Dark Chocolate Almond Crisp Cookies (Print Version)

Crisp, chewy gluten-free cookies studded with dark chocolate chunks and toasted almonds. Made with almond flour for rich, nutty flavor and perfect texture.

# List of Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups almond flour
02 - 1/4 cup gluten-free oat flour
03 - 1/2 tsp baking soda
04 - 1/4 tsp fine sea salt

→ Wet Ingredients

05 - 1/3 cup unsalted butter, melted and cooled
06 - 2/3 cup coconut sugar or light brown sugar
07 - 1 large egg, room temperature
08 - 1 tsp pure vanilla extract

→ Add-ins

09 - 3/4 cup dark chocolate chunks or chips (minimum 70% cocoa, gluten-free certified)
10 - 2/3 cup sliced almonds, lightly toasted

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together almond flour, gluten-free oat flour, baking soda, and salt until well blended.
03 - In a large bowl, whisk melted butter and coconut sugar until smooth. Add egg and vanilla extract; mix until fully combined.
04 - Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
05 - Fold in dark chocolate chunks and sliced almonds until evenly distributed throughout dough.
06 - Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart. Flatten each slightly with fingers for crispier texture.
07 - Bake for 10-12 minutes until edges are golden brown.
08 - Let cookies cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

# Expert Advice:

01 -
  • The texture is somehow both perfectly crisp and chewy in the same bite
  • They're naturally gluten-free without tasting like compromise or cardboard
02 -
  • Overmixing the dough makes them tough, so stop as soon as you no longer see dry flour
  • Underbaked is better than overbaked, they continue cooking on the hot sheet
03 -
  • Toast your sliced almonds in a dry pan over medium heat for 3 to 4 minutes until fragrant
  • Weighing your ingredients gives the most consistent results, especially with almond flour

Go Back