Almond Flour Cocoa Cookies
Servings 16 regular or 8 huge cookies
These almond flour cocoa cookies are rich, soft, and chewy, just like classic chocolate cookies, but made with almond flour for a healthier twist that still delivers on flavor.
Ingredients
- 1 1/3 cups (133 grams) almond flour finely ground, blanched, see notes
- 1/3 cup + 4 teaspoons (48 grams) Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 7 tablespoons (98 grams) refined coconut oil not melty; for non-paleo/vegan, unsalted butter, room temperature, see notes
- 3/4 cup (150 grams) coconut sugar or brown sugar for non-paleo; 1/2 cup (93 grams) Gentle Sweet for keto, see notes
- 6 tablespoons (98 grams) natural almond butter room temperature, see notes
- 1 1/2 teaspoons vanilla extract
- 1 large egg 50 grams out of shell, room temperature, or 1 chia egg for vegan, see notes
- 1 cup (170 grams) chocolate chips divided, see notes
Instructions
- In a medium mixing bowl, stir together the almond flour, cocoa powder, baking soda and salt. Set aside.1 1/3 cups (133 grams) almond flour, 1/3 cup + 4 teaspoons (48 grams) Dutch-process cocoa powder, 1 teaspoon baking soda, 1/4 teaspoon salt
- In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat and sugar at medium speed until well combined, about 1 minute.7 tablespoons (98 grams) refined coconut oil, 3/4 cup (150 grams) coconut sugar
- Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg on low and mix until well incorporated.6 tablespoons (98 grams) natural almond butter, 1 1/2 teaspoons vanilla extract, 1 large egg
- Stir in the flour mixture until well combined.
- Then stir in 3/4 cup (128 grams) chocolate chips (ignore that it says 1 cup below - it's a technical issue I can't change). If you used brown sugar or Gentle Sweet, skip to the next step. If you used coconut sugar, place the bowl in the refrigerator for about 1 hour or until the dough is firm.1 cup (170 grams) chocolate chips
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with a piece of parchment paper.
- Roll the dough into 16 (47-gram) balls for regular-sized cookies or 8 (93-gram) balls for huge cookies. Place the remaining 1/4 cup (43 grams) of chocolate chips on the top and on the sides of the dough balls (ignore that it says 1 cup below - it's a technical issue I can't change).1 cup (170 grams) chocolate chips
- Place 3" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
- Bake the smaller cookies for 8-11 minutes if using coconut sugar or 9-12 minutes if using brown sugar. For the huge cookies, bake for 10-14 minutes if using coconut sugar or 12-15 minutes if using brown sugar or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
- Let cool completely on the baking sheet. Store in an airtight container for up to 5 days. They can also be refrigerated for up to 2 weeks or frozen for up to 3 months.
Notes
- Non-blanched almond meal is what was actually used in the photos, but I prefer the cookies with blanched almond flour as there are fewer flecks of almonds in the cookies.
- I used refined coconut oil. If you use unrefined, these cookies will have a little coconut taste to them.
- If your coconut oil is a little melty, put it in the fridge for about 10-20 minutes, stirring occasionally, or until firmer like softened butter. If you use slightly melted coconut oil, the dough will be greasy and the chocolate chips will be hard to incorporate.
- Butter works in these cookies but they're fudgier and in my opinion, better, with coconut oil.
- There's a Gentle Sweet copycat recipe listed in the post. It's what I always use in my keto recipes and works exactly as well as Gentle Sweet.
- The almond butter shouldn't have any added fat or sugar.
- To make a chia egg, mix together 1 tablespoon of ground chia seeds and 3 tablespoons water. Let sit for 1 minute or until goopy like an egg.
- For paleo vegan chocolate chips, I use Hu Dark Chocolate Gems. For not-technically paleo but vegan chocolate, I like Enjoy Life Chocolate Chips. For keto, I like Dark Chocolate Chips by Lily's, although the price right now is insane!
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The nutritional info is for the regular-sized cookies.
Nutrition
Calories: 233kcalCarbohydrates: 19gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gCholesterol: 10mgSodium: 124mgPotassium: 127mgFiber: 3gSugar: 12gVitamin A: 15IUCalcium: 54mgIron: 1mgNet Carbs: 16
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