Almond Flour Chocolate Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cookies
3 cups almond flour finely ground
¼ cup unsweetened cocoa powder
2 cups confectioners’ sugar
2 large eggs lightly beaten
1 teaspoon vanilla extract
½ teaspoon almond extract
Coating
½ cup confectioners' sugar
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Directions: |
Directions:Heat oven to 350° F. Line a baking sheet with parchment paper.
In a large bowl, mix together the almond flour, cocoa powder, and confectioners’ sugar.
Add the beaten eggs, vanilla extract and almond extract. Mix until combined and dough forms.
Put ½ cup of confectioners’ sugar in a small bowl.
Scoop cookie dough into slightly rounded 1 tablespoon portions. Roll to coat in the confectioners’ sugar. Roll in your palm, over the sugar bowl, to form a ball and to remove excess sugar.
Place 2” apart on the prepared baking sheet. With a finger, make a small indentation in the middle of each cookie to promote even baking.
Bake for 11-12 minutes for soft, marzipan-like cookies or increase the bake time to 14-15 minutes for crunchy cookies.
Remove from the oven and move the cookies onto a wire rack to cool completely.
Store baked cookies in an airtight container at room temperature for up to one month. |
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Number Of
Servings: |
Number Of
Servings:28-30 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: Notes
Chocolate Almond Flour cookies can be baked soft and chewy like marzipan or baked a little bit longer for a crunchy texture
Almond flour is made from blanched almonds and is very finely ground. Substituting almond meal, made from raw almonds with a coarse grind, will not produce the same results.
For the easiest handling of this sticky dough, use a cookie scoop to portion the dough and dust hands with powdered sugar before rolling into balls.
For extra chocolate flavor add ½ cup of mini chocolate chips or chopped chocolate.
Packing tips
Wrap pairs of cookies, bottoms together, in plastic wrap.
Stack the wrapped bundles in a freezer weight ziplock bag.
To use a plastic storage container, layer cookies between sheets of wax paper. Add crumpled tissue paper between the cookie and the lid, if necessary, to prevent ANY movement while shipping.
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