Delicious Almond Double Chocolate Chip Cookies are made with coconut flour, unrefined cocoa powder, chocolate chips, and almond flakes. Serve as a snack
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These soft, double-chocolate chip cookies are so delicious. Once you eat one, you won't be able to stop! You may also enjoy my Nutella Chocolate Stuffed Cookies, Easy Chocolate Chip Cookie Cheesecake Bars, Healthy Chocolate Banana Bread with Chocolate Chips, and Red Velvet Christmas Cookies.
Why You Should Try This Recipe
- These cookies are filled with chocolatey flavor and have a delicious chewy texture.
- These cookies are a great Christmas gift.
- You don't have to chill the dough before baking!
- Double or triple this recipe to make a larger batch of cookies.
Ingredients
- Unsalted butter: To achieve the correct dough consistency, the butter must be at room temperature.
- Caster sugar: Select white caster sugar for this recipe.
- Coconut flour and plain flour: Sift the flour to remove excess lumps and impurities.
- Unsweetened cocoa powder: Select good-quality cocoa powder for the best flavor and sift it to remove excess lumps.
- Baking soda: Check the expiration date to ensure that the baking soda still works.
- A pinch of salt
- Egg white
- Vanilla extract
- Chocolate chips: Select, dark or semi-sweet chocolate chips or chunks depending on what you have to hand.
- Almond flakes
Tips and Substitutions
- Sifting: Ensure that you sift the sugar, flour, cocoa powder and baking soda in order to achieve the desired consistency.
- Weighing scale: Use a measuring scale to weigh the ingredients as it will ensure accuracy.
- Add-ins: Feel free to swap chocolate chips with white chocolate or chocolate fudge.
How to Make Almond Double Chocolate Chip Cookies
- Preheat oven to 190C/380F. Add unsalted butter and caster sugar to a bowl.
- Whisk until pale in color.
3. Add one egg white and vanilla extract and whisk until smooth. Then add plain flour, unsweetened cocoa powder, coconut flour, baking soda, a pinch of salt, almond flakes, and chocolate chips, and use a large spoon or spatula to mix everything together.
4. Scoop the cookie dough onto the tray. Make sure you leave spaces in between each cookie.
5. Bake in the oven for 8-9 minutes and cool for a few minutes.
6. Then transfer to a wire rack and leave to cool for ten minutes.
7. Finally, serve these decadent double chocolate chip cookies with milk or Creamy Vegan Eggnog, Easy Baileys Hot Chocolate and Christmas White Hot Chocolate with Baileysduring the festive season.
Recipe FAQs
Store in an airtight container or jar at room temperature for up to 7 days. Refrigerate cookies in an airtight container for up to two weeks.
More Delicious Cookie Recipe
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Almond Double Chocolate Chip Cookies
Equipment
- baking tray
- mixing bowl
- Parchment paper
Ingredients
- 85 g Unsalted butter room temperature
- 95 g Caster sugar
- 35 g Coconut flour
- 50 g Plain flour
- 3 tablespoon Unsweetened cocoa powder
- ½ teaspoon Baking soda
- A pinch of salt
- 1 Egg white
- 1 teaspoon Vanilla extract
- 1 Handful of chocolate chips
- 1 Handful of almond flakes
Instructions
- Preheat the oven to 190°C. Add unsalted butter and caster sugar to a bowl and whisk until it becomes pale in colour.
- Add egg white, vanilla extract and whisk until smooth.
- Add plain flour, unsweetened cocoa powder, coconut flour, baking soda, a pinch of salt, almond flakes, chocolate chips and use a large spoon or spatula to mix everything together.
- Cover an oven tray with grease proof paper and use a tablespoon (or ice cream scoop) to add the cookie dough to the tray. Make sure you leave spaces in between each cookie.
- Bake in oven for 8-9 minutes and leave to cool for a few minutes. Then transfer to a wire rack and leave to cool for ten minutes.
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