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If you want a gooey, indulgent cookie recipe that is both gluten free and grain free, you have to make these Almond Flour Chocolate Cookies. Kind of like a cross between a brownie and a cookie, these so quick and easy to make with only a few ingredients.
What you need to know at-a-glance:
- Why make these cookies? These Almond Flour Chocolate Cookies are both gluten free and grain free. They have delicious, soft centre and a crackled cookie top, with melty chocolate chunks. Like the perfect combination of a brownie and a cookie melded into one – a ‘brookie‘, if you will.
- Top Tip: You need to be a little patient with these almond flour cookies and wait for them to cool before moving them from the tray! That’s the price you pay for having delicious, gooey centres I’m afraid – they need a little time to firm up.
- Flour of choice: This recipe is specifically designed for gluten free almond flour. If you don’t have this, check out my other gluten free cookie recipes instead!
- Want more almond flour recipes? Try my light and fluffy Almond Flour Cake recipe next. A great way to use up any extra almond flour you may have!
Ingredients and Substitutions
There’s a printable recipe card for these chocolate almond flour cookies below. But for the shopping list here are the main ingredients you’ll need.
- Almond Flour: Ensure you use fine almond flour, not ground almonds (almond meal). You can find this in health food shops but be sure to double check for ‘may contain’ warnings for gluten. I buy the Holland and Barrett one which is gluten free.
- Egg: I use one large UK egg, so you’ll need an XL egg in the US.
- Butter: Replace this with a vegan alternative for a dairy free chocolate almond cookie, but you may end up with a softer cookie that spreads more.
- Light Brown Sugar
- Cocoa Powder
- Baking Powder: Not all baking powder is gluten free so always be sure to double check when buying this.
- Chocolate Chips: I used a mixture of milk and dark chocolate chips, or you can chop up a block of chocolate into small chunks.
I also highly recommend finishing the cookies with a few sea salt flakes – they bring out the flavour SO well!
How to Make Chocolate Cookies with Almond Flour
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy it is to make these cocoa almond flour cookies.
Add the butter and sugar to a large mixing bowl and beat together with an electric mixer until combined. Add the egg and beat again briefly.
In a separate bowl, mix the almond flour, baking powder and cocoa powder, then pour into the egg mixture. Beat again with the mixture until it combines to form a sticky dough.
Pour in the chocolate chips (reserving a few to top the cookies with) and mix through the dough using a wooden spoon.
Place the bowl of dough in the fridge to chill for 30 minutes. Meanwhile, preheat the oven to 180C / Fan 160C / 356F / Gas Mark 4. Line two baking trays with parchment paper.
Once the oven is hot and the dough has chilled, use an ice-cream scoop to scoop balls of dough onto the lined baking trays.
Place them a couple of inches apart so they don’t spread into each other – you should get around 7-8 cookies.
Sprinkle the tops of the cookies with the reserved chocolate chips then baking for 10-12 minutes until risen and starting to crackle on top.
Remove from the oven and cool on the tray for at least 30 minutes before moving them. They will be very soft when they first come out – that’s how we get that gooey centre!
Storing and Freezing Instructions
TO STORE: The almond flour cookies are best eaten on the day of baking or within 24 hours. They will keep for a couple of days in a tub at room temp, but may start to soften. Alternatively, they’ll stay a little firmer kept in the fridge.
TO FREEZE: Freeze these almond flour chocolate cookies on a tray before transferring to a tub to stop them all sticking together. You can also freeze the cookie dough balls and bake from frozen – add an extra 1-2 minutes of baking time.
Frequently Asked Questions
Here are some FAQs about this almond flour chocolate cookies recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Yes, almond flour is made from blanched almonds which are very finely ground, so it is naturally gluten free. Some brands have a ‘may contain’ warning if they are manufactured where they could be cross contamination from gluten. I always recommend looking for an almond flour which is clearly labelled gluten free, especially if you have coeliac disease.
Ground almonds (or almond meal in the US) are commonly found in supermarket baking aisles in the UK, whereas almond flour can be a bit more niche to find. You can often source almond flour in health food shops or online.
Almond flour is made from blanched, skinless almonds. Ground almonds are ground with the skin still on so you may see more dark flecks in the mix. Almond flour is also a lot finer than ground almonds.
No, please don’t! Different flours have different properties and hydration levels, and this cookie recipe is specifically for almond flour. I’m working on specific recipes for different flours so let me know in the comments if you have any requests, and check out my other gluten free cookie recipes for options!
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Add the butter and sugar to a large mixing bowl and beat together with an electric mixer until combined.
Add the egg and beat again briefly until combined.
In a separate bowl, mix the almond flour, baking powder and cocoa powder, then pour into the egg mixture. Beat again with the mixture until it combines to form a sticky dough.
Pour in the chocolate chips (reserving a few to top the cookies with) and mix through the dough using a wooden spoon.
Place the bowl of dough in the fridge to chill for 30 minutes. Meanwhile, preheat the oven to 180C / Fan 160C / 356F / Gas Mark 4. Line two baking trays with baking paper.
Once the oven is hot and the dough has chilled, use an ice-cream scoop to scoop balls of dough onto the baking trays. Place them a couple of inches apart so they don’t spread into each other – you should get around 7-8 cookies.
Sprinkle the tops of the cookies with the reserved chocolate chips then baking for 10-12 minutes until risen and starting to crackle on top. Remove from the oven and cool on the tray for at least 30 minutes before moving them.
- TOP TIP: These cookies are pretty soft and gooey (just how I like them!) but it means you have to be a bit careful moving them! Like most cookies, you’ll need to be a little patient and wait for them to cool before moving them off the tray – but once cooled they should be firm enough to handle, but still have a lovely soft centre!
- Storing and Freezing: These cookies are best eaten within 24 hours of baking – they will keep longer but may soften a little. Freeze any leftover cookies or freeze the cookie dough balls to bake from frozen.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to show how to make this almond flour cookies if you prefer a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and a little comment telling people how much you enjoyed this Almond Flour Chocolate Cookies! It is a huge support to my website, so thank you xx
Serving: 1 cookie | Calories: 188kcal | Carbohydrates: 14g | Protein: 4g | Fat: 14g
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