Irresistibly Fudgy & Chewy: The Best Double Chocolate Almond Flour Cookies (Gluten-Free!)
There’s a universal truth for many of us: chocolate makes everything better. And when that chocolate craving hits, there’s nothing quite as satisfying as a deeply rich, fudgy, and perfectly chewy cookie. Today, we’re diving into a recipe that promises to deliver just that, and more: our Double Chocolate Almond Flour Cookies. These aren’t just any cookies; they’re a gluten-free dream come true, crafted with the unique qualities of almond flour to create a truly unforgettable texture and flavor profile.
I often say, half-jokingly, that I’d eat an old shoe if it were covered in chocolate. My love affair with chocolate, especially dark chocolate, runs deep. Whenever I find myself brainstorming new recipes or revisiting classic comfort foods, chocolate inevitably finds its way into the mix. This unwavering passion led me to experiment with different flours, and that’s where almond flour truly shone, particularly for creating exceptional cookies.
Over the past few years, I’ve dedicated considerable time to exploring the wonders of almond flour in baking. What I’ve discovered is its remarkable ability to transform certain baked goods, particularly cookies, into something truly special. Unlike traditional wheat flour, almond flour brings a distinct, delicate nutty flavor and an unparalleled moistness to the final product. It’s this combination that results in cookies that are not just delicious, but also wonderfully chewy and satisfying.
This recipe truly combines my two great loves: the rich depth of chocolate and the incredible versatility of almond flour. The result is a cookie that is intensely chocolatey, perfectly fudgy, and boasts that delightful chewiness we all crave. It’s a simple recipe, yet it yields a gourmet-quality cookie that’s perfect for satisfying even the most intense chocolate desires, all while being naturally gluten-free.
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Essential Ingredients for Your Fudgy Chocolate Almond Flour Cookies
Crafting these delectable double chocolate almond flour cookies requires a selection of high-quality ingredients, each playing a vital role in achieving their irresistible flavor and texture. Here’s a detailed look at what you’ll need and why each component is important:
- Unsalted Butter: The foundation of any great cookie, butter provides richness and contributes significantly to the tender, melt-in-your-mouth texture. Using unsalted butter allows you to control the overall salt content of the cookie, ensuring a balanced flavor. Ensure it’s softened to room temperature for optimal creaming with the sugars.
- Brown Sugar & Granulated Sugar: This dynamic duo is crucial for both sweetness and texture. Brown sugar, with its molasses content, adds moisture and chewiness, giving the cookies that characteristic fudgy interior. Granulated sugar, on the other hand, contributes to the crispness around the edges and helps with proper cookie spread. The combination is key to that perfect fudgy-chewy balance.
- Dark Chocolate Chips & Milk (Melted): This is one of the “double chocolate” elements that ensures a deep, uniform chocolate flavor throughout the cookie dough. Melting dark chocolate chips with a touch of milk creates a rich, intense chocolate base that infuses every bite. Be cautious when microwaving; use short bursts and stir frequently to prevent burning. It’s vital to allow this mixture to cool slightly before incorporating it into the butter and sugar.
- Dark Cocoa Powder: For an unparalleled deep chocolate flavor and a beautiful dark hue, I highly recommend using a high-quality dark cocoa powder, such as Hershey’s Special Dark. It delivers a rich, less bitter chocolate taste compared to natural cocoa powder and enhances the overall fudginess. This ingredient is the second “double chocolate” element, guaranteeing a profound chocolate experience. If dark cocoa isn’t available, regular unsweetened cocoa powder can be used, though the color and flavor will be slightly lighter.
- Large Egg: The egg acts as a crucial binder, holding all the ingredients together and providing essential structure to the cookies. It also adds moisture and contributes to the overall richness and chewiness that make these cookies so satisfying.
- Finely Sifted Almond Flour: This is the star of our gluten-free recipe and key to its unique texture. It’s absolutely crucial to use finely sifted almond flour, not almond meal. Almond meal, made from unblanched almonds with skins on and a coarser grind, can result in a gritty or less tender texture in baked goods. Finely sifted almond flour, on the other hand, is made from blanched almonds and has a fine, powdery consistency, leading to a smooth, tender, and incredibly moist cookie. Its natural fat content also helps keep the cookies soft and prevents them from drying out.
- Baking Soda: This powerful leavening agent plays a significant role in the texture of these cookies. It reacts with the acidic brown sugar and cocoa powder to create carbon dioxide gas, which gives the cookies a subtle lift and helps them spread beautifully on the baking sheet, contributing to their signature chewy texture.
- Kosher Salt: A pinch of salt is absolutely vital in baking. It enhances all the other flavors, especially the rich chocolate, and expertly balances the sweetness, preventing the cookies from tasting one-dimensional. Never skip the salt; it elevates the entire flavor profile!
