4-Ingredient Chocolate Almond Flour Cookies
4-ingredient chocolate almond flour cookies that are rich, decadent, and good for you! They are vegan, oil-free, grain-free, Paleo, & only 61 calories per cookie
Servings: 12 cookies
Ingredients
- 3/4 cup 72 g blanched almond flour
- 1/3 cup 37 g unsweetened cocoa powder
- 3 and 1/2 tablespoons 32 g coconut palm sugar (see notes for options)
- 3/4 teaspoon baking powder
- Optional/adjustable: 1/4 teaspoon fine sea salt
- 1/4 cup 60 mL water
Instructions
- Preheat the oven to 350F (180C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk the almond flour, cocoa powder, coconut sugar, baking powder and salt (breaking up all lumps in the flour and cocoa powder). Add the water and stir until blended.
- Drop by tablespoons (I used a small cookie scoop) on the prepared baking sheet, spacing 2 inches apart.
- Bake in the preheated oven for 12 to 14 minutes until the tops appear dry (& are beginning to crack a bit) and are set at the centers.
- Remove from the oven and cool for 10 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.
Notes
Storage: Store the cooled cookies in an airtight container at cool room temperature for 3 days, the refrigerator for 2 weeks or the freezer for up to 6 months.
Sweetener: An equal amount of the granulated sweetener of your choice can be used in place of the coconut sugar.
Variation Ideas:[br]
Chocolate Raspberry Thumbprints: Using your finger or the back of a 1/2 teaspoon measure, make a small indentation in each scooped dough mound before baking; filling with 1/2 teaspoon raspberry jam. Chocolate Almond: Add 1/8 teaspoon almond extract to the dough. Gently press a whole almond into the center of each scooped dough mound before baking. Double Chocolate Chip: Add 2 to 3 tablespoons of miniature semisweet chocolate chips to the dough before baking. Double Chocolate Mint: Add 1/8 teaspoon peppermint extract to the dough before baking. Melt 1 to 2 tablespoons semisweet chocolate chips and drizzle over cooled cookies Toasted Coconut: Finely chop 2 tablespoons of unsweetened flake coconut. Shape tablespoons of dough into balls and roll in coconut before baking. Turbinado Sugar Coating: Shape tablespoons of dough into balls and roll in turbinado (raw) sugar before baking.
Chocolate Raspberry Thumbprints: Using your finger or the back of a 1/2 teaspoon measure, make a small indentation in each scooped dough mound before baking; filling with 1/2 teaspoon raspberry jam. Chocolate Almond: Add 1/8 teaspoon almond extract to the dough. Gently press a whole almond into the center of each scooped dough mound before baking. Double Chocolate Chip: Add 2 to 3 tablespoons of miniature semisweet chocolate chips to the dough before baking. Double Chocolate Mint: Add 1/8 teaspoon peppermint extract to the dough before baking. Melt 1 to 2 tablespoons semisweet chocolate chips and drizzle over cooled cookies Toasted Coconut: Finely chop 2 tablespoons of unsweetened flake coconut. Shape tablespoons of dough into balls and roll in coconut before baking. Turbinado Sugar Coating: Shape tablespoons of dough into balls and roll in turbinado (raw) sugar before baking.
Nutrition
Serving: 1cookie | Calories: 61kcal | Carbohydrates: 6.1g | Protein: 1.9g | Fat: 4.2g | Saturated Fat: 0.7g | Sodium: 54.7mg | Fiber: 1.6g | Sugar: 3.9g