Chewy Almond Flour Chocolate Cookies
These soft, decadent 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.
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.
Nutrition
Serving: 1 cookieCalories: 287kcalCarbohydrates: 23gProtein: 6gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 43mgSodium: 156mgPotassium: 125mgFiber: 4gSugar: 15gVitamin A: 222IUCalcium: 52mgIron: 2mg
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