Description
Delicious and easy-to-make almond flour chocolate cookies that are gluten-free and perfect for chocolate lovers.
Ingredients
Scale
- 50 g butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 200 g ground almonds/almond flour
- 50 g cocoa powder, unsweetened
- 50 g xylitol
- 1/4 tsp fine sea salt
- 70 g dark chocolate chips (70% or higher)
Instructions
- Preheat the oven to 200°C / 180 °C fan / 390°F and prepare 2 baking trays with greaseproof paper.
- In a large bowl, whisk together the ground almonds (almond flour), cocoa powder, salt and xylitol until evenly combined.
- In a separate bowl, whisk the eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry and stir until a soft dough forms.
- Gently fold in the chocolate chips.
- Using a tablespoon or medium cookie scoop, portion 12 mounds of dough. Lightly roll each into a ball and place on the sheet, spacing about 2 inches apart.
- Using a flat-bottomed glass or similar tool (a coffee press works), gently press each ball to form a round cookie. Fingers are fine for a more rustic look.
- Place the baking tray in the oven and bake for 15 minutes. You should hear a lovely, gentle sizzle from the cookies.
- Cool on the baking sheet for 10–15 minutes (they’ll be fragile while hot), then transfer to a rack to cool completely.
Notes
- Store cookies in an airtight container for optimal freshness.
- These cookies can be made with different types of chocolate based on personal preference.
- Make sure to measure ingredients accurately for the best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 1 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 37 mg