Gluten-Free Dark Chocolate Almond Flour Cookies

Sometimes you just crave chocolate, you know? This gluten-free dark chocolate almond flour cookie recipe is a decadent treat that hits the spot without the guilt! Whether you need a travel container full to take on a trip, or just need an afternoon pick-me-up, I highly recommend this simple recipe.

As moms, we can go a long time without a cookie. But a good cookie still has the power to make everything right again. Cookies are comfort food, for us and for our kids. Whether you are the only gluten-free member of your household and you have Celiac Disease like me, or the entire family eats gluten-free, these cookies are a crowd-pleaser. Honestly, you might need to hide them. But it will be our secret.

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Get Ready to Make the Almond Flour Cookies

Print the recipe card and take it with you to the store, so you make sure to get the necessary ingredients. Monk Fruit Sweetener can be hard to find, so you can order it on Amazon. You might also choose to substitute light brown sugar for chewy cookies. (If you opt for dark brown sugar, please note that it has more molasses which means the cookies will be even sweeter and softer.)

When you are ready to begin, preheat your oven and line your cookie sheet with parchment paper so everything is ready to go! Don’t skip that first step, or your oven won’t be ready when your cookies are mixed. Ask me how I know? I don’t know how many times I’ve forgotten to preheat my oven because I was busy reading a recipe several times over.

I like to get everything out before I begin, so I’m not running all over the kitchen. This is especially helpful if you are baking with your kids! Pull out a mixing bowl, whisk, measuring utensils, and all of the ingredients before you start to make things easier.

Mixing Your Cookies

For this cookie recipe, you will whisk the first four ingredients together: coconut oil, almond milk, monk fruit (or sugar), and vanilla. Both the almond milk and the coconut oil bring fat (good fats) to this recipe, so this is your non-traditional wet ingredients mix.

Unlike traditional cookies, you do not have to mix dry ingredients separately in a different bowl! Now you get to add the rest of the ingredients all at once (except for the chocolate chips) and mix it all up. Isn’t that a nice perk? You’ll be adding fine almond flour, coconut flour, cocoa powder, baking soda, and salt. Using a blend of flours is essential for gluten-free baking because it gives your cookies both a better flavor *and* a better texture.

The result is a very thick dough, which is pretty typical of gluten-free baking. Don’t worry, once you shape these almond flour cookies and get them baked, they taste amazing. Fold in the chocolate chips at the end to finish the mix.

Preparing the Cookies to Bake

If you like for your cookies to be a perfect uniform size, you can use a cookie scoop or a tablespoon to measure and form the dough into balls. (Personally, I always use a scoop for baking because the cookies bake evenly at the same rate.) Or, you can just dig in with your hands and make cookie balls! Either way works. Our Almond flour cookies do not spread as they bake, so once you place them on the baking sheet, be sure to shape and flatten them as shown.

By the way, kids love to help with this step! It’s a bit like playing with play dough. I do love baking with my daughter, even though sometimes it’s a little more work to have a helper. It’s such a great bonding experience. Plus it’s worth the extra effort to make memories and share special quality time together. After all, these are the moments your kiddos will hold onto.

Baking the Almond Flour Cookies

It takes about 25 to 30 minutes for these delicious cookies to bake. As they cool, the almond flour cookies firm up nicely. While you wait for the cookies to finish, set a timer and enjoy a good book or poke around on The Maternal Hobbyist and make our adorable hot cocoa bombs! The end result of this recipe is the perfect end to any meal, the perfect end to any day, and dare I say it? The perfect breakfast.

Cookies for Breakfast

What? You don’t eat cookies for breakfast? I mean, these cookies have almond flour (protein), almond milk (protein), and dark chocolate, so I feel pretty good recommending them as a breakfast food served with your favorite coffee. But it’s totally up to you. I am still nursing my twelve-month old so I find that I need the extra calories and protein to keep my supply up.

Final Instructions for Gluten Free Almond Flour Cookies

If you want picture-perfect cookies, make sure to save a few chocolate chips to press on the tops of your cookies right before baking. It doesn’t make any difference at all in the taste of your chocolate almond flour cookies, but it gives them a little glam.

Do not over-bake these cookies! Sometimes if I don’t hear the kitchen timer, I tend to over-bake the cookies, but I always end up regretting it. Bake these until they are just starting to firm up on the edges. Then remove the baking sheet from the oven and let it cool on a cooling rack without removing the cookies. They will finish baking and firming up as they cool on the baking sheet. Then tell everyone else to leave them alone while they cool. That’s what I always have to do. Inevitably, my husband always sneaks one and I still don’t know how he does it.

Serve your cookies with a cold glass of almond milk, hot coffee, hot cocoa, or any beverage you like. If there are any leftovers, make sure to store them in an airtight container or a freezer bag.

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