Almond Flour Cocoa Cookies

5 from 1 vote

These Almond Flour Cocoa Cookies are absolutely irresistible. Loaded with richly flavored cocoa and chocolate chips, these tasty little cookies are naturally gluten-free, and can easily be made dairy-free and paleo.

Prep Time10

Cook Time11

Total Time21

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: cookies

Calories: 106kcal

Author: Amanda McGillicuddy

Equipment

Mixing bowl
Handheld electric mixer
Rubber Spatula
1-ounce cookie scoop
Parchment paper
Baking sheet

Ingredients

½ cup Butter, softened use Miyokos European Style Plant Butter for paleo/dairy-free
⅔ cup Brown sugar, packed or coconut sugar (105 g - weight will vary based on type of sugar used)
1 Large egg
2 teaspoon Vanilla extract
1 ½ cup Blanched almond flour, lightly packed (185 g)
⅔ cup Unsweetened cocoa powder (60 g)
½ teaspoon Baking soda
½ teaspoon Sea salt
½ cup Chocolate chips dairy-free or paleo if needed
Flaky sea salt for topping optional

Instructions

Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
Place the softened butter and brown sugar (or coconut sugar) in a large mixing bowl. Cream the butter with the sugar using a handheld electric mixer until it appears crumbly.
Add the egg and vanilla to the bowl with the sugar and butter. Mix together with the mixer until well incorporated.
Add the almond flour to the mixing bowl and mix until well combined.
Dump the cocoa powder into the bowl with the other ingredients. To avoid making a mess, mix in half of the cocoa powder, then add the remaining cocoa powder and mix until the dough is an even color. Scrape the sides of the bowl with a rubber spatula as needed.
Add the baking soda and sea salt to the dough. Mix until evenly distributed, but avoid overmixing.
Using a rubber spatula, fold in the chocolate chips to distribute. I save a small handful to press into the tops of the cookies once formed.
Use a 1-ounce cookie scoop to divide the dough into 28 cookies. Once scooped, roll the dough between clean hands until smooth. Place the balls on the lined baking sheet leaving about 1 inch between each cookie. Do not flatten.
Place the cookies in the oven and bake for 9-12 minutes (11 minutes was perfect for my oven), or until the cookies have flattened slightly and the edges are firm. Remove from the oven, top with some flaky sea salt (if desired), and allow to cool on the cookie sheet for about 5 minutes before enjoying. Note: Aim to underbake slightly if you want the cookies to be softer. Remove them from the oven after 9-10 minutes and allow them to set on the baking sheet for about 10 minutes.

Notes

Scroll up to see ingredient notes, and possible substitutions.

Storage: Store completely cooled cookies in an airtight container or plastic bag at room temperature for up to one week. They will be safe to eat for longer but may become a little stale.

Recipe Tips -

- Be sure to use softened butter, softened dairy-free butter, or softened palm shortening, not melted!
- Pack almond flour when measuring. This ensures you get the correct ratio when measuring if not using a kitchen scale.
- Using a 1-ounce cookie scoop to measure the dough yields 28 perfect cookies. If you do not have a cookie scoop, you can measure about 2 tablespoon of dough per cookie.
- If you prefer softer cookies, aim to slightly underbake (usually baking for 9-10 minutes). If underbaking, allow the cookies to cool completely on the baking sheet once they have been removed from the oven (about 10 minutes). This will allow them to set.
- Warm leftover cookies for about 20 seconds in the microwave to make them gooey and taste like they are fresh from the oven.

Nutrition