Can I use all-purpose flour?

I have not tested these cookies using all purpose flour, since it was created with the idea of a gluten free, nut based flour I would not recommend. But you can certainly sub for another nut flour.

Will these cookies spread while they bake?

The cookies spread slightly when baking but mostly puff up. I still like to leave room on my sheet pan and place about 8 at a time.

Why can I only bake 1 tray at a time?

I find that when baking cookies I like to bake 1 tray at at time for the most even baking rather than swapping trays halfway. This allows the most even baking and superior results.

Can I add chopped almonds?

Sure, feel free to sub out some of the chocolate or all of it for chopped almonds - I would give them a quick toast before adding to enhance the flavor. Or do half chocolate and half almonds.

Are these cookies healthy?

I stray away from using words like, "healthy" in food. They are grain free, gluten free, could be vegan and refined sugar free - so for a cookie, they do have some great added healthy benefits. I would totally eat them for breakfast - and I have!

Can I use chocolate chips instead of chopped chocolate?

I personally love the texture and how chopped chocolate melts in cookies - you get a completely different texture and feel than straight chocolate chips which tend to have additives which don't allow them to fully melt. Grab a good quality chocolate bar - Lindt is a great choice. My favorite is the large One Pounder Dark Chocolate blocks from Trader Joe's. I keep them in my baking pantry and chop what I need. I aim for 60-78% dark chocolate for the best flavor.

Soft Gluten Free Almond Cookies with Chocolate

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

Description

These Soft Almond Cookies are naturally gluten free, refined sugar free and just a DELIGHT! They are soft and taste almost like a tender muffin top!

Ingredients

Units Scale

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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Instructions

Preheat oven to 375 degrees Fahrenheit and set your oven rack to the center position.
Line a half sheet pan with parchment paper or silicone baking mat. Set aside.
In a large microwave safe bowl, melt your coconut oil.
- 2 heaping Tablespoons of coconut oil, melted (54 grams)
Add in your almond butter, honey, vanilla extract and baking soda and mix until smooth and combined.
- 1/4 cup almond butter (76 grams)
- 4 Tablespoons honey (78 grams)
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
Add your egg and mix once again.
- 1 whole large egg
Add your almond flour + salt + chopped chocolate, fold in to combine and create a cohesive dough.
- 2 cups almond flour, or almond meal (189 grams)
- 1/2 teaspoon salt - if your almond butter is unsalted
- 3.5 ounces chopped dark chocolate
Using a cookie scoop, scoop about 2 Tablespoons worth of dough (about 35 grams) onto your prepared pan. I usually fit 8-10 leaving about 1.5-2" of space. These cookies won't spread much, but they will poof up. Top with additional chopped chocolate.
Bake for 9 minutes until golden brown. Immediately top with flake salt, Maldon is my favorite.
Repeat for the remaining cookies. Enjoy warm!

Notes

The coconut oil definitely is noticeable in the cookie and gives a coconut flavor - if you are sensitive to that, use an oil of your choice (canola, vegetable, grapeseed, avocado or olive oil)
Check your almond butter label to see if the ingredients contain salt, if they don't add salt to your batter.
Add a teaspoon of cinnamon to your mix for a little extra flavor boost.
I HIGHLY recommend chopping your own chocolate vs chocolate chips - you'll get a much more chocolatey and gooier cookie. A dark chocolate bar is usually about 3.5oz and should be enough for your dough + topping.
I only bake 1 tray at a time to ensure the most even baking.