Almond Flour Chocolate Cookies

5 from 1 vote

Almond Flour Chocolate Cookies

These Almond Flour Chocolate Cookies are soft, chewy, and decadent. They come together easily with just a few ingredients and are perfect for any time of year.

Prep Time15

Cook Time8

Total Time23

Course: Desserts & Sweet Treats

Cuisine: American

Diet: Gluten Free, Vegan

Servings: cookies

Calories: 170kcal

Author: Jenn Sebestyen

Equipment

Ingredients

2 cups fine ground almond flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup pure maple syrup
½ cup raw almond butter I like Trader Joe's Raw Creamy Almond Butter
1 teaspoon pure vanilla extract
½ teaspoon almond extract
½ cup vegan chocolate chips plus or for the tops, if desired; I like Enjoy Life Mini Chips for this recipe

Instructions

Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.
In a medium bowl, sift the flour, cocoa powder, baking soda and salt.
In a separate large bowl, whisk the maple syrup, almond butter, vanilla and almond extracts.
Add the dry ingredients to the wet and stir with a wooden spoon or spatula until well incorporated. Scrape the bottom of the bowl to ensure all ingredients are mixed in well.
Mix in the chocolate chips.
Drop batter by a heaping spoonful onto the prepared baking sheet. The batter will be sticky, so use one spoon to scoop the dough and another spoon to help scrape the batter off the first spoon onto the baking sheet. Space the dough out by at least 2 inches.
Add some extra chocolate chips to the tops of the cookies, if desired.
Bake for 8 to 10 minutes until the cookies spread and the edges are set. Let the cookies cool on the baking sheet for 1 to 2 minutes before transferring to a cooling rack to cool completely.

Notes

~ Use fine ground almond flour. Do not sub for another flour! Scoop the almond flour straight out of the bag or container with a measuring cup (but don’t purposely pack it in) and then level off with the back of a knife.

~ Use unsweetened cocoa powder so as not to make the cookies too sweet.

~ Make sure your almond butter is runny and drippy! Heat it for a few seconds in the microwave if it’s too thick.

~ The dough will be quite thick and sticky. This is what you want! Do NOT add more flour because you think it’s too sticky…it’s not!

~ Drop the dough onto the baking sheet using two spoons. One to scoop a heaping spoonful of dough and the other to scrape it off the spoon onto the pan. The cookies will spread, don't press them down.

~ They will be very delicate when they come out of the oven. Let them cool for 1-2 minutes on the baking sheet before transferring them to a cooling rack.

~ To create perfect even circles, take a round biscuit cutter and place it around a cookie. Swirl it gently around the cookie. Repeat with the remaining cookies. Do this immediately while they're still hot straight from the oven.

Nutrition