Description
Rich, fudgy cookies with a double dose of chocolate. These gluten-free treats are easy to make and perfect for sharing!
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup cocoa powder (unsweetened)
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup coconut sugar (or light brown sugar)
- ⅓ cup melted coconut oil (or unsalted butter, melted)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ cup dark chocolate chips (use dairy-free if needed)
- ¼ cup semi-sweet chocolate chunks (optional, for extra gooeyness)
Instructions
- Preheat the oven: Set it to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk almond flour, cocoa powder, baking soda, and salt. This ensures everything’s evenly distributed.
- Combine wet ingredients: In another bowl, stir together coconut sugar, melted coconut oil, eggs, and vanilla extract until smooth.
- Mix it all up: Gradually add the dry mixture to the wet mixture. Stir until just combined—don’t overmix! Fold in the chocolate chips and chunks.
- Scoop the dough: Use a tablespoon or cookie scoop to drop dough balls onto the prepared baking sheet. Leave about 2 inches of space between them.
- Bake: Pop the tray into the oven for 10-12 minutes. They should look set but slightly soft in the center.
- Cool down: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 7g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg