Everything is better dipped in chocolate. These chewy almond cookies are gluten free, dairy free, and refined sugar free and dipped in dark chocolate. They’re very moist and have an almond joy vibe.
This post may contain affiliate links. You can read my full disclosure policy here.
Chewy Almond Cookies
I created this recipe via a happy accident.
I was trying to make a dairy and gluten free sugar cookie for these fruit pizzas and tried using almond flour.
The almond flour I used was a little too coarse for a sugar cookie, but the cookies turned out chewy and delicious so I couldn’t discount the recipe.
They reminded me of an almond joy and just HAD to dip them in chocolate. Boom. They were awesome.
One of my friends can’t have dairy and she loved these cookies. It makes me so happy to make yummy food that can be enjoyed by people with food allergies/sensitivities.
These cookies are simple and easy and are even healthy.
What goes in chocolate dipped chewy almond cookies?
Almond Flour – I used a more coarsely ground almond flour made from whole almonds and not just the white part. Almonds provide protein, fiber, and healthy fats.
Cassava Flour – Adding a little bit of cassava flour to the almond flour helps the dough bind together better. Almond flour is white grainy and it needs a little bit of a finer flour to work as a binder. Cassava flour is also known as tapioca flour. You can buy it on amazon under both names.
Coconut Oil – This is one of my favorite oils to cook with. It’s so versatile and has many health benefits. Be sure to use a cold pressed unrefined virgin coconut oil. I’ve always loved this coconut oil made by Nutiva. The oil does not need to be completely liquid for this recipe. Just set it in a warm spot to let it soften before using it.
Coconut Sugar – One of the advantages of using coconut sugar is that it is low on the glycemic index. If you use an unrefined coconut sugar like this one, it contains some important nutrients like potassium, magnesium, and sodium.
Almond Extract – A touch of almond extract gives these cookies a great almondy flavor! Don’t skip this ingredient, because it brings the cookies to the next level.
Vanilla Extract – A must for delicious cookies!
Baking Soda, Egg, Salt – Each of these ingredients add to the structure of the cookies.
Dark Chocolate – Choose your favorite dark chocolate to dip these cookies in. If you want to make these cookies dairy free, be sure to find dairy free chocolate. This is one of my favorite brands that makes dairy free dark chocolate chips.
How to make Chocolate Dipped Chewy Almond Cookies
- Preheat oven to 350° and lightly grease a cookie sheet.
- Add softened coconut oil, coconut sugar, vanilla, almond extract, and egg in a bowl and whisk together until combined.
- Fold in almond flour, cassava flour, baking soda, and salt.
- Scoop dough into 12 even balls and roll between your hand to create smooth edges.
- Bake at 350° for 7-8 minutes or until barely done. Allow to cool in the refrigerator.
- Melt dark chocolate over a double boiler. Dipped the cooled cookies halfway in dark chocolate. Place the cookies on a cooling rack and return to the refrigerator.
Notes
-Store finished cookies in an airtight container in the refrigerator.
-Use dairy free chocolate like this one to ensure that the cookies are dairy free.
-Don’t be deceived by the dry looking outside of the baked cookies. They will be chewy and moist on the inside.
Don’t forget to share this recipe on social media! Click on the image to share to pinterest.
Chocolate Dipped Chewy Almond Cookies
Ingredients
- 1/3 cup softened coconut oil
- 1/3 cup coconut sugar
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/4 cup cassava flour
Instructions
- Preheat oven to 350° and lightly grease a cookie sheet.
- Add softened coconut oil, coconut sugar, vanilla, almond extract, and egg in a bowl and whisk together until combined.
- Fold in almond flour, cassava flour, baking soda, and salt.
- Scoop dough into 12 even balls and roll between your hand to create smooth edges.
- Bake at 350° for 7-8 minutes or until barely done. Allow to cool in the refrigerator.
- Melt dark chocolate over a double boiler. Dipped the cooled cookies halfway in dark chocolate. Place the cookies on a cooling rack and return to the refrigerator.
Notes
-Store finished cookies in an airtight container in the refrigerator.
-Use dairy free chocolate like this one to ensure that the cookies are dairy free.
-Don’t be deceived by the dry looking outside of the baked cookies. They will be chewy and moist on the inside.
