These chocolate almond flour cookies are chewy, fudgy and incredibly delicious! A simple almond flour cookie recipe perfect for that chocolate craving!
I say this often and I'll say it again - I would eat an old shoe if it was covered in chocolate. I LOVE chocolate - specifically dark chocolate and I find whenever I go back to the drawing board it always includes chocolate.
I've also been doing several almond flour recipes lately. I'm discovering what a great flour it is for certain baked goods - namely cookies among others. The flour has a lovely nutty quality to it plus it produces a moist and chewy cookie.
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What you'll need to make these almond flour cookies
- Unsalted butter
- Brown sugar
- Dark chocolate chips and milk - I melted these quickly in the microwave and added to the cookie dough. Do not microwave too long or it may burn.
- Dark cocoa powder - I love Hershey's dark cocoa powder. It adds a dark and rich cocoa flavor to desserts. I find it right next to Hershey's regular cocoa powder in most grocery stores. If you can't find it or don't want to purchase it you can use regular cocoa powder.
- Almond Flour - Be sure to buy finely sifted almond flour. Almond meal has a coarser grind and therefore a grittier texture in baked goods.
- Baking Soda - It reacts with the brown sugar and causes some lift.
- Kosher Salt
- Chocolate chips - And lots of 'em! There's nothing worse than searching for chocolate chips in a cookie and finding only two. I like them to be jam packed which is why I added 1 ½ cups of chips to them.
Tips for making these double chocolate almond flour cookies:
- Don't use substitutes. I don't recommend substituting the almond flour with coconut or regular flour. I have not tried it yet and in my experience almond flour recipes don't always take substitutions well. They are specifically made for almond flour which responds differently to liquids and eggs.
- Don't overbake them. This is good advice for any cookie recipe. If a cookie already looks done when you take it out of the oven then it's overbaked. If the cookie is a little under baked if you let it sit for a while it will set up a bit more.
- Let them cool for a few minutes before transferring. If you try to transfer them right away they will just fall apart. Let them set up a bit first and then move them to a cooling rack.
- Use a portion scoop. I love my portion scoops! Not only do they make all the cookies look even and uniform but they make scooping easier. I have a small one and a medium one. I used a small scoop for this recipe.
Other almond flour and gluten free recipes you might like
- Almond Flour Pancakes [The Best]
- Almond Flour Chocolate Chip Cookies
- Almond Flour Cornbread [With Cornmeal]
- One bowl Gluten Free Brownie Recipe
Chocolate almond flour cookies
- Sheet pan
- Mixer with the paddle attachment
- 8 tbsp Unsalted butter 1 stick
- ⅓ cup Brown sugar
- ¼ cup Sugar
- ½ cup Dark chocolate chips
- 1 tbsp Milk
- 1 large Egg
- 2 tbsp Dark cocoa powder I used Hershey's Dark
- 2 cups Almond flour
- ½ t. Baking soda
- ¼ t. Kosher salt
- 1 ½ cups Semisweet chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with a silicone baking mat or parchment paper.
- Microwave the dark chocolate chips and milk in a small bowl in the microwave until just melted. Set aside to cool.
- Cream butter and both sugars until light and fluffy - about 3 minutes then add melted and cooled chocolate. Mix until incorporated and scrape the sides of the bowl with a spatula.
- Add the egg and beat on medium speed until incorporated.
- Add the almond flour, cocoa powder, baking soda, and salt to the bowl and beat on low speed until incorporated. Mix in the chocolate chips.
- Using a small portion scoop, scoop no more than 8 cookies onto a sheet pan at one time. Bake for 10 to 11 minutes. Let the cookies set up for 5 minutes before transferring to a cooling rack
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