These Gluten-Free Chocolate Almond Flour Cookies are quick and easy to make and taste delicious! Made from just six ingredients, they are the perfect combination of chocolate and almond flavour. This will be one of the easiest cookie recipes that you have ever made, and you will love their texture – slightly crunchy on the outside and chewy in the centre – just delicious!
I am recently gluten-free and always looking for the best cookie recipes! These did not disappoint! My only regret is that i didn’t make a double batch. Thanks for sharing.
– Karen
Why You’ll Love This Recipe:
- This a recipe that will suit a cook of any level – these cookies are so easy to prepare.
- No mixer is required – the egg whites just need a gentle whisk with a fork, and the ingredients are combined with a wooden spoon. This is a great recipe to get kids involved in with making.
- They contain just 6 readily available ingredients.
- They are quickly and easily made.
- You can enjoy them with a tea or coffee, include in a lunchbox, or package some as a gift.
- If you have leftover egg whites, this is a great way to use them.
- As they are gluten and dairy-free, they will suit people with specific dietary requirements.
- They have a great combination of textures; the exterior is slightly crispy and the interior is slightly chewy.
Recipe Inspiration: a chocolate variation on our popular Gluten-Free Almond Cookies.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Almond flour – we use almond flour made from blanched almonds in this recipe. Although almond meal can be used also, it will alter the texture as the meal is made from ground whole almonds. Ensure that the product you use is finely ground – almond flour has a finer texture.
- Caster/superfine sugar – this sugar dissolves easily, making it ideal for baking recipes.
- Dutch processed cocoa – I use unsweetened cocoa powder. It gives a lovely rich, chocolatey colour and deep flavour.
- Egg whites – Just the white of the egg is required in this recipe. I have included some ideas for how you can use the yolk further down in the post.
- Vanilla extract – for the best flavour, use vanilla naturally extracted from vanilla beans, not one synthetically flavoured.
- Blanched almonds – I like to top the Chocolate Almond Cookies with a halved blanched almond. You can buy blanched almonds in the supermarket, or, make your own.
Variations:
Blanched almonds – instead of almonds, I also like to use glacé cherries.
How to Make Chocolate Almond Flour Cookies:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Combine dry ingredients:
Add almond flour, sugar and cocoa to a medium-size bowl. Use a whisk to thoroughly combine the ingredients.
2 – Lightly whisk egg whites:
Add the egg whites to a separate medium size bowl.
Using a fork or small whisk, whisk the egg whites for about a minute or until they are frothy and foamy. Do not whisk too long, you are not looking for soft peaks. Add the vanilla to the whites and whisk to combine.
3 – Combine the dry ingredients with the egg whites:
Add the almond flour, sugar and cocoa mix to the egg whites. Stir until it is well combined.
4 – Shape the cookies and bake:
Use a small ice cream scoop to evenly distribute the mixture on the trays. Alternatively, use a teaspoon and roll the mixture into small balls. Allow a little room between each cookie so the heat can properly circulate, and cook them evenly.
Top with a blanched almond half and gently flatten a little with your fingertips. Bake the cookies in your preheated oven. Remove from the oven and leave on the trays for a few minutes and then transfer the cookies to wire racks to cool completely.
Tips for Success, Storage and FAQs:
Store them in an airtight container at room temperature for up to one week.
They freeze well. Store the cooled cookies in an airtight container in the freezer for up to three months. Add a layer of non-stick baking paper in between layers of cookies so they don’t stick.
Yes! This is a great way to use up frozen egg whites. Just be sure they are thoroughly defrosted before you use them.
Place whole almonds in a small bowl, then pour over boiling water to barely cover them. Let the almonds sit for 1 minute, no longer or they will lose their crispness. Drain the almonds in a colander then pat them dry with some paper towel. To slip the skins off, take one almond and pinch the rounded end. The nut will pop out. Have your spare hand ready to catch it or you will have them flying across the room! Then, take a small, sharp knife and slice them in half lengthways through the middle. On some almonds, there is almost a visible natural line.
Top Tip:
As with all baking recipes, I recommend that you weigh the ingredients if possible as it is more accurate and will give a more consistent result.
It is important to sift your cocoa powder before adding it to the almond flour and sugar as it sometimes forms clumps. Also, ensure that you whisk the dry ingredients together to thoroughly combine them before adding to the egg whites and vanilla.
Cookies or biscuits?
In Australia, we more commonly use the British term “biscuit” for the sweet treat we enjoy with a cup of tea or coffee. However, in the USA a biscuit is closer to what we call a scone and their sweet treat which may accompany tea, coffee or a glass of milk is a “cookie”.
So, whilst in Australia, we may say that a biscuit is a cookie, in the USA a cookie is not a biscuit. We aim to avoid confusion.
Ways to use leftover egg yolks:
Leftover egg yolks from making this recipe? Here are some ways to use them up:
- Classic Key Lime Pie
- Lemon Curd
- Blood Orange Curd
- Creamy Lemon Pie
- No-Churn Vanilla Ice Cream
- Or, make a custard or use as an egg wash on pastry!
A delicious cookie is perfect to enjoy with a cup of tea or coffee, makes a great gift and is ideal for festive baking.
