Almond Flour Chocolate Cookies
A simple irresistible chocolate cookie with a chewy center, lightly crisp edges, and a crackled sparkly top, made with almond flour for naturally gluten-free cookies.
Servings: 12 Yield 24 cookies
Calories: 205kcal
Equipment
- 1-2 Rimmed baking sheet half sheet size
Ingredients
- 1 ¾ cups super-fine blanched almond flour
- ¼ cup Dutch-process cocoa powder or blend of cocoa powders
- ½ - ¾ teaspoon espresso powder optional but really good!
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 6 tablespoons unsalted butter room temperature, very soft
- ½ cup light brown sugar lightly packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
Instructions
Sift the dry ingredients
- Place the almond flour, cocoa powder, espresso powder, baking soda, and salt in a sieve over a medium bowl and sift the dry ingredients through until there are no more lumps.
Cream the butter and sugars
- In a separate bowl, beat the soft butter, brown sugar, and granulated sugar until light and fluffy, 1–2 minutes in high speed. Add the egg and extracts and mix on low speed just until blended in.
Add dry ingredients
- Add the dry mixture to the creamy and mix on low until blended. The dough is stiff and fees a bit gritty due to the almond flour.
Chill dough
- Chill the dough for 45 minutes for slightly thicker cookies and better shape.
Scoop & bake
- Preheat oven to 350°F. Line a sheet pan with parchment. Scoop the dough into 1½-tablespoon balls. Using a #50 cookie scoop is best. Roll the balls in sugar for a sparkly top after baking.
Cooling cookies
- Bake 14-15 minutes. The edges should look set, and the centers still soft and a bit puffed and crackled. Cool cookies on the tray for 10 minutes before moving as they are fragile when hot, then move to a wire rack for full cooling.
Notes
Here is the cocoa powder I use, King Arthur Triple Cocoa Blend, and their espresso powder as well.
Storing
Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 7 days.
Freeze fully cooled cookies in a single layer, then transfer to an airtight container or freezer bag for up to 2 months. Thaw at room temperature or warm briefly in a low oven to refresh.
Nutrition
Calories: 205kcal | Carbohydrates: 18g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 104mg | Potassium: 49mg | Fiber: 2g | Sugar: 14g | Vitamin A: 197IU | Calcium: 48mg | Iron: 1mg