Name: Soft Gluten Free Almond Cookies
Prep time: 5 min
Cook time: 9 min
Total time: 14 min
Cuisine: Cookies
Ingredients: 2 heaping Tablespoons of coconut oil, melted (54 grams)*; 1/4 cup almond butter (76 grams); 4 Tablespoons honey (78 grams); 2 teaspoon vanilla extract; 1/2 teaspoon baking soda; 1 whole large egg; 2 cups almond flour, or almond meal (189 grams); 1/2 teaspoon salt - if your almond butter is unsalted; 3-4 ounces chopped dark chocolate (60-72%) + additional for topping; Flake salt, optional but highly recommended

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These soft gluten free almond cookies with chocolate may be your new favorite breakfast item. They almost remind me of a muffin top. Refined sugar free, a handful of pantry staple ingredients and one bowl to have these delicious cookies on hand!

Baking with almond flour isn't something that we did when growing up, it wasn't until later in life that I began experimenting with different flours and also often times minimizing the amount of sweets and breads I eat (don't worry, I still eat all of those things). As I get older, I do try and be mindful of the amount of sugar I take in and try to find other ways to enjoy treats.

These soft almond cookies happen to be gluten free and sweetened just slightly with honey - they are super filling both the almond flour and almond butter. Of course a hint of sweetness from the dark chocolate as well. You won't be surprised when you make these weekly and enjoy 3 or 4 at a time!

Almond Flour vs Almond Meal?

Before we jump into the recipe and you go out looking for ingredients - let's talk about the elephant in the room - the difference between Almond Flour and Almond Meal.

Almond Flour is made from blanched (peeled) almonds. It has a finer texture and lighter in color (almost white).

Almond Meal is made from raw (unpeeled) almonds which tends to have a slightly coarser texture and flecks of brown from the skins.

Both are fine to use and can be used interchangeably 1:1. For this recipe, I used almond flour so the results you see and photos will reflect that.

Ingredients

If you have never baked with almond flour it's a great alternative to all-purpose but can't always be subbed 1:1 - you really need to make sure you are using the proper recipe that calls for almond flour. The biggest difference I notice when using almond flour is a softer texture - you really won't achieve a chewy cookie.

Almond Flour - Almond flour is used as the base for our recipe, you can use almond meal if you have that on hand instead.
Coconut Oil - I love using coconut oil in this recipe because you can actually taste hints of coconut in the cookie and it gives it almond joy vibes! You can certainly substuitue if you don't care for coconut flavor.
Egg - 1 whole egg to bind our cookies
Vanilla Extract - Adding a hint of vanilla
Almond Butter - Not only are we using almond flour but also almond butter to get that extra boost of almond flavor.
Honey - A bit of honey for our sweetener.
Baking Soda - Our leavening agent
Dark Chocolate - I love chopping my own dark chocolate and adding big chunks in these cookies vs chips. If you are using chips - I'd go with mini. If you want to keep dairy free try, Enjoy Life brand.
Salt + Flake Salt
*Cinnamon optional

See recipe card for quantities.

Instructions

Combine your wet ingredients and baking soda into a large bowl and mix until combined.

Add your egg and mix again.

Fold in your almond flour and chocolate chunks.

almondcookies-process-mixed-into-cohesive-dough

Fold until a cohesive dough forms.

almondcookies-process-unbaked-topped-with-chocolate

Scoop your cookie dough and place about 2" apart on a parchment lined sheet pan. Top with additional chocolate chunks.

almondcookies-final-baked-on-cookie-sheet

Bake for 9-10 minutes until golden brown. Immediately top with flake salt.

almondcookies-final-closeup-baked-cookie

Hint: If not measuring ingredients with scale, after warming your oil, use the same measuring cup to pour your honey and almond butter. Or simply spray your measuring cup with cooking spray. This will allow the nut butter and honey to slide out with ease and nothing left in measuring cup.

Substitutions and Variations

Some common substitutions to keep the cookies more allergy friendly:

Maple Syrup - If you're looking to keep the cookie vegan, try using maple syrup in place of honey.

Flax Egg - I have not try this recipe specifially with a flax egg but I imagine it would work nicely with the ingredients. To make a flax egg simply combine
- 1 Tablespoon ground flax (flax meal) and 2.5 Tablespoons water.
- Allow to sit for 5 minutes then use as you would an egg

Nut Flours - You can substitute another nut flour in place of almond flour: hazelnut flour, walnut flour, etc.
Nut Butters - You can substitute your favorite nut butter in this recipe.
Cinnamon - Add a dash of cinnamon for an extra flavor boost or cardamom.
Coconut Oil - The coconut oil is noticeable in this cookie, it really gives the cookie an almond joy taste. If you are not a fan of coconut, feel free to sub another oil in its place: canola, vegetable, grapeseed, avocado or olive oil for a more neutral flavor.

Equipment

This is a very easy one bowl recipe that doesn't require many tools but there are a few favorite baking tools I recommend in every kitchen!

Kitchen Scale - If you don't already own a kitchen scale, I highly recommend it. It's much more accurate and will give you the results intended for baking. I do include both weight and cup measurements but err on the side of weight, especially when working with nut flours. You can grab one on Amazon for less than $10.
Parchment Sheets - GAME CHANGER - I LOVE these parchment sheets! They make cleanup so easy and really do give more even consistent baking.
Cookie Scoop - Love my cookie scoop, I use it for meatballs too!
Half Sheet Pan - I use these for cookies, potatoes, chicken, whatever I possibly can! Workhorse in the kitchen - good to have multiple!

Storage

These cookies are great stored in an airtight container for 3-4 days. You can also freeze them in a sealed bag or container for 3 months.

Expert Tip
Adding the baking soda to the wet ingredients allows it to blend in without clumping or creating a metallic taste. Be sure to add egg after your coconut oil is mixed with your other ingredients to make sure the egg isn't cooked with the warm oil.

I hope you enjoy these Soft Gluten Free Almond Cookies with Chocolate as much my family does - feel free to adjust and make your own!

If you make Soft Gluten Free Almond Cookies with Chocolate, please let me know by leaving a rating and review below!

As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter , Tiktok and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette