Description
Delicious and rich Almond Flour Chocolate Cookies made with wholesome ingredients like almond flour and cocoa powder, sweetened naturally with maple syrup. These cookies are gluten-free, loaded with dark chocolate chips, and have a perfect chewy texture with a hint of crunch from chopped almonds.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt to ensure even distribution of leavening and flavor.
- Combine Wet Ingredients: In another bowl, mix the melted coconut oil, maple syrup, egg, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir until combined. If the dough is too thick and hard to mix, add 1 tablespoon of water to loosen it slightly.
- Add Chocolate Chips and Almonds: Fold in the dark chocolate chips and optional chopped almonds gently into the dough for bursts of chocolate and texture.
- Shape Cookies: Scoop portions of dough using a tablespoon, roll them into balls, and place them on the prepared baking sheet spaced about 2 inches apart. Press them down slightly to shape.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are set while the centers remain soft, indicating perfectly baked cookies.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up nicely.
Notes
- You can substitute honey for maple syrup if preferred, but this will add a slightly different flavor.
- Add a tablespoon of water if the dough feels too dry or crumbly before baking.
- Chopped almonds are optional but add a lovely crunch and extra nutty flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Ensure almond flour is finely ground for best texture and mixing ease.
