These almond flour chocolate cookies are dairy free, low in fat and sugar and simple to make. Naturally gluten free they make a delicious healthier treat! The perfect accompaniment to coffee, tea or milk.
These almond flour chocolate cookies contain nuts for crunch and chocolate chips for an extra chocolatey finish. The almond flour replaces traditional wheat flour, which makes these cookies gluten free. I used oil instead of butter so they are also dairy free. The almond flour has a degree of natural sweetness so I didn't need to use too much sugar.
What is almond flour
Almond flour is simply blanched almonds ground to a fine powder. Almond flour, or finely ground almonds, can be a good gluten-free substitute for wheat flour in baking. It contains less carbs, more fibre and protein than wheat flour, which makes it a healthy substitute (though it's a little more calorific). It adds moisture and a subtle nutty flavour to bakes making them also light and fluffy.
Almond flour works well in combination with other flours, such as buckwheat (also gluten free), as in these gluten free apple muffins and blueberry muffins. It also works well in combination with oats (see blueberry oatmeal bars and blackberry granola bars).
The almond flour makes these cookies light, nutty and absolutely delicious!
Almond flour chocolate cookies ingredients and substitutions
- Almond flour.
- Cocoa powder: unsweetened. You can use cacao instead if you prefer.
- Chocolate chips or chocolate chunks: semi-sweet.
- Nuts: I used hazelnuts but pecans or walnuts make good alternatives.
- Sugar.
- Baking powder: make sure it's gluten free (if required).
- Oil: vegetable as well as grapeseed oil work well.
- Egg: helps bind the batter.
- Salt: enhances the flavour.
How to make chocolate almond flour cookies: step-by-step
1. Preheat the oven to 350F/180C/gas mark 4. Line a large cookie sheet with parchment paper and set aside.
2. Combine dry ingredients: Whisk together the ground almonds, baking powder and salt. Stir in the chocolate chunks and crushed hazelnuts. Set aside.
3. Combine wet ingredients: Beat together the egg, sugar and oil until smooth and fluffy.
4. Make batter: Pour in the dry mixture and stir to combine.
5. Bake: Drop spoonfuls of the batter onto your cookie sheet, flatten a little and bake in the centre of the oven for 12 minutes.
6. Cool: Remove from the oven and leave to cool for 5 minutes, then transfer your chocolate and almond flour cookies onto a cooling rack.
Top tips
- The batter: It should be moist and not too thick but not runny, either. Do not to overstir the batter. Stir just enough to combine the ingredients.
- Baking: Do not to overcrowd the cookie sheet. It's better to work in batches.
- Storing: Once the cookies have cooled completely store them in an airtight container for up to 3 days.
- Freezing: To freeze almond flour and chocolate cookies arrange them on top of a plate/tray and freeze for 3 hours then transfer to a freezer bag or airtight container. Freeze for up to 3 months.
More cookies to try next
- Healthy Peanut Butter Oatmeal Cookies (Flourless)
- Soft Pumpkin Cookies with Pecans
- Very Raspberry Oatmeal Cookies
- Healthy Chocolate Oatmeal Breakfast Cookies
See also these other healthier desserts!
Recipe
Almond Flour Chocolate Cookies (Healthy)
Ingredients
- 1 cup (100 g) almond flour/ground almonds
- 1 teaspoon baking powder gluten free if required
- 2⅔ tablespoons (20 g) cocoa/cacao powder
- 1 large egg
- ¼ cup (50 g) sugar
- 3 tablespoons (45 ml) vegetable oil
- ½ cup (60 g) hazelnuts crushed, lightly toasted
- ⅓ cup (60 g) dark chocolate chips/chunks
- Pinch of salt
Instructions
- Preheat the oven to 350F/180C/gas mark 4. Line a large baking sheet with parchment paper and set aside.
- Combine dry ingredients: Whisk together the ground almonds, baking powder, cocoa/cacao powder and salt. Stir in the hazelnuts and chocolate chips/chunks and set aside.
- Combine wet ingredients: Beat together the egg, sugar and oil for a couple of minutes until fluffy.
- Make batter: Pour in the dry mixture and stir to combine (do not overstir).
- Bake: Drop small spoonfuls of the batter onto a cookie sheet, flatten a little and bake for 12 minutes in the centre of the oven.
- Cool: Remove the cookies from the oven, let cool for 5 minutes then transfer onto a cooling rack (use a spatula to do this).
Notes
- The batter: It should be moist and not too thick but not runny, either. Do not to overstir the batter. Stir just enough to combine the ingredients.
- Baking: Do not to overcrowd the cookie sheet. It's better to work in batches.
- Storing: Once the cookies have cooled completely store them in an airtight container for up to 3 days.
- Freezing: To freeze almond flour and chocolate cookies arrange them on top of a plate/tray and freeze for 3 hours then transfer to a freezer bag or airtight container. Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make these chocolate cookies with almond flour I'd love to know how they turned out for you. Let me know in the comments below, thanks!
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Foodworks says
Looks Crunchy and healthy, I love this recipe. Will give it a try for sure 😊
Monika says
Thank you! Hope you enjoy it!
Corina Blum says
These look delicious Monika! I love anything a little bit healthier and I also love using ground almonds in baking so I think these would be lovely.
Cat says
I love chocolate and hazelnuts together and you've made then into a healthy cookie - what more could you want?! Yum! x
Angela / Only Crumbs Remain says
These sound absolutely glorious, though I must confess I'm more of a milk chocolate fan rather than dark (dark chocolate tends to give me headache sadly) but I imagine I could easily sub the dark choc chips for the milk counterpart.