inch spacing.
  6. Add Toppings: Place one sliced almond on top of each cookie, pressing gently into the dough for decoration and to help indicate doneness.
  7. Bake: Bake the cookies for 17 to 20 minutes, rotating the baking sheet halfway through for even baking. Watch for the sliced almonds to turn a pale golden color, which signals that the cookies are done baking and will be crisp.
  8. Cool and Store: Transfer the baking sheet to a wire rack and let the cookies cool completely. They will crisp up as they cool. Once fully cooled, store them in an airtight container at room temperature or freeze them for longer storage.

Notes

  • Storage: Store cookies in an airtight container at room temperature for up to one week or freeze for extended freshness. They can be enjoyed directly from the freezer.
  • Doneness Indicator: Because the cookies are dark, use the color of the sliced almond topping as a visual cue. The cookie is done when the almond turns pale golden without burning.
  • Liquid Measurements: Measure coconut oil and water precisely to avoid making the dough too wet, which will make cutting and handling difficult.
  • Cookie Size for Crispiness: Using a 2-inch cookie cutter helps achieve the crispiest texture; larger cookies may have a slightly softer center.

Find it online: https://bitezly.com/almond-flour-chocolate-cookies-recipe/