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.
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.
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.