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Soft Chocolate and Almond Cookies

Danae Halliday
Like a chewy brownie, these soft chocolate cookies are mixed with almond flour for a delicious nutty taste.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Baking, Chocolate, Cookies, Dessert
Servings 14 cookies


  • 3/4 cup whole wheat pastry flour I use Bob's Red Mill
  • 1/4 cup almond meal
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 6 tablespoons unsalted butter softened
  • 3/4 teaspoon almond extract
  • 1 egg
  • 3 tablespoons chopped dark chocolate


  • Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silpat mat.
  • In a large bowl whisk or sift together the flour, almond meal, cocoa powder, baking powder, baking
  • soda and salt.
  • In the bowl of a stand mixer on medium high speed with the paddle attachment or with a handheld
  • mixer, beat the soft butter and sugars until smooth and fluffy, about 3-4 minutes.
  • Add in the egg and almond extract and beat for another minute until smooth scraping down the
  • sides once.
  • On low speed slowly add in the dry ingredients scraping down the sides once.
  • Beat until just combined, don't overmix.
  • Using a rubber spatula fold in the chopped dark chocolate.
  • Use a 1 1/2 tablespoon cookie scoop to scoop out the dough and place it on the prepared cookie
  • sheet.
  • Bake the cookies for 9-11 minutes (they will appear underbaked) then remove them from the oven
  • and let them cool on the pan for about 3 minutes before removing them to finish cooling on a wire
  • rack.
  • Once they have cooled completely store them in an airtight container.