Almond Flour Chocolate Cookies

Chocolate almond cookies with crinkled tops and sugar sprinkles.

No ratings yet

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.

Prep Time10

Cook Time15

chilling time45

Total Time1 10

Course: Cookies, Dessert

Cuisine: American

Servings: Yield 24 cookies

Calories: 205kcal

Author: Sally Cameron

Equipment

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.

Freezing cookies

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