Double Chocolate Almond Flour Cookies
Deliciously fudgy double chocolate almond flour cookies are the best of both worlds as they're both fudgy and chewy. Plus, they're made with almond flour so they're gluten free!
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!!
Notes
*Chilling time: I like these cookies with or without chilling the dough but I prefer them not chilled. The cookies will spread a little more when the dough isn't chilled. If you chill the dough for an hour, then the cookie will be slightly thicker.
Tried this recipe?Let us know how it was!