- Semisweet Chocolate Chips (Lots of ’em!): What’s a chocolate cookie without a generous amount of chocolate chips? This is the glorious third layer of chocolate! I firmly believe there’s nothing worse than biting into a cookie only to find a sparse scattering of chips. This recipe calls for a substantial 1 ½ cups to ensure every single bite is jam-packed with molten, delicious chocolate. You can use your favorite type – milk, dark, or even white chocolate chips – but semisweet offers a classic balance with the dark cocoa base.
Expert Tips for Baking the Perfect Double Chocolate Almond Flour Cookies
Achieving that perfect fudgy, chewy texture with every batch of these cookies is easier than you think, especially if you follow these expert tips. These insights will help you navigate the unique properties of almond flour and ensure your cookies turn out exceptionally delicious every time.
- Stick to the Recipe – Especially for Almond Flour: This is perhaps the most critical tip for success. Almond flour behaves very differently from wheat flour or even other gluten-free flours like coconut flour. It absorbs liquids uniquely, has a different protein and fat composition, and doesn’t develop gluten. For optimal results – meaning the perfectly fudgy, chewy texture promised – it’s essential not to substitute the almond flour with any other type of flour. This recipe has been specifically developed to leverage almond flour’s unique characteristics, and substitutions could drastically alter the cookie’s texture, moisture, and spread.
- Avoid Overbaking at All Costs: This golden rule applies to almost any cookie, but it’s especially important for achieving that desirable fudgy center in almond flour cookies. Keep a close eye on them during the last few minutes of baking. When they come out of the oven, the centers might still look slightly soft or even a little underdone – this is absolutely perfect! They will continue to “set up” and firm as they cool on the hot baking sheet. Look for edges that are just beginning to firm up, while the center remains soft and pliable. Overbaked cookies will become dry, crumbly, and lose their signature chewiness.
- Allow for Proper Cooling Time on the Baking Sheet: Patience is a virtue, especially when it comes to freshly baked cookies. These almond flour cookies are delicate when warm due to their moist, fudgy nature. Attempting to transfer them immediately from the hot baking sheet to a cooling rack will likely result in them falling apart or losing their shape. Let them rest on the baking sheet for at least 5-7 minutes after coming out of the oven. This crucial resting period allows them to firm up and solidify, making them much easier to handle without breakage.
- Invest in a Portion Scoop for Uniformity: A cookie scoop (or portion scoop) is an absolute game-changer in the world of baking. Firstly, it ensures that all your cookies are the exact same size, which is not only aesthetically pleasing but also guarantees they will bake evenly and consistently. No more burnt small cookies and underbaked large ones! Secondly, it makes the scooping process incredibly quick, efficient, and mess-free. For this particular recipe, I used a small-sized scoop, which yields perfectly portioned, delightful cookies.
- Ensure Melted Chocolate Cools Down: After melting the dark chocolate chips with milk, it’s crucial to allow this mixture to cool down slightly before adding it to the creamed butter and sugar. Adding hot chocolate can partially melt the softened butter in your mixing bowl, affecting the cookie dough’s consistency and ultimately impacting the final texture of your baked cookies. Aim for the melted chocolate to be lukewarm to the touch, not hot.
- Don’t Overmix Dry Ingredients: Once you add the almond flour, cocoa powder, baking soda, and salt, mix them into the wet ingredients only until they are just combined. Overmixing, even with gluten-free flours, can sometimes lead to a tougher or less tender final product. Gentle mixing ensures the cookies remain incredibly tender and soft.
- Proper Storage for Lasting Freshness: Once completely cooled, store your chocolate almond flour cookies in an airtight container at room temperature. They will maintain their delightful freshness and chewiness for up to 3-4 days. For longer-term storage, these cookies freeze beautifully! Simply place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature for a quick treat.
