Chewy Chocolate Almond Cookies
Rich and brownie-like, these chewy chocolate almond cookies are a delicious, gluten-free treat. Finely ground almond flour gives them a chewy texture and hint of nutty flavor.
Cookies are one of my favorite things to make on a whim. They’re simple and usually make a lot (this is both a good and bad thing). If I have a craving for something sweet, chances are I have everything I need to make a batch of cookies. I was searching for ideas for something to make for a neighbor that just had a baby when I remembered this recipe.
I first tried these chewy chocolate almond cookies almost two years ago, but I had completely forgotten about the recipe since then. Probably because I’m usually making cookies the day I need them, and these require an overnight chill before being baked. What this recipe lacks in instant gratification, it makes up for in taste.
These cookies are different than others I’ve made because they’re naturally gluten free. This recipe uses finely ground almonds in place of flour. Since I love all things almond and almond flavored, that aspect appealed to me immensely. These cookies are incredibly rich and chocolaty, almost like a brownie. This recipe only uses five ingredients. If your pantry is well stocked, you’ve probably got all of them on hand.
I increased the heat from the original recipe, finding the higher heat to yield a better cookie. I also made these slightly larger than the original recipe, and I think this size is perfect. Additionally, I tested this recipe with coconut oil in place of butter, and I’m happy to report the recipe works just as well with that substitution.
If you love nutty cookies, don’t miss my favorite pecan linzer cookies.
- COOK TIME:
- YIELD: about 2 dozen cookies
8 ounces semi-sweet chocolate, chopped
3 tablespoons butter, softened (use 3 tablespoons coconut oil for dairy-free)
2 eggs
⅓ cup granulated sugar, plus additional for rolling
¾ cup finely ground almond flour
For dairy free cookies, coconut oil is a wonderful sub for butter. It gives the cookies the slightest hint of coconut, which pairs beautifully with the chocolate and almond.
- 1
Melt the chocolate in a glass bowl set over a pot of simmering water or in the microwave. Once melted, add the butter (or coconut oil) and stir until thoroughly combined.
- 2
Using a hand mixer, beat the eggs and sugar together in a medium bowl until light, 1-2 minutes. Gently fold the egg mixture into the chocolate, then fold in the almond flour. Cover and refrigerate overnight.
- 3
When ready to bake, heat oven to 350ºF. Line a baking sheet with parchment or a nonstick mat. Using a 1 tablespoon dough scoop, portion out dough balls. Roll in your palms to shape, then roll each dough ball in sugar. Bake for 10-12 minutes, just until cookies are set. Cool on baking sheet for five minutes, then transfer to a wire rack to cool completely.
LOVE the owl dish!! The cookies sound and look absolutely delicious!
These look amazing!!!Anything that has chocolate and almonds, count me in!
I love almonds and also chocolate. These cookies look like something I could really sink my teeth into 🙂
These sound great. I’ve made cookies with oat flour and hazelnut flour before and they were really good. I’ve got to try these soon!
I love that plate!! (the cookies look awesome too!)
These are delicious! I was looking for gluten free cookies to make for holiday cookies so these got added to our list. They’re easy and really good. This is definitely a keeper recipe.
Is it made using american cups or british cups??
American.