Today, I’ve got the most deliciously fudgy double chocolate almond flour cookies. These cookies are the best of both worlds as they’re both fudgy and chewy thanks to the almond flour. Plus they’re naturally gluten free and a smidge healthier than a regular cookie!
I love baking with almond flour as I love the texture but also the taste. It’s also great when you need a gluten free dessert as it’s not nearly as finicky as some gluten free flours tend to be. These double chocolate almond flour cookies are so simple to make, require no chill time and can be in your mouth in under 30 minutes!
Another bonus of baking with almond flour is it naturally adds protein and fibre to your baking. While I would never call these cookies healthy, they do have a but more going for them than a traditional wheat flour cookie. I love whipping up cookies with almond flour when I want a good treat but something a smidge better for me, especially when I feel I need a little protein boost.
If you’d like to try some other almond flour goodies, check out my almond flour chocolate chip cookies or for an actual healthy snack, my chocolate almond banana muffins. These are also great for after school snacks or school lunches if nut products are allowed!
What Kind of Almond Flour?
For these chocolate almond flour cookies and most baking recipes, you want a fine ground almond flour. This is different then almond meal which is made from ground unpeeled almonds. Fine ground almond flour is made from blanched almonds and will be a much finer texture. If you don’t want to spend too much money, Costco’s big bag of almond flour is what I use and it is generally much cheaper.
Are These Cookies Gluten Free?
Yes! Almond flour contains no gluten so these are completely gluten free!
As a side note, if making anything gluten free for someone with an allergy, ensure you thoroughly wash any equipment, jars or utensils. Any contact with flour may trigger an allergy. I like to say any baking I do in my own home is gluten friendly as I am using flour often and cannot guarantee there’s been no cross contamination.
How to Freeze and Bake No Chill Cookie Dough
If you’d like to freeze the dough for these double chocolate almond flour cookies to save time in the future, follow these simple steps.
- Prep the dough as instructed.
- Roll the dough into balls.
- Place in an airtight container or bag.
- Label with type or flavour of dough, date, bake time and baking temperature. This makes life much easier when you pull the bag out of the freezer in a couple months and have forgotten what it is. (If you’re using a reusable bag, you can just write this information on a piece of masking tape or something similar.)
- Store in freezer for up to 3 months.
- When ready to bake, preheat your oven and place balls on baking sheet.
- Add 1-2 minutes to bake time as baking from frozen and enjoy!
Baking Tips
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
- Make sure are using a fine ground almond flour and not an almond meal.
- If you specifically want these cookies to be gluten free, ensure all of your ingredients are certified gluten free, especially if you’re baking for someone with a gluten allergy.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Gluten Free Recipes
Today’s song is by one of the best female artists! It is shocking how many hits she’s had and every single one is amazing! Here’s Don’t Let Me Get Me by P!NK. Happy Baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
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Double Chocolate Almond Flour Cookies
Ingredients
- 1/2 cup (113g) unsalted butter, room temperature
- 3/4 cup (135g) dark brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (200g) superfine almond flour
- 1/3 cup (35g) cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (160g) semi sweet chocolate chips
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment paper or a silicone mat.
- In the bowl of a stand mixer or large mixing bowl, add the butter and sugar. Beat on medium high speed for 3 minutes, until creamy.
- Add in egg and mix until combined. Add in vanilla and mix until combined.
- Add in the almond flour, cocoa powder, baking soda, baking powder and salt and mix until combined. Stir in the chocolate chips. Here you can either bake straight away or chill, *see notes.
- Scoop 1 1/2 tbsp size cookies and make sure they're at least an inch apart so they don't spread into each other. Bake for 8-10 minutes or until the edges are just starting to feel firm.
- Let cool on the tray for at least 10 minutes or they will fall apart. Let fully cool on a wire rack and store in an airtight container for up to 4 days. Enjoy!!
