Double Chocolate Almond Flour Cookies

You know that feeling when you bite into a cookie that’s gooey, chocolaty, and just the right amount of sweet? These Double Chocolate Almond Flour Cookies deliver exactly that. They’re rich, chewy, and loaded with chocolate. And the best part? They’re naturally gluten-free.

Almond flour gives these cookies a unique nuttiness and a soft texture, while cocoa powder and chocolate chips bring that double chocolate magic. Whether you’re gluten-intolerant, on the hunt for a healthier dessert, or just craving chocolate (been there), this recipe checks all the boxes.

What Makes These Cookies Great?

Here’s the deal: these cookies are super easy to make. You only need 10 minutes to prep and 12 minutes to bake. In less than 30 minutes, you’ll have warm, melty cookies ready to devour.

A few more things to love:

• Beginner-friendly: No fancy tools needed—just a bowl, a spoon, and a baking sheet.
• Prep in advance: You can make the dough ahead of time, refrigerate it for a few days, or freeze it for later.
• Customizable: Want to swap almond butter for peanut butter? Go for it. Need vegan cookies? Easy fix.

This recipe makes around 12 cookies, but doubling it is simple if you’re feeding a crowd. Trust me, these will disappear fast.

Here’s What You’ll Need

For the Wet Ingredients:

• Almond butter: Use unsweetened and unsalted for the best results.
• Coconut sugar: Adds natural sweetness without being overpowering.
• Vanilla extract: A little goes a long way in boosting flavor.
• Melted coconut oil: Keeps the cookies moist. Let it cool slightly first.
• Egg or flax egg: Use a regular egg, or make a flax egg (1 tbsp flax meal + 3 tbsp water) for a vegan twist.

For the Dry Ingredients:

• Almond flour + coconut flour: These create the perfect chewy texture.
• Cocoa powder: Go for the good stuff—high-quality cocoa makes a big difference.
• Baking soda + sea salt: Helps with structure and flavor balance.
• Chocolate chips: I like dairy-free chips, but use whatever you have on hand.

Optional Swaps:

• No almond butter? Try peanut or sunflower seed butter.
• Out of coconut sugar? Brown sugar works too.
• Not dairy-free? Use regular chocolate chips.

Ready? Let’s Bake

Step 1: Prep Your Baking Sheet

First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Less mess, no sticking—win-win.

Step 2: Mix the Wet Stuff

If you’re using a flax egg, make that first. Just stir flax meal with water and let it sit for five minutes. It’ll thicken into an egg-like gel.

In a medium bowl, combine almond butter, coconut sugar, melted coconut oil, vanilla, and your egg (or flax egg). Mix it all together until smooth.

Step 3: Add the Dry Ingredients

In another bowl, whisk the almond flour, coconut flour, cocoa powder, baking soda, and salt. Slowly add this to the wet mixture. Stir until it forms a thick dough—it’ll feel sticky but that’s normal! Finally, fold in the chocolate chips.

Step 4: Scoop and Bake

Scoop out tablespoon-sized portions of dough and place them on your baking sheet. Got a cookie scoop? Even better for perfectly sized cookies. Press them down a little—they won’t spread much while baking.

Bake for 12 minutes. Check them toward the end—they should look slightly cracked on top but still soft in the center.

Step 5: Cool and Enjoy

Let the cookies cool on the sheet for about 5 minutes before moving them to a wire rack. This helps them firm up without breaking.

Switch It Up

Want to experiment? Try these ideas:

• Add a pinch of cinnamon or cayenne for a warm, spicy kick.
• Sprinkle flaky sea salt on top before baking. Trust me on this one.
• Mix in dried fruit, nuts, or crushed peppermint candies for a festive twist.

Storing Your Cookies

Fresh cookies are always best, but you’ve got options if you want to save them:

• At room temp: Store in an airtight container for up to 3 days.
• In the fridge: Keeps for about a week (if they last that long).
• In the freezer: Freeze the dough as pre-portioned balls. When you’re ready to bake, just grab and go—no thawing needed.

Oh, and if you want them warm again? Pop one in the microwave for 10–15 seconds. It’ll taste just like it came out of the oven.

Why You’ll Love These Cookies

These cookies aren’t just another gluten-free dessert. They’re simple to make, endlessly customizable, and packed with flavor. Plus, they’ll satisfy your chocolate cravings without leaving you feeling weighed down.

Bake them for a casual treat or dress them up for special occasions. Either way, they’re bound to become a favorite in your recipe rotation.

So grab your mixing bowl and give these Double Chocolate Almond Flour Cookies a try. You deserve a sweet moment—why not make it this one?

Let me know if you’d like further adjustments!

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