Tomorrow is Thanksgiving. I saved allll my thanksgiving dinner shopping for today and was seriously dreading it. Would people be cutthroat? Would I need to throw some bows? Would they be out of turkey, forcing me to buy chicken and lie to my family?
Turns out, no. It was a completely normal food shop, only I bought a 10 pound turkey which is not my norm. AND I got a free usable shopping bag for buying said turkey and got pretty excited about it.
To be honest, I might be more excited about the next day turkey sammies than I am about the actual turkey. Is that so wrong? Maybe this is a wee bit un-American of me, but I’m feeling super underwhelmed by the traditional Thanksgiving dishes and so on my menu FOR SURE are these babies.
I’m also making one of my favorite cauliflower dishes that my mom makes as well as “corn” that was THE ONLY THING requested by the kiddos and some string beans. The only reason I’m making string beans is because on the way to the food store I heard an NPR story about a chef that made these yummy mustard-shallot green beans and so I’m going for it. Funny how media has that effect! 😉
By now you should know that I like chocolate a lot and the lengths of my chocolate love knows no bounds, no limits. I mean fake chocolate is definitely a limit for me. It’s not worth it. I only do the real deal.
So, when the chocolate craving hits, I go BIG. Like double chocolate, straight chocolate, ALL the chocolate BIG. If I could urge you to do anything. Well, like yes, I’d urge you to be the best person you can be, take chances, make the world a better place, be a kind person etc. etc. BUT! Somewhere along that list I would URGE you to MAKE THESE COOKIES. They are shockingly fudgy. AND the sea salt, you guys! Holy moly!!
And then there’s the chocolate aspect which is whole new level amazing. Grab your milk, or nut milk, because dayyyum. You’ll love these so hard. Mean it.
If you love using almond flour in your recipes check out my Ultimate List of Almond Flour Recipes and my tutorial for How to Make Almond Flour!
Ingredients for these Almond Flour Cookies
- 1/2 cup unsalted butter (can sub ghee to make it paleo)
- 1 cup semi-sweet chocolate chips
- 2/3 cup coconut sugar
- 2 eggs
- 1 cup blanched almond flour
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- flaked sea salt for sprinkling on top (optional)
How to Make these Chocolate Almond Flour Cookies
How to Make these Chocolate Almond Flour Cookies- Melt the butter and chocolate chips in a large bowl, either in a double boiler or in the microwave, stirring every 30 seconds. Whisk together until completely smooth.
- Add the coconut sugar and eggs to the bowl and whisk until combined.
- Add the blanched almond flour, cocoa powder, baking powder, and salt. Whisk until combined.
- Chill the cookie dough for 30 minutes.
- While the dough is chilling, preheat the oven to 350F.
- Line a baking sheet with parchment paper and use two tablespoons to drop a ball of dough onto the sheet. I fit 6 – 8 cookies per batch. The dough is sticky, so using spoons or a cookie dough scooper is the best bet to get a round mound.
- Press additional chocolate chips into the tops of each cookie.
- Bake for 10 minutes.
- Remove the baking sheet from the oven and allow to sit for 15 minutes before transferring them to a cooling rack.
- I sprinkled my cookies with flaked sea salt while they were sitting on the baking sheet but this is optional if you don’t want to add the salt on top.
Chewy 20-Min Almond Flour Double Chocolate Cookies
Ingredients
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips + 1/4 cup for pressing into the tops of the cookies before baking
- 2/3 cup coconut sugar
- 2 eggs
- 1 cup blanched almond flour (How to Make Almond Flour)
- 3 tablespoons cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- flaked sea salt for sprinkling on top (optional)
Instructions
- Melt the butter and chocolate chips in a large bowl, either in a double boiler or in the microwave, stirring every 30 seconds. Whisk together until completely smooth.
- Add the coconut sugar and eggs to the bowl and whisk until combined.
- Add the blanched almond flour, cocoa powder, baking powder, and salt. Whisk until combined.
- Chill the cookie dough for 30 minutes.
- While the dough is chilling, preheat the oven to 350F.
- Line a baking sheet with parchment paper and use two tablespoons to drop a ball of dough onto the sheet. I fit 6 – 8 cookies per batch. The dough is sticky, so using spoons or a cookie dough scooper is the best bet to get a round mound.
- Press additional chocolate chips into the tops of each cookie.
- Bake for 10 minutes.
- Remove the baking sheet from the oven and allow to sit for 15 minutes before transferring them to a cooling rack.
- I sprinkled my cookies with flaked sea salt while they were sitting on the baking sheet but this is optional if you don’t want to add the salt on top.
Enjoy!! xo
my cookies did not roll into balls and did end up spreading out 🙁 do you think that was from substituting Earth Balance vegan buttery sticks for the ghee?
Hm maybe! I haven’t tested it with vegan butter so I don’t really know how it works compared to ghee/traditional butter. I’ll have to give it a try and add some notes in the recipe card for the swap.