Almond Flour Chocolate Cookies
Serves 2420 mins prep12 mins cook
Thick, gooey-centered, bakery-style cookies made with almond flour, naturally sweetened, and gluten-free. Enjoy the classic maple flavor, elevated with nutty brown butter and indulgent dark chocolate. Easily make half the recipe. A variation with caramel-date richness is included in the notes section.
0 servings
What you need

egg

cup maple syrup

cup almond flour

tsp table salt
tsp baking powder

oz dark chocolate chips

cup unsalted butter

tsp vanilla extract
tbsp cornstarch

tsp psyllium husk

cup walnut
Instructions
0 Make Brown Butter: In a small saucepan, melt butter over medium heat. Stir frequently until the butter foams, the milk solids brown, and it develops a nutty aroma. Transfer immediately to a bowl and let cool [timer minutes=5]5–10 minutes[/timer]. 1 Mix Wet Ingredients: In a large bowl, whisk together cooled brown butter, sugar, maple syrup, eggs, and vanilla until smooth. 2 Mix Dry Ingredients: In another bowl, whisk together almond flour, baking powder, salt, psyllium, and cornstarch. 3 Combine & Fold: Gently stir dry ingredients into wet until a soft dough forms. Fold in chocolate chips/chunks and walnuts (if using). Do not overmix after adding chocolate. 4 Chill the Dough: Cover and refrigerate for [timer minutes=30]30–60 minutes[/timer] to firm up and maintain thickness while baking. 5 Preheat Oven: Heat to 375°F. Line a baking sheet with parchment paper. 6 Portion the Dough: Divide into 8 large balls (~175 g each) (see notes for smaller cookies). Keep tall and rounded, don’t flatten. When forming the dough balls, gently bring the dough together. Do not smooth the edges — the rough surface area helps create the crispy edges. 7 Bake: Bake [timer minutes=10]11-14 minutes[/timer] (see notes for smaller cookies), until tops are golden, centers are just set, and edges begin to brown. Don't over-bake. Centers will look slightly underdone.Tip: If cookies remain too tall, gently tap them with the back of a wooden spatula at about ⅔ of the baking time to lightly flatten. 9 Cool Before Handling: Let cookies cool on the pan for [timer minutes=10]10–15 minutes[/timer], as almond flour cookies are delicate. They will firm up as they rest. 10 Storage & FreezingRoom Temp: Store cookies in an airtight container for up to 4 days. If they soften, rewarm in toaster oven at 300°F for 5 minutes.Freeze Dough: Portion unbaked dough into balls and freeze. Thaw at room temperature before baking.Freeze Baked Cookies: Let cool completely, then freeze. Rewarm in toaster oven at 300°F for 5–7 minutes before serving.View original recipe

