Double Chocolate Almond Flour Cookies

Rich with delicious chocolate flavor, these Double Chocolate Almond Flour Cookies are soft, cakey, and the perfect cookie to dip in a tall glass of milk.

Double Chocolate Almond Flour Cookies #almondflourcookies #doublechocolatecookies

Double Chocolate Almond Flour Cookies

Baking, especially cookies, is one of my favorite things to do with my kids. With the amount of cookies we bake throughout the year, you would think more of those recipes would make it on the blog. However, I was recently looking through the recipes I’ve posted and realized I don’t have nearly enough cookie recipes.

Then I remembered a cookie recipe that I first started experimenting with last year. I went through a couple of tests with that recipe but for some reason I never ended up completing it.

So this past weekend, with the help of one of my trustee assistants, aka my four-year-old son, we finalized the recipe for these Double Chocolate Almond Flour Cookies. These delicious cookies are rich with chocolate flavor, made with cocoa powder, chocolate chips, and pecans. The almond flour makes them soft and cake-like, and they are the perfect cookie to dip into a tall glass of milk.

So let me show you how we made them.

Do you know the difference between different cocoa powders? I didn’t until I read the article here.

Preparing cookies

How to Make Double Chocolate Almond Flour Cookies

To begin, preheat the oven to 350°F.

Use a stand mixer or hand mixer to cream 1/4 cup of softened butter until smooth. Then, add in 1/2 cup of brown sugar and beat until fluffy.

Next, mix in 1 room temperature egg, 1 teaspoon of vanilla extract, and 3 tablespoons of almond milk (or your milk of choice).

In a separate mixing bowl, combine 2 cups of almond flour, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt and 1/3 cup of unsweetened cocoa powder.

Add the dry ingredients to the wet ingredients and mix until combined. Fold in 1 cup of semisweet chocolate chips and 1 cup of chopped pecans.

Lightly spray two cookie sheets with non-stick cooking spray or line them with parchment paper or baking mats.

Use two spoons or a small cookie scoop to create 1″ to 1 1/2″ sized-cookies. Place them evenly spaced on your prepared baking sheets.

These cookies do not really spread, so if you want flatter cookies, press down slightly on each one with your fingers to create the shape of cookies like in the photo below. However, you can also leave them as they are so they come out like little mounds.

Flatten cookies with your fingers #cookies #almondflourcookies

Bake for approximately 11-13 minutes.

Let them sit on the baking sheet for 2-3 minutes before removing to a cooling rack.

The recipe makes about two dozen cookies. Store in an air-tight container for 2-3 days.

I hope you enjoy these Double Chocolate Almond Flour Cookies!

Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.

If you’re interested in other cookie recipes, check these out:

My little helper enjoying cookies #cookies #bakingcookies

Double Chocolate Almond Flour Cookies

Rich with chocolate flavor, these Double Chocolate Almond Flour Cookies are  cakey, soft and the perfect cookie to dip in a tall glass of milk.
Course Dessert
Keyword gluten-free
Servings 2 dozen
Author Gemma from Everyday Latina

Ingredients

  • 1/4 cup softened butter (use vegan butter for dairy-free)
  • 1/2 cup brown sugar
  • 1 egg (room temperature)
  • 1 tsp vanilla extract
  • 3 tbsp almond milk (or milk of choice)
  • 2 cups almond flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup unsweetened cocoa powder
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans

Instructions

  • Preheat the oven to 350°F.
  • Use a stand mixer or hand mixer to cream the butter until smooth. Then, add in the brown sugar and beat until fluffy.
  • Next, add the egg, vanilla extract, and almond milk. Mix until smooth.
  • In a separate mixing bowl, combine the almond flour, baking soda, salt and cocoa powder.
  • Add the dry ingredients to the wet ingredients and mix until combined.
  • Use a spatula to fold in the chocolate chips and chopped pecans.
  • Lightly spray two cookie sheets with non-stick cooking spray or line them with parchment paper or baking mats.
  • Use two spoons or a small cookie scoop to create 1″ to 1 1/2″ sized-cookies. Place them evenly spaced on your prepared baking sheets. (See notes)
  • Bake for approximately 11-13 minutes.
  • Let them sit on the baking sheet for 2-3 minutes before removing to a cooling rack.
  • Store in an air-tight container for 2-3 days.

Notes

  • These cookies do not really spread, so if you want flatter cookies, press down slightly on each one with your fingers to create the shape of cookies. However, you can also leave them as they are so they come out like little mounds.

{This post contains affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.}

My Amazon Picks

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating