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Chocolate Cookies (Almond Flour)

almondflourchocolatecookiesThese 4 ingredient chocolate almond flour cookies that are rich, decadent, and good for you. They are vegan, oil-free, grain-free, Paleo, and only 61 calories per cookie.

¾ cup blanched almond flour (84 g)
⅓ cup unsweetened cocoa powder (37 g)
3½ Tbsp. coconut palm sugar (32 g)
¾ tsp. baking powder
¼ tsp. fine sea salt
¼ cup water (60 mL)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a baking sheet with parchment paper.

In a medium bowl, whisk the almond flour, cocoa powder, coconut sugar, baking powder and salt (breaking up all lumps in the flour and cocoa powder). Add the water and stir until blended.

Drop by Tbsp. (I used a small cookie scoop) on the prepared baking sheet, spacing 2 inches apart.

Bake in the preheated oven for 12-14 minutes until the tops appear dry (and are beginning to crack a bit) and are set at the centers.

Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.

Cook's Notes:

Storage: Store the cooled cookies in an airtight container at cool room temperature for 3 days, the refrigerator for 2 weeks or the freezer for up to 6 months.

Sweetener: An equal amount of the granulated sweetener of your choice can be used in place of the coconut sugar.

Variation Ideas:

  • Chocolate Raspberry Thumbprints: Using your finger or the back of a ½ tsp. measure, make a small indentation in each scooped dough mound before baking; filling with ½ tsp. raspberry jam.
  • Chocolate Almond: Add ⅛ tsp. almond extract to the dough. Gently press a whole almond into the center of each scooped dough mound before baking.
  • Double Chocolate Chip: Add 2-3 Tbsp. of miniature semisweet chocolate chips to the dough before baking.
  • Double Chocolate Mint: Add ⅛ tsp. peppermint extract to the dough before baking. Melt 1-2 Tbsp. semisweet chocolate chips and drizzle over cooled cookies.
  • Toasted Coconut: Finely chop 2 Tbsp. of unsweetened flake coconut. Shape Tbsp. of dough into balls and roll in coconut before baking.
  • Turbinado Sugar Coating: Shape Tbsp. of dough into balls and roll in turbinado (raw) sugar before baking.