Description

Delight in these Almond Flour Chocolate Cookies, a rich and satisfying gluten-free treat perfect for chocolate lovers. Made with wholesome almond flour, cocoa powder, and sweetened naturally with maple syrup, these cookies offer a deliciously soft center with slightly crisp edges. Enhanced with dark chocolate chips and a hint of vanilla, they’re a perfect snack or dessert that’s both simple to make and packed with flavor.

Ingredients

Dry Ingredients

2 cups almond flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

¼ cup coconut oil, melted
¼ cup maple syrup (or honey)
1 large egg
1 teaspoon vanilla extract

Add-ins

½ cup dark chocolate chips (or semi-sweet chocolate chips)
2 tablespoons chopped almonds (optional)

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Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
Mix Dry Ingredients: In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt until evenly combined.
Combine Wet Ingredients: In a separate bowl, mix the melted coconut oil, maple syrup, egg, and vanilla extract thoroughly.
Form Dough: Add the wet mixture to the dry ingredients and stir until a uniform dough forms. If too thick, add 1 tablespoon of water to reach desired consistency.
Add Chocolate and Nuts: Fold in the dark chocolate chips and optional chopped almonds to incorporate evenly throughout the dough.
Shape Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet about 2 inches apart, then gently press down to flatten slightly.
Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers remain soft.
Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring the perfect texture.

Notes

If the dough is too crumbly, adding a tablespoon of water helps to bind it better.
For a vegan version, replace the egg with a flax egg or other egg substitute.
Using dark chocolate chips enhances the richness while keeping sugar content lower.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Optional chopped almonds add a nice crunch but can be omitted for a softer cookie.