Slightly crispy, chewy and deliciously chocolatey; my Gluten-Free Chocolate Almond Flour Cookies will be a welcome addition to your baking repertoire. Keep some on hand to have with tea or coffee, enjoy as a snack or pack some in a lunch box. They also make a welcome gift at any time and are ideal for the festive season.
Alex xx
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Chocolate Almond Flour Cookies
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 200 g (2 cups) almond flour See Note 1
- 150 g (⅔ cup) caster/superfine sugar
- 1 ½ tablespoon Dutch processed cocoa powder – sifted See Notes 2 and 3
- 2 egg whites
- 1 teaspoon vanilla extract See Note 4
- 12 whole blanched almonds – halved
Instructions
- Preheat your oven to 180 Degrees C (355 F).
- Prepare two baking trays by lining them with non-stick baking paper – see Note 5.
- Add the almond flour, sugar and sifted cocoa powder to a medium-size bowl. Use a whisk to thoroughly combine the ingredients.
- Add the egg whites to a separate medium-size bowl. Using a fork or small whisk, whisk the egg whites for about a minute or until they are frothy and foamy. Do not whisk too long, you are not looking for soft peaks.
- Add the vanilla to the whites and whisk to combine.
- Add the almond flour, sugar and cocoa and stir until they are well combined.
- Use a small ice cream scoop to evenly distribute the mixture on the trays. Mine is about 3 ½ cm (1 ¼ inch) in diameter. Alternatively, use a teaspoon. The volume of the ice cream scoop is about 2 ½ level teaspoons. Roll into small balls.
- Place the cookie mixture onto the prepared trays allowing a little room between each so the heat can properly circulate, and they cook evenly. Top with a blanched almond half and gently flatten a little with flat fingertips.
- Bake the cookies for about 13–15 minutes, turning the trays around halfway to bake evenly.
- Remove from the oven and leave on the trays for a few minutes.Transfer the cookies to wire racks to cool completely. Store the cookies in an airtight container at room temperature.
Notes
- Almond flour: in general, almond flour is made from blanched almonds and almond meal from the whole almond, although sometimes the terms are used interchangeably. You can use either, they are both finely ground, but my preference in this recipe is for blanched almond flour/meal as it has a finer texture.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Cocoa powder: if necessary, check that your cocoa powder is gluten-free. Dutch processed cocoa has a smoother flavour and a richer colour. It is best to sift the cocoa powder as it sometimes forms clumps.
- Vanilla: use good quality vanilla which has been extracted from vanilla beans. Avoid those which are synthetically produced.
- Trays: depending on the size of your trays, you may not get all the cookies on two trays so may need another or wait for one to cool.
- Storage: store in an airtight container for up to a week.
- Freezing: the cookies can be stored in an airtight container and frozen for up to three months.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in August 2020. It has been updated with new photos and more information. Some minor amendments have been made to the recipe – please contact us if you would prefer the original!
Sandy
While these cookies were extremely easy to make, I found them way too sweet. Sadly, they were a no for me.
Alexandra Cook
Hi Sandy,
I am sorry that these were not to your taste.
Just checking you did use Dutch processed cocoa powder as opposed to a hot cocoa powder? And did you make any modifications to the recipe at all?
Alex xo
Mrs M
Nice and easy recipe! I had to use up egg whites left over from making the vanilla ice cream. I made a double batch as I had 4 egg whites and I made the cookies a bit larger and ended up with about 30. These are so good and my kids love them too. I would definitely make them again.
Alexandra Cook
So happy to hear that this recipe was enjoyed by you and your kids 🙂
Thank you for taking the time to comment, and I am so pleased you’ll be making this recipe again!
Alex xo
Charlotte
Yummy!
Alexandra
Thank you, Charlotte!
Karen
I am recently gluten-free and always looking for the best cookie recipes! These did not disappoint! My only regret is that i didn’t make a double batch. Thanks for sharing.
Alexandra
Hi Karen, I am so pleased that you enjoyed the GF Almond Flour Cookies. Thank you for taking the time to let me know. 🙂
Elena
Thank you very much! Sounds very good, tomorrow is “their day”.
Alexandra
I hope you enjoy them, Elena 🙂
Susana
Thanks Alexandra – another great gluten & dairy free treat! I’ve just made for the first time – should they have a soft (less cooked) centre?? I missed the -press down lightly- step so that may be why… Thank you!
Alexandra
Hi Susana, thank you for your lovely comments. The Chocolate Almond Cookies do have a chewy centre. If you press them down a little next time it will give you the best result. Kind regards, Alex 🙂
Josie
Recipe sounds so good! Can I make the dough a few days in advance of baking?
Alexandra
Hi Josie, I have not tried making the dough in advance. It is so quick to make so I would recommend that you make it shortly before baking. I would be concerned that the egg whites may separate and the dough become watery. I hope this helps. 🙂
Jacqueline Neil
Yummy
Alexandra
Thank you Jacqueline. 🙂
Sarah
These are so easy and delicious – made them for afternoon tea when my Mum came over and they were enjoyed by all!
Alexandra
Hi Sarah!
That is great – thank you so much for letting me know!
Gavin
Delicious – so much so that batch number 2 is in the oven as I write this!
Alexandra
Hi Gavin! That is fantastic – thank you so much!
I hope you enjoy the second batch as much as the first 🙂