Almond Flour Chocolate Cookies

6 chocolate cookies stacked on top of each other.

Almond Flour Chocolate Cookies

Almond flour chocolate cookies are fudgy, soft in the center with crispy edges and so easy to make. All you need is one bowl and about 20 minutes to make these vegan, gluten free, dairy free chocolate cookies.

Course Dessert

Cuisine American

Keyword almond flour chocolate cookies, gluten free double chocolate chip cookies, paleo chocolate cookies, vegan double chocolate chip cookies

Prep Time 4

Cook Time 13

Cooling Time 10

Total Time 27

Servings

Calories 174kcal

Author Samantha Rowland

Cost $4.80 Recipe/$0.37 Cookie

Equipment

Ingredients

3/4 cup dark chocolate chips (divided) $0.93
1/4 cup avocado oil $1.41
1 cup almond flour $1.46
1/4 cup arrowroot powder $0.32
6 tbsp. coconut sugar $0.42
1 tsp baking powder $0.06
1 tsp vanilla extract $0.20
1/4 cup water $0.00

Instructions

Preheat oven to 350F. Add parchment paper to a cookie sheet.
Add 1/2 cup of dark chocolate chips and avocado oil to a bowl. Microwave for 1 minute to 1:15.
Stir the chocolate chips until melted completely.
Add dry ingredients and vanilla extract to the chocolate mixture. Stir well.
Add water to the cookie dough and stir,
Mix in the last 1/4 cup of chocolate chips and be sure they are well incorporated.
Using a cookie scoop, scoop out 13 cookies, leaving room between each cookie as they do spread during baking.
Bake in a 350F oven for 13 minutes. Allow to cool at least 10 minutes before enjoying.

Notes

Top tips

Check the % of chocolate in your chocolate chips. If you are using a semi-sweet chocolate chip (anything less than 72% chocolate), you will want to use less avocado oil, or the cookies will be oily and disgusting. Reduce the avocado oil to 2 tablespoons for semi-sweet chocolate chips.
Melt the chocolate with the oil. This helps the chocolate melt faster and also makes it easier to stir the chocolate once melted.
Put down parchment paper for easy clean up and easy release of the cookies.
Use a cookie scoop! This helps to ensure the cookies are all even sizes when baking.
Allow room for the cookies to spread. These cookies go on the pan as mounds and will spread out to thinner cookies.
Add extra chocolate chips when needed. Typically, the last 1-2 cookies that I scoop out do not have as many chocolate chips in them as the ones in the beginning so I always add in more chocolate chips at the end when needed. If you want your cookies to look more professional, add 2-3 chocolate chips to the top of the cookies.

How to make these nut free

You can replace the almond flour with sunflower seed flour or pumpkin seed flour to make these nut free. You can buy sunflower seed flour or pumpkin seed flour online or make it yourself. See details in post on how to make your own.

Can you freeze the dough before baking?

Yes! You can freeze the dough and bake the cookies at a later time. I recommend scooping out the cookies onto a parchment paper lined baking sheet then freezing that until the dough is frozen solid. Then transfer to a freezer safe bag or container for up to 2-3 months.

When you are ready to bake the cookies, place them on a parchment paper lined baking sheet (remember they will spread) and cook for 15 minutes at 350F.

Storing cookies

Fridge: store leftover cookies in the fridge for up to 5 days in an airtight container. The cookies harden up a bit and are even better out of the fridge!
Freezer: Freeze cookies in a freezer safe bag or container for up to 3 months. Be sure to allow the cookies to cool completely before moving to the freezer.

Nutrition