Gluten-Free Dark Chocolate Almond Crunch (Print Version)
Crunchy dark chocolate almond cookies, gluten-free and ready in 27 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups (180 g) almond flour
02 - 1/2 cup (60 g) gluten-free oat flour
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 1/3 cup (75 g) unsalted butter, softened (or coconut oil for dairy-free)
06 - 1/2 cup (100 g) coconut sugar (or brown sugar)
07 - 1 large egg, room temperature
08 - 1 teaspoon pure vanilla extract
→ Add-Ins
09 - 3/4 cup (120 g) dark chocolate chunks (at least 70% cocoa, gluten-free certified)
10 - 1/2 cup (60 g) roasted almonds, roughly chopped
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together the almond flour, gluten-free oat flour, baking soda, and fine sea salt until evenly distributed.
03 - In a large bowl, beat the softened butter and coconut sugar together using an electric mixer or whisk until the mixture becomes light and fluffy.
04 - Add the room-temperature egg and pure vanilla extract to the creamed mixture, blending until fully combined.
05 - Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing.
06 - Stir in the dark chocolate chunks and roughly chopped roasted almonds until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them approximately 2 inches apart. Gently flatten the tops with your fingers.
08 - Bake for 10 to 12 minutes, until the edges are golden brown and the centers are just set.
09 - Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Advice:
01 -
- The almond flour base creates a tender crumb that tastes richer than any wheat flour cookie ever could.
- Coconut sugar gives them a deep caramel note that pairs beautifully with the dark chocolate.
02 -
- Overbaking is the enemy here because these cookies continue firming up as they cool, so pull them when centers still look slightly soft.
- Almond flour absorbs moisture differently than wheat flour, so resist the urge to add extra liquid even if the dough feels a bit different than you expect.
03 -
- Chop your chocolate from a high quality bar instead of using chips because the irregular shards create beautiful melty pockets that store bought chips never achieve.
- Let the dough rest for ten minutes before scooping so the oat flour has time to hydrate and the cookies hold their shape better in the oven.