These soft almond flour chocolate cookies are so easy to make, with just 15 minutes of prep. A little cornstarch keeps them super chewy while a brief chill in the freezer ensures they don't spread too much in the oven. Let me show you how simple they are to make!
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The Best Almond Flour Chocolate Cookies
I mean it when I say, these chewy almond flour cookies with ooey gooey chocolate are like a comforting, warm hug. They're made with 100% almond flour, adding a nutty flavor and soft texture.
And I bake a lot of cookies, cakes, and pastries with almond flour, but I think these cookies are by far one of the best almond flour recipes for beginners. I've tested and retested them many times, to ensure this recipe is foolproof & easy to follow. So keep reading for all my tips & tricks that I've included for my baking besties!
I don't know about you, but I can't seem to get enough of the mouth-watering combo of almonds + chocolate, like in my almond butter chocolate cookies and chewy corn flour cocoa cookies!
Ingredients Needed: blanched almond flour, unsweetened cocoa powder, cornstarch, baking soda, salt, unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract, chocolate chips
Notes on Baking with Almond Flour
- Blanched Almond Flour: After testing these cookies multiple ways, I prefer using blanched almond flour, which is lighter in color and a lot finer. Whole almond flour (also called almond meal) has a coarser texture and made my cookies kind of gritty and grainy.
- Measure Properly: Just like with regular flour, you want to spoon and level your almond flour when measuring it. For more info on measuring flours, watch my YouTube baking tutorial here!
- Extra Moisture & Flavor: If you want even more tips on baking with almond flour, check out my full post on the blog!
Welcome to My Kitchen - Let's Bake Chewy Cookies!
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Whisk the almond flour, cocoa powder, cornstarch, baking soda, and salt.
2. Mix the melted butter & sugars. Then mix in the eggs & vanilla extract.
3. Mix the dry ingredients into the wet ingredients.
5. Shape into balls and freeze for 1 hour.
4. Gently fold the chocolate chips into the dough.
6. Bake for 15 to 18 minutes & enjoy!
How to Make Bakery-Worthy Cookies
- Top your cookie dough balls with a roughly chopped chocolate bar for gooey pools of melted chocolate on top.
- As soon as your cookies come out of the oven, use the rim of a glass to swirl over the cookies and get them perfectly round while they’re still soft.
- Sprinkle freshly baked cookies with a little flaky sea salt for that delicious sweet-and-salty combo!
Troubleshooting and Tips
Baking cookies with almond flour can be a little tricky. After multiple recipe tests, I’ve listed out my top tips for you to create perfect almond flour chocolate cookies that are crispy on the outside and chewy on the inside.
- Prevent Crumbly Cookies: We’re using almost a whole stick of butter (yum) to ensure there’s enough fat in the dough to prevent dry, crumbly cookies. I’ve also included two eggs in the recipe, to bind all our dough ingredients together.
- Avoid Greasy Cookies: By chilling our cookie dough in the freezer for just an hour, the fats in the almond flour, butter, and eggs can solidify to prevent greasy cookies that spread too much in the oven. I tried chilling the cookie dough in the fridge, but the dough wasn’t solid enough so they became super thin and crispy.
- Moist, Not Dry: Keep an eye on your cookies to prevent them from overbaking and drying out. They’re ready to come out of the oven as soon as they don’t feel wet on top.
- Thick, Chunky Cookies: I first tested these cookies without cornstarch, but they spread too much in the oven. After adding cornstarch, the cookies kept their shape much better, making them perfectly chunky and chewy.
Chewy Almond Flour Chocolate Cookies
Equipment
Ingredients
- 1¾ cups blanched almond flour
- ¼ cup unsweetened cocoa powder
- ¼ cup cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 Tablespoons unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- In a large mixing bowl, whisk together the almond flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
- In a separate large mixing bowl, whisk the melted butter with the granulated sugar and brown sugar. Whisk in the eggs and vanilla extract until it’s well combined.
- Add the dry ingredients to the wet ingredients. Gently mix the dough with a large spoon or spatula just until there is no visible dry flour.Fold the chocolate chips into the dough.
- Use a large cookie scoop or two spoons to shape the cookie dough into balls that are about 2 inches in diameter. Place them on the baking sheet spread out at least 2 inches apart.
- Freeze the cookie dough for at least 1 hour.Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Bake for 15 to 18 minutes, just until they no longer feel wet on top. Allow them to cool and firm up for a few minutes, then enjoy!!
Notes
- For a bakery-worthy look, top your cookie dough balls with a roughly chopped chocolate bar, and sprinkle on a little flaky sea salt once they come out of the oven.
- Don't skip chilling the dough - this allows the fats in the almond flour, butter, and eggs to solidify & prevent greasy cookies that spread too much in the oven.
- Keep an eye on your cookies to prevent them from overbaking and drying out. They’re ready to come out of the oven as soon as they don’t feel wet on top.
- The cornstarch is essential to help the cookies kept their shape much better as they bake, making them perfectly chunky and chewy.
- Store completely cooled cookies in an airtight container at room temperature for up to a few days.
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