Almond Flour Chocolate Cookies
These Almond Flour Chocolate Cookies are insanely chocolaty, gooey and delicious. They taste like a fudge brownie in cookie form. These gluten free double chocolate cookies are easy and great for dessert!
Why You’ll Love This Recipe
- These almond flour chocolate cookies are quick and easy to make.
- They are filled with so much chocolate!
- The melted chocolate makes these cookies extra fudge like.
- They taste like a brownie but in cookie form.
- This recipe is adapted from these Paleo Brownie Cookies, which are one of the most popular cookie recipes on this blog!
- They are Paleo, grain free, gluten free, and dairy free.
- For the regular version, check out these Almond Flour Cookies.
Ingredients & Substitutions
Coconut sugar is a great Paleo granulated sweetener. In this recipe, it adds sweetness. If desired, an equal amount of lightly packed brown sugar can replace the coconut sugar.
The eggs provide the perfect texture. Since they are whipped with the coconut sugar, they make these cookies taste and look similar to brownies. I do not recommend an egg replacement.
Dark chocolate chips add the chocolate flavor and gooey texture! For Paleo, use a gluten free and dairy free variety. I used Enjoy Life dark chocolate chips.
Coconut oil is the baking fat used. Use refined coconut oil for a neutral taste. Unrefined coconut oil has a slight coconut flavor. If desired, an equal amount of butter or ghee can be used. Olive oil or avocado oil will not work.
Almond flour acts as the flour. Use almond flour, not almond meal. I highly recommend fine almond flour, like Bob’s Red Mill super fine almond flour. Try these Amaretti Cookies too!
Every cookie recipe needs some vanilla extract!
The cocoa powder adds even more chocolate flavor.
A little bit of baking soda gives these cookies a little rise. They do not rise much while baking.
Lastly, more chocolate chips are folded into the dough. This allows for those crave worthy melted chocolate chips in every bite!
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
Mix eggs and coconut sugar for 1 minute or until light and frothy.
In a microwave safe dish, melt chocolate chips and coconut oil in 30 second increments. Stop and stir until completely smooth and creamy.
Add melted chocolate into mixing bowl. Stir to combine.
Add in remaining ingredients except chocolate chips. Stir to combine.
Then, fold in chocolate chips.
Spray cookie scoop with nonstick spray. Use cookie scoop to drop balls of dough onto lined pan. Allow 3 inches of room between each cookie because they spread while baking.
Bake for 8 to 10 minutes or until middles of cookies are set.
Finally, remove from oven. Allow to cool on pan for 10 minutes. Then carefully place on cooling rack to finish cooling.
Expert Tips & Tricks
Whip eggs and coconut sugar for high on 1 minute. The mixture should be light and frothy when finished.
Melt chocolate chips and coconut oil in 30 second increments. Stirring between each increment prevents burning. Melt until completely smooth and creamy.
When using a cookie scoop, spray it with nonstick spray. This dough is very sticky. Spray every few uses to prevent sticking.
Drop dough in 1 tablespoon sizes. These cookies spread a lot and anything larger than that will turn into huge cookies!
Spread cookies at least 3 inches apart before baking to allow spreading.
Cool cookies on pan for 10 minutes before removing to cooling rack. They are fragile!
How to Serve & Store
Serve cookies once they are firm enough to handle. I recommend allowing them to cool on wire rack for at least 5 to 10 minutes, if not longer.
Store cookies covered at room temperature for up to 3 days.
Store in fridge for up to 6 days.
Wrap each individual cookie before freezing.
Variations & Add Ins
These almond flour chocolate cookies are a great base! Here are some ideas for mix ins.
- Mint extract
- Chopped almonds
- Chopped pecans
- Marshmallows (like these Chocolate Marshmallow Cookies!)
If adding anything, add to dough before scooping onto baking pan.
Frequently Asked Questions
No, these cookies will be way too runny if made egg free.
Yes! Use dairy free chocolate chips for dairy free cookies.
Any cocoa powder will work! I love Hershey’s dark cocoa powder.
My Paleo Brownie Cookies are very similar and use coconut flour. Otherwise, I do not recommend another flour.
They taste like a fudge brownie in cookie form!
No, these cannot be made without eggs.
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Get the Recipe: Almond Flour Chocolate Cookies
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a stand mixer or large mixing bowl, add eggs and coconut sugar. Mix on high for 1 minute or until light and frothy.
- In a microwave safe bowl, melt ⅔ cup dark chocolate chips and coconut oil in 30 second increments. Stop and stir between each increment until smooth and creamy.
- Then, pour melted chocolate into mixing bowl. Stir to combine.
- Add remaining ingredients except chocolate chips. Stir until a thick batter forms.
- Fold in chocolate chips.
- Spray cookie scoop or spoon with nonstick spray. Use cookie scoop to drop balls of dough (about 1 tablespoon each) onto lined pan, at least 3 inches apart. These cookies spread a lot while baking.
- Bake for 8 to 10 minutes or until middles are set and edges are slightly crispy.
- Finally, remove from oven. Cool on pan for 10 minutes before very carefully moving cookies to a cooling rack.
- Whip eggs and coconut sugar until light and frothy. See photo in blog post.
- Melt chocolate chips and coconut oil until completely smooth and creamy. Stir every 30 seconds to prevent burning. Mine only took two 30 second increments.
- Batter will be thick and sticky. Spray a little nonstick spray on your cookie scoop or spoon to prevent sticking.
- Balls of dough should be about 1 tablespoon in size. These cookies spread a lot while baking!
- Bake until middles are set and edges are slightly crispy.
- Cookies are fragile! Handle with care.
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