Almond Flour Chocolate Cookies
Crispy Almond Flour Chocolate Cookies are made with only 4 ingredients! They are vegan, gluten-free, dairy-free, grain-free, and eggless! Easy, simple, and outrageously good!
Servings 15 cookies
Calories 68kcal
Ingredients
- 1 cup almond flour
- ¼ cup + 2 tablespoon light brown sugar (packed)
- 3 tablespoon cocoa powder
- ¼ teaspoon salt
- 3 tablespoons melted coconut oil (not hot)
- 1 tablespoon water
- 18 sliced almonds (optional)
Instructions
- Prep. Preheat the oven to 340°F. Line a large baking sheet with parchment paper and set aside.
- Mix dry ingredients. In a medium bowl, add 1 cup almond flour, ¼ cup + 2 tablespoon packed brown sugar, 3 tablespoon cocoa powder, and ¼ teaspoon salt. Whisk to combine, breaking any brown sugar lumps.
- Finish dough. Add 3 tablespoon melted coconut oil and 1 tablespoon water. Mix with a spatula until the mixture comes together. Then gently knead a few times by hand until smooth. Flatten into a disc. 👉 Measure the coconut oil and water accurately. Avoid adding extra, as too much liquid can make the dough difficult to roll out and punch into circles.
- Roll and cut. Place the dough disc between two sheets of parchment paper and roll it out to ¼-inch thickness. Cut out 2-inch circles. Gently lift each circle with a small offset spatula and place it on the prepared baking sheet, about 1 inch apart. Reroll scraps to make more cookies. Easier method. Skip the rolling and cutting! Scoop out a heaping tablespoon of dough and roll it into a ball. Place it on the prepared baking sheet, then use your fingers to gently flatten it into a ¼-inch-thick circle. Repeat with the remaining dough, spacing the cookies about 1 inch apart. 👉 For the crispiest texture, I recommend using a 2-inch cookie cutter. Larger cookies might not crisp all the way through!
- Bake. Place a sliced almond on top of each cookie, gently pressing it into the dough. Bake for 17 to 20 minutes (rotating the pan halfway through baking) or until the sliced almond turns a pale golden color. 👉 The sliced almond serves two purposes: it adds a pretty decorative touch and helps you tell when the cookies are done. Since these cookies are dark, it can be tricky to judge their doneness, and the edges can burn before you realize it. When the almond starts turning pale golden, it’s a good indication that the cookies are ready to come out of the oven.
- Cool and store. Place the pan on a wire rack and let the cookies cool completely. They’ll be very soft when they come out of the oven but will crisp up as they cool. Once completely cooled, store them in a sealed, airtight container.
Notes
Storage: Store the cooled cookies in an airtight container at room temperature for up to a week, or freeze them. My husband actually loves eating them straight from the freezer!
Doneness: Since the cookies are dark, it can be hard to tell when they’re done. Watch the sliced almond instead—it should start turning pale golden when the cookies are ready.
Liquid measurement: Measure the coconut oil and water accurately. Adding too much liquid can make the dough difficult to cut and transfer to the baking sheet.
Size: For the crispiest texture, I recommend using a 2-inch cookie cutter. Larger cookies will have a slightly softer center.
Nutrition
Serving: 1cookie | Calories: 68kcal | Carbohydrates: 2g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 39mg | Potassium: 15mg | Fiber: 1g | Sugar: 0.4g | Calcium: 17mg | Iron: 0.4mg