Grain Free Almond Flour Chocolate Sugar Cookies — 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.
Tony and I snuggled in last night to watch the big game and munched on pepper jack cheese cubes, these paleo chocolate sugar cookies and some amazing sprouted grain tortilla chips. It was a hectic weekend for us, and all we wanted to do was relax at home with endless snack options and an amazing Lady Gaga halftime show. (Seriously, it was SOOOO good!)
Before we talk all about these sweetheart cookies with fabulous silky velvet buttercream, I must tell you about a little incident that occurred over the weekend.
We were supposed to have a small family engagement dinner on Saturday night at La Sirena Clandestina here in Chicago. Right as we were about to leave, Tony started yelling my name from the kitchen. I walked in and realized he had cut his hand pretty badly trying to open a package with a knife. Oops.
Twenty minutes later we were in the ER and he ended up with six stitches. No bueno.
On the upside, we had a fabulous breakfast on Sunday and ended the day on a sweet note with these amazing grain free chocolate cut out cookies. Not gonna lie, I had two with extra sprinkles.
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 them into adorable sugar cookie cut outs. Yep that’s right, these 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.
A few things to know about this recipe:
1.) Almond Flour cannot be replaced with any other flour, nor should you attempt to replace the coconut flour. The cookies really are perfect as is, promise.
2.) This recipe is grain free, gluten free and easily dairy free (just use vegan butter instead of regular butter in the frosting).
3.) You need to make these as soon as possible.
Hope you love them as much as we do. If you make these be sure to tag #ambitiouskitchen on Instagram! xo!
- Serves: 15 cookies
- Serving size: 1 cookie with frosting
- Calories: 197
- Fat: 14.6g
- Saturated fat: 5.3g
- Carbohydrates: 16.1g
- Sugar: 11.9g
- Fiber: 2.5g
- Protein: 3.4g
- 1/3 cup melted and cooled coconut oil
- 1/3 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 tablespoons coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Chocolate Buttercream (optional):
- 4 tablespoons butter, softened
- 2 tablespoons unsweetened cocoa powder
- 3/4 cup organic powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon unsweetened almond milk
- In the bowl of a food processor, add in coconut oil, sugar, honey, egg and vanilla extract. Process for 20-30 seconds until well combined. Next add in almond flour, coconut flour, cocoa powder, baking soda and salt. Process until a dough forms. Allow dough to sit for 5 minutes. You can also mix by hand or use an electric mixer, but I find the food processor to be the easiest!
- Place dough between two sheets of parchment paper and roll out the dough to about 1/4 inch thick. Place in fridge for 1 hour on a 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.)
- Preheat oven to 350 degrees F. After 1 hour, remove the top of parchment paper then use heart cut outs (or whatever kind of cutouts you like) to cut out cookie dough. 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. Frost each cookie then decorate however your heart desires.
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.
Both almond flour and almond meal should work for this recipe, the texture just might be a little different.
Melted and cooled butter will work in place of the coconut oil.
Recipe by: Monique Volz // Photography by: Sarah Fennel