These almond flour chocolate cookies are the ultimate decadent recipe: buttery and crumbly. Super easy to prepare with only 4 ingredients, these are low on sugar, gluten-free, and super chocolaty! Some bitterness with the cocoa powder but balanced with a little bit of sea salt on top, it is just perfection! Bonus if you are following a gluten-free diet.
The texture is similar to a shortbread cookie but with a crunchy outside and fudgy inside. Imagine my almond flour shortbread cookies meeting my chocolate truffles in a cookie form.
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You can enjoy this all year round but it is great for Christmas cookie exchange or even a baking activity for kids. This is also perfect for your Valentine in February.
If you know my love for almonds, you know I was missing a rich and delicious almond cookie on this blog. I have an almond cake and a chocolate almond cake, I have peanut butter almond chocolate chip cookies but not one with just chocolate. There you have it!
🥣 Ingredients
Don't you love an easy recipe with few ingredients? This one has only 4 and you most likely have them all at home.
- Butter: I used salted butter but feel free to use unsalted one
- Granulated sugar
- Cocoa powder: unsweetened
- Almond flour/ almond meal, it's the same.
In terms of utensils, there are pretty minimal too:
- A large bowl
- A whisk or fork to cream the butter
- Baking sheet
- Lined baking sheet with parchment paper or a silicone mat
Another option: You can totally use your stand mixer, especially if you are doubling the recipe.
🥄 How to
Before anything, let me tell you you are going to love this recipe for its simplicity. If your kids are looking for something to bake by themself, this is certainly the one.
- First, in a large bowl, cream the butter with the sugar.
What is creaming the butter? You are changing the consistency of the room temperature butter into a spread-like texture.
- Then, add the cocoa powder and mix until fully incorporated. It will look like chocolate creamed butter, which is actually what it is.
- Lastly, add the almond flour and mix until it holds as a dough.
If you are doing it manually, it will require a little arm strength but nothing you can't do!
Now, you need to wrap it in cling film and refrigerate it for 30 minutes to an hour. It is a crumbly dough, so don't worry if it is not looking perfect and smooth.
A little before getting the dough out, remember to preheat the oven!
Once your dough has chilled, on a prepared baking sheet and using an ice cream scoop, scoop the dough and place it on the tray. Make sure to space them enough as the cookie will spread a little.
TIP: using an ice cream or cookie scoop allows to have same size cookies.
Finally, time to bake, bake for 14 minutes at 350F.
LEARN: During recipe testing, I was impatient and I did put them in a hotter oven (375F and 400F) and the cookies spread really fast and then burnt. So 350F is the perfect heat needed for your cookie.
📋 Variations
In terms of ingredients for the cookie itself, there are not a lot of ways to change things up in this recipe.
Butter: I use the salted one as I love the taste with the bitterness of the chocolate. You can easily switch to unsalted.
Sugar: if you wish to swap the granulated sugar for coconut sugar, this is totally an option. Also, if you want to give a little maple aroma, you can use maple sugar.
Almond flour: Almond meal or almond powder. Almost the same. There are all finely grounded almonds. The blanched almonds, which means their skins have been removed, become flour and the unblanched almond (with the skin on) become an almond meal.
Do not switch to any other type of flour, this recipe has been developed to use almond flour.
Cocoa powder: I would stick to unsweetened. My main advice would be to buy a quality cocoa powder for a more authentic favour.
Within the recipe: to add another hint of aroma, you can add some vanilla extract, I would do so just after creaming the butter.
TOPPINGS IDEAS:
My favourite one: Sea salt, the best combo with chocolate.
More chocolate: Add some chocolate chips! It could be dark or milk chocolate to mellow the bitterness.
Nuts: How about more almonds? Some slivered almond would be adding a crunch.
Sugar: dust with some icing sugar.
💭 FAQ
Almond is low in carb so it is a great option if you are limiting your carb intake. It is also a great option if you are looking for gluten free chocolate cookies.
This cookie is meant to be crumbly and buttery. Since there is fat (the butter) and no gluten, it is inevitably crumbly, however, this is the texture we are looking for here, a buttery, melt in your mouth chocolate almond flour cookies.
If they last that long, you can keep them in an air-tight container for 4 to 5 days at room temperature.
🍫 More decadent chocolate recipes
📖 Almond Flour Chocolate Cookies
Equipment
- 1 mixing bowl large
- Parchment paper or a silicone mat
Ingredients
- ⅔ cup butter soft
- ⅓ cup sugar
- 2 tablespoons cocoa powder unsweetened
- 1 cup almond flour
Instructions
- In a large bowl, cream the butter with the sugar.
- Add the cocoa powder to it and mix some more until fully incorporated.
- Lastly, add the almond flour and mix until it holds as a dough.
- Wrap it in cling film and refrigerate it for 30 minutes to an hour.
- Before getting the dough out of the fridge, preheat the oven to 350F and prepare a baking sheet with parchment paper or a silicone mat.
- Using an ice cream scoop, scoop the dough and place it on the tray. Make sure to space them enough as the cookie will spread a little.
- Bake for 14 minutes at 350F.
- Allow the cookies to cool before eating them or they will crumble.
Notes
- Do not skip the chilling part of the process as the butter needs to solidify before going in the oven.
- Allow to cool down once out of the oven: This cookie is supposed to be crumbly and buttery.
- Store 4-5 days in an air-tight container.
- Freeze the dough and thaw it out completely before using.
Swathi says
I agree with you this is delicious almond flour cookies. I like the combo of almond and chocolate.
Giselle says
Hi,
I made this as written and when baked the dough melted into a 1 mm thick continuous cookie. Are you sure the proportions are correct? It seemed like there was way too much butter.
Mélanie says
Hi Giselle, did you chill the dough before baking it? It is an important step.