Other Delicious Almond Flour and Gluten-Free Recipes You Might Enjoy
If you love these chocolate almond flour cookies, you’re in for a treat! Almond flour is a fantastic ingredient for gluten-free baking, offering wonderful moisture and a delicate texture. Here are some other recipes that showcase its versatility and are sure to become new favorites in your kitchen:
- Almond Flour Pancakes [The Best]
- Almond Flour Chocolate Chip Cookies
- Almond Flour Cornbread [With Cornmeal]
- One Bowl Gluten Free Brownie Recipe
Chocolate almond flour cookies
Carolyn
Pin Recipe
Equipment
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Sheet pan
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Mixer with the paddle attachment
Ingredients
- 8 tbsp Unsalted butter 1 stick, softened
- ⅓ cup Brown sugar
- ¼ cup Sugar
- ½ cup Dark chocolate chips
- 1 tbsp Milk
- 1 large Egg
- 2 tbsp Dark cocoa powder I used Hershey’s Dark
- 2 cups Finely sifted almond flour
- ½ t. Baking soda
- ¼ t. Kosher salt
- 1 ½ cups Semisweet chocolate chips
Instructions
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Preheat oven to 350 degrees Fahrenheit (175°C). Line a sheet pan with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
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In a small, microwave-safe bowl, combine the dark chocolate chips and milk. Microwave in 15-20 second intervals, stirring well after each, until the chocolate is just melted and smooth. Be careful not to overheat or burn the chocolate. Set aside to cool to lukewarm.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened unsalted butter, brown sugar, and granulated sugar on medium speed for about 2-3 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl with a spatula to ensure everything is well combined. Then, add the cooled melted chocolate mixture and beat until thoroughly incorporated, scraping the bowl once more.
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Crack the large egg into the mixture and beat on medium speed until it is fully incorporated, about 30 seconds.
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Add the finely sifted almond flour, dark cocoa powder, baking soda, and kosher salt to the bowl. Beat on low speed just until the dry ingredients are combined with the wet ingredients. Be careful not to overmix. Finally, fold in the generous 1 ½ cups of semisweet chocolate chips until evenly distributed throughout the dough.
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Using a small portion scoop (approximately 1.5 tablespoons), scoop the cookie dough onto the prepared sheet pan, leaving enough space between them (no more than 8 cookies per standard sheet pan) as they will spread slightly. Bake for 10 to 11 minutes. The cookies will look slightly soft in the center when removed from the oven.
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Once baked, allow the cookies to set up on the hot sheet pan for 5-7 minutes. This crucial cooling time allows them to firm up before you attempt to transfer them. Gently move the slightly cooled cookies to a wire cooling rack to cool completely. Enjoy!
Frequently Asked Questions About Almond Flour Cookies
To help you master these delightful cookies and address any common concerns, here are answers to some frequently asked questions:
- Can I substitute almond flour with coconut flour or regular flour?
No, it’s highly recommended not to substitute almond flour with coconut flour or regular wheat flour in this recipe. Almond flour has unique absorption and binding properties, and other flours will drastically alter the texture, moisture, and overall outcome of the cookies. This recipe is specifically formulated for the characteristics of finely sifted almond flour to achieve that perfect fudgy and chewy result.
- Why are my cookies spreading too much?
Several factors can cause cookies to spread too much. Ensure your butter isn’t too warm – it should be softened but still cool to the touch. Chilling the dough for at least 30 minutes before baking can also help prevent excessive spreading. Additionally, make sure your oven temperature is accurate; an oven that isn’t hot enough can cause cookies to spread before they set. Using a silicone baking mat or parchment paper helps, and avoid greasing the pan too heavily.
- How do I store these cookies to keep them fresh?
Once completely cooled, store your chocolate almond flour cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them! Place cooled cookies in a single layer on a baking sheet to flash freeze for about 30 minutes, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. Thaw at room temperature when ready to enjoy.
- Can I use a different type of chocolate chip?
Absolutely! While semisweet chocolate chips offer a classic balance with the dark cocoa, feel free to experiment. Dark chocolate chips will make them even more intense, milk chocolate chips will add a sweeter, creamier touch, and white chocolate chips could offer a lovely contrast. You could even mix in some chopped nuts like pecans or walnuts for an added crunch.
- What does “finely sifted” almond flour mean?
Finely sifted almond flour refers to almond flour that has a very fine, powdery consistency, similar to powdered sugar. It’s made from blanched (skinless) almonds that have been ground very finely. This is different from “almond meal,” which is typically coarser, made from unblanched almonds (with skins), and has a grittier texture. Using finely sifted almond flour ensures a smoother, more tender, and less gritty cookie texture.
- Can I make the cookie dough ahead of time?
Yes, you can! Prepare the cookie dough as instructed, then cover the bowl tightly with plastic wrap and refrigerate for up to 2-3 days. When you’re ready to bake, you might need to let the dough sit at room temperature for 10-15 minutes to soften slightly before scooping, especially if it’s very firm. This can also enhance the flavor development of the cookies.
These double chocolate almond flour cookies are more than just a sweet treat; they’re a testament to how delicious and satisfying gluten-free baking can be. With their rich, fudgy interior, delightfully chewy texture, and intense chocolate flavor, they are destined to become a staple in your recipe collection. Whether you’re looking for a special dessert, a guilt-free indulgence, or simply the perfect way to satisfy a chocolate craving, this recipe delivers on all fronts. So, preheat your oven, gather your ingredients, and prepare to bake a batch of cookies that will truly impress!