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Irresistible Chocolate Almond Cookies (GF!) - chocolate cookies - Chocolate cookies: Bake these rich, fudgy, gluten-free almond flour cookies in under 30 minute

Irresistible Chocolate Almond Cookies (GF!)

These chocolate almond flour cookies are a game-changer for anyone seeking a decadent, gluten-free treat. Combining the deep flavor of cocoa with the tender texture of almond flour and the richness of butter and coconut oil, this recipe delivers a truly satisfying cookie experience. Perfect for baking beginners and seasoned pros alike, you'll find yourself returning to this simple yet exquisite recipe again and again. Forget dry, crumbly gluten-free baked goods; these chocolate cookies are moist
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1/2 cup butter (softened)
  • 1/4 cup coconut oil (softened (not melted))
  • 1/3 cup brown sugar (packed)
  • 1/2 cup cane sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt

Method
 

  1. In a stand mixer bowl, cream together softened butter, coconut oil, brown sugar, and cane sugar until fluffy, about 2 minutes.
  2. Add the eggs and vanilla extract, mixing for 1 minute until smooth and well combined.
  3. Add almond flour, coconut flour, cocoa powder, and salt. Mix on low speed until just combined, then increase to medium for 1-2 minutes until the dough is smooth and uniform.
  4. Form the dough into a ball, wrap tightly in plastic wrap, and shape into a flat disc. Refrigerate for at least 1 hour (or up to overnight).
  5. Preheat oven to 350°F (175°C). Let the chilled dough sit at room temperature for 10 minutes if refrigerated for over an hour. Roll out the dough between two sheets of parchment paper.
  6. Cut out desired shapes. Carefully slide the parchment with the cut-outs onto a baking sheet and freeze for 15 minutes to help them hold their shape during baking.
  7. Transfer the frozen shapes to a parchment-lined baking sheet. Bake for 12-14 minutes, until the edges are set. Let cool on the pan for 3-4 minutes before transferring to a wire rack.
  8. Repeat with remaining dough. Frost or enjoy as is. You've made delicious gluten-free chocolate cookies!

Notes

- For best results and easy handling, ensure your butter and coconut oil are softened but not melted.
- Chilling the dough is crucial for shaping; don't skip this step!
- Internal cookie temperature should reach 160°F (71°C) for safe consumption.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.