If you haven't found the best almond flour cocoa cookie recipe, here's a simple one you can make from start to finish in thirty minutes. Everything is stirred together in one bowl. Plus the measurements are so easy to remember! If you like the cookies, you can memorize the recipe and come up with your own variations using different add-ins. For instance, the cookies in the photo below have dried cherries.
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Almond Flour Cocoa Cookies Ingredients
The dried cherries are optional, but the cakey and fudgy texture of the cookies partners so well with them. Cherries or not, you'll definitely want to throw in some good quality chocolate chips or chunks. The other ingredients include almond flour, cocoa powder, sugar, baking powder, salt, vanilla and an egg. Also, the cocoa powder can be Dutch process or natural. The better quality the cocoa powder, the better the cookies.
Small Batch Recipe
This is a small batch recipe, but you can double, triple it or quadruple it as needed. As far as I know it's not Paleo as written, but I think you could easily convert it by using coconut palm sugar and grass fed butter. I make these because they taste good, are gluten-free and are are a quick chocolate fix.
Steps for Making The Cookies
Here's a quick rundown of the steps. I measure with a scale by setting the mixing bowl on it and adding the ingredients by weight.
Step 1: Combine 60 grams of almond flour, 65 grams of sugar, 35 grams unsweetened cocoa powder, ½ teaspoon of baking powder, and ⅛ teaspoon of salt in a mixing bowl. Stir until evenly blended.
Step 2: Add 56 grams of very soft butter, 1 egg and ½ teaspoon of vanilla to the bowl and stir to make a soft dough.
Step 3: Stir in a handful of chocolate chunks or dried cherries if desired.
Step 4: Scoop mounds of dough onto a parchment lined baking sheet and gently press to flatten tops. Alternatively, you can chill the dough mounds and bake later.
Step 5: Bake in a preheated oven at 350 degrees F. for about 10-12 minutes. Let cool on the baking sheet for 5 minutes, then remove and let cool on a wire rack.
Freezing the Almond Flour Cocoa Cookies
These freeze well, but if you leave them in a sealed cookie tin overnight they are just as good the next day.
Recipe
Cocoa Almond Flour Cookies
Ingredients
- ⅔ cup extra fine almond flour (60 grams)
- ⅓ cup granulated sugar (65 grams)
- ⅓ cup cocoa powder (Dutch process) (35 grams)
- ½ teaspoon baking powder
- ⅛ teaspoon salt (omit if using salted butter)
- 4 tablespoons unsalted butter, very soft
- 1 large egg, room temperature room temperature
- ½ teaspoon vanilla extract
- ½ cup bittersweet chocolate chips or chunks can use more or less chips to taste
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a mixing bowl, mix together the almond flour, sugar, cocoa powder, baking powder and salt until evenly blended.
- Add the soft butter and stir with a heavy duty scraper until it coats dry mixture. Add the egg and vanilla and stir until you have a soft dough. Stir in the chips or chunks.
- Using a tablespoon or a small cookie scoop, scoop out mounds of dough. You should get about 10-12. You can bake them all at once, or put on a plate, cover with plastic and bake as needed.
- If you chill the dough, it will become firm enough so that you can shape it into neater balls and press down. I think the cookies look a little better when the dough is pressed down before baking, but it's not absolutely necessary.
- Space the dough balls 2 ½ inches apart on a parchment lined baking sheet. Dampen your fingers with a little water and press down the tops slightly.
- Bake at 350 for 10-12 minutes. Do not overbake. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack.
Barbara Schmieg says
I love almonds & who doesn’t like chocolate. This was a great combination of my two favorite flavors. The cookies are amazing and my family couldn’t stop eating them.
Thank you Anna for another out of the park recipe.
Sue says
These sound delicious!