Double Chocolate Almond Flour Cookies

These Almond Flour Chocolate Cookies offer a deep, dark chocolate flavor with a hint of nuttiness. They are entirely gluten-free, simple to make, and require no mixer.

Table of Contents

• Why Make This Recipe
• Ingredients
• Step-by-Step Instructions
• Recipe FAQs
• Expert Tips
• Other Almond Flour Recipes
• Recipe Card

Why Make This Recipe

• Gluten-free and satisfying: These cookies use almond flour for a rich, nutty texture while remaining gluten- and grain-free.
• Simple to prepare: The method is straightforward and requires only basic equipment—no stand mixer needed.
• Freezer-friendly: The dough and the baked cookies freeze well, making it easy to enjoy fresh cookies anytime.

🥗 Ingredients for Chocolate Almond Flour Cookies

• 7 ounces (200g) semisweet or bittersweet chocolate — choose a quality bar for best flavor; around 70% cacao works well.
• 3 tablespoons (45g) unsalted butter
• 1/4 cup (55g) sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup (100g) blanched almond flour — blanched almond flour gives a finer texture than almond meal.
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup (85g) mini chocolate chips
• 1/4 cup sparkling or turbinado sugar for rolling (optional)

🥣 Step-by-Step Instructions

These almond flour double chocolate cookies are made on the stovetop and finished in the oven. Follow the steps below for best results.

1. Melt the chocolate and butter together in a small saucepan over medium-low heat, about 3–5 minutes. Stir frequently with a rubber spatula to prevent scorching.
2. When the mixture is fully melted, transfer it to a large bowl. Whisk in the sugar. If the chocolate feels very hot to the touch, allow it to cool slightly before proceeding.
3. Whisk in the egg until the mixture is glossy and fully combined, about one minute. Add the vanilla extract and mix well.
4. Using a wooden spoon, fold in the almond flour, baking powder, salt, and mini chocolate chips until evenly distributed.
5. Refrigerate the dough for 45 minutes, or until it is firm enough to scoop and roll into balls. Preheat the oven to 350°F (175°C) while the dough chills.
6. Scoop one generous tablespoon of dough at a time and roll into balls. Dip the top of each ball into sparkling or turbinado sugar if using, then place on a parchment-lined baking sheet.
7. Bake for 10–12 minutes at 350°F. The tops will crack and the cookies will smell like chocolate when done. They will still be soft when removed but will set as they cool. Err on the side of slightly underbaking if you are unsure—almond flour can brown quickly.
8. Allow the baking sheet to sit on a cooling rack for 3 minutes, then transfer cookies to the rack to cool completely.

🧐 Recipe FAQs

👩‍🍳 Expert Tips for Almond Flour Chocolate Cookies

• Temperature matters: Ensure the melted chocolate mixture is not too hot before adding the egg. If it is, let it cool briefly to avoid partially cooking the egg.
• Chill the dough: Chilling is essential with almond flour dough. It firms up for rolling and prevents cookies from spreading too much.
• Protect from burning: Almond flour browns faster than wheat flour. If your oven runs hot, reduce the baking time or lower temperature slightly.
• If dough gets too hard: If you chill the dough too long and it becomes difficult to shape, let it sit at room temperature a few minutes until workable.

Other Delicious Almond Flour Dessert Recipes

Almond flour works beautifully in many baked treats. Consider trying almond flour oatmeal cookies, an almond flour chocolate cake, zucchini muffins, or a chocolate almond flour mug cake. It’s also excellent in muffins, crisps, and even as a breadcrumb substitute for breaded chicken or fish—watch closely, as it browns quickly.

📖 Recipe Card — Almond Flour Chocolate Cookies

More About Molly

Cooking healthy(ish) meals with seasonal ingredients is the passion behind these recipes. Trained as a French pastry chef and experienced as a personal chef, Molly develops well-tested recipes that are approachable and family-friendly.