Unleash your baking prowess with these irresistibly chewy almond flour chocolate cookies. Perfect for gluten-free diets or anyone craving a healthier chocolate fix.
Why This Recipe Works
- Almond flour provides a nutritious, gluten-free base that’s rich in protein and healthy fats.
- Dark chocolate chunks melt into gooey pockets of joy, elevating every bite.
- Just the right amount of sweetness satisfies without overpowering.
- Easy to make with simple ingredients, no fancy equipment needed.
- Customizable with various add-ins to suit any taste preference.
Ingredients
- 2 cups almond flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chunks
Equipment Needed
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Whisk
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line a baking sheet with parchment paper. This ensures your cookies won’t stick and bake evenly.
Mix Dry Ingredients
In a large bowl, whisk together almond flour, cocoa powder, baking soda, and salt. This combo gives your cookies structure and that deep chocolate flavor we’re after.
Combine Wet Ingredients
In another bowl, mix melted coconut oil, maple syrup, and vanilla extract until well combined. The liquid ingredients bind everything together and add moisture.
Bring It All Together
Pour the wet ingredients into the dry ingredients and stir until a dough forms. Fold in the dark chocolate chunks for those melty surprises.
Bake to Perfection
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, flatten slightly, and bake for 10-12 minutes. They’ll be soft but will firm up as they cool.
Tips and Tricks
For the best results, ensure your almond flour is fine and not clumpy. If your dough feels too wet, add a bit more almond flour. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to prevent breaking. For extra flavor, toast the almond flour before using. And remember, the cookies will continue to cook slightly from residual heat once out of the oven, so don’t overbake.
Recipe Variations
- Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
- Swap dark chocolate chunks for white chocolate or peanut butter chips for a different twist.
- Stir in chopped nuts or dried fruit for added texture and flavor.
- Use honey or agave syrup instead of maple syrup for a different sweetness profile.
- Make them keto by using sugar-free chocolate and a keto-friendly sweetener.
Frequently Asked Questions
Can I use another type of flour?
Almond flour is key for texture and flavor in this recipe. Substituting it might change the outcome significantly, so it’s best to stick with almond flour.
How do I store these cookies?
Keep them in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
Can I make these cookies vegan?
They’re almost vegan! Just ensure your chocolate chunks are dairy-free to make them completely vegan.
Summary
These almond flour chocolate cookies are a gluten-free, delicious treat that’s easy to make and customizable. Perfect for any occasion or just because.