Almond Flour Chocolate Cookies combine the fabulous flavors of fragrant almond and rich chocolate into one irresistible cookie that's naturally gluten free. No mixer is needed for this easy one bowl recipe. Bake and enjoy in under 30 minutes.
Why you'll love this recipe
- This super easy, one bowl recipe takes under 30 minutes to prepare.
- Make delicious Italian cookies with just 4 simple ingredients plus flavoring.
- This is a gluten free cookie that everyone will love. A batch of these cookies makes a great gift.
- Make chewy or crunchy cookies with the same recipe by adjusting the baking time.
Italian almond flour cookie recipes are hugely popular for very good reasons. Almond lovers rave about the amazing almond flavor, whether in lemony Soft Almond Cookies or this chocolate version.
Bakers appreciate that these cookies are so versatile. Chocolate Almond Cookies can be baked a shorter time to have a crisp outer shell and a chewy center or a few extra minutes to be crisp and crunchy throughout.
These almond flour cookies are a great recipe for anyone looking for a truly delicious treat with the added bonuses of being gluten free and staying fresh a long time.
Ingredients
- For best results, use fine almond flour. Don't use almond meal which will produce a grainier texture.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a large mixing bowl, whisk together the dry ingredients.
- Add the wet ingredients and mix to combine.
- Scoop dough balls, coat in powdered sugar, roll in your hand into ball.
- Place cookie dough balls on parchment lined cookie sheet. Make a small, finger tip indentation on each ball. Bake.
Storage
Store baked cookies in an airtight container at room temperature for up to one month. These cookies will get crunchier over time.
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Tips and variations
- For the easiest handling of this sticky dough, use a cookie scoop to portion the dough and dust hands with powdered sugar before rolling into balls.
- For extra chocolate flavor add ½ cup of mini chocolate chips or chopped chocolate.
Frequently asked questions
Almond meal is made from coarsely ground raw almonds with their skin. Almond flour is made from blanched almonds with the skin removed, giving it a lighter color and finer texture.
Using almond meal will give the cookies a heavier, grainier texture.
Yes. These cookies freeze well for 1-2 months.
Related Recipes
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Marzipan Cookies, a favorite recipe from European Christmas markets, are the perfect cookies for almond lovers made with marzipan and a toasted, sliced almond coating.
If you love the crunchy cookies served at Chinese Restaurants, you have to try this recipe for Chinese Almond Cookies.
Beautiful Italian Butter Cookies are just like the traditional cookies found in Italian bakeries everywhere.
Soft, with a chewy texture and a thin cinnamon glaze, Italian Chocolate Cookies are eye catching, delicious cookies for party platters or everyday enjoyment.
Taralli Dolci Di Pasqua are crunchy Italian Easter Cookies topped with a crisp citrus glaze. This is the perfect cookie to serve with coffee or espresso.
To find more recipes for gluten free baked goods, be sure to see our gluten free baking recipe index.
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Almond Flour Chocolate Cookies
Ingredients
Cookies
- 3 cups almond flour finely ground
- ¼ cup unsweetened cocoa powder
- 2 cups confectioners’ sugar
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Coating
- ½ cup confectioners' sugar
Instructions
- Heat oven to 350° F. Line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, cocoa powder, and confectioners’ sugar.
- Add the beaten eggs, vanilla extract and almond extract. Mix until combined and dough forms.
- Put ½ cup of confectioners’ sugar in a small bowl.
- Scoop cookie dough into slightly rounded 1 tablespoon portions. Roll to coat in the confectioners’ sugar. Roll in your palm, over the sugar bowl, to form a ball and to remove excess sugar.
- Place 2” apart on the prepared baking sheet. With a finger, make a small indentation in the middle of each cookie to promote even baking.
- Bake for 11-12 minutes for soft, marzipan-like cookies or increase the bake time to 14-15 minutes for crunchy cookies.
- Remove from the oven and move the cookies onto a wire rack to cool completely.
- Store baked cookies in an airtight container at room temperature for up to one month.
Notes
- Almond flour is made from blanched almonds and is very finely ground. Substituting almond meal, made from raw almonds with a coarse grind, will not produce the same results.
- For the easiest handling of this sticky dough, use a cookie scoop to portion the dough and dust hands with powdered sugar before rolling into balls.
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- Wrap pairs of cookies, bottoms together, in plastic wrap.
- Stack the wrapped bundles in a freezer weight ziplock bag.
- To use a plastic storage container, layer cookies between sheets of wax paper. Add crumpled tissue paper between the cookie and the lid, if necessary, to prevent ANY movement while shipping.
Debbie
Easy and yummy! My advice: Trust the recipe. I haven’t really worked with almond flour but wanted to try these for Passover. It seemed like a lot of dry ingredients compared to the wet ingredients , I kept stirring and it came together into a very thick dough. I added mini chocolate chips. I put a fairly significant dent, next time I’ll do a lighter dent.. They baked perfectly at 12 min. I will definitely make these again.!
Marci Milesky
I made these today and while the texture is yummy (I love chewy), I had to cook them longer and they didn't "crinkle" like I expected them to. Not as pretty as the picture. Next time I will add chocolate chips to get a little stronger chocolate flavor.
Wendy Sondov
I think that the cause of both the lack of crack and the longer baking time may be too much almond flour. Is it possible that you scooped or compressed the almond flour into the measuring cup? That would account for the extra. Just like with wheat flour, it's important to fluff the almond flour then spoon it into the measuring cup and level off the top with a knife. Also, making the indentation on the top of each cookie is essential for even baking. I hope this helps.
Ronna Finer-Berman
The ingredients didn’t form a dough until I added an extra egg?
Am I doing something wrong?
Wendy Sondov
All I can think of, Ronna, is that maybe you compacted your almond flour while measuring and ended up with too much? If you have a scale you could measure out 96grams/cup of almond flour. If you don't have a scale, fluff the almond flour then gently spoon it into your measuring cup, leveling the top with a knife. I hope this helps. I've made this chocolate version and the almond-lemon version ( https://themondaybox.com/flourless-soft-almond-cookies-pasticccini-di-mandorle/ ) many times, so I know the recipe works as written.
Ronna Finer-Berman
Thanks so much for the suggestion. They were fabulous!!!