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Double Chocolate Almond Flour Cookies: Sweet, Simple, and Gluten-Free

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Craving something chocolatey but also kind of wholesome? These Double Chocolate Almond Flour Cookies are the answer. They’re rich, fudgy, and naturally gluten-free. Made with almond flour and packed with cocoa goodness, they’re a treat you can whip up in no time. Bonus? They’re dairy-free too! Perfect for chocolate lovers, whether it’s a special occasion or just a “treat yourself” kind of day.

Ingredients

Scale

Wet Ingredients:

  • 1 tablespoon flax meal (or 1 large egg)
  • ½ cup almond butter (unsweetened)
  • ½ cup coconut sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil

Dry Ingredients:

  • 1 cup almond flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ⅓ cup cocoa powder

Mix-Ins:

  • ⅓ cup dairy-free chocolate chips (or your favorite chocolate chunks!)

Instructions

How to Make Them

  1. Heat things up: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. If using flax meal, stir it with 3 tablespoons of warm water to make a “flax egg” and set aside for a few minutes.
  2. Mix the wet stuff: In a bowl, combine almond butter, coconut sugar, vanilla, coconut oil, and your flax egg (or regular egg). Stir until it’s smooth and creamy—like frosting.
  3. Add the dry stuff: In a separate bowl, whisk together almond flour, coconut flour, baking soda, sea salt, and cocoa powder. Slowly mix the dry ingredients into the wet. You’ll end up with a thick, chocolatey dough.
  4. Chocolate time: Fold in those chocolate chips or chunks. Don’t skimp—this is the fun part!
  5. Shape them up: Scoop tablespoon-sized blobs of dough onto your baking sheet. Flatten them a bit with your fingers since they won’t spread a lot.
  6. Bake: Pop them in the oven for 12 minutes. Look for little cracks on top. They’ll still be soft, but they’ll firm up as they cool.
  7. Cool and enjoy: Let the cookies sit on the baking sheet for about 5 minutes, then move them to a rack to cool completely. Or, just eat one warm because you deserve it.

Notes

  • Serving Ideas: Dunk them in almond milk, or get fancy and pair them with a scoop of vanilla ice cream.
  • Make them perfect: If the dough feels dry, add a teaspoon of water or almond milk to bring it together.
  • Storage: Keep them in an airtight container—3 days at room temp or a week in the fridge. Want to enjoy them later? Freeze the dough balls and bake them straight from the freezer!

Find it online: https://paleo.recipes/double-chocolate-almond-flour-cookies/