Description
These Almond Flour Cocoa Cookies are a deliciously rich and gluten-free treat perfect for chocolate lovers. Made with wholesome ingredients like almond flour, cocoa powder, and avocado oil, these cookies are moist, slightly chewy, and packed with semisweet chocolate chips for extra indulgence. They bake quickly at 350°F and require minimal prep, making them an easy and satisfying dessert or snack.
Ingredients
Dry Ingredients
- 2 ⅓ cups almond flour
- 2 tablespoons cocoa powder (sifted)
- ½ teaspoon Kosher salt
Wet Ingredients
- ¼ cup maple syrup
- ¼ cup avocado oil (or other neutral oil like vegetable oil)
- 1 tablespoon vanilla paste or vanilla extract
Add-ins
- 1¼ cup semisweet chocolate chips
Instructions
- Set oven and prep pan: Adjust an oven rack to the center position and preheat the oven to 350℉. Line a sheet pan with parchment paper to prevent sticking and ensure easy cleanup.
- Make the batter: In a mixing bowl, whisk together the almond flour, sifted cocoa powder, and kosher salt until evenly combined. Add the avocado oil, maple syrup, vanilla, and chocolate chips to the dry ingredients. Mix thoroughly until the batter is uniform and the chocolate chips are well distributed.
- Shape: Using a 1½-inch cookie scoop, portion the batter into balls and place them on the prepared sheet pan, spacing about an inch apart. Press each ball gently with the palm of your hand to flatten slightly. Note that these cookies will not spread much during baking.
- Bake and cool: Bake the cookies in the preheated oven for about 10 minutes, or until they look dry on top. Remove the sheet pan from the oven and allow the cookies to cool on the pan for at least 15 minutes before transferring to a wire rack or serving. This cooling time helps the cookies set and improves texture.
Notes
- Ensure to sift the cocoa powder to avoid lumps in the batter.
- Do not overbake; the cookies should look just dry to maintain a chewy texture.
- Avocado oil can be substituted with other neutral oils like vegetable or canola oil.
- Use parchment paper to prevent sticking and facilitate cleanup.
- These cookies do not spread much during baking, so space them accordingly on the sheet pan.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
