Chocolate Almond Flour Sugar Cookies! Soft in the middle, crisp on the edges. Easy to make and so fun to decorate!
One of the most popular recipes on my blog for a few years now has been my almond flour sugar cookies. They are my go-to for Christmas cut-outs, heart cookies on Valentine’s Day and any time I want a good sugar cookie.
I thought it would be fun to make a chocolate version for Halloween to make ghost cookies, cats and witches brooms! They turned out just as delicious as the original with a chocolatey twist. They’re soft and chewy without being doughy and have such a delicious flavor.
We make these Halloween treats along with these chocolatey gluten-free Halloween cookies with Reese’s pieces and gluten-free Nutella witch hat cookies.
To roll these cookies out, the dough needs to be chilled for an hour then rolled in between 2 sheets of parchment. Then cut out your shapes and slide the whole thing onto a baking sheet and place in the freezer for about 15 minutes before you try to get the shapes out. This trick works like a charm every time! Then bake, cool and frost.
You can use any kind of frosting you like or just eat these as is. They taste so good they don’t even need frosting. I’ve also purposely made these cookies with less sugar than other sugar cookies. They are just sweet enough which is one of the reasons we love them!
More Almond Flour Recipes
Chocolate Almond Flour Sugar Cookies {Gluten-Free}
Ingredients
- 1/2 cup butter softened
- 1/4 cup coconut oil softened (not melted)
- 1/3 cup brown sugar packed
- 1/2 cup cane sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups almond flour see note
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup chocolate chips melted
Instructions
- In the bowl of a stand mixer (or in a bowl with a hand mixer), place the butter, coconut oil, brown sugar, and cane sugar. Mix until creamed together, about 2 minutes.
- Add the eggs and vanilla and mix for 1 minute until smooth.
- Add the remaining ingredients and mix on low for 30 seconds until combined, then 1-2 minute more until totally smooth.
- Form into a ball then wrap in plastic wrap and shape into a disc. Refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 350°F. Remove the dough from the fridge. Let sit at room temperature for 10 minutes if the dough has been in the fridge for longer than an hour. Roll the dough out in-between 2 sheets of parchment paper.
- Cut into desired shapes, then slide the parchment with the cookies onto a baking sheet and freeze for 15 minutes before trying to get the shapes out. (This helps them hold their shape and transfer to the baking sheet easier.)
- Transfer the cut-outs to a lined baking sheet. Bake for 12-14 minutes, until set. Let cool on the pan for 3-4 minutes then transfer to a wire rack to continue cooling.
- Repeat with the remaining dough. Frost and eat as desired. Enjoy!
Notes
Nutrition
What could I substitute for the cocoa powder ie make them not chocolate
Hi Sandra! For regular almond flour sugar cookies, we’d recommend this recipe. Happy baking!
I’m having trouble locating the almond flour specified. Amazon is all out. Is there another one that works almost as well?
Hi Kimberly, we also like this almond flour. We hope you enjoy the cookies!
I love these and I have included them in my Halloween desserts round up! Thank you so much for allowing me to share!!
Thanks for sharing! 🙂
Hi!
Could I use palm shortening in place of butter for dairy free or maybe cacao butter?
Love how cute and simple these are!!
Halloween treat and party will be awesome and fun with these treats!
The recipe sounds yummy!
Thanks Kay!