Name: Almond Flour Chocolate Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Ingredients: 1/2 cup butter (softened); 1/2 cup monkfruit sweetener (or other low carb sweetener); 1 medium egg; 1 1/2 cups almond flour; 2 tablespoons cocoa powder (unsweetened); 1/2 teaspoon baking powder; 1/4 teaspoon salt

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Gluten Free Low Carb Vegetarian Paleo Keto

These almond flour chocolate cookies are an easy almond flour cookie that is great for the holidays. They are slightly crisp at the edges and have a soft and fluffy texture.

Baked with almond flour, these tasty keto cookies are also gluten free and paleo. Made from a few basic low carb pantry ingredients, a batch can quickly be made when you have a hankering for a cookie.

almond flour chocolate cookies on a cooling tray.

How long do low carb cookies last?

These almond flour cookies will last at least a week if stored in the fridge. Place them in a sealed plastic container or zip lock bag.

Recipe Tips

These cookies are very delicate when warm so need to completely cool before handling.

Double your chocolate pleasure by adding a handful of sugar free chocolate chips to the cookie dough.

Add warm spices to compliment the chocolate flavour. Cinnamon or nutmeg would make a delicious flavour.

Looking for more low carb cookies?

Whether you are baking with almond flour, coconut flour or another low carb flour, there are plenty of cookie recipes to enjoy. Preheat your oven for these delicious cookies!

Lemon Almond Flour Cookies

Hazelnut Chocolate Chip Cookies

Almond Butter Flaxseed Cookies

Peanut Flour Chocolate Chip Cookies

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Almond Flour Chocolate Cookies

Angela Coleby

A soft and fluffy low carb cookie made with almond flour

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Prep Time 15 mins

Cook Time 14 mins

Total Time 29 mins

Course Cookies

Cuisine gluten free

Servings

Calories 154 kcal

Ingredients

½ cup butter softened
½ cup monkfruit sweetener or other low carb sweetener
1 medium egg
1 ½ cups almond flour
2 tablespoons cocoa powder unsweetened
½ teaspoon baking powder
¼ teaspoon salt

Instructions

Preheat the oven to 180C/350 F degrees and line a baking tray with parchment paper.
In a medium bowl, add the butter and monk fruit sweetener. Blend until creamy.
Add the egg and stir until the mixture is smooth.
Add the remaining ingredients and mix into a soft dough.
Shape the dough into walnut sized balls and place on the baking tray. Lightly press the cookie down to flatten it. The cookies will spread when cooking so keep them well spaced.
Bake for 15 minutes until the edges have a darker colour.
Remove from the oven and allow to cool completely before handling.

Notes

Makes 12 large cookies. For smaller cookies, roll smaller balls from the dough.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition

Serving: 1cookieCalories: 154kcalCarbohydrates: 4gProtein: 4gFat: 15gFiber: 2g

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Comments

Gerri

April 12, 2021 at 1:30 am

Sounds delicious, but there's no recipe. Thanks.

- Angela Coleby
  
  April 14, 2021 at 12:01 pm
  
  It should now appear. There was an IT glitch! Thanks for letting me know.
  
Sophie

August 18, 2016 at 9:07 am

I made them just now & they are irresistible! xxxx

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