Cocoa Almond Flour Cookies
A really easy recipe for fudgy brownie like cookies made with almond flour and cocoa powder.
Servings 7
Cost 5
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.