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Gluten-Free Almond Flour Chocolate Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


Gluten-Free Almond Flour Chocolate Cookies   Recipe Gluten-Free Almond Flour Chocolate Cookies   Recipe

Made with almond flour, these rich, gluten-free cookies are crisp on the edges and a little chewy in the center.

At a glance

3 dozen 2" cookies
Nutrition information


Choose your measure:


  1. In a double boiler or in the microwave, gently melt the chocolate, stirring frequently to avoid scorching. Remove from the heat.
  2. Add the butter to the melted chocolate bit by bit, stirring until melted. The chocolate may become a bit grainy from the water in the butter; that's OK.
  3. Whip the eggs, sugar, salt, and vanilla extract with an electric mixer on high speed for 2 minutes, until thickened and foamy. Fold this mixture into the chocolate-butter mixture, then gently blend in the almond flour. Chill the batter for 1 to 3 hours, until stiffened.
  4. Preheat the oven to 325°F. Lightly grease a baking sheet, or line with parchment paper.
  5. Drop the chilled batter by teaspoonfuls onto the prepared pan, spacing them about 2" apart. Immediately transfer the pan to the oven.
  6. Bake until the cookies are firm, about 10 to 13 minutes. Allow them to cool completely on the parchment before removing.
  7. Cookies may be served immediately; or stored at room temperature, tightly wrapped with plastic and the layers separated with parchment or waxed paper, for 3 to 5 days.
  8. Yield: about 3 dozen 2" cookies.

Nutrition Information

  • Serving Size 1 cookie
  • Servings Per Batch 36
Amount Per Serving:
  • Calories 60
  • Calories from Fat 45
  • Total Fat 5g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 20mg
  • Total Carbohydrate 6g
  • Dietary Fiber 1g
  • Sugars 4g
  • Protein 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.