Chocolate almond flour sugar cookies are soft in the center, lightly crisp around the edges, full of rich cocoa flavor, and perfect for cutting into festive shapes and decorating for any holiday.

Chocolate Almond Flour Sugar Cookies

These chocolate almond flour sugar cookies are a delicious gluten-free twist on classic cut-out sugar cookies. They have the kind of texture that makes a cookie hard to resist: tender and chewy in the middle with crisp, defined edges that hold their shape beautifully after baking. The cocoa powder and melted chocolate chips give the dough a rich chocolate flavor, while almond flour adds a soft, delicate crumb that works especially well in gluten-free cookies.

This recipe is ideal for holiday baking, cookie decorating, and any occasion when you want a reliable chocolate cut-out cookie. They are especially fun for Halloween shapes like ghosts, cats, and witch brooms, but they also work beautifully for Christmas cookies, Valentine’s Day hearts, birthdays, or simple everyday treats. The dough rolls out well after chilling, and the finished cookies taste wonderful with frosting, icing, sprinkles, or even completely plain.

One of the best things about these gluten-free chocolate sugar cookies is that they are sweet without being overly sugary. They have just enough sweetness to feel like a treat, but the chocolate flavor still shines through. If you prefer a decorated cookie, you can use your favorite frosting. If you like a simpler cookie, enjoy them as they are with a glass of milk, coffee, or hot cocoa.

Why Almond Flour Works So Well in Sugar Cookies

Almond flour gives these cookies a soft texture and a slightly rich flavor that pairs naturally with chocolate. For best results, use a finely ground blanched almond flour. A finer flour creates a smoother dough and a more delicate cookie texture. Almond meal is usually coarser and may make the cookies heavier or grainier.

This recipe also uses coconut flour, and it is important not to replace it with extra almond flour. Coconut flour absorbs much more moisture than almond flour, so the two flours cannot be swapped evenly. If you use only almond flour, the dough will be too wet and difficult to roll, cut, and transfer. The small amount of coconut flour helps balance the dough and gives the cookies structure.

Tips for Rolling and Cutting the Dough

The key to clean cut-out cookies is chilling the dough. After mixing, shape the dough into a disc, wrap it well, and refrigerate it for at least one hour. Chilling makes the dough easier to roll and helps the cookies keep their shape in the oven.

When you are ready to roll, place the dough between two sheets of parchment paper. This prevents sticking and makes cleanup easier. After cutting the cookies into your desired shapes, slide the parchment with the cut-outs onto a baking sheet and freeze for about 15 minutes. This quick freeze makes the shapes much easier to lift and transfer without stretching or breaking.

Once baked, let the cookies cool briefly on the pan before moving them to a wire rack. They will be delicate right out of the oven but firm up as they cool. After cooling completely, decorate them with frosting if desired, or serve them plain for a simple chocolate almond flour cookie with crisp edges and a soft center.

Chocolate Almond Flour Sugar Cookies {Gluten-Free}

Author
Erin Collins

Prep Time
15 mins

Cook Time
15 mins

Chilling Time
1 hr 15 mins

Total Time
30 mins

Servings
24 cookies, depending on size

These gluten-free chocolate almond flour sugar cookies are soft in the middle, crisp on the edges, easy to roll, and perfect for decorating.

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

Add the softened butter, softened coconut oil, brown sugar, and cane sugar to the bowl of a stand mixer, or use a mixing bowl with a hand mixer. Beat for about 2 minutes, until the mixture is creamy and well combined.
Add the eggs and vanilla. Mix for 1 minute, until the dough base is smooth.
Add the almond flour, coconut flour, cocoa powder, salt, baking soda, and melted chocolate chips. Mix on low for 30 seconds, then continue mixing for 1 to 2 minutes more, until the dough is completely smooth.
Gather the dough into a ball, wrap it in plastic wrap, and shape it into a disc. Refrigerate for at least 1 hour or up to overnight.
Preheat the oven to 350F. Remove the dough from the refrigerator. If it has chilled for longer than 1 hour, let it sit at room temperature for about 10 minutes before rolling. Roll the dough between 2 sheets of parchment paper.
Cut the dough into your desired shapes. Slide the parchment with the cut cookies onto a baking sheet and freeze for 15 minutes before removing the shapes. This helps the cookies transfer more easily and hold their shape.
Transfer the cut-outs to a lined baking sheet. Bake for 12 to 14 minutes, until set. Let the cookies cool on the pan for 3 to 4 minutes, then move them to a wire rack to cool completely.
Repeat with the remaining dough. Frost, decorate, or serve plain as desired.

Notes

Make it dairy-free: Use Earth Balance Buttery Sticks or palm shortening in place of the butter.

Make it paleo or refined-sugar-free: Use coconut sugar in place of the brown sugar and cane sugar.

Flour tip: Do not replace the coconut flour with more almond flour. Coconut flour absorbs liquid differently and helps give the dough the right texture for rolling and cutting.

Nutrition