Tony and I are currently snuggled in on the couch, rewatching the show Vikings on Hulu and feeding our little boy Sidney. He’s now 3 weeks old — can you believe it?
Eventually I’ll share his birth story on the blog, but for obvious reasons my time has been VERY limited, so these sweetheart almond flour chocolate sugar cookies will have to do for now. Yes, they’re an older AK recipe, but one that is perfect for Valentine’s day, Galentine’s day or just baking with the kiddos.
These chocolate sugar cookies are a take on my almond flour sugar cookies, which are most definitely in my top 5 favorite cookies of all time. Seriously, UNREAL. If you haven’t made them yet, prepare for a life changer.
This time I’m showing you how to make a chocolate version because what’s Valentine’s day without a little chocolate?
Ingredients in chocolate sugar cookies
Good news! These gluten free chocolate sugar cookies can either be rolled into balls and baked or made into adorable sugar cookie cutouts, frosted and decorated. Perfect for making with kids, bringing to parties or birthdays, or just enjoying them at home. Or of course, Valentine’s Day. Of course, they’re much better for you than traditional sugar cookies thanks to a few simple ingredient swaps:
- Almond flour and coconut flour: both flours are gluten free, grain free, lower in carbohydrates and higher in fiber compared to regular flour. Plus these two flours also have a nice sweetness to them, meaning we don’t have to use as much sweetener. I recommend using fine blanched almond flour in baking because it bakes up perfectly and has a texture similar to regular flour.
- Unsweetened cocoa powder:you can use any good quality unsweetened cocoa powder. I personally love Ghirardelli 100% unsweetened cocoa powder.
- Coconut oil: I chose to use coconut oil in this recipe for yummy flavor, however, you are more than welcome to use melted butter or melted vegan butter.
- Egg: make sure your egg is at room temperature when you make this recipe. I like to do this by running them under warm water for 1 minute.
- Sugar + honey: Because these are sugar cookies, I wanted to use real deal sugar. The entire recipe only calls for a small amount of organic cane sugar, but you can also feel free to sub coconut sugar, although the cookies may come out softer. I also use honey in the recipe to keep a nice soft texture to the cookies plus add additional sweetness. Don’t skip it!
- Vanilla extract: every good sugar cookie should call for almond extract. It just adds an irresistible sweet cookie flavor. We’re also using vanilla extract for a lovely hint of pure vanilla.
The frosting is optional, but recommended! It’s a simple chocolate frosting that’s silky smooth and delicious. I’ve also provided options on how to make it dairy free in the recipe below, if desired.
Tips for making gluten free chocolate sugar cookies
- Do not use substitutes. Almond flour should not be replaced with any other flour, nor should you attempt to replace the coconut flour. The cookies really are perfect as is, promise.
- Pack your almond flour. I like to pack my almond flour just like I would with brown sugar. It makes all the difference! No need to pack the coconut flour though.
- This recipe is grain free, gluten free and easily dairy free. To make completely dairy free, just use vegan butter instead of regular butter in the frosting.
- Chill the dough for at least 1 hour (but preferably 2 hours or more) in the fridge. It makes the dough MUCH easier to work with, plus it helps the cookies to hold their shape.
- Roll the dough between sheets of parchment paper. This prevents the dough from sticking to your surface since parchment paper is nonstick.
- Make sure your rolling pin is well floured with coconut flour. Otherwise the dough is likely to stick to the rolling pin.
- Roll dough so that’s it’s 1/4th inch thick. Yes, we want a thicker dough so that the cookies are easier to cut out. Plus, the thicker dough really allows the cookies to keep their soft middle texture, yet still have crispy edges.
How to freeze gluten free chocolate sugar cookies
If you want to freeze these almond flour chocolate sugar cookies after baking, simply wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I would not recommend freezing them with the frosting on. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature, frost if desired, and enjoy!
See how to make the chocolate sugar cookies:
Hope you love these almond flour chocolate sugar cookies as much as we do. We’d also love for you to leave a comment + rate the recipe below. We greatly appreciate your feedback! xo.
Almond Flour Chocolate Sugar Cookies with Velvet Chocolate Frosting
Delicious almond flour chocolate sugar cookies that are both grain free & gluten free. This easy one bowl cookie recipe can be made into cut out shapes or rolled into dough balls! Top with a silky velvet chocolate frosting if you'd like.
- 1/3 cup melted and cooled coconut oil
- 1/4 cup organic sugar (regular sugar or coconut sugar will also work)
- 2 tablespoons honey
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups packed fine almond flour (do not use almond meal)
- 2-3 tablespoons coconut flour (start with 2)
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Chocolate Buttercream (optional):
- 4 tablespoons butter, softened (or use vegan buttery stick)
- 2 tablespoons unsweetened cocoa powder
- 3/4 cup organic powdered sugar
- 2 teaspoons vanilla extract
- splash of almond milk to smooth/thin out frosting
In a large bowl add in the coconut oil, sugar, honey, egg and vanilla extract; whisk until well combined and smooth.
Next add in almond flour, 2 tablespoons coconut flour, cocoa powder, baking soda and salt. Mix with a wooden spoon (not a whisk) until dough comes together. Allow dough to sit for 5 minutes. If dough is WAY too soft to form into a disc after 5 minutes, add in another tablespoon of coconut flour and mix again.
Form dough into a disc and wrap in plastic; chill dough in the refrigerator for at least 1 hour (preferably 2) or 30-45 minutes in the freezer. Also optional to chill overnight if you want to save time.
Once ready to bake: preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Place dough on a large sheet of parchment paper that’s been dusted with a good amount of coconut flour. Add another large sheet of parchment paper on top of the dough ball and then begin to roll out into a large rectangle until the dough is about 1/4th inch thick. The dough is soft, so you need to work quickly so that it doesn’t warm up too much! This is also the best method to prevent the dough from sticking to the rolling pin. Use your favorite cookie cutters to cut the dough into shapes, then use a spatula to help you transfer the cookies to the prepared baking sheet.
If you don't want to make cutouts, there is no need to refrigerate the dough. Simply roll cookies into dough sized balls, then place on a baking sheet, flatten the cookies with a glass, or your hand, then bake at directed.
Place cutouts on a cookie sheet lined with parchment paper and bake for 8-10 minutes. Remove from oven, transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 15 cookies.
For the frosting: Beat butter, powdered sugar, cocoa powder and vanilla on medium high until smooth and fluffy, about 2 minutes. Add a tiny splash of almond milk and beat again to make frosting more smooth. Frost each cookie then decorate however your heart desires.
Tip: Keep the dough scraps and make small cookies if you'd like.
Nutrition for 1 cookie without frosting: 143 calories | 11.4g fat | 9.7g carb | 2.2g fiber | 6.1g sugar | 3.3g protein
To make these dairy free: Use vegan butter instead of regular butter.
Melted and cooled butter will work in place of the coconut oil.
To freeze them for later: simply wait for the cookies to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I would not recommend freezing them with the frosting on. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature, frost if desired, and enjoy!
Recipe by: Monique Volz // Photography by: Sarah Fennel
Recipe originally published on February 6, 2017 and republished on February 3, 2020