Description

These Almond Flour Chocolate Cookies are a delicious, gluten-free treat perfect for satisfying your chocolate cravings while keeping things wholesome. Made with almond flour, cocoa powder, and naturally sweetened with maple syrup, these cookies have a rich chocolate flavor with a soft, chewy texture and delightful chocolate chips throughout. They are quick to prepare and bake, making them an ideal snack or dessert for any occasion.

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

Mix-ins

½ cup dark chocolate chips (or semi-sweet chocolate chips)
2 tablespoons chopped almonds (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Combine Dry Ingredients: In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until well combined, ensuring even distribution of the leavening and flavoring agents.
Mix Wet Ingredients: In another bowl, mix the melted coconut oil, maple syrup, egg, and vanilla extract thoroughly to create a smooth, liquid base for the dough.
Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir until a dough forms. If the dough feels too thick or dry, add 1 tablespoon of water to achieve a workable consistency.
Add Mix-ins: Fold the chocolate chips and optional chopped almonds into the dough evenly to distribute throughout the cookies.
Shape Cookies: Using a tablespoon, scoop portions of dough and roll them into balls. Place them on the prepared baking sheet about 2 inches apart, then gently press each ball down slightly to form cookie shapes.
Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but the centers remain soft for a chewy texture.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

If you prefer a sweeter cookie, you can increase maple syrup slightly or use semi-sweet chocolate chips.
For a vegan version, substitute the egg with a flaxseed or chia egg.
Ensure coconut oil is melted but not hot to avoid cooking the egg when mixing.
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Adding the optional chopped almonds gives extra crunch but can be omitted for a smoother texture.