Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
almond flour dark chocolate chip cookies on hawaiian plate side view

Almond Flour Dark Chocolate Chip Cookies – GF

  • Author: Beth of A Meal In Mind
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 15 cookies 1x
  • Category: Cookie, dessert
  • Method: Oven, food processor
  • Cuisine: American

Description

This recipe for a light, easy almond flour dark chocolate chip cookies is gluten- and dairy-free. It can be made vegan by using a flax egg. There’s just something about chocolate chip cookies: So classic, so tasty, and everyone loves them. Now I have one to share with my vegan AND gluten-free friends. 


Scale

Ingredients

  • ¼ cup coconut sugar (or to taste)
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 cups almond flour
  • 2 tablespoons coconut oil, softened but not liquid
  • 1 teaspoon maple syrup or vanilla
  • 1 large egg  or 1 flax egg (1 tb flax + 3 tablespoons water, allow to gel for 15 minutes)
  • 1/3 to ½ cup chocolate chips
  • 1 teaspoon cocoa powder, unsweetened, optional (for swirl)

Instructions

  1. If using a flax egg, stir the ground flax seeds into the water in a separate, small bowl and allow to gel for 15 minutes before adding to the dough in step 6.
  2. Spread parchment paper onto your cookie sheet.
  3. Preheat the oven to 350 degrees F.
  4. Combine almond flour, coconut sugar, baking soda and sea salt in food processor. Pulse to mix until you can’t see the darker sugar in with the lighter flour.
  5. Spoon in coconut oil, separating it into ½-tablespoonfuls around the processor. Pulse to blend until the oil is chopped into split-pea sized crumbs.
  6. Blend in the maple syrup or vanilla and the egg or flax egg and pulse until all the ingredients form into a ball.
  7. Remove the dough from the food processor into a bowl. It will be shiny and hold together well.
  8. Fold the chocolate chips into the dough until fairly uniformly mixed in. If making swirls, flatten the dough slightly and sprinkle the cocoa powder over it. Roll the dough inward a couple of times until it’s somewhat mixed but you can see trails of cocoa.
  9. Scoop out dough by heaping tablespoonfuls. Roll in hands into balls and place onto prepared cookie sheet. Tuck chocolate chips that fall out back into the sides or tops of the cookies. 
  10. Bake for 9-12 minutes (12 at high altitude) until edges are golden. Allow to cool for at least 15 minutes before removing from the parchment paper to the rack. Cookies may be crumbly but will firm up as they cool.

Notes

Coconut oil typically becomes liquid at 76 degrees F, which is why it’s sometimes called 76-degree oil. If it’s already liquid in your kitchen, place the amount you plan to use in the refrigerator for 10 minutes or so until it firms up.

Be sure to let your flax egg sit for 15 minutes before adding it to the dough in the food processor. This gives time for the gel to develop that will hold everything together.

Keywords: almond flour cookie, chocolate chip cookie, gluten-free, dairy-free, vegan cookie, dark chocolate chip, under 30 minutes, allergy-friendly

111 Shares
Pin108
Tweet
Share
Yum3
Share