These soft-baked cookies are a chocolate lover’s dream—moist, nutty, and made with almond flour and whole wheat for a healthier treat. Sweetened naturally and perfect with a glass of milk or a warm drink!
Ingredients
Dry Ingredients:
• 1 cup almond flour (finely ground, not almond meal)
• ½ cup whole wheat flour (or spelt flour for a softer texture)
• ¼ cup unsweetened cocoa powder (use high-quality for deep flavor)
• ½ tsp baking soda
• ¼ tsp fine salt
Wet Ingredients:
• ⅓ cup coconut sugar or raw cane sugar
• 1 large egg (room temperature)
• ¼ cup olive oil or avocado oil
• 1 tsp vanilla extract
Optional Add-ins:
• ¼–⅓ cup dark chocolate chips or chunks
• ¼ cup chopped almonds (for added crunch)
Instructions
1. Preheat Oven and Prepare Pan
• Preheat your oven to 175°C (350°F).
• Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the Dry Ingredients
• In a medium bowl, whisk together:
– Almond flour
– Whole wheat flour
– Cocoa powder
– Baking soda
– Salt
• Make sure everything is evenly mixed and free of lumps.
3. Mix the Wet Ingredients
• In a separate large bowl, whisk the egg until slightly frothy.
• Add the coconut sugar, olive oil, and vanilla extract.
• Beat everything together until smooth and well combined.
• The mixture should be glossy and slightly thick.
4. Combine Wet and Dry
• Gradually add the dry mixture into the wet ingredients.
• Stir gently with a wooden spoon or spatula until a soft, sticky dough forms.
• If the dough feels too dry, add 1–2 teaspoons of milk or water. If too wet, chill for 15 minutes.
5. Fold in Extras (Optional)
• Gently mix in any optional add-ins like dark chocolate chips or chopped almonds.
• Mix just enough to distribute evenly without overworking the dough.
6. Scoop and Shape
• Use a tablespoon or small cookie scoop to portion the dough into balls.
• Place them on the prepared tray, leaving about 2 inches between each.
• Slightly flatten each cookie with your fingers or the back of a spoon for even baking.
7. Bake
• Bake for 10–12 minutes, or until the edges are set but the centers are still soft and slightly underbaked.
• Do not overbake—cookies will continue to firm up as they cool.
8. Cool
• Let the cookies cool on the tray for about 5 minutes.
• Then transfer them to a wire rack to cool completely.
• Enjoy warm for melty chocolate or store for later.
Storage Tips
• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigerator: Keeps well for up to 7–8 days chilled.
• Freezer: Freeze baked cookies or raw dough balls for up to 2 months. Thaw at room temperature or bake straight from frozen, adding 1–2 minutes.
Baking Tips & Variations
• For Extra Softness: Slightly underbake and cover the tray after removing from oven to trap steam.
• Flavor Boost: Add a pinch of cinnamon or espresso powder for depth.
• Gluten-Free Option: Use all almond flour (1½ cups total) but chill the dough for 30 minutes before baking for better structure.
• Egg-Free Version: Replace egg with 1 tbsp flaxseed meal + 3 tbsp water (let it sit for 10 mins).
Approximate Nutrition (Per Cookie)
Yields about 16 cookies
• Calories: ~120
• Fat: 9g
• Carbs: 10g
• Sugar: 5g
• Protein: 3g
(Values vary based on add-ins and flour type)
Perfect For
• After-school snacks
• Coffee breaks
• Healthier dessert trays
• Gifting in jars or boxes